Li Feng serves authentic Cantonese cuisine in an ethereal, classic and culturally rich space.
It is obvious that presentation plays an important part at Li Feng. Dining here, you will experience exquisite culinary delights where every dish is masterfully crafted to bring you delicious and visually stunning delicacies with a surprising modern twist.
Upon entering the restaurant, we can tell that we are in for something far more than simply ordinary. Designed by Hong Kong-based LRF Designers Limited, the restaurant’s interior is inspired by the historic voyages and spice trade between China and old Jakarta, Batavia — when ocean-going junks plied the route between the southern China coast and the Spice Islands, as well as Jakarta and onwards to Arabia. The junk connection has been incorporated into the glass art, paintings and the ceiling light sculpture, which is a stylized “sea” of hand-made crystal glass, with amber crystal junk sails plying their route across the waves. The contemporary ceiling light sculpture and three chandeliers were developed and fabricated by the much-vaunted Czech crystal sculptors Lasvit. The restaurant also features “A Voyage of the South” artwork, a large-gilded glass piece by artist Helen Poon from Hong Kong that features an ancient etched and gilded map of Asia drawn up in 1602 by an Italian missionary named Matteo Ricci, illustrating the ancient connection between China and Jakarta.
As we look at the menu, the attention to detail at Li Feng is obvious. It is one of the most beautiful menus I have ever seen in a Chinese restaurant, a work of art in itself. Helmed by two talented chefs, Chef Fei and Chef Loy, Li Feng’s menu presents a scrumptious blend of traditional dishes and a creative rendition of classics. The menu features a variety of Cantonese specialties. We decide to try the chef’s recommendations, which of course include the beautifully presented Deep-Fried Swan Dumpling with Black Pepper Duck Meat that is the “talk of the town” and tastes as good as it looks. We also try some of the other delicious dumplings on the menu, such as the Squid Ink, Seafood and Fish Roe dumplings. For soup, I truly recommend the Imperial Kung Fu Soup, which once again is delightfully presented and taste superb. For the main course, my personal favourites are the Sweet and Sour Chicken with Pineapple and Bell Pepper and the Braised Hele Crab with Japanese Rice in Hoisin Sauce. Meat lovers must try the Sauteed Beef with Szechuan Pepper and Chilli, which is so tender and full of flavour.
All the food at Li Feng is so full of flavour and visually stunning. Talking about all this delicious food, it is only fair to look at the two talented chefs behind Li Feng, Chef Fei and Chef Loy. Chef Fei, one of China’s most notable young chefs, is also the man behind the celebrated Jiang at Mandarin Oriental, Guangzhou. Hailing from Chaozhou in Guangdong province, Chef Fei began
his career at the age of 16, honing his skills in Chinese specialty restaurants and mastering all aspects of Cantonese cuisine. With an impeccable eye for detail, Chef Fei’s innovative creations have won him numerous awards – including The Best Chef in China 2016 – and a loyal following of food connoisseurs and celebrities alike in Guangdong.
Having started his culinary career in Singapore, Chef Loy, the Executive Chinese Chef at Mandarin Oriental, Jakarta, brings more than 12 years of experience in fine-dining restaurants in various destinations including Bali and Dubai, to the refined atmosphere of Li Feng. A member of Singapore’s Chefs Association and Charne des Rotisseurs, Chef Loy emphasises the use of fresh ingredients in every dish and aims to delight guests with his gastronomic specialties.
Located on the second floor of Mandarin Oriental, Jakarta, Li Feng is the venue for delicious food, superb presentation, elegant ambience, five-star service and a truly remarkable dining experience.