GRAND MAJESTIC SICHUAN – ON 4 DECEMBER FOR ONE NIGHT ONLY, BLACK SHEEP RESTAURANT’S GRAND MAJESTIC SICHUAN TO HOST A SPECIAL SICHUAN COLLABORATION WITH TWO MICHELIN-STARRED AND ONE DIAMOND AWARDED FENG WEI JU FROM MACAU 

Experience Chef Theign’s award-winning Sichuan flavours alongside Executive Chef Chan Chek Keong of Feng Wei Ju, the only two MICHELIN-starred Hunan and Sichuan restaurant in Hong Kong and Macau

Please download high resolution images here or at https://shorturl.at/EYu47

[HONG KONG, 12^th NOVEMBER 2024] Grand Majestic Sichuan, the vanguard of glamorous and contemporary Sichuan cuisine in Hong Kong led by Executive Chef Theign Phan, is thrilled to announce a very special one-night dinner collaboration with Feng Wei Ju, the most highly-renowned Sichuan and Hunan cuisine establishment from Macau. Chef Theign will join forces with Feng Wei Ju’s Master Chef Chan Chek Keong on the evening of Wednesday 4 December, to showcase the best of Sichuan and Hunan dishes. Guests will be able to immerse themselves in the rich culinary traditions and nuanced flavour profiles of these regional cuisines. Notably, this marks Feng Wei Ju’s first outing cooking in Hong Kong, promising an exciting and one-of-a-kind collaboration during this coveted  event.

Feng Wei Ju at StarWorld Hotel in Macau enjoys a distinguished reputation as the most awarded Hunan and Sichuan restaurant in Hong Kong and Macau. Since its establishment in 2014, Feng Wei Ju has received numerous prestigious accolades, including two MICHELIN stars and recently, One Diamond from the Black Pearl Restaurant Guide 2024. The restaurant is celebrated for its premium, healthful dishes crafted with natural umami flavours from carefully sourced premium ingredients, as curated by Master Chef Chan Chek Keong and his carefully assembled “dream team”.

GRAND MAJESTIC SICHUAN X FENG WEI JU ON 4 DECEMBER

Priced at HK$988 + 10% per guest, this exceptional evening will feature a collaborative menu curated together by Chef Theign Phan and Master Chef Chan Chek Keong, offering guests an exquisite  selection of dishes that blend the vibrant flavours of Sichuan and Hunan cuisines showcasing also signature dishes from Feng Wei Ju. From Master Chef Chan’s mouth-watering chilled poached chicken, soft and tender Eastern Star grouper cooked in a sea of chillies and mala Sichuan peppercorn, and sea cucumber braised in a velvety mushroom sauce; to Chef Theign’s chilled whole green soy bean in spicy sauce, hearty golden broth wagyu beef short rib, and refreshing dessert of green peppercorn ice cream with cane sugar iced jelly, a feast for both palate and soul awaits guests on this special night. 

Grand Majestic Sichuan x Feng Wei Ju

Wednesday 4 December | $988+10% per guest

APPETISERS

Shangcheng Chicken Fillets in Red Oli Sauce

By Feng Wei Ju

Chilled pork belly with spicy garlic sauce

 By Grand Majestic Sichuan

Chilled whole green soy bean in spicy soy sauce

 By Grand Majestic Sichuan

MAINS

Wok-fried Kuruma Prawns or Australian Lobster with Matsutake and Marinated Chili Pepper

By Feng Wei Ju

Boiled Spotted Grouper Fillets in Hot and Spicy Oil

By Feng Wei Ju

Braised Sea Cucumber Stuffed with Minced Pork and Mushrooms

By Feng Wei Ju

Golden broth wagyu beef shortrib

 By Grand Majestic Sichuan

Wok fried smoked bamboo shoots and broccolini

 By Grand Majestic Sichuan

DESSERT

Green peppercorn ice cream with cane sugar iced jelly

 By Grand Majestic Sichuan

ABOUT FENG WEI JU’S MASTER CHEF, CHAN CHEK KEONG

Master Chef Chan Chek Keong, a culinary luminary well-versed in the art of the eight great cuisines of China, has left an indelible mark on Macau’s culinary scene through his revolutionary combination of Hunan and Sichuan cuisines. Being the first to introduce vibrant and spicy tastes to the region, Chef Chan’s visionary approach has garnered acclaim and success for Feng Wei Ju. With a keen eye for talent, he scoured China to assemble a dream team of chefs renowned for their mastery in crafting authentic Hunan and Sichuan delicacies and artisanal noodles. Chef Chan’s culinary ethos, rooted in the belief that tradition evolves with innovation, drives his team to source premium ingredients and refine seasoning techniques to elevate the flavours of Hunan and Sichuan cuisines. Led by Chef Chan, the chefs at Feng Wei Ju continuously hone their craft, conducting research and striving for culinary excellence, resulting in award-winning dishes that captivate and delight guests. Alongside talents like Chef Zhang Zheng Jun, a seasoned expert in Sichuan cuisine, and Chef Chen Xin Long, the head of Hunan cuisine, Chef Chan’s leadership consistently propels Feng Wei Ju to new heights.

ABOUT GRAND MAJESTIC SICHUAN’S EXECUTIVE CHEF, THEIGN PHAN

Born in Malaysia and raised in Singapore, Chef Theign Phan’s discerning palate was shaped by diverse influences from her upbringing. Her passion for food blossomed through travels and exposure to a melting pot of cuisines labelled under the “Asian” umbrella during visits to family in San Francisco. The pivotal moment occurred during her college graduation, inspired by a speech by the late chef Charlie Trotter, fuelling her determination to pursue a culinary profession. After years of global gastronomic exploration, Chef Theign found her calling in Hong Kong, where she joined the team at Ho Lee Fook before taking the lead at Saigonese grill house, Le Garcon Saigon. Three years later at the helm of Grand Majestic Sichuan, her path intertwined with acclaimed Sichuan food scholar Fuchsia Dunlop, whose cookbook, “Land of Fish and Rice,” was a notable early influence on her culinary journey. With a relentless curiosity and a deep-rooted connection to her Asian heritage, Chef Theign’s dedication to Chinese cuisine, particularly Sichuan, is evident in her innovative and passionately crafted dishes.

For bookings / reservations, please contact Grand Majestic Sichuan directly or book via website at HERE.

<<ENDS>>

ACCOLADES AND AWARDS – FENG WEI JU

Two Michelin Stars – The MICHELIN Guide Hong Kong Macau 2017-2023

One-Diamond Restaurant – The Black Pearl Restaurant Guide 2024

One Michelin Star – The MICHELIN Guide Hong Kong Macau 2016

100 Top Tables – South China Morning Post 2017-2023

Macau’s Best Restaurant (Regional Chinese) – Hong Kong Tatler Dining Best

Restaurants Awards 2016-2019, 2021

My Favorite Hotel Restaurant – iFood Macau 2020

Best Chinese Restaurant – China Feast Restaurant Awards 2020

My Favorite Hotel Restaurant in Macau – U Magazine Favorite Food Awards

2017-2020

Ctrip Gourmet List Selected – Ctrip 2016-2023

RESTAURANT INFORMATION – GRAND MAJESTIC SICHUAN

Address – Shop 301, Alexandra House, 18 Chater Road, Central, Hong Kong

Contact Number – +852 2151 1299

Contact Email – reservations@grandmajesticsichuan.com

Website – www.grandmajesticsichuan.com

Instagram – @grandmajesticsichuan @blacksheeprestaurants 

ABOUT GRAND MAJESTIC SICHUAN

Set in the prestigious Alexandra House, Grand Majestic Sichuan is a glamorous escape, where polished waiters perform punctilious tableside moves, the clink of Champagne glasses chimes through the air, and a jubilant energy courses through the dining room, temporarily suspended in fantasy under the glow of sparkling crystal chandeliers. The theatre of the space sets the scene for a fascinating journey into the flame-fired depths of Sichuan cookery, one of the most comprehensive and nuanced of all the regional Chinese cooking traditions.

ABOUT BLACK SHEEP

Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 35 brands built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home and abroad.

A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.

Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.