Fungu Restaurant — Review by Sonny Side
Thimphu, Bhutan — Bhutanese
The reviewer visits Fungu Restaurant in Thimphu, Bhutan to try juma, a traditional pork blood sausage made with rice flour and Sichuan peppercorns. The dish is pan-fried until crispy and seasoned with salt, pepper, and dried chilies, offering an unexpectedly starchy texture similar to fried sticky rice rather than traditional meat sausage.
What was great: Unique preparation method using rice flour and Sichuan peppercorns, crispy pan-fried texture with blisered dried chilies, interesting culinary perspective on blood sausage
What could improve: Lacks distinctive blood flavor, tastes more like fried sticky rice than a meat product
The Dishes
The main focus of this review is juma, Bhutan's traditional blood sausage. The preparation process is fascinating - pork blood is mixed with rice flour, Sichuan peppercorns, and seasonings, then blanched to allow the blood to coagulate and solidify before being strung up to dry. At Fungu Restaurant, the dried sausage is sliced thick and pan-fried in oil until the edges crisp beautifully. The final plating is simple but intentional - coarse salt, black pepper, and a generous amount of dried chilies are tossed with the sausage until blistered.
The Experience
Fungu Restaurant is located deep in Thimphu, the capital of Bhutan. The dining experience centers around appreciating traditional Bhutanese ingredients and preparation methods that showcase local culinary traditions.
Value and Pricing
No specific pricing information was mentioned in the review.
Notable Moments
It's so starchy. It doesn't taste meaty at all. It tastes a little bit like fried sticky rice.
Aside from it looking kind of dark and bloodish, there's no essence of blood.
The reviewer's main observation is how the starchy rice flour component dominates the flavor profile, creating something more akin to a crispy rice cake than traditional meat sausage.
The Verdict
Fungu Restaurant presents an intriguing take on traditional Bhutanese cuisine through this historical blood sausage preparation. While the dish may not deliver the expected blood sausage experience, it showcases Bhutan's resourcefulness in using overlooked ingredients and creating unique textures through traditional cooking methods. This restaurant is best for adventurous diners interested in authentic Bhutanese culinary traditions and willing to embrace unexpected flavor combinations.