Man Fu Yuan @ InterContinental Singapore - Unveils A Captivating New A La Carte and Set Menu, Blending Tradition and Innovation

Chef Aaron Tan and his culinary team at Man Fu Yuan, InterContinental Singapore, have unveiled a captivating new a la carte and set menu that showcases a perfect blend of tradition and innovation. Modern interpretations and premium ingredients give classic Cantonese favourites a fresh and revitalised touch.

Crispy Soft-shell Crab and Chilled Cherry Wine Tomatoes 4/5

Our gastronomic journey began with a tantalising duo of appetisers. The Crispy Soft-shell Crab with Garlic, Chilli, and Scallion was a delightful explosion of flavours, with the "Bowrington Bridge" soft-shell crab masterfully deep-fried to crispy perfection, infused with aromatic spices. The accompanying Chilled Cherry Wine Tomatoes, marinated with Plum Sauce, provided a refreshing contrast with its sweet and tangy notes, leaving us eager for more.

Double-boiled Superior Seafood Soup, Mushroom, served in Melon Husk 4.8/5

The Double-boiled Superior Seafood Soup, Mushroom, served in Melon Husk, followed next, enchanting us with its heartwarming and nourishing essence. The velvety smooth broth, infused with the essence of the melon husk, brought forth an additional depth of flavour to the already delightful combination of seafood and mushrooms. Each spoonful of this soup was a delightful journey, warming both the soul and the palate.

Braised Indonesia Cave Bird's Nest 4.2/5

A highlight of the meal was the Braised Indonesia Cave Bird's Nest with Crabmeat, Crab Roe, and Silver Sprout in Beijing style. This dish showcased a delightful play of flavours and textures, with the subtle bird's nest blending harmoniously with the sweetness of crab meat and the richness of crab roe, all complemented by the textural crunch of silver sprouts.

Flambe Braised Crocodile Palm, Vegetables, Mushroom 4/5

The Flambe Braised Crocodile Palm, Vegetables, Mushroom was an exotic offering on the menu. The tender crocodile meat, reminiscent of chicken in taste, was flambéed to perfection, adding an exciting touch of theatrics to the dish. The herbal sauce further enhanced the experience, making it a memorable culinary adventure.

3 hours 33 mins Honey Glazed Duroc Pork Ribs, Yuzu Soya Sauce, Grated Coconut 4.8/5

A true crowd-pleaser was the 3 hours 33 mins Honey Glazed Duroc Pork Ribs, Yuzu Soya Sauce, Grated Coconut. This dish impressed with its explosive flavour profile, combining sweetness and tanginess from the yuzu soya sauce with the succulent and fall-off-the-bone Duroc pork ribs. The addition of grated coconut added a delightful twist to the dish, making it a must-try.

Braised Crab Meat with Crab Roe, Prawn, Baby Vegetables 4/5

The menu continued to delight with the Braised Crab Meat with Crab Roe, Prawn, and Baby Vegetables. This dish was a perfect example of simplicity elevated by luxurious ingredients, as the combination of braised crab meat, crab roe, and prawn elevated the dish to new heights.

Stone Bowl Rice, Kurobuta Pork Cured Meat, Egg Yolk, Tobiko 4.5/5

The Stone Bowl Rice, Kurobuta Pork Cured Meat, Egg Yolk, and Tobiko were a delightful symphony of flavours. Fragrant rice infused with kurobuta pork cured meat and topped with tobiko was enhanced with a luscious egg yolk that bound everything together, creating an aromatic finish.

Double-boiled Papaya, Coconut Cream, Peach Collagen, Hashima 4.8/5

As we approached the end of our culinary journey, we were treated to the Double-boiled Papaya, Coconut Cream, Peach Collagen, Hashima, a warm and comforting coconut soup filled with papaya, peach collagen, and hashima, offering both delicious flavours and nourishing benefits.

Black Sesame Rolls with Coconut 4/5

The meal concluded on a sweet note with the Black Sesame Rolls with Coconut. Soft and spongy, the rolls were infused with the delightful aroma of black sesame, while the coating of grated coconut added an extra layer of taste and texture.

Chef Aaron Tan and his team have undoubtedly crafted an impressive and delectable menu at Man Fu Yuan, InterContinental Singapore. Each dish showcased its culinary finesse, while the seamless blend of traditional flavours with modern touches made for an unforgettable dining experience. Whether you are a connoisseur of Cantonese cuisine or a lover of culinary artistry, this new menu promises a feast for the senses that will leave you yearning for more.

Note: This is an invited tasting.


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

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

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

YEN Social @ DUO Galleria - Introduces A Full Lunch Service With Set Menus

Helmed by Taiwanese yakiniku master Chef Jones Chen, YEN Social, located at Duo Galleria, is the sister concept of Michelin-rated yakiniku restaurant YEN Yakiniku - one of Singapore's pioneers in dry ageing beef and the premium Yakiniku experience. Known for its whisky dry-aged wagyu ribeye and Wagyu Taiwanese Beef Noodles, the restaurant has now incorporated a full lunch service, available from Tuesdays to Saturdays. The lunch menu also includes YEN Signature Wagyu Burger, which has made quite a reputation when it was first launched during Singapore's 2021 circuit breaker period.

Caesar Salad with Wagyu Bits & Shaved Parmesan 4/5

Under Salads & Appetisers, we started with Caesar Salad with Wagyu Bits & Shaved Parmesan ($16). By swapping the usual bacon for moreish Wagyu Bits, Chef Jones instilled his restaurant's character into this otherwise common dish.

Smoked Scallop Carpaccio with Yuzu Vinaigrette 4.5/5

We were also served this elegant plate of Smoked Scallop Carpaccio with Yuzu Vinaigrette ($14). Sashimi-grade Hokkaido scallops were smoked with cherry wood and then dressed with a citrusy yuzu oil, creating a creamier mouthfeel.

Lemon Thyme Fennel Salad with Apple-flavoured Quinoa 4/5

Lemon Thyme Fennel Salad with Apple-flavoured Quinoa ($16) was equally refreshing. The licorice flavour of the fennel, the sweetness of the raisins and the fruity quinoa built into one another, forming a well-balanced dish.

Chargrilled Seasonal Vegetables 4.5/5

Chargrilled Seasonal Vegetables ($12) were pleasing with beautifully charred seasonal vegetables, all of which are procured from sustainable sources. What's also notable is the pumpkin, which has been dry-aged for 30 days to attain a more intense flavour and tender texture.

Chargrilled Wagyu Burger 4.5/5

Wagyu Fries

Moving on to the mains, Chargrilled Wagyu Burger ($25) topped my list with a juicy and flavourful patty made with fresh minced meat, which is said to be a 100% mix of specially selected wagyu cuts. It is layered with two types of cheese, mushroom and shredded red cabbage, for a refreshing contrast. Even the milk buns to carry these ingredients are done with consideration - brushed with wagyu fat before they are toasted to build on that rich flavour. It is accompanied by Wagyu Fat Fries, which are house-made double-fried house-cut russet potatoes sprinkled with bits of wagyu fat for an extra indulgence. A more premium choice would be YEN Steak & Wagyu Fat Fries, best with a glass of house wine to complete the dining experience.

Braised Wagyu Beef Cheek 3.8/5

Another beef dish is Braised Wagyu Beef Cheek ($34), featuring Australian wagyu beef cheek braised in red wine for 48 hours. It was incredibly tender, but a tad more seasoning would help bring out its flavours more. The mashed potato served at the side was charcoal infused to add a depth of flavour.

Chargrilled Iberico Pork 4/5

Chargrilled Iberico Pork with Japanese Shisho Chimichurri 4/5

For non-beef eaters alternative, there are two other exceptional dishes, one of which is Chargrilled Iberico Pork with Japanese Shisho Chimichurri ($22). The iberico pork jowl is sous vide cooked for two hours before being chargrilled to develop its flavours. A house-made citrusy shiso chimichurri is served as the condiment to provide some zing for the dish. The accompanying fried rice was a star on its own - within the rice, you will find moreish bits of the caramelised fats rendered from the meat, which amp up the flavours in every mouthful.

Chargrilled Seafood Bucatini Pasta 4.8/5

Chargrilled Seafood Bucatini Pasta ($25) was on par with its meat counterparts. All the seafood featured - octopus, jumbo prawn, and scallops- are sashimi-grade and imported directly from Japan. As they were chargrilled before being tossed with pasta, they carried a hint of smoky flavour built into the robust homemade basil-tomato sauce, elevating the entire dish.

2-course set menus start from $25. All Steak items are served with a side of Chargrilled Vegetables and do not include fries. Lunch sharing set for 3-4 pax start from $100. Add on $5 to enjoy a choice of beverage, be it cold-pressed juice, coffee or tea.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


YEN Social
DUO Galleria
7 Fraser Street
#01-25/26
Singapore 189356
Tel: +65 86696788
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Tue-Sat: 1130am - 2pm, 6pm - 11pm
Sun-Mon: 6pm - 11pm

Direction:
1) Alight at Bugis MRT station. Take Exit E and F. Walk to destination. Journey time about 5 minutes. [Map]

Gyosen @ Fortune Centre - A Hidden Gem Japanese Restaurant Serving Thoughtful And Beautiful Chirashi Bowls

Fortune Centre might be most known for its plethora of vegetarian options, but if you take some time to explore it a bit more, you will notice many hidden gems, such as Gyosen. It is a relatively new Japanese restaurant tucked in the corner of the 3rd floor. Take the escalator up to level 3, and you will find their cosy space on the left.

Gyosen is helmed by 2 chefs who are both highly experienced in Japanese cuisine. Their menu features appetisers, sides, various rice bowls, premium omakase options and beautiful put-together chirashi bowls, which we had.

Mentai Engawa 4.2/5

The Mentai Engawa was generously topped with rich mentai, evenly torched all around. The engawa was soft and buttery.

Chirashi Don 4.5/5

My dining companion and I had two bowls to share. The first was their signature Chirashi Don ($28.90). Unlike the usual regular sushi rice, you will find a bowl of unique mushroom-flavoured rice on the base. It's further topped with fresh seafood such as unagi, shima aji, tuna, octopus, mekajiki, amaebi and salmon. Each slice had a good thickness and was exceptionally fresh. The ikura, tobiko and furikake provided additional pops of flavour.

Barachirashi Spicy 4.2/5

We went ahead with the chefs' recommendation of opting for their Barachirashi ($26.90) with an additional Spicy Sauce ($3) made in-house. I prefer it without the spice to better appreciate the seafood's freshness and natural sweetness, but spice lovers will enjoy this a lot. The spicy sauce gave a good kick of heat! The ingredients here were equally fresh, and we loved how gorgeously decorated it was with edible flowers.

Drop a call to 8286 6959 to make your reservation before heading down.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Gyosen
Fortune Centre
190 Middle Road
#03-16
Singapore 188979
Tel: +65 82866959
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Nearest MRT: Bencoolen (DT Line), Bugis (EW, DT Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Bencoolen MRT station. Take Exit A. Walk straight down Bencoolen Street. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Bugis MRT station. Take Exit C. Cross the road. Turn left and walk to Cheng Yan Place. Turn right onto Cheng Yan Place, walk to Queen Street. Cross the road at Queen Street, cut through the flats and walk to Waterloo Street. Turn left onto Waterloo Street. Walk to destination. Journey time about 6 minutes. [Map]

Man Fu Yuan @ InterContinental Singapore - Taste Of The Yesteryears 今日事，当年情; A Celebration Of Heritage Cantonese Cuisine By Four Celebrated Masterchefs

Photo credit: InterContinental Singapore

For a limited period from 1 April to 30 April 2023, Man Fu Yuan at InterContinental Singapore presents for the first time 8 Hands collaboration between four celebrated Masterchefs, Chef Pang Lu Tin, Fok Wing Tin, Peter Tsang and Man Fu Yuan's Executive Chinese Chef Aaron Tan. The four of them have come together to present set menus for the taste of yesteryears, reimagining traditional Cantonese classics. Diners will be treated to their combined culinary expertise and a gastronomic adventure featuring premium ingredients and the best of Lee Kum Kee’s sauces.

It is an opportunity to taste the collective mastery in one single meal of much-loved traditional classics from the 1970s and 80s, presented with skills that have been honed for decades, perfected with modern techniques and laced with exquisite flair and premium ingredients.

Appetiser by Chef Pung

We started the dinner with a trio of appetisers by Chef Pung, whetting up the appetite. A beautiful trio of Chilled Spice Jelly Fish Head with Preserve Mandarin Orange, Crispy Duroc Pork Belly, and Steamed Egg White with Sea Urchin is on the plate.

Soup by Chef Fok

Soup, an indispensable part of Cantonese cuisine, is showcased in the Superior Pumpkin Soup with Soft Scallop sheet and Sharp Spinach by Chef Fok. Pumpkin is added to give colour to the superior stock and creaminess. The highlight is the soft scallop cooked using the traditional sou vibe technique. Yes, I was educated that Chinese cooking has sou vibe technique too, not only in Western cuisine.

Superior Seafood by Chef Aaron Tan

Next is the Braised 15-head South Africa 'Ji Ping' Dried Abalone, which Chef Aaron Tan perfectly cooks to achieve the 'Tang Xin', a jam-like, ramen-egg texture.

Poultry by Chef Peter

The Steamed Goose with Plum, Ginger and Chinese Wine by Chef Peter draws inspiration from the Teochew-style braised duck. Chef Peter has to substitute the goose with duck, which is still a delicacy. The whole duck is painstakingly wok cooked to seal the skin and then slow-braised with Lee Kum Kee's sauce. The result is flavoursome and tender.

Poultry by Chef Fok

Another poultry item on the menu is the Pan-seared Duck and Chicken with Water Chestnut Patty by Chef Fok. The golden brown patty is succulent and has a homely flavour that reignites many childhood memories.

Seafood by Chef Aaron

Packed with robust flavours is the Crispy Soft-shell Crab with Crispy Garlic, Dried Chilli and Scallion. The execution is similar to Hong Kong's Bi Feng Tang" style.

Rice by Chef Peter

We had the Crispy 'Guo Ba' Rice with Braised 'Guan Dong' Sea Cucumber and Abalone Sauce by Chef Peter for the rice dish. It is an elevated way of having carbo paired with premium sea cucumber cooked to a delightful bouncy texture.

Dessert by Chef Pung

The Chilled Coconut Pudding with Silky Bird's Nest by Chef Pung wrapped up our meal. It is a light yet refreshing dessert brimming with a silky bird's nest for a luxurious, sweet ending.

Sharing Menus
$88++ - $138 per person 6-course 3-5 persons

Individual Menus
$228++ per person Wine pairing $70++ per person 6-course
$398++ per person Wine pairing $88++ per person 7-course

Prices are in Singapore dollars and subject to service charge and prevailing government tax. Bookings made before 31 March 2023 will enjoy an early bird discount of 15% on the menu prices.

Note: This is an invited tasting.


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

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

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

Hop Into A Bountiful Year Of The Rabbit At Man Fu Yuan, InterContinental Singapore

Usher in the Year of the Rabbit with a luxurious selection of Lunar New Year delights and prosperity prix-fixe menus from 3 January to 5 February 2023 at Man Fu Yuan, InterContinental Singapore. Indulge in the chef's creations using the most premium ingredients and extensive Chinese delicacies catered for families, friends and business partners.

Roasted London Duck with Pineapple, Chinese Spice and Abalone 4.5/5

The Roasted London Duck with Pineapple, Chinese Spice and Abalone ($198nett) is new on the menu. The flavoursome duck is braised to perfection with Chinese spices, with a delicious layer of fats between the crispy skin and succulent meat.

Man Fu Yuan Abundance Treasure Pot 4.8/5

The Man Fu Yuan Abundance Treasure Pot ($468nett) is a treasure trove of prized ingredients. It comprises over 18 ingredients with highlights such as premium sea cucumber, six-head whole abalone with lobster, whole dried scallop, South Africa fish maw, goose web, pig trotters, dace fish ball, dried oysters, chicken wings and preserved Kurobuta sausage.

Braised South Africa Three-head Abalone, Japanese Spiky Sea Cucumber 4.5/5

The Braised South Africa Three-head Abalone and Japanese Spiky Sea Cucumber is a lavish enjoyment paired with superior abalone sauce. The abalone is enormous and cooked perfectly to tender. The spiky sea cucumber looks scary, but it is a bouncy delicacy on its own.

Roasted Suckling Pig Chinese Cured Meat, Five Grain and Glutinous Rice 4.5/5

A signature at Man Fu Yuan every Lunar New Year is their Roasted Suckling Pig with Five Grain Glutinous Rice ($488++). An advance pre-order of three days is needed. Diners will enjoy a trio of crackling skin, succulent pork and sticky rice fragrant with Chinese cured meat.

Double-boiled Coconut with Snow Lotus Seed, Premium Sarawak Bird's Nest 4.5/5

Wrapping up the feast is the Double-boiled Coconut with Snow Lotus Seed and Premium Sarawak Bird's Nest. A fitting dessert that is light and refreshing to wash down all the richness.

Chinese New Year goodies are available for purchase from 12 December 2022 to 2 February 2023, and can be collected from 2 January to 5 February 2023 at Man Fu Yuan Shoppe, located at the level 2, Man Fu Yuan restaurant of InterContinental Singapore. Pre-order of three days in advance is required. For enquiries or to place an order, please email sinhb-festive@ihg.com, or visit InterContinentalShoppe.sg.

Note: This is an invited tasting.


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

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

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

5 ON 25 (五悦亭) @ Andaz - Welcome The Year Of The Rabbit With A New Lunar New Year Menu

5 ON 25 (五悦亭) sits on the 25th floor of Andaz hotel, alongside Alley on 25 and Bar Square. It offers refined Cantonese cuisine, helmed by Head Chef Lim Hong Lih, who has rich experience in known Chinese restaurants, such as Summer Pavilion and Li Bai. By day 5 ON 25 is an elegant space with a panoramic view of Bugis. By night when the lights dim, it transforms into a warm and romantic space.

The modern Cantonese restaurant is ready to welcome the Year of the Rabbit with its new Lunar New Year menu, featuring a la carte dishes and curated lunch/dinner set menus, available from 9 January to 5 February 2023. Most of the dishes pictured here are of a smaller portion for two pax.

海岛燕窝捞起 (皆⼤欢喜捞起) | Bird's Nest Yu Sheng 4/5

The Bird's Nest Yu Sheng ($118 for 2-4 pax, $168 for 5-7 pax) is a new highlight, using the additional topping of bird's nest to offer a different texture and a touch of luxuriousness. You will find fried yam strips and housemade crunchy nut clusters among the traditional elements of carrot strips, radish strips, ginger, and more. The sauce used leans tangier with a distinct plum taste. To opt for additional toppings, you can go for Shredded Abalone ($50) and Norwegian Salmon ($42).

⼘丝苹果⻰虾球 (⻰皇吐⽟珠) | Deep-fried Lobster, Apple with Honey Sauce 4/5

Another unique creation for the Lunar New Year menu is this Deep-fried Lobster ($58). Chunks of battered lobster covered in a homemade apple and honey sauce tasted sweet, tangy and vibrant, fitting for the occasion. The batter was just the right thickness for a complementary crunch, and you also get surprising bites of apple cubes within. The lobster was firm and fresh, but I preferred it to be less sweet to appreciate its meat.

当归脆⽪烧鸭 (⾦雁富贵) | Dang Gui Crispy Roasted Duck 4.5/5

Our favourite for the night was the Dang Gui Crispy Roasted Duck ($45 for Half, $90 for Whole). The duck had just the right amount of fats, done very tender with light and crisp skin. The herbaceous broth it sat on was a little more on the saltier end, but we didn't mind it. The fragrance of dang gui came through distinctly.

松露带⼦焖伊⾯ (富临双喜) | Braised Hokkaido Scallops, Ee-fu Noodles, Truffle Sauce 4.2/5

Our main course was Ee-fu Noodles ($38), done in truffle sauce and served with braised hokkaido scallops. It was a pity that the batter of the scallops left a slight stickiness to the teeth, but we enjoyed the springy noodles, which thoroughly soaked up the truffle sauce and had a hint of smokiness.

红莲炖桃胶 (蹄声报喜) | Peach Gum 4/5

We had the refreshing Peach Gum ($18) to complete the meal. It’s mildly sweetened with red dates and has lotus seeds, peach gum, and water chestnut for an extra crunch. If you are a tea lover, I would highly recommend trying the 5 ON 25 Signature Tea, a special blend of oolong, goji berries, osmanthus and longan. It was light yet incredibly fragrant, pairing very well with the range of dishes.

For more details on the new Lunar New Year menu and the available takeaway items, including Pen Cai and the Yu Sheng above, visit https://www.5on25.com/menu.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (⼤辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


5 On 25
Andaz Singapore
5 Fraser Street
Level 25
Singapore 189354
Tel: +65 64081228
Facebook
Instagram
Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6-1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit E or F. Walk to destination. Journey time about 5 minutes. [Map]