Food | Irresistibly hot

One of the biggest news recently to come out of the local gastronomic scene is that Feng Wei Ju, located inside the Starworld Hotel, has received its first Michelin star. The restaurant is headed by Chef Chan Chek Keong, StarWorld Hotel’s Executive Chinese Chef, a widely acclaimed figure in the culinary industry, who has, for over a year, searched the country for chefs who share his passion and exceptionally high standards to join the restaurant’s kitchen team.
With over 25 years of experience in the culinary industry, Chef Chan has accumulated a wealth of experience in Chinese cuisine and has devoted himself to the study of the various local specialties across China’s many provinces. Beyond his rare mastery of culinary techniques, Chef Chan has a deep understanding of the evolution of Chinese cooking. During the cooking process, he seeks novelty in tradition and convergence in diversity, and complements his skills with creativity to harness novel ingredients while providing the most authentic flavors.
Acclaimed by his diners, Chef Chan enjoys widespread recognition in the industry. In 2012, he was the winner of the “Individual Hot Dish” category at the Lee Kum Kee World Kitchen Competition, beating over thirty other chefs from around the globe. He also won the gold medal at the 2010 International Renowned Chinese Chefs in Urumqi, and ranked third representing Macau in the 2011 Global Chinese Cuisine Team Competition in Taiwan.
Now, under the concerted efforts of the elite chef, Feng Wei Ju is recreating the essence of Hunan and Sichuan using the freshest local ingredients to conjure up dishes with truly delicious flavors. From the refreshing hot and sour of Hunan to the spiciness of Sichuan dishes, as well as the delicate hand-made ‘al dente’ noodles and dim sum, diners can look forward to a delectable dining experience at the exceptional restaurant.
Hunan and Sichuan both have their distinctive flavors, but personally, I am more a fan of Sichuan dishes. Sichuan province is one of the most wondrous areas of China. Walking in the city of Chongqing during summer, it is very easy to spot someone drinking hot tea under the glaring sun. Throughout all seasons, spicy dishes and hot drinks are all a way of life in the city, and experiencing this “hot” culture really is a thrill on its own.
Working under Executive Chinese Chef Chan Chek Keong, the head chef for Sichuan cuisine at Feng Wei Ju, Chef Chen Shi, spent 15 years honing his abilities and mastering the most intricate of Sichuan dishes, giving full expression to the unique colors, smells, tastes and shapes of this sumptuous style of cooking.
Pork Neck Meat with Hot Garlic Sauce, a dish that requires both advanced knife skills and a developed sense of seasoning, is one of Chef Chen’s signature dishes. Using his superior cutting techniques, the pork is sliced into near-transparent strips no thicker than 2mm with a distinctive texture invoking images of films of silk drying on wooden stands. An aromatic maroon sticky dip complements the meat, creating a memorable experience.
The head chef for the noodle and dim sum section Chef Li Shuan Xiang ensures that noodle lovers will be able to satisfy their each and every craving. Born and raised in Shanxi, a region sometimes called the “Home of Noodles”, Chef Li has been studying the art of noodle-making since 2000. Through years of refinement, he has become expert in the preparation and crafting of many types of hand-made noodles and dim sum delicacies.
A consummate “noodle artist”, Chef Li has prepared a wide variety of noodle dishes for Feng Wei Ju. These range from steamed beef kui to spicy oil wonton, knife shave noodles and many others, guaranteed to satisfy the tastes of the most discerning patrons. One of his many praised delicacies is Sichuan Dan Dan Noodles, a prestigious dish popular for centuries in the Ba-Shu (Sichuan) state, where they were named after the way they were carried by street vendors in pots hanging from shoulder poles (“Dan” means to bear something on your shoulders in Chinese). Unlike many restaurants that use machines to produce their noodles, Chef Li has arranged to have specially selected flour flown directly from Inner Mongolia to hand-make the noodles in the restaurant kitchen. Carefully prepared minced pork, ground from both lean and fat pork meat and topped with a secret mix of seasonings, is the dish’s crowning glory. Cooked to an alluring brown, the result is a moist salty bowl of noodles and the perfect end to an extraordinary dinner.