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Spicy Sichuan fare & other Chinese eats in a swanky space with whimsical decor, a bar & a VIP room.
Hours
| Friday | 11:30 AM–2:30 PM, 5–9:30 PM |
| Saturday | 11:30 AM–2:30 PM, 5–9:30 PM |
| Sunday | 11:30 AM–2:30 PM, 5–9:30 PM |
| Monday | 11:30 AM–2:30 PM, 5–9:30 PM |
| Tuesday | 11:30 AM–2:30 PM, 5–9:30 PM |
| Wednesday | 11:30 AM–2:30 PM, 5–9:30 PM |
| Thursday | 11:30 AM–2:30 PM, 5–9:30 PM |
Address and Contact Information
Address: 1368 El Camino Real, Menlo Park, CA 94025
Phone: (650) 324-8888
Website: http://feyrestaurant.com/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
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Reviews
Nicole Haseley
Great value; you will not be disappointed with the portions!! Good for vegetarian. Flavor is nice and not too salty with a wide variety of options. My favorite is the spicy cabbage. Definitely the best Chinese food in Menlo Park.
… moreAyla York
ABSOLUTELY AMAZING FOOD! Delicious flavors and fast service. I am not sure why this place only has 4 stars as it is one of the BEST EATS IN TOWN!!
… moreTao
This is the most unpleasant experience I had in Bay Area. The pork stomach is super dry and has black exterior, it must be frozen and reheated multiple times. That dish was barely touched in the night.
We also ordered pork & shrimp wonton soup for the kids, but the wonton has full of dough and no sign for pork and shrimp. It is even much worse than the frozen ones from 99 ranch.
Other food is spicy and definitely not authentic Chinese food.
People may say the cook might not be skillful. But cooking the wonton like this and serving the pork stomach that feels to be frozen for month, I would say the owner lacks of ethics.
… moreWe also ordered pork & shrimp wonton soup for the kids, but the wonton has full of dough and no sign for pork and shrimp. It is even much worse than the frozen ones from 99 ranch.
Other food is spicy and definitely not authentic Chinese food.
People may say the cook might not be skillful. But cooking the wonton like this and serving the pork stomach that feels to be frozen for month, I would say the owner lacks of ethics.
Monica
I love this place! It’s great to get traditional Chinese food. We also order their takeout occasionally and that’s been great too.
Some of my favorites dishes include their steamed fish, stir fry eggplant, and spicy beef tendon . I also like their salt and pepper tofu, yang zhou fried rice, grilled cumin lamb skewers, egg drop soup. My boyfriend likes their hong shao rou, and the
The service is good. I don’t feel like we ever wait too long to order or get the bill. The wait staff speaks both English and Chinese so if you prefer speaking in Chinese there’s always that option.
The interior is nice. It feels like a traditional fancy Chinese restaurant. They have pretty light fixtures and sculptures on the wall. We usually sit in one of the booths, but they also have family-style seating in the back (big round tables with a lazy Susan).
Parking: The parking lot’s pretty small in the back but we usually manage to find a spot. If not, Menlo Park downtown has a lot of free parking lots you can park at and then walk over
… moreSome of my favorites dishes include their steamed fish, stir fry eggplant, and spicy beef tendon . I also like their salt and pepper tofu, yang zhou fried rice, grilled cumin lamb skewers, egg drop soup. My boyfriend likes their hong shao rou, and the
The service is good. I don’t feel like we ever wait too long to order or get the bill. The wait staff speaks both English and Chinese so if you prefer speaking in Chinese there’s always that option.
The interior is nice. It feels like a traditional fancy Chinese restaurant. They have pretty light fixtures and sculptures on the wall. We usually sit in one of the booths, but they also have family-style seating in the back (big round tables with a lazy Susan).
Parking: The parking lot’s pretty small in the back but we usually manage to find a spot. If not, Menlo Park downtown has a lot of free parking lots you can park at and then walk over
Kyle Yoshida
Food is amazing. Very very great value restaurant. Food came out hot and fast. I really enjoyed their noodles and their boiling pot dishes. It was filled with meat and fish and veggies-they dont skimp out on portion sizes. Its very good. The decor is fairly nice and has a mid-upscale feeling. Also super interesting is that they also offer hot pot and the prices for that are pretty reasonable too!
… moreWei Wei D
This is insane! I never thought we only spent 60 dollars for 2 girls for dinner! And we didn’t eat all of it! We took the fish home! The food is freaking delicious and cheap! I can’t believe how big the bowl is for braised beef noodles! It’s like twice as big as my head! The nice gentleman told us two bowls noodles will be too much for us and he suggested us to order only one! After we ordered, three dishes came within 10 minutes. Definitely will come back again and again! Comeeeeee!!!!!!!!!
… moreVictor
Absolutely loved every single dish at this restaurant. Very authentic Chinese dishes and flavors. Not so overwhelming if you’re not used to the strong Chinese flavors. We hosted a large event gathering here and they were able to accommodate our group of 40 people. Lots of seating.
… moreChris Hougland
Very very good 南瓜粉蒸排骨. Big portions too, enough for lunch tomorrow. Friendly, quick service. Next time will come with more people so I can try more dishes! A+
Also the fortune cookies have major rizz
… moreAlso the fortune cookies have major rizz
naseem
This place is amazing!! They’re dishes are so rich of flavors, good spices, everything is perfectly cooked, simply delicious! Kind of pricey, but the food is too good. I recommend the Chounshing Chicken (I usually get the boneless, but both are equally good!), I get steamed white rice, also Boiled Fish, and Boiled Beef, and the cold noodles are my favorite dish, its so. Good. Cold noodles are basically pretty spicy, rich, noodles, that are cold. Simple, yet phenomenal. They’re tea is also good, and I love how they give out water with ice, most places don’t. The service is pretty good too. I come here with friends, and sometimes alone, regardless, this Chinese restaurant is a very nice, sheek setting. When you walk in, one of the first things you see, is a big, thin water tank with about a dozen beautiful, strange looking orange fish, really cool, bathrooms are always clean as well. A solid 5 stars.
… moreMakoto Kanda
For those of us who haunted the hallowed halls of Little Sichuan in San Mateo, that restaurant wasn’t just Chinese food; it was a spiritual experience set to the soundtrack of sizzling oil and frantic wok-clanging. That legendary kitchen set the gold standard for Bay Area Mala.
The Great Migration and the Fading Echo
We know the history: the great chefs moved on, and for a period, a flicker of that glorious flame was carried by subsequent locations. It’s difficult to pin down the exact timeline, but at some point, a vital connection was made with FEY.
During that window–whether it was from the very start or after a change in kitchen personnel–you could absolutely taste the pedigree. It was like finding a rare vinyl record of a band that had broken up–the sound was authentic! It felt like the perfect, elusive Mala dragon was finally within reach.
But today? The vinyl is warped. The concert is over.
It appears the true masters of the Sichuan universe have, once again, packed their bags and their wok-skills and departed. The current kitchen staff is operating on autopilot–and I’m fairly certain the autopilot is set to “Mildly Flavorful.” The restaurant is now simply an echo of the quality that once drew a dedicated following.
The Culinary Crime Scene: Suanni Bairou
The most egregious offense on my latest visit was the Suanni Bairou (Sliced Pork with Garlic Sauce).
This is a dish that should sing with fresh garlic, fragrant chili oil, and perfectly cooked pork. What arrived, however, was a visual metaphor for my own broken heart:
The pork was… present.
The sauce, intended to be a vibrant, complex symphony, tasted like someone asked an intern to Google, “What do Chinese people put on pork?” and they only got as far as “Soy Sauce + Garlic.”
Seriously, the flavor was so muted, so fundamentally wrong, that I had to restrain myself from asking the waiter for a spoon and a packet of chili crisps just to give the poor thing a fighting chance. I guarantee you, my own attempt at this dish on a Tuesday night using whatever condiments are hiding in my fridge is more authentically Sichuan than what FEY is serving right now. It’s not just that it was bad; it was the tragic loss of a dish that was once legendary.
Final Verdict: A Nostalgia Trap
Look, FEY isn’t actively offensive–it’s just soul-crushingly mediocre, especially when you measure it against the history we know it briefly shared.
If you are just looking for A Chinese meal, it will technically fill you up. But if you come here expecting the Little Sichuan legend, you’ll be profoundly disappointed and possibly weep into your noodles.
The clear truth is this: The legendary chefs have moved on, and FEY is simply a monument to what used to be FEY.
… moreThe Great Migration and the Fading Echo
We know the history: the great chefs moved on, and for a period, a flicker of that glorious flame was carried by subsequent locations. It’s difficult to pin down the exact timeline, but at some point, a vital connection was made with FEY.
During that window–whether it was from the very start or after a change in kitchen personnel–you could absolutely taste the pedigree. It was like finding a rare vinyl record of a band that had broken up–the sound was authentic! It felt like the perfect, elusive Mala dragon was finally within reach.
But today? The vinyl is warped. The concert is over.
It appears the true masters of the Sichuan universe have, once again, packed their bags and their wok-skills and departed. The current kitchen staff is operating on autopilot–and I’m fairly certain the autopilot is set to “Mildly Flavorful.” The restaurant is now simply an echo of the quality that once drew a dedicated following.
The Culinary Crime Scene: Suanni Bairou
The most egregious offense on my latest visit was the Suanni Bairou (Sliced Pork with Garlic Sauce).
This is a dish that should sing with fresh garlic, fragrant chili oil, and perfectly cooked pork. What arrived, however, was a visual metaphor for my own broken heart:
The pork was… present.
The sauce, intended to be a vibrant, complex symphony, tasted like someone asked an intern to Google, “What do Chinese people put on pork?” and they only got as far as “Soy Sauce + Garlic.”
Seriously, the flavor was so muted, so fundamentally wrong, that I had to restrain myself from asking the waiter for a spoon and a packet of chili crisps just to give the poor thing a fighting chance. I guarantee you, my own attempt at this dish on a Tuesday night using whatever condiments are hiding in my fridge is more authentically Sichuan than what FEY is serving right now. It’s not just that it was bad; it was the tragic loss of a dish that was once legendary.
Final Verdict: A Nostalgia Trap
Look, FEY isn’t actively offensive–it’s just soul-crushingly mediocre, especially when you measure it against the history we know it briefly shared.
If you are just looking for A Chinese meal, it will technically fill you up. But if you come here expecting the Little Sichuan legend, you’ll be profoundly disappointed and possibly weep into your noodles.
The clear truth is this: The legendary chefs have moved on, and FEY is simply a monument to what used to be FEY.