Delicately spicy
For fans of Hunan and Sichuan cuisine, Feng Wei Ju, StarWorld Hotel’s flagship restaurant, has a special place in our hearts. The restaurant has earned a number of prestigious accolades, and remains as the only Hunan and Sichuan cuisine restaurant in Macau to have received two Michelin stars for six consecutive years. These awards are a tribute to the attention to detail and profound respect for culinary craftsmanship found in the creation of each dish, from the remarkably precise knifing skills for Sichuan cuisine and the colourful chopped chilies in Hunan dishes, to the delicate handmade noodles served with tender morsels of meat. By staying true to the authenticity of Chinese cuisine and the nation’s culinary art forms, Feng Wei Ju stimulates the senses of sight, smell and taste to present an unprecedented dining experience for guests.
Master Chef Chan Chek Keong, the Executive Chinese Chef of StarWorld Hotel and a well-respected leader in the culinary industry, is at the helm of Feng Wei Ju. He searched all over China to find three chefs who are true masters in their craft in creating authentic Hunan and Sichuan dishes as well as handmade noodles to build a dream team at Feng Wei Ju. His foresight and vision for these three culinary art forms has led to the tremendous success of the restaurant. Master Chef Keong upholds the culinary philosophy that “tradition is not old-school, and innovation never forgets its roots.”
One of the most symbolic dishes of Feng Wei Ju is the Boiled Mandarin Fish Fillets in Chili Oil which features a homemade red chili oil creation that is slowly and meticulously brewed together with more than 20 selected spices for three days. A fresh Mandarin fish weighing 900 grams is also purposely chosen for its tender and succulent meat and is sliced to the right thickness. Chef Zhang’s signature Sliced Pork with Garlic Puree and Crispy Chicken Fillets (a Sichuan favorite), showcase his impressive knife skills and meticulous seasoning techniques. For the chicken dish, he carefully selects chicken legs of perfect consistency, and uses his precise knifing skills to cut the chicken into small fillets for marinating. To ensure the chicken is crispy on the outside and tender on the inside, he applies different frying techniques which give the chicken its sweet and tender texture.
Feng Wei Ju is also renowned for its homemade noodles. The signature Sichuan Dan Dan Noodles are a world apart from other restaurants which serve machine-made noodles. Chef Li Shuan Xiang, who is Head of the Noodles and Dim Sum Section for Feng Wei Ju, personally traveled to Inner Mongolia to source the highest quality flour, and this flour is air-flown into Macau and used to create fresh noodle dough that is skillfully kneaded by hand. For the finishing touch of the dan dan noodles, he chops pork leg into finely minced meat, seasons it with his ownhomemade secret recipe of ingredients and cooks them together to create the dark brown topping that is typical of dan dan noodles. The pork is fragrant, the noodles are smooth and the soup is thick and salty – a mouthwatering dish, and the perfect ending to an unforgettable Hunan and Sichuan dining experience at Feng Wei Ju.
