Drink and Dine
Laying the table.
Chaoshan and Cantonese cooking, run by Chef Fei
The China House by Chef Fei
Restaurant
A cocktail bar stands at the centre of the dining room, and private dining rooms sit to one side behind a closed door.
The philosophy behind the room is named Inheritance of Happiness, carried through its fittings as much as its plates.
Chef Fei began his career at 16 in Chaoshan, Guangdong, and was an executive chef by 20. He directs the kitchens of several Mandarin Oriental houses across Asia, including his own restaurant in Guangzhou, Jiang by Chef Fei, which has held 2 Michelin stars for 7 consecutive years.
The Peking duck and the suckling pig both take a minimum of 24 hours' notice. Order them when you book, not when you sit down.
Kismet Recommends
- Marinated Teochew-style Botan prawns with premium Perseus N2 Oscietra caviar
- Signature crispy roasted Guangdong chicken with flax seeds
- Pan-fried Japanese A5 Kagoshima Wagyu striploin cubes with Sichuan peppercorn sauce and dried chilli
- Black truffle seafood fried rice with deep-fried foie gras, Sakura shrimp
- Steamed abalone and pork 'Siu Mai'
The kitchen
Chef Fei
Culinary Director for Mandarin Oriental's kitchens in Bangkok, Beijing, Guangzhou, Jakarta, Shenzhen and Singapore.
The Peking duck and the suckling pig both take a minimum of 24 hours' notice.
