Boneless beef ribs with home-made chilli sauce. Photo: Feng Wei Ju
Source:
https://scmp.com/magazines/100-top-tables/article/3173330/feng-wei-ju-restaurant-review 100 Top Tables
Feng Wei Ju: restaurant review
- The punchy spices of Sichuan cuisine and sophisticated seasoning from Hunan come together at Feng Wei Ju to present a complexity of flavours
The main dining hall at Feng Wei Ju. Photo: Feng Wei Ju
Feng Wei Ju is a beacon for Sichuan and Hunan cuisines in Macau. The cuisines may seem similar to the uninitiated, but the menu presents a complexity of flavours that will help any newcomer to draw distinctions between the regions, with local ingredients to the fore.
Headed by executive chef Chan Chek-keong, the restaurant integrates the punchy spices of Sichuan cuisine with sophisticated seasoning from Hunan. Boiled fish fillet in chilli oil and braised pork belly “Mao” style are two signature dishes, while dumplings and noodles – handmade by Shanxi-native chef Li Shuan-xiang and team – are authentic. Another must-try is the banana fritters in sugar.
Signature dishes
Boiled mandarin fish fillets in chilli oil
Boneless beef ribs with home-made chilli sauce
Crispy chicken fillets
Contact details
5/F, StarWorld Hotel,
Avenida da Amizade, Macau
+853 8290 8668
Read more about this year’s 100 Top Tables winners.