Macau’s Feng Wei Ju profits from chef’s methodical approach
Executive chef Chan Chak-keong spent a year searching for local recipes and talent prior toopening
A Sichuan and Hunan cuisine specialist, Feng Wei Ju is headed by executive chef Chan Chak-keong, who took a year to search for local recipes and talent prior to opening. We recommend the chilled preserved duck egg and cherry tomatoes in red wine and the shredded chicken with spicy sesame sauce to start, followed by Hunan-braised Mandarin fish, crispy chicken fillets and braised abalone with oyster sauce.
The chilled noodles with shrimps and chicken is also good, and the fried banana or sweet potato fritter with pulled sugar is an excellent ending. The ambience was pleasant with the hotel’s signature auspicious red and gold palette.
Boiled Mandarin fish fillets in chilli oil
Braised pork belly “Mao” style
Braised beef loin with lotus paste
Valet parking: yes
Vegetarian: 6 dishes
Corkage: 400 patacas
Private rooms: 2 rooms, 24 ppl
5/F, StarWorld Hotel
Avenida da Amizade,
(853) 8290 8668
Daily: 11am - 11pm
See more of 2017’s 100 Top Tables here