Feng Wei Ju remains the only two-Michelin-star restaurant dedicated to Hunan and Sichuan cuisines in Hong Kong and Macau, making it a premier destination for regional Chinese dining in the area. Executive chef Chan Chek-keong leads the kitchen, with nearly 30 years of expertise in Hunan and Sichuan cooking. He and his team regularly travel to both provinces to source specific chillies, peppercorns and cured ingredients, ensuring authenticity in every dish. The red-and-gold dining room frames a menu that dives deep into bold, layered flavours. Signatures include sautéed chicken with peanuts and chilli, steamed carp fish head with chilli, and generously portioned boiled mandarin fish fillets in chilli oil. Handmade noodles are pulled in the open kitchen, adding an entertaining touch to the meal. Throughout, the kitchen demonstrates how carefully calibrated heat and spice can deliver intensity without overwhelming the palate.

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