Lavish Cantonese delicacies in Jakarta have a new home on the second floor of Mandarin Oriental, Jakarta, and it is called Li Feng. Offering authentic, lavish Cantonese cuisine in an ethereal, classic and culturally rich space, one can enjoy exquisite culinary delights where every dish is masterfully crafted to bring guests warm and visually stunning delicacies with a surprising modern twist.
Li Feng’s interior takes inspiration from the historical voyages of spice traders peddling goods and scrounging up fortunes between China and ancient Jakarta, then named Batavia. Decorated with knick-knacks and ornaments that were heavily traded in the archipelago back in the day, such as glass art, oil paintings, sculptures and crystal chandeliers, Li Feng will take you back to the age of exploration and maritime trading, when new and exotic trade goods or delicacies were discovered every day. One of the most notable artworks you’ll find in the dining area is Helen Poon’s A Voyage to the South, a large gilded-glass piece 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.
Two multiple award-winning chefs lead the kitchen team of Li Feng: Chef Fei and Chef Loy. Responsible for the soaring success of Jiang at Mandarin Oriental, Guangzhou, Chef Fei began his culinary journey at the mere age of 16, specialising in Cantonese cuisine. To no one’s surprise, earlier in 2016 Chef Fei was named The Best Chef in China thanks to his impeccable eye for detail and innovative culinary mind.
Chef Loy, the Executive Chinese Chef at Mandarin Oriental, Jakarta, established his career in Singapore. He then continued to garner more than 12 years of experience in fine-dining restaurants in various destinations, such as Bali and Dubai. As a member of Singapore’s Chefs Association and the prestigious Chaîne des Rôtisseurs, Chef Loy’s firm philosophy is the use of fresh ingredients in every dish to delight guests with his gastronomic specialties. The menu features a variety of Cantonese specialties, reinvented and refined with world-class presentation. Some of the most recommended signatures include the beautifully presented Deep-Fried Swan Dumpling with Black Pepper Duck Meat, which is as arresting to behold as it is to enjoy, Sweet and Sour Chicken with Pineapple and Bell Pepper, an impeccable plate that balances classic sweet and sour flavours with modern gastronomic flair, and Braised Hele Crab with Japanese Rice in Hoisin Sauce.
