Chef Li hails from Hong Kong and has over twenty years of experience in Singapore under his belt. The man who brought polo buns to this sunny island and infused them with the local favourite, char siew, insists on serving authentic, wallet-friendly Cantonese cuisine to foodies and families alike.
Feng Shui Inn firmly believes Cantonese cuisine must be flexible and tailored to the needs of diners while remaining true to its culture. Be blown away by soups that have been painstakingly double-boiled for six hours and geoduck clams served in your cooking method of choice (Chef recommends having it stir-fried!). It comes as no surprise that Feng Shui Inn is abuzz with activity every weekend. (Jun 2012)