Feng Shui Inn

ABOUT

Helmed by Hong Kong veteran chef Li Kwok Kwong, this elegant restaurant decorated with gold leaf ceilings serves up Cantonese masterpieces that are exquisite in presentation and taste. The extensive menu features perennial favourites like Chinese barbecued meats and dim sum, as well as nourishing do ...More

Helmed by Hong Kong veteran chef Li Kwok Kwong, this elegant restaurant decorated with gold leaf ceilings serves up Cantonese masterpieces that are exquisite in presentation and taste. The extensive menu features perennial favourites like Chinese barbecued meats and dim sum, as well as nourishing double-boiled soups that are a staple in Cantonese cuisine. The Double-Boiled Black Chicken Soup with Fish Maw and Cordyceps Flower is lovingly prepared from a stock of Chinese Jin Hua ham, pork shoulder, and old fowl that is simmered over low heat for six hours to coax out deep, rich flavours. For mains, the signature dishes at Feng Shui Inn are a must-try. Chilled Prawn with Lemon Sauce is given a modern twist with a side of fluffy lobster pancakes, drizzled with salted egg yolk and buttercream sauce. Order also the Pan-Fried Wagyu Beef in Teriyaki Sauce, where cubes of tender and juicy medium-rare steak are tossed in a sweet sauce. Other must-tries include Pan-Seared Japanese Kurobuta Pork Loin, as well as Roast Quail Drumstick in Black Truffle Sauce. For carb-lovers, ‘Kampong Uncle’ Fried Rice in Hot Pot is a sizzling dish with delicious crispy bits at the bottom of the claypot. End the meal on a sweet note with traditional desserts like Double-Boiled Hashima with Red Dates and Double-Boiled Almond Cream with Glutinous Rice Balls. (Mar 2019)

DISHES WE LOVE

Double-Boiled Black Chicken Soup with Fish Maw and Cordyceps Flower, Chilled Prawn with Lemon Sauce, Pan-Fried Wagyu Beef in Teriyaki Sauce, Pan-Seared Japanese Kurobuta Pork Loin, Double-Boiled Hashima with Red Dates