Fung Tu (2014-2017) was a restaurant on the border of the Lower East Side and Chinatown in NYC. It featured a creative and personal style of Chinese-American food that was complemented by a terroir-driven beverage program. The restaurant, led by Chef Jonathan Wu, was inspired by old Chinese methods and ingredients, such as red toon tree, a herb grown in Jonathan's grandma's back yard, or stories from his aunt and uncle about local street food, and dishes lost during the Cultural Revolution.