Feng Wei Ju is a vibrant bustling restaurant located on the 5th floor of the StarWorld Hotel complex. Devoid of windows but elaborately decorated with vibrant red walls and cascading curtains of bronze mesh set asunder a ceiling adorned with hundreds of bronze discs creates an invigorating environment.
Specialising in Chuan-Xiang, one of the eight major cuisines of China, Feng Wei Ju’s chefs have mastered the use of spice that intricately enhances one’s taste sensation without obliterating one’s taste buds. From May 25 until June 30, a newly created two Michelin-starred banquet will be available at the restaurant—an eight-course set dinner that features both new and existing signature dishes and a spectacular cuisine of extremes from Hunan and Sichuan.
The feast begins with a delicate Boston lobster salad, the menu includes a refreshing collection of new dishes such as the stewed pigeon and fish maw soup with ginseng and cordyceps; braised abalone sided with Matsutake mushrooms; crispy crab leg with stewed Wagyu beef; slow cooked cabbage paired with lily taro; and seafood golden rice. The meal finishes with the surprising dessert fusion: deep-fried chilli Ice-cream and egg custard.
In addition to the new flavors, some long-standing favorites are still on the table, including the signature preserved duck egg with cherry tomatoes in red wine, pork belly Mao-style, and for the brave, the Sichuan-style boiled river fish with hot chilli oil, which will test your physical restraint as the numbingly hot red sauce wraps itself around your tongue.
Managed by celebrity chef Chan Chek-keong, the restaurant has been promoted from one-Michelin-star in The Michelin Guide Hong Kong and Macau 2016 to two Michelin-starred in 2017.
Feng Wei Ju, StarWorld Hotel, Galaxy Macau, Avenida da Amizade,
+853 8290 8668, starworldmacau.com
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