This review by Giles Coren in The Times marked an important moment in Guirong Wei’s growing recognition within London’s restaurant scene, shortly after the opening of Master Wei in Bloomsbury.
Already familiar with Guirong’s cooking from Xi’an Impression, Coren followed her next chapter at Master Wei, where she continued to develop her own approach to the food of Xi’an. His review highlighted the freshness, handmade character, and distinctive regional flavours that had become central to Guirong’s cooking, with particular praise for dishes such as dumplings and wide hand-pulled noodles.
The strong response to Master Wei further established Guirong as a distinctive voice for Xi’an and Shaanxi cuisine in London, reinforcing the reputation she had built through years of introducing regional Chinese food to a wider British audience.