Hours: Tues.-Fri. 5-10 p.m. Sun. 11 a.m.-3 p.m.
Set next door to Charleston Pour House in the space previously occupied by The Lot, Kwei Fei’s interior looks the same-ish, except now the chairs are yellow and you’ll find some Asian knick knacks scattered about. But the updates are the only understated thing about Kwei Fei. Pretty much nothing else — from the food to the music to the chef himself — can be described as subtle. Kwei Fei’s menu is an equally wild ride, offering an array of appetizers, entrees, and veggie-based sides sorted into blocks labeled “Loud,” “Hot,” and “Vibes.” The crescent dumplings are an outstanding way to give your tastebuds a crash course in the events to come. Made with ground pork and redolent Sichuan pepper, the five plump dumplings are served in a soy-based, vinegary sauce and topped with fresh cilantro and chives. Hot, sour, salty, sweet: everyone’s here. On the “vibes” side of things, vegetarians are well-taken care of with the dry-fried green beans. Here some rice makes sense and adds bulk to the delicate haricots verts, which are coated with an intense, chunky garlic and ginger combo with a little spicy kick. But of course. —Vanessa Wolf (Dish, Winter 2020)
Chef David Schuttenberg pops up permanently in the space formerly occupied by The Lot. His Sichuan cuisine is a boon for James Island; inside you'll find consistently delicious (and spicy!) dishes like crescent dumplings, Hong Yu shrimp, and dry-fried green beans.
• Food specials plus Baijiu and Sapporo $7, draft craft beer and shot $9, house wine $6, Sapporo $5
Tues, Weds, Thurs, 5 p.m.-6:30 p.m.