The People Behind the Dumplings
Koi Palace · Davis · 和味小館
Chef Wei
Chef Wei spent ten formative years in the kitchen at Koi Palace — a restaurant in the San Francisco Bay Area that earned recognition from the Michelin Guide for its extraordinary craft and uncompromising standards. There, he mastered the ancient art of hand-made dumplings: the folding, the filling, the precise ratios of pork to broth gelatin that produce that unmistakable soup explosion.
He learned that great food is not an accident. It is the result of discipline, patience, and a refusal to take shortcuts — even when no one is watching.
When his family relocated to Davis, he faced a choice: leave his craft behind, or bring it with him. He brought it with him — and built Feast Cafe, 和味小館, to prove that extraordinary food and community pricing are not opposites.
10
Years at Koi Palace
A decade mastering the craft of Hong Kong and Cantonese cooking at one of the Bay Area's most respected kitchens.
∞
Dumplings Pleated
Every pleat in every dumpling is made by hand, every morning. No machines. No batches from yesterday.
1
Community Promise
World-class craft at prices Davis students and residents can actually afford. That's the promise, and it never changes.
The Restaurant
Feast Cafe — 和味小館, which means "small restaurant of harmonious flavours" — opened in Davis with a single mission: to make the kind of food Chef Wei cooked at Koi Palace available to every student, every family, and every local who walks through the door.
The menu spans Hong Kong classics and Asian fusion: hand-made Xiao Long Bao, wok-fired Cantonese dishes, and Chef Wei's own specialities — all made from scratch every day, with the same ingredients and same care as a Michelin-recognised table.
"I cook the same way here as I did at Koi Palace. The town is different. The love is the same."
— Chef Wei, Feast Cafe
What We Stand For
01
Every technique, every recipe, every ratio — done the right way, even when it's the harder way. Chef Wei's training at Koi Palace left no room for compromise.
02
Nothing is prepped yesterday and reheated today. Dumplings are folded fresh. Sauces are made from scratch. We open early so you can eat well all day.
03
Davis is home. UC Davis students are neighbours. Every price on the menu was set with love — high enough to sustain quality, low enough to say "come back tomorrow."
Come Meet Us
