FENG WEI JU 風味居

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.

The most incredible fish I've ever had! We asked the staff to just pick for us and serve their signature dished and that was the best move ever! Thank you for great service and unforgettable dining experience!

We had a fantastic experience at Feng Wei Ju. The staff are extremely warm and welcoming. They explained the menu and offered knowledge of how the dishes are prepared, including suggestions for regional specialities. We tried the cucumber and black fungus which was perfectly balanced without being overpowering. Upon the suggestion of the person managing our table, we went for the slow cooked beef. It was nothing short of a revelation. Perfectly cooked, tender, juicy and well balanced. I don't think anything can be an improvement over this. The dan dan mian was delicious and we were told the cook is from Sichuan, which is evident. For dessert, we ordered the coconut and osmanthus jelly which was a perfect finish to a perfect meal. This was my first experience at a Michelin starred restaurant and it's a meal I'm going to remember for a long long time.

We had a fish in pickle soup, a spicy chicken, and a big crab dumpling. Every dishes were wonderful​. And the service is the best.

This is absolutely not a Michelin-star restaurant—certainly not worthy of two stars. The food quality was, at best, average and entirely unremarkable. In fact, the dishes were indistinguishable from what one would expect at any ordinary neighborhood Chinese restaurant. There was no refinement, no precision, and none of the depth or balance that Michelin recognition is meant to represent. Expectations were understandably high, yet the experience delivered mediocrity across the board. Extremely disappointing, and frankly puzzling that this establishment carries such a designation at all.

It was my first time trying a proper chinese fine dining and it did not disappoint. I had the set menu (course) and the superior soup dumpling and the grouper dish was especially very memorable. Worth the time and money

Fantastic experience at Feng Wei Ju. We loved everything we ate. Lee made our night really special and recommended most of the dishes we tried! Thank you so much for your kindness and for making us feel so welcomed.

I had the most Remarkable Gastronomic Experience @ Feng Wei Ju. -Prawn Dumpling w/ Miso soup. Umami Explosion. -Dan Dan Hand Pulled Noodle - Spicy hand pulled noodles, blanched to perfection, had a lovely chewy texture, beautiful & simple Sichuan flavours. - Roasted pigeon, very similar to roast duck, delicious and fatty neither the less. -Beijing Pan Fried Dumpling Crispy, aesthetic, plump pork filling. Highly recommended topping with chilli oil. I was served by Mr Li Lee and his service was by far the best experience I've had in Macau.