What: Lai, a protegé of Cantonese masterchef Lee Choi, is the third guest chef to grace the Global Gourmet Kitchen series at Resorts World Sentosa. He reprises his signature creation, a dish that requires a three-day process of soaking, drying and boiling the skins of young green pomelos. These are then slow cooked in a rich stock of dried shrimp, scallops, and toasted flounder fish before a further burst of flavour is lent by tiny orange sacs of prawn roe ($12).
Other dishes available during his promotional stint at Feng Shui Inn include three preparations of crab: steamed with winter melon ($36), steamed with egg white, and deep fried with salt and pepper. Lai's adept hand at seafood is further evident in a Stir Fried Lobster (from $88) that is tossed with robust spices over a high flame to achieve fragrant charred bits of wok hei. Guests shouldn't leave without trying the Braised Quail Soup. Adapted from a 1920s recipe for snake soup, the tender and traditional broth is making its debut here before it becomes a menu mainstay at the three Tim's Kitchens abroad.
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