Review

Fei Ya makes no secret of its Cantonese origins and culinary intent. Helmed by Chef Cheung Chin Choi, who has developed his craft for 25 plus years in Asia, Australia and the Middle East, specialising in classical Chinese culinary techniques. Furnishings comprise solid dark wood booths and tables with seating upholstered in intense red, surrounded by decorative splashes of golden brass and latticed divider screens. The star of the show is Peking duck, smoked over lychee wood and displayed all shiny brown and carved at your table, then making a short return trip to the kitchen to be brought back, in various forms including a very tasty chopped and spiced duck meat. Lay these in rice wraps with vegetables, aromatics, sauces and crunchy duck skin, then try not to eat too many of these delicious morsels. Sides include earthy mushrooms with bamboo and oyster sauce and superlative mapo tofu, swimming in piquant sauce and moreish minced pork, and outstandingly subtle fried rice with succulent prawns. Rather than overly innovate with the classics, Fei Ya strives to uphold traditional recipes overall authenticity, whilst seeking a high level of perfection. Fei Ya is celebrated for its dim sum, including an all you can eat buffet lunch with a mind-boggling range of dumplings, the ultimate Asian comfort food.