Cooking from Memory and Movement

In the heart of downtown Edmonton, Fu’s Repair Shop isn’t just a restaurant—it’s an experience. Step through a vintage vending machine door to be transported into a vibrant, immersive dining room where hundreds of red lanterns hang overhead and lively music sets the mood for a night out. The speakeasy-style mystique has helped make Fu’s one of the city’s most talked-about spots. 

Head chef and partner Winnie Chen brings a distinctively personal touch to the menu, which draws heavily on both their own culinary travels and their family’s traditions. “A lot of the food is really just a combination of things that I like to eat, and then things that I’ve eaten during my travels that I can’t find here.” Chen also looks to dishes their parents made—familiar flavours from childhood—and reimagines them with a modern twist that reflects the chef’s adventurous palate.

A good example of this fusion is Chen’s take on beef tartare, inspired by memorable versions they encountered on the East Coast and uniquely presented with fresh lettuce wraps—a nod to innovation and accessibility in their dishes. Chen describes how a chef friend in Halifax opened their eyes to using lettuce in place of crackers or chips, enhancing both freshness and ease of eating. This spirit of reinvention is central to the menu at Fu’s.

Another favourite on the menu—a Vietnamese curry concentrate—reflects Chen’s cultural roots. Based on the hearty chicken stew their mother made at home, the dish adds warmth and depth to other menu offerings. And there are playful flourishes too, like a matcha and chili oil sauce with seeds and extra texture, a flavour note partly inspired by time spent in Mexico.

Since day one, several dishes have become mainstays on the menu—classics that regulars return for time after time. Green onion cakes and duck tacos consistently rank among top sellers, with the duck’s rich flavour making those tacos a crowd favourite. Chen also proudly talks about how elements of the kitchen’s craft can lead to serendipitous delights: “When we’re cooking the duck legs, we end up with this jus—a byproduct that becomes a master stock we use for specials and new ideas.”

One of their standout collaborative creations is beef siu mai dumplings with flavours reminiscent of bo luc lac or “shaken beef,” a Vietnamese dish Chen loved growing up but rarely found in local restaurants. By capturing those beloved sweet and tangy beef notes inside an open face dumpling, Chen bridges fond personal memories with a bold, contemporary presentation.

Beyond the food, Chen points to the team and the culture they’ve built as their greatest source of pride. “I’m most proud of the team I’ve built and being part of the Edmonton culinary scene that’s trying to push positive change,” Chen says. That includes supporting mental-health initiatives like working with local industry advocates to foster a healthier kitchen environment—something Chen deeply values as both a chef and a community member.

What started as a playful idea—a “repair shop” that fixes your cravings rather than your electronics—has grown into a destination that champions convivial dining, imaginative fusion cuisine, and an atmosphere unlike any other in the city. It’s a place where guests can celebrate, discover new flavours, and share in the joy Chen pours into every dish.