With such a robust heritage spanning more than a decade in the Chinese market, the brand has earned multiple recognition by achieving excellence in both quality and scale that has also solidified its relationship with the local market by offering a diverse array of Chinese flavours. You will be greeted by a dramatic design backdrop art work upon arrival to Cai Fei Lou, the main entrance at the reception area where a hue of red wall paneling adorned with gold hanging lamps on top of the welcoming black marble desk, contrasting the busy yet not too fussy carpet that created an impetus and impressive arrival experience.
The modern and contemporary interior design in the main dining area is a huge contrast from the dramatic entrance which is set in a very relaxing ambience with a design focusing on mixing up furniture design to create an eclectic “resort” style look. The expansive main dining room is very well spaced-out and the use of opaque screens to sectionalise the space creates more privacy and a less claustrophobic dining environment.
Despite the floor to ceiling windows on one side that created a more spacious effect with a warm atmosphere, the lighting seemed to lack something for not drawing enough natural lights from outside, given how every other detail had been looked into.
The well-chosen of multiple sphere bubble hanging lamps enhance the dining room with a hint of retro-futurism touch and element outlining the sleek, minimalist and cozy ambience with well organized table settings on dark table tops.
Part of the main dining room is furnished with wooden flooring where the semi-private dining area in the main dining room is set with black marble flooring which adds another sense of classiness to the dining experience. With light coloured woods for furniture and flooring there was a lightness to the space.
The menu is utterly paying homage to the essence of traditional Cantonese cuisine and at the same time, do savour Caifeng: Tabula Nova - a well crafted seasonal nouveau menu consisting of a great range of elevated traditional Cantonese and Sichuan dishes that is inspired by the seasonal produce to tantalize your demanding taste buds.
While the menu was translated as “glass-like crust” and it does make up to its reputation for its thin crust glass-like texture which was beautifully cooked to its golden brown colour. The whole bird may have seemed small in size but it was incredibly meaty, crispy, juicy and tender that made every bite such a delight! A must order!
<Claypot Qingyuan Chicken with Black Bean & Ginger>
Qinyuan free-range chicken is known for its tender and juicy meat texture. The chickens from this provenance are well-bred and have enough exercise resulting in such a flavourful quality of meat that is so enjoyable. While Qingyuan chicken can somehow be enjoyed by just being poached well in cooking but Cai Feng Lou takes a step further by being lightly sauteed with black bean and sand ginger - a Chinese version of galangal that is more aromatic with a sandy-like savory texture that was perfecting this dish which was sensational, served on a claypot for that sizzling effect. What a fabulous dish to set off the proceedings!
The beef tenderloin was so tender and juicy, soaking in entirely the pungent black pepper sauce accompanied by the thick cut of smokey scallions that was simply divine. It was a very generous portion to boot and we didn’t want this dish to end and the pepper sauce added a depth of flavour and just the right heat on the palate. Utterly delicious!
A generous serving of crunchy and meaty giant prawns that we enjoyed so much for their delicious flavour with a hint of sweetness and the touch of Sichuan pepper that delivered the yin and yang palate that came through which we loved. Another classic Cantonese dish well executed with a delightful touch of Sichuan flavour!
<Crispy Lamb Ribs with Garlic Flakes>
When you are in Shaanxi province, you cannot go without ordering this Shanxi specialty dish like this crispy lamb ribs. The lamb ribs were lightly battered and cooked to perfection, served with the accompaniment of cumin chilli and home-made recipe thick dark dipping sauce which was perfect to add that certain piquancy to an already perfectly cooked piece of crispy lamb. The Lamb ribs themselves were full of intense flavour and this stunning dish was heavenly.
<Sweet & Sour Pork with Pineapple>
Plump and juicy and with the right amount of fat and lean meat chosen from the pork belly that delivered this stunning rendition with a perfect taste, texture, crunchiness and stickiness and while some may like it a bit more sour and less sweet, the proof is in the pudding and we left nothing on the plate as every single morsel was truly enjoyable.
A good and authentic Cantonese stir-fried beef noodle is hard to come by and it is always a test to the Chef that has the right culinary skill to get this right in which it also take years to master. When this delectable noodle dish was approaching our table, the smoky flavour filled the air which is the minimum standard by having this dish well executed. The flat noodles were soft and firm at the same time - in other words not overcooked nor having it stick together due to the starchy noodle which once again some required a certain skill to get this right. There were also plentiful of chives added to offer that extra aroma to this savoury dish and not to mention that the beef was in large chunks and was so tender and well marinated to enjoy. Superb authenticity paying homage with an all-time-favorite Cantonese classic. Well-done chef!
Service was very prompt and attentive – our server Peter did not miss a beat – and the food came out in an orderly fashion, so we had time to savour each dish and enjoy every bit of it which is a true blessing coming from a Chinese kitchen where dishes often came out all-in-one-go in a banquet manner.
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