Head chef
Felix Yu
Felix Yu is a celebrated chef with over 50 years of experience, specialising in Cantonese, Sichuanese, Beijing, and Shanghai cuisines. Renowned for Chinese BBQ, banquets, and molecular gastronomy, he has launched acclaimed restaurants and provided consultancy on several global culinary projects. Fluent in Cantonese, Mandarin, Hakka, and English, he is a recognised innovator of Chinese cuisine.
We are patiently waiting for restaurant critics to visit Peony Star. In the meantime, here’s what they thought of Felix’s previous restaurants Felix Yu and Dragon Castle:
“Here we are in Northampton… and naturally it’s Felix Yu that we’ve come to. I say naturally because many critics who have come to these parts seem to have tasted the best of his Cantonese wok…. If you closed your eyes for a taste test, you might not guess what you were eating… that’s half the trick of Heston Blumenthal’s more eccentric recipes, at a snip of the price.”
– Amol Rajan, The Independent
“Thinly sliced pork hock served cold with a dipping sauce was excellent… Egg-white rice with dried scallop is lovely – a very different kettle of fish from the usual egg-fried rice… obviously expert chefs who have yet to make compromises.”
– Fay Maschler, Evening Standard
“Everything was ravishing…”
– Marina O’Loughlin, Metro London
“One of the best Cantonese restaurants I have tried in London in a very long time. ”
– Jay Rayner, The Observer
“The food, when it comes, regardless of whether it’s what you ordered, is fantastic. Absolutely fantastic. Look, this place is terrific. Absolutely terrific. Best Cantonese I’ve seen in ages.”
– Giles Coren, The Times
“For lovers of authentic Chinese cooking, this is one destination that definitely repays the journey.”
– Time Out London
“It is always particularly galling when you finally pitch up at a restaurant, (one that you have been meaning to visit for a year or more), only to find that it is good. It’s worse when it is very good indeed… It’s a surprise just how good this restaurant is. Really good food…even if it has taken me a little while to follow up on all those rave opening reviews.”
– Charles Campion, Evening Standard
