Spring arrived perfectly in Sydney and we are enjoying the sunshine and cool breezes through our lovely new window at fu.
What’s happening ? We are currently being re-defined and the plan is for her to push boundaries and be authentic. We are aiming to have outdoor dining by summer and forego single use packaging to mark the Year of the Metal Rat which happens to fall on the eve of Australia Day 2020. Ideas require genuine teamwork with intuitive timing. So we wait patiently and prepare ourselves for opportunities to finish what we started. For now – we are working on our newest dish – the Spring Roll of course! Ours is filled with jicama and sun dried shrimps – our take from the Penang Popiah that is the bomb!
We cook and serve. It’s a very enjoyable journey rather than to stay at one’s station.
I am training all our cooks to not be shy and serve you personally so yes – you may experience some Asian idiosyncrasies but know that we try our best and it’s from our hearts.
Keep it real and cook more. It’s the best way to look after yourselves and your loved ones.
And of course – during those moments of certain cravings – I hope you do eat with us and enjoy what we do.