Fei Jai

Fei Jai… delicious Cantonese eatery in challis avenue!
They have a small terrasse, tables are quite close to one another but it is nice to enjoy the breeze.
Menu is designed to share — they also have a 55 $ feed me style menu.
We had the lamb rolls with plum sauce — they were crispy with a rich filling and the sauce was just perfect. Their signature dish is an egg white omelette to die for…
We chose the Ma Po pork as main dish with brown rice, very interesting fresh flavour (spicy thick bean sauce with melting tofu) and the rice was absolutely perfectly cooked.
They also have a few specials that looked quite appealing (both fish and meat).
Servings are quite large and with the 2 of us we did notice enough appetite to try anything else. But I am quite curious to try some more !
Staff was helpful in taking us through the menu — with good recommendation without pushing for overordering.
High quality food in a simple environment with a touch of Potts point vibe, if you like Asian fusion you will like fei jai

We all know what’s usually missing from Chinese restaurants…
Cocktails. While I do love a well-​brewed green tea or two, there’s something to be said for pairing alcohol with Asian flavours (a formula for success Sydney’s many BYO Thai diners have already gotten down-​pat).
Fei Jai fills this gap nicely and with a whole lot of class. The blink-and-you’ll-miss-it all black diner on the buzzing Challis Avenue not only pumps out fun and fruity beverages, but is a destination in itself for delicious modern Chinese fare.
It’s usually just a special, but the blue swimmer crab omelette is a light and fluffy bowl of eggy goodness that must be tried if available. Likewise, the lamb mince spring rolls are juicy and rich, complemented with a plum dipping sauce. How does one deal with the unassembled char siew pork dish? Take a steamed pancake, smear with hoi sin sauce, place barbecued pork, cucumber and shallots inside, then wrap and enjoy (just like their Peking duck counterpart). A sago pudding sounds retro drab, but don’t knock it ’til you’ve tried it — this chilled dessert is laced with coconut milk and topped with fresh passionfruit pulp. So simple and refreshing. And to drink? My vote goes to the Spiced Pear Martini — not too heavy on the vodka, plenty sweet fruit nectar and it comes sprinkled with nutmeg.
Owners Nicole Galloway and Peter Lew are also responsible for the recently opened Barrio Chino, down the road on Bayswater in the heart of the cross. If it’s anything like this place, I’ll definitely be back for seconds.