Man Fu Yuan @ InterContinental Singapore - Four Hands Collaboration between Man Fu Yuan and Alma From 8 to 10 May 2025

An exciting Four-Hand Collaboration is coming up this May, presented by Executive Chef Aaron Tan of Man Fu Yuan and Executive Chef Yew Eng Tong of the Michelin-starred Alma by Juan Amador. This dining experience, Ties That Bind, will be available for three days only from May 8 to 10 2025, during dinner service at Man Fu Yuan Restaurant, located within InterContinental Singapore.

Chef Aaron Tan and Chef Yew Eng Tong share a deep personal friendship and mutual respect for each other's culinary craft. The resulting menu is thus designed to reflect their individual culinary stories while exploring their shared passion for gastronomy and innovation in the kitchen.

The Ties That Bind 7-Course Dinner Menu is priced at $268++ per person, with an optional wine pairing available for $98++ per person. Though it’s billed as a 7-course dinner, guests will actually enjoy 13 different creations, each offering an indulgent experience. It’s highly recommended to arrive hungry and ready to enjoy every bite!

沉默叉烧 Echoes of the Roast, presented by Man Fu Yuan and Alma by Juan Amador 4.2/5

To begin, the Amuse Bouche is a delightful five-part series starting with the first bite, Echoes of the Roast, is a nostalgic throwback of sorts — the very dish that ignited Chef Aaron and Chef Eng Tong's collaboration. It all began when the chefs experimented with ageing techniques applied to traditional Cantonese roast dishes. This creation features a 21-day dry-aged Iberico pork collar elegantly presented on a flower-shaped slice of rock melon. Imagine char siew with a deeper flavour — delicious!

籽籽生香 Multi-Seed Man Tou, Bak Kua Mayo, presented by Alma by Juan Amador 4.8/5

The Multi-Seed Man Tou with Bak Kua Mayo is an interesting take on what is usually a brioche dish. Instead, the dish features soft and fluffy Man Tou, with a texture reminiscent of a light, airy doughnut. The bak kua mayo perfectly pairs with the Man Tou, with a consistency similar to condensed milk, making it ideal for dipping rather than spreading. Against my better judgement and consideration for my stomach space, I had two helpings because it was so good!

浮海之珍 Seaweed Foie Bo Luo Bao, presented by Alma by Juan Amador 4/5

The third bite, the Seaweed Foie Bo Luo Bao, is a delicate bite-sized bo luo bao topped with a sliver of foie gras. The combination offers a little pop of umami and creaminess in your mouth. However, it is not my personal favourite, as I am not fond of foie gras in general.

蟹与皇 Imperial Tides, presented by Man Fu Yuan 4.5/5

Imperial Tides is a regally presented dish featuring flower crab. The delicate crab meat is shaped into little quenelles and mixed with crab roe, onion, and an aromatic ginger herb oil. Diners are provided with little spoons to enjoy the meat from the crab shells, and the roe and onion provide texture contrast to the smooth crab meat. The presentation, with accompanying dry ice and flowers, is as exquisite as its flavour.

珍珠满潮 Tide of Pearls, presented by Man Fu Yuan 4/5

Tide of Pearls offers a triple indulgence of oysters. It features a plump, chilled Canadian oyster complemented by premium oyster sauce and finely minced dried oyster. It's also topped with Ikura, creating a one-bite flavour experience that packs a punch.

鱻 Arctic Char, presented by Alma by Juan Amador 4.8/5

I was thoroughly impressed by the presentation of the Arctic Char, which looked like a stunning jewel. A signature dish of Alma, it embodies sustainability with a no-waste approach. Even the fish bones are transformed into fish sauce. The Arctic Char is complemented by refreshing watermelon and passionfruit salsa and topped with N25 caviar. Lovely edible flowers and micro herbs adorn the sides of the dish. It is just so pretty. I took my time to admire this piece of culinary art before tucking in.

金丝岩龙 Golden Silk Lobster, presented by Man Fu Yuan 4.8/5

It was followed by another masterful dish — the Golden Silk Lobster, presented on a plate resembling a pillow. This dish features deep-fried lobster stuffed with tobiko, with a hint of Sichuan spiciness, and topped with golden egg floss. It was remarkably delicious when paired with the velvety salted egg yolk sauce.

雪中之碳 A4 Snow-Aged Wagyu, presented by Alma by Juan Amador 4.5/5

The next dish, A4 Snow-Aged Wagyu, piqued our curiosity about the snow ageing technique. This method focuses on natural preservation and ageing in a cold, freezing environment, with the goal of achieving a delicate, clean taste. The Wagyu is also coated with charred leek, which was transformed into a black powder, a fermented black garlic puree, and a rich cocoa jus. I liked the black garlic puree, but I found the charred leek to slightly overpower the taste of the wagyu.

生米; 熟饭 Earth’s Legacy, presented by Man Fu Yuan 4.2/5

Earth's Legacy is a comforting glutinous rice dish with a duo of preserved cured meats, concluding the savoury dishes. The rice's aromatic, savoury taste and chewy bite deliver a feeling of tradition and warmth with each spoonful.

紫.苏.桃 Poached Peach, presented by Alma by Juan Amador 4.5/5

The Poached Peach is a creative and pretty dessert that reflects the soft loveliness of spring. A sweet poached peach is paired with delicate sakura espuma, a soursop sorbet, salted buttermilk sago, and a touch of red shiso. I usually find spring-themed desserts to be too sweet, so I particularly enjoyed the inclusion of the soursop sorbet to add tanginess and balance to this dish.

Petit Fours, presented by Man Fu Yuan and Alma by Juan Amador 4/5

To end off the entire experience, the Petit Fours feature three delightful confections: the First & The Last Cantonese Egg Waffle and the Eternal Affection Golden Osmanthus Praline, both presented by Man Fu Yuan, and the Verdant Harmony Pandan Financier which was presented by Alma by Juan Amador. Of the three, I found the egg waffle the most intriguing. It is filled with strawberry aioli and topped with chili chicken floss—a playful combination that works surprisingly well! On the other hand, my tablemate preferred the pandan financier, which combines the flavours of pandan and matcha into one bite.

It is clear that both chefs and their teams have gone all out to impress diners in terms of taste and presentation. It's a nonstop journey of creative, visually stunning dishes that keep surprising and delighting, each course showcasing the dedication and artistry behind every element of the meal. By the end of the meal, I was completely stuffed — it's also definitely a generous feast with lots to eat. Don't miss out on this special, limited-time menu; reservations are now open.

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.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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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]

Jiak Kim House @ Jiak Kim Street (Kim Seng Road) - Former Zouk Transformed into a Beautiful Modern Asian Restaurant by The Brewerkz Group

Stepping into the former Zouk, one encounters the metamorphosis into Jiak Kim House, an enchanting dining venture brought to life by The Brewerkz Group. Chef-Partner Seow Tzi Qin takes the reins, introducing an inventive menu that weaves modern Asian cuisine with Southeast Asian flavours, all within a contemporary framework. This establishment is more than a restaurant; it celebrates evolution against the backdrop of Zouk's storied past.

The dinner commences with complimentary rotating bread, with the noteworthy Bolo Bun stealing the spotlight with its century egg and salted egg filling. This treat could easily grace the shelves of a bakery. Following this, an Amuse Bouche takes the stage, presenting a delightful ensemble of crunchy jellyfish paired with a palate-refreshing sorbet, setting the tone for the dining experience.

Chilli Crab Pie Tee 4/5

7-Herbed Crab Cake, Assam Mayo 4.8/5

Spanish Mackerel Otak Otak, Green Curry 3.8/5

Lamb Golash Croquette, Mint Coriander Coulis 4.5/5

For those venturing into Jiak Kim House for the first time, I strongly recommend having the Tingkat of Memories ($36). This ensemble features four distinct items: the 7-Herb Crab Cake with Assam Mayo, Lamb Goulash Croquette with Mint Coriander Coulis, Chilli Crab Pie Tee, and Tri-Colour Otak Otak. These items aptly exemplify Chef TQ's culinary vision and the establishment's unique gastronomic style. Moreover, they offer a vibrant introduction to the rich and diverse flavours of Southeast Asian cuisine.

Mushroom Herbal Tea 'Macchiato' 5/5

The Mushroom Herbal Tea 'Macchiato' ($22) is the chef's creative take on the beloved local Bak Kut Teh. The concoction comprises peppery mushroom consommé infused with a fragrant herb and spice blend. Topped with a frothy green peppercorn foam, the dish is served with a delightful side of playful mini dough fritters. I found joy in dipping the dough fritters into the comforting and flavoursome soup, a reminiscent act of savouring local Bak Kut Teh delightfully.

Hay-Smoked Wagyu Hamburg 4/5

The Hay-Smoked Wagyu Hamburg ($28) draws inspiration from the Vietnamese Bo La Lot. This delectable dish features juicy chargrilled patties made from a succulent blend of chuck, short rib, and pork belly, expertly wrapped in fragrant shiso leaves. Accompanied by a tantalising green pepper sauce, the dish is complemented by fresh kimchi pickles at the side, adding a delightful touch that helps balance the richness of the flavours.

Herbal Scallops 'Pao Fan' 4/5

The Herbal Scallops 'Pao Fan' ($42) received mixed reviews from some dining companions who felt it fell short of the traditional Chinese Pao Fan dish's expectations. Despite presenting components like puffed rice, the dish deviated from the anticipated experience. Rather than a faithful representation of Pao Fan, it resembled more of a scallop dish paired with earthy cordyceps and briny ikura in dashi buerre blanc. Nevertheless, it was still enjoyable as a scallop dish on its own.

Garum Quail Panggang 4.5/5

The Garum Quail Panggang ($46) left me in awe of Chef TQ's cooking. It stands as the most delightful way I've experienced quail thus far. The quail, expertly butterflied and beautifully chargrilled, is served alongside creamy celeriac mash, truffle sauce, crispy lotus root chips, and deep-fried cauliflower bhaji. The combination of flavours and textures in this dish is truly magical.

Kam Heong Sambal Grouper 4.2/5

The Kam Heong Sambal Grouper ($40) showcases a boldly flavoured Tiger Grouper fillet marinated overnight in black peppercorns and homemade sambal. Paired with lively mangosteen salsa and served alongside cilantro rice, the dish presents a delightful fusion of robust flavours and diverse textures, creating a unique and memorable dish.

Beef Tongue-To-Tail 4/5

The Beef Tongue to Tail ($42) presents fork-tender spice-infused rendang short ribs, torched ox tongue, and braised oxtail. Accompanied by domino potatoes adorned with grated coconut, smoky grilled shishito peppers, and a refreshing rojak salad, the dish artfully showcases the diverse and delectable facets of the cow.

Challans Duck Two Ways 4/5

The Challans Duck Two Ways ($48) is meticulously roasted to a beautiful pink, accompanied by a tangy sour plum sauce and served alongside a salted vegetable risotto. Despite the tender and flavourful duck meat, some diners felt it lacked the pronounced Southeast Asian flavours evident in the other dishes.

Snow Peak 4/5

The ethereal Snow Peak ($22) unveils a Moutai and pineapple-infused sorbet nestled on a bed of diced scoby, draped in a delicate coconut jelly, and adorned with guava, strawberries, and playful lime meringue shards. This dessert is a delightful and refreshing conclusion to the meal.

Jiak Kim 4.5/5

Jiak Kim ($22), literally translating to 'eat gold,' is an exquisite flower-shaped dessert adorned with gold foil. This dessert combines layers of roselle hawthorn jelly, earl grey mousse, Berriolette compote, and namelaka chocolate cream, delivering a harmonious blend of flavours and textures.

Note: This is an invited tasting.


Jiak Kim House
5 Jiak Kim Street
#01-16/17
Singapore 169426
Tel: +65 98315430
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Havelock Road MRT station. Take Exit 4. Walk to traffic junction Kim Seng Road and Havelock Road. Cross the road. Turn left and walk down Kim Seng Road towards Grand Copthorne Waterfront Hotel. Turn right onto Jiak Kim Street. Walk to destination. Journey time about 6 minutes. [Map]

Portman's Bar @ PARKROYAL COLLECTION Marina Bay - Celebrates Christmas with Yuletide Dreams Afternoon Tea

Embark on a festive journey at Portman's Bar, Parkroyal Collection Marina Bay, with their Yuletide Dreams Afternoon Tea experience. Available until January 4, 2024, this indulgent afternoon tea presents a luxurious spread of seasonal delights. The offering includes freshly baked homemade scones, a curated selection of savoury bites, and an array of delectable sweets that capture the spirit of the Yuletide season.

Begin your indulgent afternoon tea at Portman's Bar with the delightful combination of Homemade Cranberry Scones, served with clotted cream and cranberry jam. Elevating the experience, savour the richness of Baked Brie Cheese with Honey. The presentation adds a touch of drama to the occasion, as a small paper cone is placed atop the cheese and lit in a burst of flames, imparting a subtle smoky flavour to the cheese. This theatrical touch enhances the overall experience, making it a memorable start to a luxurious afternoon tea.

Some of our favourites include the Beetroot Polo Bun, which features sugared beetroot buns and a savoury filling of salmon and cream cheese, creating a harmonious balance of sweet and savoury notes. Another favourite is the Brioche French Toast Cube, generously adorned with creamy mushroom ragout and chicken meat loaf, offering a luxurious and comforting bite. For enthusiasts of sweet potatoes, the Waffle Basket, featuring a blend of Idaho and sweet potatoes drizzled with honey, is a must-try, promising a delectable blend of textures and flavours.

Indulge your sweet tooth with the enchanting dessert options in the afternoon tea set at Portman's Bar. The "Bauble" is a delightful creation, showcasing apple bavarois and cinnamon apple compote, offering a burst of fruity flavours. The "Gift Box" is a chocolate lover's dream, with a decadent combination of chocolate mousse and raspberry compote, all atop a chocolate sable, creating a rich and satisfying treat. Lastly, the "Santa Hat" is a whimsical delight, featuring vanilla mousse adorned with cherry morello, bringing a perfect balance of sweetness and tartness. These intricately crafted desserts add a touch of magic to your afternoon tea experience, making it a truly memorable occasion.

Complementing the delightful spread, the afternoon tea set at Portman's Bar offers free-flow coffee or tea. Embrace the rich and indulgent flavours by opting for a Mocha or a classic Hot Chocolate. For those who prefer a refreshing twist, coffee and tea options are available in iced or hot versions.

Priced at $58++ per person, this experience perfectly celebrates the holidays in style. To enhance your indulgence, complement your afternoon tea with a choice of wines, cocktails, or fresh oysters, available at an additional cost. Immerse yourself in the festive atmosphere and savour the season's flavours at Portman's Bar.

For reservations, please call +65 6845 1119 or email portmansbar.prsmb@parkroyalcollection.com.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Portman’s Bar
PARKROYAL COLLECTION Marina Bay
Level 4
6 Raffles Boulevard
Singapore 039594
Tel: +65 68451119
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Nearest MRT: Esplanade (CC Line), Promenade (CC Line, DT Line)

Opening Hours:
Daily: 1030am - 12midnight

Direction:
1) Alight at Esplanade MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Swee Choon Tim Sum @ Changi Airport Terminal 2 - 62 Year Old Dim Sum Institution Opens New 24-hour Concept Outlet

Swee Choon Tim Sum extends its dim sum delights with a new 24-hour outlet at Changi Airport Terminal 2, Arrival Hall. The relaxed cafe-style setting welcomes dim sum enthusiasts around the clock.

Siew Mai 4/5

Fried Prawn Rice Roll 3.8/5

Fried Dough Rice Roll 2/5

Fried Carrot Cake 3.8/5

Classic dim sum offerings include the juicy and meaty Siew Mai. The Fried Prawn Rice Roll impresses with its silky rice sheet embracing crispy prawns, while the Fried Dough Rice Roll needs to catch up on the crisp factor. The substantial Fried Carrot Cake is cooked in XO sauce but could use more seafood aroma.

Mee Sua Kueh 4.5/5

Tofu Bomb 3.5/5

Black Pepper Pork Chop with Wan Tan Noodle 4.5/5

Swee Choon's signature Mee Sua Kueh delights with its contrasting textures. The Tofu Bomb explodes with flavours, featuring crispy skin and a tofu, vegetable, and prawn filling. The Black Pepper Pork Chop with Wan Tan Noodle stands out with springy noodles and juicy, tender pork.

Hot & Sour Soup 4/5

Pineapple Bun w/ Butter 4/5

Sweet Potato Yam Paste Egg Tart 3.8/5, Sweet Potato Mochi Egg Tart 4/5

An unusual addition, the Hot & Sour Soup offers a delightful vinegar and spice kick. For a sweet ending, the Pineapple Bun with Butter provides a buttery, crusty exterior with a soft, fluffy interior. The Sweet Potato Yam Paste Egg Tart and Sweet Potato Mochi Egg Tart round off the meal with their sweet fillings and buttery crusts.

Note: This is an invited tasting.


Swee Choon Tim Sum
Changi Airport Terminal 2
Arrival Hall
60 Airport Boulevard
#01-07
Singapore 819643
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Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 24 Hour

Direction:
1) Alight at Changi Airport MRT station. Take Exit A. Walk to Arrival Hall level. Walk to destination. Journey time about 3 minutes. [Map]

AquaMarine @ Marina Mandarin Hotel Singapore - Old School Hong Kong Delights

For a limited period from 5 April to 30 April 2019, AquaMarine at Marina Mandarin Hotel Singapore will be offering Hong Kong cuisine of yesteryear to their Halal-certified buffet. The buffet spread will consists old school Hong Kong delights such as quail egg siew mai, braised beef rib with mui choy, claypot lamb brisket with bamboo shoot and more.

Chui Chow Oyster Porridge 4.2/5

Warm up the stomach with a bowl of comforting Chui Chow Oyster Porridge. The addition of fresh oyster provided the additional boost to the flavourful broth while the rice puff gives it a delightful finishing crisp.

Hong Kong Cart Noodle 4.2/5

A must try is the Hong Kong Cart Noodle, a popular street food originating in the 1950s. What stand out is the superb broth that is packed with depth and robustness. The beauty of cart noodle is that one can add anything into their bowl of noodle, and this comes with the choice of braised chicken wing, curry fishball, cuttlefish and braised beef. I love this so much that I gone back for a second helping.

Quail Egg Siew Mai 3.5/5

Pan Fried Abalone Cheong Fun with XO Sauce 4/5

Hong Kong cuisine is known for the dim sum and its inevitable that these needs to be on the buffet spread. The Quail Egg Siew Mai is a traditional dim sum that is hardly seen on the menu nowadays. My favourite goes to to the Pan Fried Abalone Cheong Fun with XO Sauce for its wok-hei, complemented by the excellent XO sauce.

Baby Lobster in "Bi Feng Tang" Style 3.8/5

Only available during dinner is the Baby Lobster in "Bi Feng Tang" Style. The bouncy flesh of the baby lobster is coated with lots of garlic, ginger, chilli and spring onion for an aromatic finish.

Braised Beef Rib with "Mui Choy" 3.8/5

While the Braised Beef Rib with "Mui Choy" is cooked until very tender, I feel that the braised beef rib shines on its own even without the accompanying Mui Choy.

Egg Waffle 3.5/5

For the dessert section, you can also find popular and traditional Hong Kong street snacks such as Egg Waffle, Hong Kong Red Bean Pudding, Bolo Bao, Egg Tart and Walnut Cookies. Let you into a secret, I like to have the egg waffle together with the durian pengat. It is just an heavenly combination.

Hong Kong Red Bean Rice Pudding, Bolo Bun, Egg Tart, Walnut Cookies

I would also recommend getting a cup of Hong Kong Milk Tea to go along with the desserts. It is a good chance of the usual kuehs and cakes on the dessert line.

Pricing
$60++ per adult and $30++ per child for lunch daily
$73++ per adult and $36.50++ per child for dinner Monday to Thursday
$83++ per adult and $41.50++ per child for dinner Friday to Sunday, Public Holidays and eves of Public Holidays

Note: This is an invited tasting.


AquaMarine
Marina Mandarin Singapore
6 Raffles Boulevard
Level 4
Singapore 039594
Tel: +65 68451111
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Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 10pm

Direction: 
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to destination. Journey time about 5 minutes. [Map]