FENG WEI JU

Hot and spicy is the name of the game at Feng Wei Ju, an authentic Sichuan restaurant bedecked in red and gold. The décor features a mix of bar and open seating, semi-private tables separated by chain mail curtains and private dining rooms for more intimate gatherings. The menu is wide-ranging with Sichuan favourites represented—poached Mandarin fish filets in chilli oil, fresh, hand-pulled noodles, steamed and fried dumplings—with a few controversial items as well including shark fin, seahorse and soft-shelled turtle which we implore readers to avoid ordering. We opted for the one strip noodle with prawn and crabmeat, which showcases the skills of the noodle chef at pulling one extremely long noodle into a simple yet satisfying dish. Although the wine list is limited with just a few house wines by the glass, the restaurant does have a large selection of Chinese spirits. Service is friendly and attentive, but the language barrier proved to be troublesome at times with the boisterous crowd of local Chinese, Hong Kong and international diners.