Huang Jinghui, or Chef Fei as he is better known, is one of China’s most celebrated chefs, recognised as one of the country’s most accomplished culinary masters and renowned for his expertise in Teochew-Cantonese cuisine.
Hailing from Chaoshan in Guangdong, a young Chef Fei passionately watched chefs in action, developing a deep interest that grew into a genuine love for cooking and a strong eagerness to excel in this arena. Starting his career at just 16 in Guangzhou, he rose to Executive Chef by the age of 20 at a restaurant in Harbin, which is a testament to his exceptional skill and dedication to his craft, with perseverance and dedication as the driving forces behind his journey.
Now, as Culinary Director for several of Mandarin Oriental’s most prominent properties, such as Bangkok, Beijing, Guangzhou, Jakarta, Shenzhen, and Singapore, Chef Fei brings vision and artistry to Chinese fine dining. His approach balances respect for tradition with contemporary creativity, consistently setting new standards on the international stage. Under his leadership, Jiang by Chef Fei at Mandarin Oriental, Guangzhou has been awarded Two Michelin Stars for seven consecutive years, as well as One Diamond in the Black Pearl Restaurant Guide, since 2018.
Cherry Garden at Mandarin Oriental, Singapore
Meanwhile, Cherry Garden at Mandarin Oriental, Singapore was rebranded last July into a refreshed culinary concept – Cherry Garden by Chef Fei, embarking on a new journey celebrating Cantonese and Teochew cuisine, while using the finest seasonal ingredients and time-honoured traditions.
Chef Fei’s culinary philosophy is rooted in seasonality, precision, and a refined reimagining of classic flavours, shaping the evolution of modern Chinese gastronomy through inventive techniques, layered flavour profiles, and elegant presentations. Widely considered both a master of his discipline and a leading voice in the future of fine Asian cuisine, he says, “Seasonality and freshness are paramount; they are the soul of every dish. The careful selection of ingredients shapes the narrative behind each culinary creation, which showcases the passion of a chef and their understanding of ingredients.”
He continues, “Knowledge is the foundation of my dishes, stemming from the experiences and insights I have gathered through my heritage, travels, encounters, and local influences. Traditions are pivotal in my culinary creations – the cornerstone that guides the ingredients I select, the cooking techniques I apply, and the flavours I aim to achieve. My travels across different regions have broadened my perspective and continue to inspire fresh ideas for my culinary creations. During my travels, visits to local markets and suppliers are always a must, allowing me to delve deeper into the local scene, understanding the ingredients, and how I can better utilise them in my culinary creations.”
Chef Fei adds that everyday encounters also shape how he reinterprets and translates his ideas into his culinary creations. For instance, “My signature Crispy Pork with Sweet and Sour Sauce is inspired by my wife’s hometown, Dongbei, combined with the nuances of Cantonese cuisine. Local influences play a defining role in my creations – from incorporating local ingredients to adjusting flavour profiles that resonate with local tastes.”
I asked him what his favourite creation was so far and why. He said, “If I have to choose one dish over my 30-year-old culinary career, it will have to be one of my signatures – the Boneless Crucian Carp Congee. It is a significant dish that reflects my values and standards, highlighting the careful selection of a particular fish, the precise skill required in deboning, and the persistence to ensure this type of fish is always used.” The creation is a meticulously crafted dish, a masterclass in boneless perfection, where each microscopic bone is skillfully removed by hand, a testament to a chef’s knife skills.
As a culinary director, his non-negotiables include the freshness of ingredients, precision, and perseverance – three key pillars that drive him. “If an ingredient is not fresh, the final dish can never be perfect, regardless of a chef's level of skill or technique. Precision is key to perfection. Whether it is the choice of ingredients, the amount used, or the level of heat applied, every single step from preparation to cooking matters. Sourcing the right ingredients is one aspect that I will not compromise on. To achieve the desired taste and presentation I envision for my culinary creations, I visit local markets and suppliers to personally handpick and assess the quality and type of ingredients I will be utilising in my dishes. Perseverance is another trait that kept me going throughout my journey. Success does not come overnight; it is built through continuous hard work and dedication.”
(Related: Taste – Top Tables for August 2025)
Chef Fei with Cherry Garden's Chef de Cuisine Steven Luo
With a storied, decades-long career, Chef Fei tries to instill the following in the next generation of chefs he works with: “To strive and achieve based on one’s true capabilities and not to merely make a name for oneself. To persevere through time and overcome the challenges that lie ahead. I believe in three guiding principles: Choose a career driven by your passion, pursue excellence during the journey, and embrace your career as an integral part of your life.”
He ends by saying, “I believe that in the pursuit of a dream, satisfaction comes not merely through attainment; in fact, it is how to achieve more – how can a chef continue to present new and interesting dishes, and reach the next peak. I aspire to continually push boundaries and showcase the interplay of heritage, precision, and craftsmanship, showcasing the artistry of Cantonese and Teochew cuisine to the world.”
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