Replacing fortune cookies with cocktails, Fei Jai (meaning Fatboy in Cantonese) is a modern take on the traditional Chinese eatery, from a family who do modern Cantonese so well. Peter Lew, one of the Fei Jai partners, is a relative of the Laus (from Lau’s Family Kitchen in Melbourne) and the family ties here shows.
Nestled into a small nook in the food hub of Potts Point, Fei Jai is a dark and sexy space that spills out onto the street. Smouldering finishes, low lights and cool tunes create an intimate and moody ambience. For those preferring to soak up the atmosphere on the street, there is an option to dine al-fresco.
The food is authentic, yet simple, using only the freshest seasonal ingredients to create clean, flavoursome dishes. Scallop dumplings are filled with chunky and translucent scallops and prawns, and the crab omelette is light and fluffy. Favourites include Singapore chilli prawns, crispy fillet beef with black vinegar, sesame and mango, and the braised eggplant.
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