The story
Les Cinq Étoiles in Liège anchors a refined approach to contemporary Chinese cuisine. Chef Chen Fuqing directs the pass with a clear focus on Zhejiang traditions, adapting regional techniques for a modern palate. The Gault&Millau jury awarded the kitchen a twelve score this year, recognizing how carefully heat and seasoning are managed.
Dishes here rely on straightforward preparation that highlights fresh seafood and aromatic spices. Guests frequently order the garlic grilled frog legs, which arrive crisp and lightly charred alongside prawns tossed in a sharp chili sauce. These plates show how Chinese cooking handles heat and acidity without masking the core flavors.
The space sits just outside the bustling city center, offering a calm backdrop for evening meals. Tables are arranged to allow comfortable conversation while staff move efficiently between the pass and the floor. Visitors arriving for dinner find a steady rhythm that matches the measured pace of the kitchen.
Recognition
Ambience
Details
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