On my way to Feng Shui Inn to try their seasonal creation, White Indulgence, I was fangirling inside. I watched Chef Sam Leong’s cooking shows with my mother when I was younger, so imagine my excitement when I get to meet him in person and try his culinary creations.
The White Indulgence Set Menu is a joint collaboration between two Chefs of contrasting backgrounds – Chef Li of Feng Shui Inn and Celebrity Chef Sam Leong of Forest. Bringing together Chef Li’s expertise in traditional Cantonese cuisine and Chef Sam Leong’s contemporary Chinese cooking, the pair of kitchen maestros have created a sumptuous multiple-stage feast inspired by the Chongqing Spicy Chicken Hot Pot.
Appetisers
Greeted by two deep-fried appetisers, I was slightly put off initially. More intrigued by the two dips placed in front of me, I quickly dabbled the Deep Fried Fish Skin into the Thai Chilli. It was a pleasant awakening to my taste buds – the citrus flavour in the dip went well with the rich taste of dry salted egg dressing laced on the crispy fish skin.
White Indulgence
If there’s one thing that keeps me away from soups at restaurants, it will be the aftermath of insatiable thirst . We were assured that in the White Indulgence Set Menu an all-natural, rich in collagen superior chicken stock was used. Stage 1 commenced with the simmering of the whole chicken in the nutritious broth.
When the translucent cream-coloured soup was served, I did not know what to expect. After the first sip, I could safely say that it’s a combination of the best of both worlds – a tinge of homeliness from the light essence of the chicken and the luxurious flavours of a fine Chinese soup. The chefs had successfully translated their concept onto my palate; warmth.
Living up to the myth of fitter Kampung Chickens, the flesh was tender with a slight toughness to it.
After we finished our chickens, it was time for Stage 2. Additional ingredients were added to simmer in the remaining chicken infused broth. Like the name of the set suggests, the chefs took a premium approach of infusing TCM concept; using only white-coloured ingredients such as Huai Shan, Lily Bulbs and Lotus Seeds that are beneficial to the respiratory system.
My favourite was the Scallop paste with coriander and spring onion. It was a remarkable combination as the usually pungent smelling coriander lends a leafy fragrance to the scallop paste.
The highlight for many of us was the Prawn Paste – it was unforgettable even after I left the place. Replacing the typical fish with prawn for the mixture, you could bite into the springiness of the diced prawns. The bold looking Prawn Paste has the same amount of brilliancy to its taste.
If pictures and words fail me – we had to help ourselves to second serving.
I forgot about my mannerisms and wiped my bowl clean. It’s not easy to get something healthy and delicious at the same time. Read: Homemade brown rice.
The White Indulgence Set Menu was completed with a Chilled Coconut Cake. While the texture of the cake was not to my liking, I literally dug the sweet sauce dribbled over it. The sweet and citrus tasting fruits went well with the tofu-like bland cake. But relative to the earlier dishes, this dessert was nothing to rave about.
The White Indulgence Set may look simple and not sufficiently fancy. As a true blue glutton, I was already feeling it at Stage 2. By the time we finished the porridge, I was comfortably full.
The popular dish that originates from Basu during the Qing Dynasty has lived its legacy. Suitable for families and businesses dining, I would definitely treat my health-conscious parents for this heart and stomach-warming meal.
Expected cost per person: – $40-70.
Available during dinner only (6pm – 10.45pm) from 22nd July to 31st August 2014
To celebrate this year’s Mid-Autumn Festival, Feng Shui Inn is presenting a selection of mini mooncakes in unique flavour combinations.
There are 3 variations to the tradition pastries. Flaky American Ginseng & Coconut Mooncake, Flaky Lotus Roots & Butter Mooncake and Mini Baked Custard Mooncake.
I jumped on the Custard Buns bandwagon months ago and could not resist the Mini Baked Custard Mooncake. It was a less flimsy version of the soft steaming buns and with a cup of Chinese tea, that would make my perfect Mid-Autumn festival this year.
Address: Resorts World Sentosa, Crockfords Tower Level G2
Opening Hours: Lunch: 11.30am – 3pm | High Tea: 3pm – 5.30pm | Dinner: 5.30pm – 11pm | Supper: 11pm – 3.45am
Contact: +65 6577 6688
This post was made possible thanks to Resorts World Singapore.
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