Luckily (for our guests), this was a great opportunity to introduce our new range of deluxe sushi canapés available from all branches of Feng Sushi. Canapés were flowing seamlessly from the kitchen under our executive chef Cheung Lee’s supervision: seared Loch Duart salmon was delightful and the tuna tartar on a rice disk a real success.
We also served up our new Scallops to Dive for from the Ethical Shellfish Company, hand dived from the Isle of Mull, sweet, succulent and super fresh, just 24 hours out of the water.Feng classic cocktails were shaken and served on ice, Shochu homemade lemonade packed a punch and our Sake Sangria was delightful and mellow as ever. The crowd was warm and appreciative, creating a lovely buzz at our North West jewel in the crown. It was a fantastic evening, welcoming new owner Luke Johnson and his wife Liza, neighbours and friends of Feng Sushi. On behalf of the whole team, thanks to everybody who came for your support.