The story
Feng Wei Ju sits on the fifth floor of the StarWorld Hotel in Macau, holding two Michelin stars for its exceptional Hunan and Sichuan cuisine. The kitchen, led by executive chef Chan Chek Keong, focuses on the freshest ingredients to bring out the finest flavors—a principle that underpins every dish.
The menu is a melting pot of Hunan and Sichuan traditions. Artistic presentation defines the Hunan dishes, while the Sichuan side delivers the hot, spicy intensity the region is known for. Noodles and pastries are also standouts, prepared with the same precision. The restaurant’s own description promises “a feast of Sichuan flavors,” but the balance between the two cuisines is what sets it apart.
Chef Chan Chek Keong brings over 25 years of experience in fine dining. While rooted in traditional Chinese techniques, he is not afraid to innovate, introducing new ingredients while preserving authentic flavors. His accolades include a gold medal at the World Master Chef Competition for Chinese Cuisine (2010) and the overall champion title in the individual dish category at the same competition in 2012. His subtle, creative touches steer the kitchen.
The dining room draws on classic Dong Ting décor, creating an atmosphere that complements the complexity of the food. Smart casual attire is required, and children aged five and above are welcome. The result is a refined yet welcoming space where the cooking speaks for itself.
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