Man Fu Yuan @ Frasers House - Refined Midday Indulgence with New Executive Lunch Sets

Located within Frasers House, Man Fu Yuan presents a refreshed Executive Lunch Menu that continues to showcase its refined Cantonese culinary philosophy. Designed for both business diners and those seeking a leisurely midday indulgence, the new offering introduces two thoughtfully curated 4-course sets — Willow ($52) and Camellia ($58), with a minimum of two diners required. Diners can further enhance their experience with optional starters such as the Dim Sum Platter (+$12) or Roast Platter (+$18).

We had the opportunity to sample the Camellia set, along with both add-on starters, offering a comprehensive look at the restaurant’s refined Cantonese repertoire.

Man Fu Yuan Dim Sum Platter 4.2/5

The Man Fu Yuan Dim Sum Platter makes for a delightful prelude. The trio showcases a balance of textures and flavours — from the juicy Pork and Prawn Siew Mai topped with tobiko for a subtle briny pop, to the Crystal Dumpling infused with Black Truffle, lending an earthy elegance. The Deep-fried Seafood Lychee Ball adds a contrasting crunch, with a lightly crisp exterior giving way to a succulent, mildly sweet filling.

Man Fu Yuan Roast Platter 4.2/5

Equally compelling is the Man Fu Yuan Roast Platter. The Honey-glazed Iberico Pork Collar stands out with its tender bite and caramelised glaze, delivering a satisfying interplay of sweetness and savoury depth. Meanwhile, the Braised Cantonese Soy Chicken, enhanced with black truffle, offers a refined take on a classic, its silky skin and well-seasoned meat reflecting careful execution.

Braised Seafood Soup with Conpoy in Superior Stock 4.2/5

The meal begins in earnest with the Braised Seafood Soup with Conpoy in Superior Stock. A hallmark of Cantonese culinary philosophy, the soup exemplifies restraint and precision. The broth, painstakingly simmered with Jinhua ham, chicken, and pork, reveals a layered umami richness while remaining remarkably clean on the palate. Its lightly thickened consistency lends body without heaviness, making it both comforting and invigorating — a fitting opener that gently awakens the senses. It serves as an elegant, restorative opening to the lunch progression. The dish is fragrant and warm, designed to awaken the palate without overwhelming it, perfectly preparing the diner for the subsequent courses.

Steamed Grouper Fillet with Leek, Spring Onion and Premium Soya Sauce 4.2/5

Taking centre stage is the Steamed Grouper Fillet with Leek, Spring Onion and Premium Soya Sauce. This dish highlights the kitchen’s respect for quality ingredients, allowing the grouper’s natural sweetness and delicate flakiness to shine. The aromatics — leeks and spring onions — are enlivened with a final drizzle of hot oil, releasing their fragrance and adding a subtle sharpness. The superior soya sauce, nuanced and balanced, ties the elements together without overpowering the fish’s inherent flavours.

Braised Ee Fu Noodle with Shredded Duck 3.5/5

For a more comforting note, the Braised Ee Fu Noodle with Shredded Duck rounds off the savoury courses. The noodles, with their signature sponge-like texture, absorb the savoury braising sauce well, resulting in a rich, flavourful dish. While hearty and satisfying, the profile leans towards the familiar, offering a more rustic contrast to the earlier refined courses.

Chilled Eight Flower Tea with Longan, Ginkgo Nut, Red Date 4/5

Dessert arrives as the Chilled Eight Flower Tea with Longan, Ginkgo Nut, and Red Date — a light, nourishing conclusion. The floral infusion is subtle yet fragrant, complemented by the natural sweetness of longan and red dates. The inclusion of ginkgo nuts adds textural interest, while the chilled serving refreshes the palate. It is a thoughtful ending that aligns with traditional Chinese dining principles of balance and restoration.

Overall, the refreshed Executive Lunch Menu at Man Fu Yuan delivers a well-paced and satisfying dining experience, balancing refinement with approachability. With its accessible pricing and polished execution, it presents an excellent option for those seeking a quality Cantonese lunch in a sophisticated setting.

Note: This is an invited tasting


Man Fu Yuan
Frasers House
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

Nong Geng Ji (农耕记湖南土菜) @ Great World City - Bold Hunan Flavours Meet Family-Style Dining

With the rapid expansion of Nong Geng Ji across Singapore, more diners are getting acquainted with the bold, rustic flavours of Hunan cuisine. I recently visited their Great World outlet with my family to try the 4-Pax Cherished Family Moments Set ($138), a hearty spread designed for communal dining. Larger groups can opt for the 6-Pax Joyful Reunion Feast ($188). In conjunction with Parents’ Day, the restaurant sweetens the experience with a scratch-and-win card (chance to win $100 in vouchers) for every table, plus a complimentary mugwort hammer with any set meal. This thoughtful, slightly quirky touch adds to the celebratory occasion.

Stir-Fried Pork with Abalone and Chilli 4.2/5

The Stir-Fried Pork with Abalone and Chilli is undoubtedly the centrepiece of the meal. Served in a signature golden wok kept warm over a flame, it arrives with an intoxicating, smoky aroma and wok hei. Tender slices of pork are paired with plump baby abalones, elevating what is typically a humble stir-fry into something more luxurious. The interplay of textures is delightful: the springy bite of abalone, the succulence of pork, and the crunch of Hunan green chillies. Despite its fiery appearance, the heat leans more aromatic than aggressive, making it surprisingly approachable.

Big Shrimp with Vermicelli and Garlic 4.2/5

A highlight for both flavour and theatrics, the Big Shrimp with Vermicelli and Garlic is cooked tableside. Fresh butterflied prawns are laid over vermicelli, drenched in an aromatic garlic sauce, then steamed for a precise seven minutes. When the lid is lifted, a cloud of garlicky steam fills the air. The prawns are sweet and snappy, but it’s the vermicelli that steals the show, soaking up the umami-rich juices and fragrant garlic broth. Comforting yet indulgent, it offers a welcome contrast to the bolder, spicier dishes.

Lotus Root with Superior Pork Broth 4/5

The Lotus Root with Superior Pork Broth provides a soothing interlude amid the spice-laden spread. Simmered for hours, the broth is rich, creamy, and deeply nourishing, drawing out collagen and marrow from the pork ribs. The lotus root here is of the prized “powdery” (mian) variety, breaking apart effortlessly with a soft, almost fluffy texture. Each spoonful is mellow yet flavourful, coating the palate with gentle sweetness and offering a much-needed reset.

Stir-Fried Spinach with Century Egg 2.8/5

The Stir-Fried Spinach with Century Egg was the weakest link of the meal. While the idea is appealing, with century egg breaking down into a creamy, umami-rich coating, the execution fell short. There was a noticeable bitterness in the finish, and the spinach could have been cooked slightly longer for a softer texture. The broth also lacked depth, and a more robust stock base would have helped lift the dish. While it still offers an interesting flavour profile, it didn’t quite match up to the rest of the spread.

Mao’s Braised Pork 4.5/5

A Hunan classic, Mao’s Braised Pork is a must-order. Unlike the darker Shanghainese version, this rendition achieves its deep amber hue through caramelised sugar and spices. Each cube of pork belly is beautifully layered and braised to perfection — tender to the point of melting in the mouth. The fat is rendered luxuriously without being greasy, while the lean meat remains juicy and flavourful. Rich, sticky, and deeply satisfying, it’s best enjoyed with a bowl of rice to mop up the luscious sauce.

Sweet and Sour Chicken with Pineapple 4.2/5

For a non-spicy option, the Sweet and Sour Chicken with Pineapple is a reliable crowd-pleaser. The chicken pieces are fried to a crisp golden exterior, retaining their crunch even after being coated in the glossy sauce. The balance of flavours is well judged, tangy without being overly sweet, with juicy pineapple chunks adding brightness. It’s a refreshing contrast that cuts through the richness of the meal and appeals to all ages.

Rock Sugar Golden Fungus Dessert Soup 4/5

Ending on a gentle note, the Rock Sugar Golden Fungus Dessert Soup is both nourishing and refreshing. The golden fungus offers a slightly more velvety bite compared to the usual white variety. Lightly sweetened with rock sugar, the soup is delicate and soothing, allowing the natural flavours to shine. Served chilled, it provides a cooling contrast to the preceding spicy dishes, making it a fitting finale to the meal.

Nong Geng Ji delivers a robust introduction to Hunan cuisine with its bold flavours, generous portions, and communal dining format. The set menu offers a good variety, balancing fiery stir-fries with comforting broths and crowd-pleasing classics. While there are minor inconsistencies, the standout dishes — particularly the Stir-Fried Pork with Abalone and Mao’s Braised Pork — make the experience worthwhile. Coupled with seasonal promotions and family-friendly bundles, it’s a compelling spot for gatherings, especially for those looking to explore the punchy, aromatic world of Hunan flavours.


Nong Geng Ji (农耕记湖南土菜)
Great World City
1 Kim Seng Promenade
#01-115/116
Singapore 237994
Tel: +65 6908 0347
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Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Great World MRT station. Take Exit 6. Walk to the destination. Journey time is about 5 minutes. [Map]