Jan A.
Google
Feng Wei Ju
I select my travel destinations for their rich food cultures, It's always a treat to be able to visit a Michelin starred restaurant, the expectation is for a faultless and replete dining experience.
I visited mid-week for dinner and despite arriving without a reservation they found me a table with grace and efficiency. I wouldn't recommend doing what I did, I suggest making a reservation in advance.
As I was seated and menus were presented I asked for a gin & tonic and asked if they had Tanqueray gin. This fairly standard request seemed to break their usual protocol as my drink didn't arrive. Having studied the menus thoroughly whilst waiting I finally reminded them and was presented with a G&T but with Bombay sapphire gin.
I ordered the Mantis shrimps with dried chilli and peppercorn, Hunan wok-fried sliced beef and fried rice with mixed fungus (mushrooms I assumed).
The shrimp dish was lovely, plump sashimi mantis shrimps in a well balanced dressing with spring onions, cucumber, chilli and hints of coriander. Delightful.
Everything was beautifully presented, exquisite tableware and always attentive, efficient service.
The Hunan wok fried beef is one of their fiery (3 chilli rated) dishes and it lives up to billing, I can take it, I eat fresh chillis with almost everything. The dish was flavoured well, I really enjoyed it. I think those unaccustomed to the cuisine would struggle. The disappointment for me was the rice, I intentionally tasted it on
its own before I corrupted my palate with the fiery hot beef dish. I'm afraid for me it lacked flavour, it lacked seasoning, I poured soy sauce over mine to lift it. If a dish is meant to have mixed mushrooms in it I'd expect them a) to be visible, even just as a dressing for the plate and b) for the dish to at least have a hint of the umami taste of cooked mushrooms. Sadly, neither of these things were evident.
The complimentary milk chocolate petit four, shaped like chillis and served on a bed of dried chillis were well flavoured with 1 - rum, 1 - Ginger and 1 - Chilli, these were good although I would've preferred dark chocolate.
So not quite the faultless and complete dining experience I'd expected. I can understand why they have Michelin stars in Macau, I think they'd have to try a touch harder in any other major city.