Feng Shui Inn
by Jackson Sim
@ 30 Jun 2017
Exclusivity is Feng Shui Inn’s main draw; that and its repertoire of sensational Chinese fare. Tucked away on the basement of level of Crockfords Tower in the vast Resorts World Sentosa, the restaurant is a temple of traditional Cantonese cuisine as interpreted by the talented Chef Li Kwok Kwong and his able team of cuisiners.
Though it is situated away from the hustle and bustle of the resort, guests still managed to find their way to the restaurant thanks to its gorgeous dim sum creations and beautiful execution of classical favourites.
The highlight of the meal here had to be the char siew (roasted pork) served with Japanese crystal noodles tossed lightly with soy sauce and deep-dried shallots. The noodles mimic the luminescence of crystals and hence its name. With equal proportions of fat and meat, the char siew was still as juicy even though it was roasted over high heat. Giving the dish a touch of colour, the Hong Kong kailan (Chinese broccoli) was simple blanched, retaining its crunch and vivid malachite tinge.
The next dish served is a stomach warming double-boiled black chicken and fish maw with cordycep flowers soup by Chef Li. Flavorsome and packed with all the goodness of the ingredients used, the molasses-coloured soup was concocted to relieve the body of heatiness and fatigue. As with all double boiled soups in Chinese cuisine, the soup was not only irresistible, it helped to maintain the body’s well-being too.
Stir-fried beef tenderloin cubes sounds just like the simplest dish to make but making it perfect is not that simple at all. Chef Li did a flawless interpretation of this dish with melt-in-the-mouth cubes of beef tenderloin drenched in black pepper sauce. He also added garlic chips as a garnish giving the dish a new taste dimension.
Ending the meal on a prosperous note, it was only apt to enjoy a platter of stir-fried red grouper with fresh huai shan (dioscorea or Chinese yam) and loofah. Fish in Chinese language is ‘yu’ which is the homonym for abundance in Chinese and leads to the reason why a fish dish is a must during reunion dinners. Slices of red grouper were first pan-seared before being stir-fried with the other ingredients. The natural sweetness of the fish came through without being overpowered by the huai shan and loofah. JS
