The pork belly and sauce is excellent and the egg delicate and light, so it is a great combination. I love this sauce, thick and super flavorful, and the pork is perfect, tender and obviously cooked and obviously cooked with care. I will be happy

to order thisdish again. It is wonderful!——by Restaurant Columnist RandyLee Svendsen, Grand Hotel Magazine——Mr. Randy Lee, a well-known columnist in Grand Hotel Magazine, praised Mr. Fu Yang’s creative dish Mom’s Braised Pork with Marinated Hot Spring Egg, calling it a dish from

You can feel the chef's dedication. If Cameron and Tsui Hark can be regarded as scientists among film directors, then Fu Yang is probably the experimental maniac in the Beijing gourmet industry.

Some friends call him "Xiao Bei in the kitchen", not only because this trendy man has now become one of the fashion celebrities, but also just like Xiao Bei's curve ball with his right foot, Fu Yang's cooking methods are as elusive and changing as ever.

They are famous for their unpredictability; more importantly, both of them have worked countless times harder than others to achieve the unique skills they have today.

——January 2012 "Time Out" "Best Creative Cuisine Restaurant of the Year" Kenny Fu has started hisculinary training as a Western Chef, and then got exposed to classical elements in a fusion restaurant. He has now gone full circle.——2012

February 2019 "China Daily" "Tradition with fashion" Fu Yang has the soul of Western food, the perspective of Chinese food and profound knowledge. The products in his hands always have elegant form and elegant taste. Creative thinking has been fully utilized but absolutely

Nothing out of the ordinary, as if Chinese food should be how it should be, and it should be shared with the fragrant clothes, shadows on the temples, drinks and whispers.

——February 2012 "Player Benefit" "Fu Yang, Chinese food perspective in the soul of Western food" From knowing each other to falling in love, using desserts is a good way to express it.

Orange muffin, with its fresh and pleasant aroma, is reminiscent of first love; chocolate brownie is like passionate love, so passionate that it is intoxicating; poplar nectar is like a lover's thoughtfulness, bringing you a touch of coolness in early summer; and Huahua

Husband's cake is invisible care, giving you a sense of solid security.

——"Fashion Lifestyle" in May 2012 "The Romanticism of Desserts" The lamb chops are authentic, thick but considerate, delicate but not obsessed with details.

The fusion of sweet potatoes and cheese brings a rich and novel taste to this dish.

Australian lamb chops nestled with roasted sweet potatoes, that feeling of time travel... - "Beijing Youth Daily" August 2012 "Oh, that feeling of time travel..." Fu Yang not long ago

Just participated in a cooking competition.

His opponents are not famous chefs from all over the country, but chefs from Michelin restaurants in France.

Before the competition, many people were looking forward to seeing the exquisite skills of Michelin chefs, but the result of the competition where Fu Yang finally won the championship tells us that Michelin evaluates the restaurant as a whole, and the chef's adaptability is not as strong as imagined.

——"Weekend Pictorial" September 2012 "Food is also a kind of competition." Today, Fu Yang has become a well-known celebrity chef in the Beijing gourmet industry. Although he is excellent, he always keeps a low profile, "I don't want to eat the food I cook."

People only remember the way the dish looks, but how it tastes." - "Thirty New Powers - Designers in the Kitchen" from "Shangliu Tatler" in October 2012. Although there are differences between Eastern and Western cuisine.

The essence is combined and presented on the plate in an unexpected way.

The characteristics of the ingredients are conveyed through diverse and ingenious combinations, and the presentation is exquisite. Each dish is like a work of art.

Regardless of taste, vision, and smell, they all reveal a strong personal style, and every move reveals deep inner strength and a unique sense of symbol.

The cultural and artistic resonance extending from food has pushed Fu Yang to a higher position.

——"Time Out" "Best Creative Cuisine Restaurant of the Year" in January 2013 This competition (also a TV program) originates from a cooking competition held by France Chef and aims to inspire cultural clashes and exchanges among various food cultures through the cooking competition between

Michelin star chefs from France and top chefsaround the world. Due to Fu's proficiency in cooking both Chinese dishes andwestern cuisines, he stood out in the match in June. The dish he made showed obvious fusion of Chinese and western dishes and he displayed certain advantageover ordinary Chinese

chefs in plating. It is Fu's creativity and fusion that made his cooking outstanding in both appearance and taste. - "Fu Yang: Combining Chinesestyle with western manner" in the French special issue of "China Publishers International" in March 2013. He uses the kitchen as the stage

’s star chef is also a designer who sublimates cooking into the art of printing. What is wrapped under the powerful idea is no longer the ingredients themselves. This is another magical transformation. It is the precipitation of history, connecting the past and the present, memory and

I hope and vow to continue the excitement to the end.

——"RuSi" in March 2013 "Fu Yang, traveling through the realm of happiness" I want to present wonderful taste to everyone, and at the same time, I can also convey and share the integration of global food culture.

Beijing’s food must be based on tradition, and it must be as progressive and dynamic as the city.

The new generation of chefs must also take the initiative to get out of the kitchen and learn more about and listen to the needs of guests.

——"Tasty Beijing" in March 2013. No matter which region you are in, there are always people advocating some new ideas, seeking changes, and influencing people's lives.

These people include athletes who break world records, inheritors of traditions, people who break rules and dare to conquer the world, and innovators in teams.

Although they come from all walks of life, indulging in narcissism and greed, these "men on a mission" set themselves apart by adhering to a new year of "giving."

In the test of time, they are also known as the benchmark of the industry.

Among the new generation of young chefs in China, he continues to think and explore, leading Chinese catering to a new level.

In every field there are always people who rise above others as movers and achievers breaking grounds for changes with profound impacts on our lives. They are: athletes who stun the world with their record breaking stints; torch bearers of legacies who keep values ??and ideals burning from generation to generation

; visionaries who think out of the box and open doors to new frontiers; and those who stand in league of their own with a extraordinary creativity and innovation. Though coming from different walks of life, they live by a common mantra that reflects the spirit of “all mine to

give". While the rest of the world wallows in greed andnarcissism, these "missionaries" differentiate themselves by serving others with all they got. And through the test of time, some become icons in their trade. - April 2013 "New Western Food"

“Culinary Extraordinaire”