Feng Shui Inn’s executive sous chef Li Kwok Kwong has a way with seafood, creating auspicious dishes like lobster “yusheng” and braised Japanese sea cucumber and giant fish maw just for the restaurant’s Chinese New Year menu. The yusheng dish is a refreshing start to the meal, incorporating fresh lobster sashimi slices that add a nice succulence to the dish. As for the Japanese sea cucumber, it is braised to the right texture and tenderness that complements the smoothness of the fish maw, making for a comforting dish.

For more indulgence, order the Hong Kong “yuen long” treasure pot that includes delicacies like abalone, fatt choy, dried oyster, fish maw, Japanese sea cucumber and tiger prawns – perfect for the whole family. The braised duck eight treasures specialty is just as luxurious stuffed with premium ingredients and roasted till the skin turns a crisp golden brown.

Feng Shui Inn’s versions of nian gao is interesting and tasty. The nian gao with mango osmanthus jelly is a light dessert with subtle nuances of the osmanthus fragrance coming through while the fried nian gao encrusted with peanut powder has a soft, chewy consistency that blends well with the flavour of peanuts. Feng Shui Inn, Resorts World Sentosa, 8 Sentosa Gateway, Level G2, Crockfords Tower, Tel: 6577-8899

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