If my observations are correct, Fu is the one and only Chinese restaurant in upscale Serendra. Owned and operated by the same people behind Hai Shin Lou (Pasay Road, Makati), Fu serves Chinese cuisine standards, but throws a couple of unique recipes in as well.

Setting. Fu’s ambiance fits well with the rest of the sprawling establishments in upscale Serendra. Like its menu, the interiors has a nice mix of traditional Chinese elements and modern design pieces. The dining area is just as good for big families as it is for couples on a date. We were seated at the lovely private room, which had a customary round table with a lazy susan.

Complimentary appetizers — crispy wonton skin

We started off with one of Fu’s bestselling unique creations — the Suckling Pig Sushi (P220 for 4 pcs.) — pork sushi topped with a crispy strip of suckling pig skin.

Barbecued Pork Roast Sushi (P220 for 4 pcs). I found these Chinese sushi-wannabes to be quite ill-fitting in terms of flavor combination, like the Chinese saleslady who speaks in Nihongo in Akihabara.

My drink was the Four Seasons (P110), which was easily one of the best-tasting four seasons shakes I’ve ever had. The mix had strong, discrete hints of mango, cantaloupe, and watermelon. Very filling and refreshing.

The Fish Fillet with Tofu in Hotpot (P350 for small) was a big hit with rice

Salted Fish and Chicken Fried Rice (P280 for small). I have always preferred salted fish fried rice over Yang Chow as it is more flavorful.

My dinner-mates liked the Beef Tenderloin Chinese Style (P450 for small). I didn’t like it as much, as the beef had a very strong marinade-infused taste, overpowering any and all hints of the meat’s natural flavors.

A key highlight of our meal was the 3-way Duck (P1700 for a whole duck, +P180 for each variant). Here it is served with leeks and hoisin sauce in traditional Peking Duck pastry wraps. Yummy!

The second way was Lettuce Wraps: the duckmeat was diced and stir-fried with water chestnuts and bamboo shoots, and served in iceberg lettuce cups.

The third and final way — deep fried with salt and pepper. It had a tougher texture than the standard salt and pepper spareribs, but works just as well when dipped in vinegar.

We capped the meal with Sesame Balls (Buchi — P60 for 3 pcs) and Cold Snow Balls with Fresh Mango (P70 for 3 pcs).

Colored mochi balls with sweet ripe mango filling and coated with coconut shreds
Service was good, becoming of its premium location. We were courteously served by the amiable Fil-Chi maître d’, and subsequently well attended to by the staff. As we were seated inside the function room, there were occasional instances that we had difficulty trying to catch the wait staff’s attention (especially as my dinner mates kept insisting on closing the function room door, hehe). Price (around P800 per head) was at the medium range, a tad more expensive than comparable Chinese restaurants but still much cheaper than other establishments in the same area.

Overall verdict. When in Serendra, Fu is currently your only choice for Chinese cuisine — and it by all means isn’t a bad one. Our dining experience here goes on the record as a pleasant one, if only for the bold old-meets-new creations set amidst Hai Shin Lou’s best-selling time-tested classics.

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