Feng Wei Ju 5/F, StarWorld Hotel, Avenida da Amizade, Macau, (853) 8290 8668 www.starworldmacau.com/en/taste/restaurant#feng-wei-ju New to the Chinese restaurant line-up at StarWorld Hotel is Feng Wei Ju, specialising in Sichuan and Hunan cuisine and headed by executive chef Chan Chak-keong, who took a year to search for local recipes and talent prior to the restaurant's opening. We started the meal with the chilled preserved duck egg and cherry tomatoes in red wine. The sharply sweet and alcoholic note of the tomatoes was appetite-whetting. The superior soup dumplings Dalian-style came next, filled with savoury crab soup and each served in a traditional Chinese tripod dish. We found the dumplings' skin to be hard and thick. The chef says an authentic northeastern-style dumpling is made only with flour from Inner Mongolia. The Sichuan-style boiled river fish fillet with hot chilli oil was served in a numbingly hot blood-red broth. We felt our throats burning, but the tender fish fillet kept us craving more. Fortunately, the mild braised beef loin was next to soothe our palates. We sprinkled spring sprouts and sesame on the beef, which matched well with the dish. The pan-fried pork dumplings came in a pocket-like shape, each filled with generous portions of succulent meat. We finished the meal with the artisan toffee banana, which had a hard syrup crust surrounding the melt-in-the-mouth fruit inside. The ambience of the restaurant was pleasant, with the hotel's signature auspicious red and gold palette.