Cherry Garden by Chef Fei

Cherry Garden by Chef Fei continues to set the benchmark for refined Cantonese dining, combining traditional flavours with contemporary finesse. The tasting journey begins with the marinated celtuce with pickled chilli, a deceptively simple dish that delivers a vibrant crunch, tangy notes and gentle heat. The wok-fried Boston or Australian lobster with basil and Sichuan peppercorn is a showstopper—the wok-seared lobster is layered with the aromatic freshness of basil and distinctive numbing spice of Sichuan peppercorn. The tasting concludes with the braised bird’s nest with ginger and Hetian jujube. The delicate texture of the bird’s nest melds seamlessly with the warming ginger and subtly sweet jujube. Each dish demonstrates Cherry Garden by Chef Fei’s dedication to culinary artistry, precision and elevated Cantonese dining—a restaurant that remains a must-visit for connoisseurs of fine Chinese cuisine.

Tatler Tip

Pair the wok-fried lobster with a well-chilled Shaoxing wine. The wine’s subtle sweetness and depth balance the Sichuan peppercorn’s numbing spice, elevating the lobster’s natural sweetness and aromatic freshness beautifully.