Kwei Fei at Charleston Pour House
Chinese restaurant · Charleston ·
Spicy Sichuan cuisine with bold flavors, creative cocktails, and punk-rock vibes
Spicy Sichuan cuisine with bold flavors, creative cocktails, and punk-rock vibes
"Described as a loud, spicy Sichuan destination — recommended when you’re in the mood for bold, heat-forward Chinese food." - Erin Perkins
"Kwei Fei, a Sichuan spot located next to Pour House, doesn’t ever shy away from big flavors or heat. The menu is arranged with “Loud” snacks like the pork crescent dumplings, “Hot” noodles and broths (the dan dan mian and Sichuan beef should both be on your table), and the “Vibes″ of vegetable and rice dishes like marinated cucumbers with hot bean paste and garlic. And once you’re done with dinner, head next door to watch some live music, which is usually happening every day." - jai jones, emily yates
"Charleston was severely lacking in Sichuan options before chef David Schuttenberg came to town via multiple venerated kitchens in New York. His restaurant Kwei Fei brings the heat on James Island to adoring fans looking for lamb dumplings, spicy noodles, and mapo tofu. Order several dishes, like dan dan noodles and lamb dumplings, because leftovers are just as good the next day. Best for: Setting your mouth on fire with la zi ji (crispy chicken thighs) and washing it down with a vast selection of baijiu." - Erin Perkins
"James Island Sichuan restaurant Kwei Fei has enough peppercorns and punk-rock sensibility to keep any dinner interesting. Owners David Schuttenberg and Tina Heath-Schuttenberg moved from New York to Charleston for another restaurant project, but when that didn’t pan out, the culinary community lucked out when they decided to bring Sichuan flavors to town. The restaurant usually full of locals enjoying lamb dumplings, spicy noodles, and tingly beef to the soundtrack of loud rock and funk music." - Erin Perkins
"Szechuan spot Kwei Fei goes vegan in January, but once meat goes back on the menu, try the Four Rivers wings, which are marinaded, fried crispy, and rolled in a tongue-tingling spice rub." - Erin Perkins, Parker Milner