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A culinary love letter unfolds at Cherry Garden by Chef Fei

IN MANY CULTURES, FOOD IS an expression of love and friendship. It is perhaps best encapsulated in the Chinese saying, 'chi zai zui li, nuan zai xin li', which translates to 'what is eaten in the mouth warms the heart'. At the newly refurbished Cherry Garden by Chef Fei at Mandarin Oriental, Singapore, the award-winning Chef Fei brings the expression to life through his signature Chaoshan and Cantonese dishes. Here, diners do not just get to partake in a culinary showcase of elevated cuisine. Instead, through regional dishes that pay homage to all that is close to Chef Fei's heart, they also gain a deeper appreciation of what it means when food is cooked with love. For example, the Crispy Pork with Sweet and Sour Sauce, or thinly sliced lean pork fried to crispy perfection and enveloped in a homemade sauce, is Chef Fei's love letter to his wife – an inspired Cantonese take on her favourite hometown dish of guo bao rou from Dongbei, China. Chef Fei's take on guo bao rou is a decadent dish of crispy pork slices slathered in a homemade sweet and sour sauce. PHOTO: MANDARIN ORIENTAL, SINGAPORE Likewise, the Boneless Crucian Carp Congee is a labour of love. To replicate his iconic dish to his exacting standards, Chef Fei insists on using only carp of the freshest quality, a fish that is notoriously difficult to source in Singapore. With its many fine bones, it also has to be painstakingly deboned, with the entire preparation and cooking process taking 40 minutes. A trio of condiments comprising preserved radish from Chaoshan, pickled vegetables and peanuts is the final flourish for the dish. One of Chef Fei's signature delicacies is the Boneless Crucian Carp Congee, which showcases the chef's skills since crucian carp has many fine bones that are challenging to remove. PHOTO: MANDARIN ORIENTAL, SINGAPORE General manager of Mandarin Oriental, Singapore, Jill Goh explains: 'Every dish he creates tells a story of its origins, and offers an ode to heritage.' A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up Best of two worlds in one place Chef Fei, a celebrated icon in China's culinary scene, has been plying his trade since the age of 16. To Cherry Garden by Chef Fei, he brings with him a wealth of pedigreed experience: Two Michelin Stars in Michelin Guide Guangzhou for seven consecutive years since 2019, and One Diamond in the Black Pearl Restaurant Guide for eight consecutive years since 2018. He is now at the helm of six restaurants across the Mandarin Oriental properties, including the latest additions at Mandarin Oriental, Singapore and Mandarin Oriental, Bangkok. At his Singapore restaurant, the menu combines his hometown influences with his over three decades of rigorous training in Cantonese-style cooking. 'What makes Chef Fei's food stand out is his interpretation of the two cuisines – not as separate cuisines, but rather, as an interplay of their distinct flavours and nuances, and how these are articulated in every dish,' says Goh. But ultimately, Chef Fei's culinary ethos is simple: Good ingredients must be the anchor of every dish. The Wok-fried Australian Lobster with Basil and Pickled Mustard Greens pays tribute to Chef Fei's hometown of Chaoshan, with fragrant basil adding an aromatic nuance to tangy broth. PHOTO: MANDARIN ORIENTAL, SINGAPORE 'There's lots to discover about Chaoshan cuisine, and its uniqueness lies in its natural flavours. Seasonality and freshness of ingredients are therefore paramount,' explains Chef Fei. 'It is through the careful selection of ingredients that the narrative behind each culinary creation is shaped, and the passion of the chef and his or her understanding of the ingredients are showcased.' With this, Chef Fei hopes to raise the stature and awareness of Chaoshan dishes among discerning diners. Besides dishes like the Crispy Pork with Sweet and Sour sauce and Boneless Crucian Carp Congee, diners can also expect other innovative creations like the Wok-fried Australian Lobster with Basil and Pickled Mustard Greens, as well as the Sauteed Diced Wagyu Beef with Sichuan Peppercorn and Chilli. A curated menu of dim sum delicacies will also be available for lunch, for those who prefer to stick to the familiar favourites. Diners who enjoy their beef with a little kick of spice will love Chef Fei's Sauteed Diced Wagyu Beef with Sichuan Peppercorn and Chilli. PHOTO: MANDARIN ORIENTAL, SINGAPORE Naturally, attention to detail extends even to the restaurant's interior design. In keeping with the restaurant's tribute to heritage and innovation, the interiors of Cherry Garden by Chef Fei are adorned with wooden trellises and old-world stone walls - a nod to traditional Chinese courtyard houses. Soft ambient lighting adds a contemporary touch, so that diners get to enjoy their meal in stylish comfort. Have a special occasion to celebrate? Four private dining rooms are thoughtfully designed to accommodate intimate gatherings for as few as four, to as many as 18 guests in the largest room option, which extends to a private outdoor patio. To Chef Fei, the new Cherry Garden is his space where he can curate the best of his signature dishes for diners to enjoy and learn more about both Chaoshan and Cantonese cuisine. But more importantly, he also hopes for it to be a place for convivial gatherings over a shared love for good food. 'I want it to be a destination where people can gather and enjoy the stories behind each culinary creation we craft,' he adds. Learn more about the new Cherry Garden by Chef Fei here.