Pristine, five-spice infused duck serves as the cornerstone of Fu by Meister Wang, where the kitchen bridges traditional Chinese techniques with contemporary European sensibilities. The meat is meticulously lacquered and roasted until the glass-like skin shatters to reveal a succulent, aromatic interior. This ingredient-focused approach extends to the delicate dim sum, where translucent skins, steamed to a precise suppleness, encase vibrant fillings of ginger-scented seafood. The kitchen demonstrates bold technicality in their blueberry risotto, a surprising fusion where the fruit’s acidity cuts through the creamy, fermented depth of the rice. Each course is a study in flavor balance, often contrasting the heat of Sichuan peppercorns with cooling, herbal infusions that linger on the palate. The presentation is architectural, utilizing negative space to highlight the vivid colors of seasonal produce. This is a sophisticated exploration of Asian heritage, executed with a precision that demands attention and rewards the curious palate with layers of nuanced complexity.