STARTERS
Smoked and Fried Dates Stuffed with Duck
Raw Bok Choy with House-Made Shrimp Paste
Sichuan N-duja with Shrimp Chips
Seitan Manchuri, Pickled Cauliflower and Bird Chiles
Spicy Mustard Chicken Wings
SMALL PLATES
Kohlrabi Noodle Salad with Sesame-Peanut Dressing and Anchovies
Fava Bean Curd Terrine with Pickled Mustard Greens, Bacon, and Chili Oil
Steamed Buns Stuffed with Smoked Trumpet Royale Mushrooms
China-Quiles Steamed Eggs with Sichuan Pork Sauce and Crunchy Yucca Chips
Pork Belly Egg Roll
Shaanxi Arepas, Braised Beef, Napa Cabbage Slaw and Avocado Crema
Foie Gras Bao with Lap Cheong Marmelade, Pickled Cucumbers and Red Onions
Scallion Pancake with Clam Cream Sauce, Steamed Clam, Bacon and Chilies
NOODLES & RICE
Chow Fun Noodles with Chorizo, Shishito Peppers, Celery and Soy Sprouts
Whole Wheat Noodles with Lamb Belly, Pickled Peanuts and Dill
Smoked Bluefish Fried Rice with Brussels Sprouts, Capers, Chilies, and Pickled Mustard Seeds
Harry and Ida's Pastrami Fried Rice with Broccoli and Pomegranate
HOUSE SPECIALTIES
Ho Fun Lasagna with Tofu, Mushrooms and Spinach
Braised Char Siu Beef Short Ribs with Broccoli Rabe and Koshihikari Rice
Baby Back Ribs with Black Garlic, Chiles, and Fried Shallots
Whole Steamed Fish with Fennel, Tangerine Peel and Chili Oil
SIDES
Rice
Sautéed Greens and Bacon
Taro "Aligot", Mashed Taro with Gruyere and Smoked Mozzarella
TASTING MENU
6 Course Tasting Menu
Optional Beverage Pairing
SWEETS
Peanut Butter & Chocolate Ganache Balls
Coconut Egg Custard Tart
Daily Selection of Ice Cream or Sorbet
STARTERS
Smoked and Fried Dates Stuffed with Duck
Raw Bok Choy with House-Made Shrimp Paste
Seitan Manchuri, Pickled Cauliflower and Bird Chiles
Spicy Mustard Chicken Wings
SMALL PLATES
Kohlrabi Noodle Salad with Sesame-Peanut Dressing and Anchovies
China-Quiles Steamed Eggs with Sichuan Pork Sauce and Crunchy Yucca Chips
Pork Belly Egg Roll
Sichuan 'Njuda with Shrimp Chips
Scallion Pancake with Clam Cream Sauce, Steamed Clam, Bacon and Chilies
ENTREES
Wide Rice Noodles with Chorizo, Celery and Soy Sprouts
Baby Back Ribs with Black Garlic, Chiles, and Fried Shallots
Whole Wheat Noodles with Lamb Belly, Pickled Peanuts and Dill
Smoked Bluefish Fried Rice with Brussels Sprouts,, Chiles, Capers and Pickled Mustard Seeds
Stir-Fried Rice with Pastrami, Broccoli and Pickled Pomegranate
Whole Steamed Fish with Fennel, Tangerine Peel, Chili Oil, and Fermented Black Beans
Fried Chicken with Steamed Bun and Lap Cheong Gravy
SIDES
Rice
Sautéed Greens and Bacon
Taro "Aligot", Mashed Taro with Gruyere and Smoked Mozzarella
Steamed Bun
SWEETS
Peanut Butter & Chocolate Ganache Balls
Coconut Egg Custard Tart
Daily Selection of Ice Cream or Sorbet
13
Remember the Mainland: Old Granddad Whiskey, Salers, Sweet Vermouth, Luxardo
Apium Den: Greenhook Gin, Sichuan Syrup, Lemon and Celery Juice
High 5: House-Infused Five Spice Rum, Simple Syrup, Lime
The Last Emperor: Greenhook Beach Plum Gin, Luxardo, Green Chartreuse, Lime
Baijiu Bijou #2: HKB Baijiu, Green Chartreuse, Bonal, Joy Bitters
Crouching Thai Bird: Thai Bird Chili-Infused Tequila, Combier, Luxardo, Lime
Money Tree: Fino and Amontillado Sherries, Cynar
Red Light Special: Tito's Vodka, St. Germaine, Goji, Lemon, Osmanthus
SPARKLING
Santomé Prosecco, Extra Dry, Friuli, IT NV
Lucchetti Vino Spumante Brut Rosé, Marche, IT NV
WHITE
Keuka Lake Vineyards, Vignoles, Finger Lakes, NY 2014
Domaine Lattard, Viognier, VdP de la Drôme, FR 2014
Manoir de la Firetière, Chardonnay, Loire, FR 2015
Domaine Magellan, Grenache Blanc/Roussanne, Languedoc, FR 2014
ROSÉ
Domaine de l'Oubliée, "Le Bruit des Glaçons" Rosé, Bourgeuil, FR 2015
RED
Domaine de Bellevue, "La Galoche" Gamay, Beaujolais, FR 2015
Poderi Roset, Pelaverga, Piedmont, IT 2012
Bonhomme, "In Côt We Trust" Malbec, Touraine, FR 2013
Clos du Gravillas, "Les Cailloux des Grillons" Cabernet Blend, Côtes du Brian, FR 2013
OTHER
Lustau "Almacenista" Fino Sherry, Jerez, SP
Lustau "Los Arcos" Amontillado Sherry, Jerez, SP
Rihaku "Dreamy Clouds" Tokubetsu Junmai Nigori Sake, Shimane, JP
Yuho "Rhythm of the Centuries" Kimoto Junmai Yama-oroshi Sake, Ishikawa, JP
BEER
DRAFT
Transmitter Brewing G2 Belgian Golden Ale, LIC, NY
Rodenbach Grand Cru, Belgium
BOTTLE
Crabbie's Original Alcoholic Ginger Beer, Scotland
Tiger Beer, Singapore”
Bell's Two Hearted Pale Ale, Comstock, MI
Hitachino Nest White Ale, Japan
21st Amendment Hell or High Watermelon, San Francisco, CA
Transmitter Brewing S9 Saison, LIC, NY (750ml)
Transmitter Brewing S8 Saison, LIC, NY (750ml)
Transmitter Brewing W4 Dry Hopped Gose, LIC, NY (750ml)
Transmitter Brewing M1 Collaboration with Mystic Brewing, LIC, NY (750ml)
SPARKLING
Domaine le Briseau "Patapon" Pétillant Natural, Loire, FR 2013
Jean-Paul Robinot, l'Opera des Vins "Fêtembulles", Loire, FR 2014
Binner "Mus 'ka Bulles", Ammerschwihr, Alsace, FR 2012
Fossil & Till, Pet-Nat Riesling, Seneca Lake, NY 2015
Clos Lentiscus Brut Nature Rosé, Penedès, SP 2012
Champagne Doyard, Cuveé Vendémiaire Premier Cru, FR NV
WHITE
Vermentino, Laura Aschero, Liguria, IT, 2014
Vinyater, Partida Creus "VY", Penedès, SP 2014
Vignoles, Keuka Lake Vineyards, Finger Lakes, NY 2014
Chenin Blanc, Nicolas Joly, Clos de la Bergerie, Savennières, FR 2011
Viognier, Domaine Lattard, VdP de la Drôme, FR 2012
Riesling, M.F. Richter, Wehlener Sonnenühr, Kabinett Feinharb, Mosel, GR 2014
Riesling/Sylvaner/Auxerrois/Gewurtztraminer/Pinot Gris, Christian Binner "Les Saveurs", Ammerschwihr, Alsace, FR 2014
Sémillon, Dirty & Rowdy, Yountville, Napa, CA 2014
Grenache Blanc/Roussanne, Domaine Magellan, Languedoc, FR 2014
Grenache Blanc/Grenache Gris/Carignan Blanc, Macabeu, Domaine des Enfants "Tabula Rasa", VdP des Côtes Catalanes, FR 2014
Chardonnay, Rijckaert, Arbois, Jura, FR 2012
Chardonnay, La Fenêtre "A Coté", Sonoma Coast, CA 2013
Chardonnay, Domaine René Bouvier, Marsannay Le Clos, Gevrey-Chambertin, Burgundy, FR 2013
RED
Sumoll/Xarel-lo, Mas Candí "Cabories", Penedès, SP 2015
Pignatello/Catarratto, Gabrio Bini "Serragghia Rosso Fanino", Sicily, IT 2012
Pinot Noir, Milan Nestarec "Forks and Knives", Moravia, CZ 2014
Gamay, Yann Bertrand "Folie", Fleurie, Beaujolais, FR 2015
Pelaverga, Poderi Roset, Verduno Pelaverga, Piedmont, IT 2012
Pineau d'Aunis, Jean-Paul Robinot l'Ange Vin “Lumière des Sens”, Jasnières, FR 2013
Mencia, Silice Viticultores, Ribeira Sacra, SP 2014
Syrah/Gamay, Les Champs Libres "Lard des Choix", Ardèche, FR 2014
Merlot/Garrut, Partida Creus "TN", Penedès, SP 2014
Tempranillo, Compañon Arrieta "Malaspiedras", Rojas, SP 2012
Mourvèdre, Dirty & Rowdy Antle Vineyard "Familiar", Monterey, CA 2014
Cabernet Sauvignon/Syrah/Grenache, Clos de Gravillas "Les Cailloux des Grillons", Côtes du Brian, FR 2013
Garnatxa/Syrah/Cabernet Sauvignon/Samsó, Carriel des Vilars "Empordà Negre", SP 2008
Sangiovese/Sagrantino, Fongoli "Montefalco Rosso, Piedmont, IT 2013
Fongoli, Montefalco Rosso, Piemonte, IT 2014
Merlot/Cabernet Sauvignon/Refosco, Clai Bijele Zemlje "Ottocento" Istria, CRO 2012
ORANGE & PINK
Montepila, Marenas Viñedo & Bodega "Montepilas", Montilla-Moriles, Andalucía, SP 2014
Gewurtztraminer, Milan Nestarec "Antika Tramin", Moravia, CZ 2014
Garnacha Blanca, Celler Frisach "La Foradada", Terra Alta, SP 2014
Cabernet Franc, Domaine de l'Oubliée "Le Bruit des Glaçons", Touraine, FR 2015
MAKE A RESERVATION
FUNG TU is a restaurant on the border of the Lower East Side and Chinatown in NYC.
Literally, "Fung" translates to wind and "Tu" is soil.
Taken together FUNG TU means "hometown flavor"; a translation passed down from Chef Jonathan Wu's grandfather. This interpretation can be thought of as an extension of the notion of terroir...encompassing the idea of a sense of place with regard to quality ingredients and expands to include evolving local tastes, customs, and culture.