Mon to Sun:
11am to 3pm
Mon to Thurs:
6pm to 11pm
Fri & Sat:
6pm to 1am
Feng Shui Inn boasts elegant Oriental-style interiors with classic wood furnishing and artful stone murals. Private dining rooms are available for those who want to dine in a more intimate setting. Head chef Li Kwok Kwong has created an extensive menu of traditional favourites and inventive signature creations such as roasted quail drumstick in black truffle sauce and braised pork tendons with crispy fish maw and chestnuts.
Begin the meal on a comforting note with wholesome double-boiled soups such as black chicken with fish maw and cordyceps. Next choose from a selection of barbecued meats; the barbecued pork belly is a must-order. The use of this fattier cut makes for a moist and supremely fulfilling rendition of regular char siew. Also commendable is the grouper fillet that’s sliced, then pan-fried with huai shan and luffa. The fish is so skillfully cooked that the flesh has just the right amount of firmness and bite.
The beef prime rib served with superior sauce is charred ever so slightly, lending the meat a smokiness that blends sublimely with the sweetness of the sauce. To accompany the meat, ask for the spinach with wild mushrooms and conpoy. The different mushrooms used in this dish add a touch of texture and umami to the wonderfully fresh greens.
A simple dish of fried rice with crabmeat and egg white is a testament to the kitchen’s superior skills. Wok-fried rice is flecked with generous portions of crabmeat, which imbue the grains with rich, briny flavour. It is the perfect dish to round off a satisfying selection of mains. To close the meal on a sweet note, order the double-boiled almond cream with glutinous rice balls.