Yi Tong Lou
Fuzhou, China Mainland
¥¥ ・ Fujian
MICHELIN Guide's Point Of View
Bib Gourmand: good quality, good value cooking
This restaurant, which doubles as an art gallery, is adorned in the owner’s art collection. In the kitchen, the young chef from Putian adds a new twist to Fujian fare. Large mactra clams, blanched in boiling chicken stock for 10 seconds by the table, impress with deep umami, perfect cooking and crisp texture. Traditional sliced conch in wine lees sauce is given a new spin, with the red vinasse exuding a unique fragrance.
Facilities & Services
- Air conditioning
- Foreign credit cards not accepted
