Just off the southern end of Singapore, lies the island of Sentosa. Once known as just a quick island get away to locals and tourists alike, it has quickly transformed into much more; a luxurious integrated resort for one and all – Resorts World Sentosa. From housing Singapore’s first Casino (which also happens to be the third most expensive building on Earth!), to the famed Universal Studios theme park, it encompasses everything one would yearn for regardless of age.
Of course, there’s one thing that everyone, young or old, will enjoy without doubt. Whatever would that be, if not food. Glorious, glorious food! While you may think it’s superfluous to travel all the way to the south of Singapore just for a meal, RWS is ready to wow everyone during this Lunar New year with TWO fine dining restaurants all geared up to please our taste buds.
Our first stop features a traditional Cantonese meal at Feng Shui Inn.
Helmed by veteran Hong Kong chefs, Feng Shui Inn proudly presents luxurious to everyday ingredients in authentic fine Cantonese cuisine. This Lunar New Year, Head Chinese Chef Li Kwok Kwong, has put his heart and soul into every dish, all while staying true to his Cantonese roots.
Without question, the first dish to present itself is the symbol of abundance, prosperity and vigor; the Morel & Flying Fish Roe Lo Hei Yu Sheng. Chef Li has elevated the dish by incorporating new ingredients such as nutty Morel Mushrooms, Japanese Flying Fish Roe and, even, a bright red RWS logo made of Agar. The surpise did not end there; Chef Li decided to include not only his homemade Honey Coated Cornflakes for the extra crunch, but also Crispy Salmon Skin. No, you did not read it wrong. In fact, this crackling added a crisp-like crunch with mild fish flavour. Without being too oily if I must add, so rejoice my fellow weight watchers!
When tossed together with his very own Strawberry Dressing (instead of the usual plum sauce), the myriad textures and flavours complimented the succulent salmon slices incredibly. If you’re looking for something a little out of the box while preserving a distinctive Cantonese flavour, Chef Li’s refreshingly light rendition is a sure win.
The Cantonese are known for their 老火湯, or simply, long-simmered soups. Often paired with ingredients to enhance well being, Feng Shui Inn’s Double Boiled Pacific Pearl Clams with Black Fungus soup is sure to energise. These rare pacific pearl clams, besides bearing beautiful pearls we adorn ourselves with, were tender yet chewy. Paired with nutrient-rich and cholesterol-reducing Black Fungus, it gave the soup a light sweetness that is reminiscent of home cooking. Or in other words, I could really taste Chef Li’s hard work!
Another dish that really took my by surprise is the Braised Six Head Abalone with Dried Oyster. The naturally buttery abalone was cooked to a succulent and pleasant al dente texture. It complimented the dried oyster which was just bursting with flavour. I have never had dried oyster before, and I have always a advocate for fresh from the sea, shucked right in front of me kind of person. However, the drying process actually concentrated the natural flavours of the oyster, making it burst onto your palate with just a small bite. Overall, the ingredients were well paired, making this dish a delectable experience.
A meal can not be completed without desert, and during this festive period, the number one choice would definitely be Nian Gao (translated as Chinese New Year’s Cake). Signifying prosperity year after year, it’s a favourite amoung young and old during new year visits. Chef Li introduces a whole new way to enjoy this yearly treat; in the form of a Layered Cake with Custard and Gold Flakes!
Made of intricate layears of smooth custard cream and coconut chunks topped with layers of sweet and chewy nian gao, it was a much lighter yet rich “cake” that you can’t stop at just one slice. Fresh off the steamer, it gave off a strong coconut fragrance and the crunch of the coconut chuncks complimented the creamy smooth custard and chewy nian gao. Traditionally served fried with egg, it was always too heavy to eat more than a few slices, let alone eating it with custard! This modern rendition has taken me aback, in a very good way!
On top of the delectiable cuisine, the elegant, yet warm ambience of Feng Shui Inn, nested right inside Crockfords Tower, makes for a special and intimate dining experience. Surrounded by traditional Cantonese food prepared with careful thought by Chef Li, Feng Shui Inn is sure to be a favorite with our parents.
Feng Shui Inn’s prosperity menu is available from 4th Feburary to 5th March 2015, and is ready for reservations now. A festive hamper set ($398+) and Chinese New Year goodies including the Layered Cake are also available for sale from the 19th January to 5th March 2015. For more information, please check our their home page.
While we are all drooling over the cusine Feng Shui Inn has to offer, please look forward to the next stop; Forest林in an up and coming post.
About the Writer
Jessica is a young lady of many obsessions. She gets herself into everything ranging from the latest in the monochrome fashion world (she only wears black, and sometimes, white) to convincing the masses that Community is the best TV series ever made.
Currently, she enjoys looking like Sailor Mercury had a baby with Wednesday Addams.
