Chef’s research gives Feng Wei Ju’s dishes a rare touch of authenticity
Chan Chak-keong meticulously studied the local recipes and talent of Sichuan and Hunan before taking the helm at this Chinese restaurant
With two Michelin stars, Feng Wei Ju serves Sichuan and Hunan cuisine known as Chuan-Xiang and features spicy dishes.
Executive chef Chan Chak-keong took a year to research local recipes and talent before the restaurant’s opening. We recommend the boiled Mandarin fish fillets in hot chilli oil and the shredded chicken with spicy sesame sauce, and Hunan braised Mandarin fish, crispy chicken fillets and braised abalone with oyster sauce. The chilled noodles with shrimps and chicken are also good and the fried banana or sweet potato fritter with pulled sugar takes off the spicy edge to end.
The ambience is pleasant with the hotel’s signature red and gold palette.
5/F, StarWorld Hotel,
Avenida da Amizade,
+853 8290 8668
Pork neck with hot garlic sauce
“Old Beijing” pan-fried
Braised beef loin with
2 rooms, 24 ppl
See more of 2018’s 100 Top Tables here