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]

Namu Bulgogi @ Hillion Mall - Launches Singapore’s Largest Halal Samgyetang Range with 9 Variations

Namu Bulgogi, the halal-certified Korean concept known for its bold flavours and accessible dining, returns with a compelling new reason to visit — the launch of Singapore’s largest authentic halal-certified samgyetang range. With nine variations priced under $30, the new menu explores both traditional roots and modern interpretations of Korea’s iconic ginseng chicken soup, as well as a refreshed tongdak-gui offering.

Signature Wild Mushroom Samgyetang

A standout among the line-up, the Signature Wild Mushroom Samgyetang ($27.90++) layers shiitake, enoki and shimeji into a deeply earthy broth. The result is a comforting bowl rich in natural umami, with each sip carrying a lingering savouriness that feels both hearty and restorative. The mushrooms lend body and depth, complementing the tender chicken stuffed with glutinous rice and giving the dish a nourishing, almost therapeutic quality.

Traditional Hanbang Samgyetang

For purists, the Traditional Hanbang Samgyetang ($25.90++) delivers exactly what one would expect from this time-honoured dish. The clear, slow-simmered broth is clean yet flavourful, drawing sweetness from the chicken and the subtle bitterness of premium ginseng. It’s light on the palate but deeply comforting, the kind of dish often associated with recovery and daily wellness in Korean culture.

Perilla Samgyetang

The Perilla Samgyetang ($29.90++) introduces a distinctive herbal dimension. The generous addition of perilla leaves imparts a nutty, slightly minty aroma that lingers pleasantly. It is a more acquired profile, but one that feels soothing and fragrant, offering a refreshing departure from the usual richness of samgyetang.

Black Garlic Samgyetang

The Black Garlic Samgyetang ($29.90++) leans towards a richer, more robust flavour profile. The black garlic infuses the broth with a gentle sweetness and caramelised depth, creating a fuller-bodied soup that feels indulgent yet balanced.

Seafood Samgyetang

Blending surf and turf, the Seafood Samgyetang (29.90++) introduces a briny sweetness into the classic format. The seafood elements elevate the broth with an added layer of umami, making it taste more complex while still retaining the comforting essence of traditional samgyetang.

Black Sesame Chestnut Samgyetang

Creamy and nutty, the Black Sesame Chestnut Samgyetang ($27.90++) stands out for its unique texture. The broth is thicker and more velvety, with the nuttiness of black sesame and chestnut coming through distinctly. It’s a heartier variation that feels especially satisfying.

Tomato Collagen Samgyetang

A modern twist, the Tomato Collagen Samgyetang ($27.90++) introduces a subtle tang from sun-ripened tomatoes. The broth takes on a slightly brighter profile, cutting through the richness while maintaining a smooth, collagen-rich consistency.

Kimchi Samgyetang 

The Kimchi Samgyetang ($27.90++) brings a punchy, tangy edge to the table. The aged kimchi paste adds acidity and spice, lifting the overall flavour and making it particularly appetising. It’s a bold reinterpretation that will appeal to those who enjoy stronger flavours.

Tongdak-gui

Beyond soups, Namu Bulgogi continues to impress with its refined Tongdak-gui, now more accessible from $23.90++. The whole rotisserie chicken is stuffed generously with glutinous rice, ginseng, jujube and shiitake mushrooms — echoing the essence of samgyetang but presented in a roasted format.

What sets it apart is the oakwood smoke-grilling technique. The slow, steady burn imparts a delicate smokiness with a subtle vanilla-like sweetness, resulting in a beautifully crisp, lightly charred skin. Beneath it, the meat remains tender and juicy, easily falling off the bone. The stuffing absorbs the rich juices from the chicken, making it just as enjoyable as the meat itself.

With this extensive samgyetang line-up, Namu Bulgogi successfully bridges tradition and innovation, offering something for both purists and adventurous diners. The variety ensures that each visit can feel different, whether you’re seeking a classic restorative bowl or a modern, flavour-forward interpretation. Coupled with the well-executed tongdak-gui, the refreshed menu reinforces the brand’s position as a go-to spot for comforting, halal Korean fare in Singapore.

Note: This is an invited tasting.


Namu Bulgogi
Hillion Mall
17 Petir Road
#B2-55/56
Singapore 678278
Tel: +65 90211427
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Nearest MRT: Bukit Panjang (DT Line)

Opening Hours:
Sun-Thu: 1130am - 9pm
Fri-Sat: 1130am - 930pm

Direction:
1) Alight at Bukit Panjang MRT station. Take Exit A. Walk to the destination. Journey time is about 3 minutes. [Map]

The Lobby Lounge @ Frasers House Singapore - Atelier of Tea and Spice Afternoon Tea

Revisiting the lovely Lobby Lounge with its grand chandeliers and soaring ceilings, now reintroduced as Frasers House Singapore, formerly known as the InterContinental Singapore Bugis.

Afternoon Tea Set

Their first themed concept, the Atelier of Tea and Spice Afternoon Tea, carries forward the property’s legacy of elegant hospitality while paying homage to Bugis history as a trading district, thoughtfully weaving tea and spice elements into a refined afternoon experience. This isn’t just a tiered tray of pretty bites. Right from the outset, the menu reads like a conversation between cultures and flavours, where classic European techniques meet Asian influences and spice-led creativity.

Afternoon Tea Set

Priced at $130++ for two on weekdays and $140++ for two on weekends, the three-tiered set features eleven thoughtfully curated items, complemented by free-flow sorbet and gelato from an ice cream trolley, as well as a choice of artisanal tea or coffee for each guest.

Savouries Tier

The savoury course opens with a series of bold, flavour-led creations that are thoroughly enjoyable. We had the home-cured Norwegian Salmon Vol-au-vent, brightened with kumquat and caper-egg mimosa and finished with a touch of gold dust, followed by a richly Spiced Duck Rillettes sandwich layered with toasted cumin and pickled fennel. A clean, citrus-laced Spicy Tuna Tartare, served in a crisp shell and presented on its own spoon, rounds off the trio.

Laksa Atlantic Cod Quiche

We were also served the Laksa Atlantic Cod Quiche, which cleverly translates a distinctly local flavour into a classic French format. It was delicious, with a buttery, fragrant pastry and a laksa twist that worked beautifully. Honestly, I wouldn’t mind seeing laksa quiche become a regular feature in bakery shops.

Heritage Tea Granita

A Heritage Tea Granita then resets the palate before the sweets take centre stage, where tea becomes the unifying theme. The granita itself was refreshing, though it could be elevated with fresh fruit or light toppings for added texture.

Sweet Tier

The sweets that follow are where the tea concept truly comes to life. Varieties such as oolong, English breakfast, green tea, lemongrass and chamomile are thoughtfully expressed through beautifully crafted cakes, each resembling a piece of edible art.

Oolong Tea Eclat

This bright and cheerful yellow Oolong Tea Éclat features a light, airy oolong tea-infused sponge cake layered with luscious passion fruit custard, bringing together tea and citrus.

Lychee English Breakfast Tea Cake

The Lychee English Breakfast Tea Cake is elegantly crafted to resemble a graceful pink bonsai tree, featuring layers of lychee mousse and jewel-like lychee coulis cubes for a light, fruity finish.

Green Tea & Pear Harmony

The Green Tea & Pear Harmony brings together smooth pear cream, lemon green tea pear confit and soft almond sponge in this lovely, bright green entremet.

Blue Pea Chamomile Tart

The Blue Pea Chamomile Tart is topped with sweet pineapple compote and finished with a light blue pea chamomile whip. Somewhat reminiscent of a pineapple tart in flavour, though I found the pineapple compote too overpowering when compared with the tea flavour.

Lemongrass Key Lime Teapot

The Lemongrass Key Lime Teapot was perhaps the most intriguing creation, featuring a delicate teapot lid that opens to reveal a carefully piped flower of smooth key lime custard, accented with crunchy pearls and lemongrass Chantilly for an Asian twist.

Scones

Traditional and Curcuma Longa (turmeric) Scones, served with clotted cream, strawberry jam and wildflower honey, anchor the experience in familiarity. The presentation of scones could be improved, such as wrapping them up to keep them warm, as they were a little cold by the time we finally got around to eating them.

Ice Cream and Sorbets

To finish, guests are treated to unlimited servings of Gelato and Sorbet from the trolley. On our visit, flavours included chocolate, vanilla, mixed berries and mango passionfruit, accompanied by toppings such as cookies and chocolates for a playful, indulgent touch.

If you’re looking for a memorable afternoon tea experience in Singapore, this one blends heritage storytelling with flavour exploration, finished with just the right touch of the unexpected.

Price:
• Weekday: $130 for 2 persons (additional guest $65)
• Weekend / Eve of PH: $140 for 2 persons (additional guest $70)
• Optional:
• Champagne +$28
• Signature cocktail/prosecco +$20
Includes coffee or loose-leaf tea; prices subject to service charge and taxes.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


The Lobby Lounge
Frasers House
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 1-3pm, 330pm - 530pm

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

Les Ducs @ Ann Siang Hill - Returns with Soulful Bouillon Lunch and Fun French Dining

Tucked along the charming enclave of Ann Siang Hill, Les Ducs returns with a refreshed identity under French chef-owner Louis Pacquelin. Rather than chasing trends, the reintroduction feels grounded and sincere. It is a thoughtful expression of the chef’s culinary journey, shaped by classical French training and years spent working across Asia.

Having honed his craft under the likes of Alain Ducasse, with stints at Aux Lyonnais and BBR by Alain Ducasse at Raffles Hotel Singapore, Chef Pacquelin brings with him a strong foundation in traditional French techniques. At Les Ducs, this manifests in a menu that balances technical finesse with a relaxed, approachable spirit, what he aptly calls “Fun French Dining.”

Sourdough 4/5

Country Terrine | Duck Rilletes 3.5/5

Available Monday to Saturday, the Bouillon lunch menu draws inspiration from traditional French home cooking and brasserie classics. Designed to be fuss-free and wallet-friendly, it offers a selection of hearty dishes suited for both quick business lunches and leisurely afternoons.

We began our meal with Country Terrine | Duck Rillettes ($8), paired with toasted Sourdough ($3). The sourdough arrived crisp on the outside with a light, airy crumb, making it an ideal canvas for the rich, fatty duck rillettes. The spread was indulgent yet balanced, with a depth of flavour that spoke of careful preparation.

Snails, Garlic and Parsley Butter 3/5

The Snails with Garlic and Parsley Butter ($12) delivered on flavour, a fragrant medley of garlic and herbaceous parsley folded into a buttery base. However, the decision to serve the escargots without their shells left the dish dry. While the aromatic butter carried the dish, it missed the lusciousness typically associated with this French classic.

Steam Prawns, Cocktail Sauce 4/5

On the other hand, the Prawn Cocktail ($10) was a refreshing contrast. Featuring four plump, sweet prawns, lightly poached to retain their natural texture, the dish was elevated by a tangy, creamy cocktail sauce. It was simple yet satisfying, offering a bright and zesty palate cleanser.

Roasted Chicken Leg, Mushroom Sauce, French Fries 4.2/5

The Roasted Chicken Leg with Mushroom Sauce and French Fries ($15) stood out immediately for its value. A generously sized chicken leg arrived with beautifully crisped skin and tender, juicy meat. The accompanying mushroom cream sauce was rich and earthy, coating each bite with comforting depth. Paired with a heap of crispy, thin-cut fries perfect for soaking up the sauce, this dish punches well above its price point.

Confit Duck Leg, Saute Potatoes 4.2/5

Equally satisfying was the Confit Duck Leg with Sautéed Potatoes ($22). Prepared in the traditional method, the duck leg was slow-cooked until fork-tender, then pan-fried to finish, achieving a delicate, crisp skin. The sautéed potatoes, lightly tossed with garlic and herbs, provided a rustic and hearty accompaniment. This was classic French comfort food at its best. It is rich, savoury, and deeply satisfying without unnecessary embellishments.

Chocolat Liegeois 4/5

Desserts leaned towards simplicity but remained enjoyable. The Chocolat Liégeois ($9) comes with vanilla ice cream, rich chocolate sauce, and almonds. It is straightforward yet indulgent, delivering familiar flavours that please.

Creme Mont Blanc 4/5

More interesting was the Crème Mont Blanc ($8), a playful take on the traditional French dessert. Featuring a smooth chestnut purée with a naturally nutty sweetness, it was topped with meringue to mimic the snow-capped Mont Blanc. While lighter than its classic counterpart, it retained the essence of the original with a modern, approachable twist.

Les Ducs’ revival is less about reinvention and more about refinement. Chef Louis Pacquelin presents a menu that feels personal and grounded, combining the rigour of French culinary tradition with subtle influences from his time in Asia. The Bouillon lunch, in particular, stands out for its honest cooking and exceptional value, making it a compelling option in the Ann Siang Hill dining scene. For those seeking unpretentious French fare with a touch of soul, Les Ducs delivers a dining experience that is both comforting and quietly confident.

Note: This is an invited tasting.


Les Ducs
8 Ann Siang Hill
Singapore 069788
Tel: +65 9853 4710
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Nearest MRT: Maxwell (TE Line), Chinatown (DT, NE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 530pm - 1130pm

Direction:

1) Alight at Maxwell MRT station. Take Exit 2. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to the destination. Journey time about 4 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill and walk down Ann Siang Hill. Walk to the destination. Journey time about 10 minutes. [Map]

Cygnet @ QT Singapore - Bottomless Steak Frites

From mornings to evenings, QT Singapore has you covered with the recent launch of three distinct dining experiences at Cygnet — Brunch, Steak Frites, and Cygnet Sundays. Thoughtfully curated for different dining occasions, the concepts take you from laid-back daytime dining to elevated evening experiences.

We tried their Bottomless Steak Frites: Choose Your Indulgence, where we could pick from three different cuts. Prices start from $48 for the Classic Steak Frites, with premium upgrades to the Argentinian Ribeye at $78 and the luxurious Ōmi Wagyu at $108.

Milk Loaf

Before the steaks arrived, we were served their signature in-house Milk Loaf. Its pillowy texture, paired with an intense milky flavour, completely stole our hearts.

Ribeye 4.5/5

Ōmi Wagyu 4.8/5

For steaks, we went with the Ribeye (200g) and Ōmi Wagyu (100g). Both were expertly cooked to medium doneness, even during the restaurant’s busiest hour and across subsequent orders. The Ribeye delivered satisfying, robust beefy notes, while the Wagyu was incredibly buttery and luscious.

Oysters 5/5

If you drop by before 7:30pm, there is another treat waiting for you - Freshly shucked Oysters at just $1 each. We thoroughly enjoyed these Japanese oysters, which were delicate in taste with a mild brininess. For a truly indulgent evening, Moët & Chandon Champagne is also available at $18 per glass or $98 per bottle.

Steak Frites is available Mondays to Saturdays from 5:30pm, with a two-hour dining limit per table. The $1 oysters promotion is limited to 12 oysters per guest and available until 7:30pm.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Cygnet by Sean Connolly
QT Singapore
35 Robinson Road
Singapore 068876
Tel: +65 6701 6833
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Nearest MRT: Downtown (DT Line), Shenton Way (TE Line), Telok Ayer (DT Line)

Opening Hours:
Tue-Fri: 630am - 1030am, 12pm - 3pm, 530pm - 11pm
Sat: 530pm - 11pm
(Closed on Sun and Mon)

Direction:
1) Alight at the Downtown MRT station. Take Exit E. Turn left and walk down Marina View. Turn right onto Commerce Street. Walk down Commerce Street to the traffic junction of Shenton Way and Tat Street. Cross the road and walk down Tat Street. Walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 6. Cross the road and walk down Mccallum Street. Turn right onto Robinson Road. Walk down Robinson Road. Walk to the destination. Journey time is about 6 minutes. [Map]

3) Alight at Telok Ayer MRT station. Take Exit A. Turn right and walk down Cross Street. Turn right onto Robinson Road. Walk down Robinson Road. Walk to the destination. Journey time is about 6 minutes. [Map]