Man Fu Yuan (满福苑) Presents Refreshed Set Menus and A La Carte Selection with Emphasis on the Aroma (香气) of Traditional Cantonese Cuisine

Man Fu Yuan at Intercontinental Hotel Singapore, renowned for its Cantonese cuisine, recently unveiled its revitalised à la carte and set menus, seeking to blend traditional flavours with modern sophistication. Executive Chinese Chef Aaron Tan and his team have meticulously crafted these menus, combining premium ingredients with precise preparation and refined presentation.

Origially from Perak, Malaysia, Chef Aaron brings 30 years of culinary experience, specialising in Cantonese cuisine. His refreshed menu showcases Man Fu Yuan’s cherished Cantonese flavours, enhanced with new, thoughtfully crafted creations. The dishes emphasise key elements of Cantonese cuisine, particularly the aroma (香气), which plays a crucial role in the overall sensory dining experience. While experimenting with the new through modern interpretations of classic Cantonese dishes, Chef Aaron made sure to preserve the natural essence through the mastery of traditional cooking techniques like steaming, stir-frying and roasting.

The new menus are now available for lunch and dinner starting from 5 August. We were invited for a dinner tasting to savour some of Chef Aaron’s new creations and these are the items we sampled:

Man Fu Yuan Appertiser (精美三拼)

Left to Right:
Stir-fried Lobster with Honey Yuzu Sauce
Pan-seared Foie Gras, MixedBerries Sauce
Chilled Mini Lotus Root Marinated in Citrus Orange Sauce

This curated starter features a selection of three dishes to whet your appetite, featuring sweet, sour and savoury notes. Pretty to look at, they are also delectable to enjoy.

Smoked Roasted Honey-glazed Barbecued Iberico Pork Collar (古法熏蜜汁西班牙叉烧皇), $40++ per portion

This dish features tender Iberico pork collar, expertly smoked and roasted with traditional Cantonese techniques. The pork is glazed with honey, offering a balanced sweet and savoury flavours, finished with a smoky aroma that exemplifies the best of Cantonese roast meat techniques. This is one of the best tasting char siew pork we have recently savoured.

Braised Sarawak Bird’s Nest with Crab Meat, Crab Roe, Silver Sprout, Chinese Cured Meat (皇红烧燕窝伴银芽,火腿丝), $128++ per person

This luxurious dish features premium Sarawak bird’s nest in a soup base braised for six hours. Enhanced with crab meat, crab roe, silver sprouts, and Lup Cheong (Chinese cured meat), the dish offers a harmonious blend of flavours and textures, reflecting Cantonese culinary elegance.

Chef Aaron shared that this cooking method was traditionally used to prepare a premium shark’s fin soup, but he have replaced shark’s fin with bird’s nest for sustainability reason.

Braised Australia 10-head ‘Xu Rong’ Half Abalone with South Africa Fish Maw (红烧半只 澳洲许榕十头干鲍伴南非花胶), $288 per person

This distinguished dish features premium 10-head ‘Xu Rong’ half abalone from Australia, braised for 48 hours following an 8-day preparation process. Paired with delicate South African fish maw, it exemplifies Cantonese dedication to high-quality ingredients and precise cooking techniques. The gravy is unami and you would want a bowl of rice to down it to the last drop.

Stir-Fried Crocodile with Superior XO Sauce, Broccolini, Shimeiji Mushroom (XO 酱爆炒鳄鱼 肉), $58++ per portion

This bold dish features tender crocodile meat stir-fried in superior XO sauce. Paired with crisp broccolini and earthy shimeiji mushrooms, the crocodile meat absorbs the rich flavours of the XO sauce, offering a unique culinary experience. For those who have not sampled crocodile meat, it is very clean in taste, with a springy texture. Here, the rich XO sauce is infused into the otherwise bland flavour of the meat.

3 Minutes – Wok-fried Crispy Glutinous Rice with Kurobuta Pork Duo Sausage, Mushroom (3 分钟 – 黑豚双腊味生炒糯米饭), $88 per portion

Chef Aaron’s rendition of ‘Lap Mei Fan’ (腊味饭) features wok-fried glutinous rice with Kurobuta pork duo sausage and mushrooms.

Prepared tableside, this dish combines crispy and chewy textures, celebrating Cantonese home-style cooking with an elevated presentation. We timed Chef Aaron as he prepared the dish, table-side, and he completed cooking the full dish in exactly 3 minutes, demonstrating his culinary prowess.

Double-boiled Hashima with Papaya, Dried Longan, Red Date, Served in Coconut Husk, Warm (椰皇红莲泡参圆肉木瓜汇雪蛤露, 热）

This warm dessert is soothing to the throat and is adorned with a healthy dose of dry ice for dramatic effects. Remember to scrap out the coconut flesh after you are done with the soup interior to enjoy the whole dish.

Visit the official Man Fu Yuan website to check out the full refreshed menu.

Man Fu Yuan (满福苑)

Opening Hours (Daily)

Lunch
Weekdays
12:00pm to 3:00pm
Last order 2:30pm
Weekends and Public Holidays
11:30am to 3:00pm
1st seating: 11:30am to 1pm (Last order 12:30pm)
2nd seating: 1:30pm to 3pm(Last order 2:30pm)

Dinner
6:00pm to 10:00pm
Last order 9:30pm

Enquiries
+65 6825 1062
sinhbmanfuyuan.manfuyuan@ihg.com