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