Fei, considered one of the best young chefs in China, earned two Michelin stars at the Jiang restaurant at the Mandarin Oriental Guangzhou in July.

Among the new dishes, appetizers include marinated lotus root with glutinous rice in gui hua syrup, xiao shan preserved celery as well as cherry truss tomato with wild plum syrup.

At a recent media preview, The Jakarta Post had the opportunity to experience the wondrous surprises concealed within each dish.

The lotus root was full of sweetness, the cherry truss tomatoes offered a balance of sweet and sour notes, while the crisp celery immersed in black vinegar left the journalists wanting more.  

Xiao shan preserved celery at Li Feng restaurant at the Mandarin Oriental Jakarta. (Mandarin Oriental/File)

Already, the varied textures and tastes had us excited for the main courses. The first dish was old town style steamed grouper with dried lily flower and black fungus, making a graceful ensemble of plump, tender meat and delicately savory sauce.

Old town style steamed grouper with dried lily flower and black fungus at Li Feng restaurant at the Mandarin Oriental Jakarta. (Mandarin Oriental/File)

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There was also the choice of wagyu beef shank with millet, which offered buttery meat doused in thick black sauce.

For dessert, the mango sago with pomelo and golden foam made for a refreshing finale. The tangy flavors of the fruits frolicking with the dainty sweet foam made for a light and enchanting closure.

As understated elegance seems to be deep-rooted at Mandarin Oriental hotels, so were the dishes with their quiet charms. With each plate, the pleasure came ever so gently.

The new dishes by chef Fei join the extensive menu of Li Feng, and are now available to the public.