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Savour Canto masterpieces at home

Feast on the culinary creations of acclaimed Executive Chef Li Kwok Kwong in the comfort of home. Whether as an indulgence for your family or a sumptuous welcome for visitors, the authentic Cantonese menu of Feng Shui Inn is sure to impress. Explore dishes that span from specialities brimming with wok hei to succulent roasts and soul-warming soups today.

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  • Our products may contain traces of nuts, gluten, eggs, dairy and other allergens.
  • All items are subject to availability.
  • Indication of weights and serving portions are based on estimates.
  • Resorts World Sentosa reserves the right to vary or amend any terms and conditions without prior notice.
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Asparagus with Scallops in XO Sauce

Juicy, crunchy asparagus accompanied by a secret-recipe house-made XO sauce made using Hokkaido scallops

Australian Angus MB2 Beef Tenderloin with Black Pepper

Masterfully stir-fried beef flavoured with pepper for incredible flavour

Cantonese Roast Suckling Pig

The mainstay of traditional Cantonese banquets, crispy outside and juicy inside

Chef Li’s Medicinal Crocodile Soup

Made to a traditional Cantonese recipe using precious herbs

Chengdu Fish-flavored Eggplant

Eggplant specially stir-fried in bean paste sauce for a rich fish-like aroma

Chuanxiang Roasted Tendon Mapo Tofu

Smooth, soft beancurd served with chewy, collagen-rich tendon

Crispy Roast Pork Belly

Delightfully crackling skin balanced by tender, fragrant flesh

Fried Cod with Pesto and Shallots

A prized fish, with its delicate flavours set off by gourmet first-draw soy sauce, garlic and shallots

Hawthorn Strawberry Pineapple Crispy Kurobuta Pork

Tender Spanish black pork served with a special sweet-and-sour mix of hawthorn, strawberry and pineapple

Honey Sauce Barbecued Pork King

An irresistibly smoky balance of lean meat and flavourful fatty portions

Jiangsu Salted Duck Egg Prawn Balls

Tender prawn balls fried without oil. Elevated with Jiangsu’s famously creamy salted eggs

Roasted Duck with Angelica

Succulent charcoal-grilled duck served atop richly fragrant angelica sauce