Kwei Fei Staff Pick

Hours: Tues.-Fri. 5-10 p.m. Sun. 11 a.m.-3 p.m.

Price: $$

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)

Restaurant Details

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.

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Bar Details

• 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.

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