Man Fu Yuan @ Frasers House - Threads of Fire & Spice: A Four-Hands Cantonese-Thai Collaboration

Man Fu Yuan (满福苑) at Frasers House, Luxury Collection Hotel, Singapore presents Threads of Fire & Spice, a limited-time four-hands collaboration with Lily’s from The Ritz-Carlton, Bangkok, available exclusively from 17 to 18 July 2026. Bringing together the refined precision of Cantonese cuisine and the bold, aromatic vibrancy of Thai flavours, the experience unfolds through a thoughtfully curated menu that layers fire, spice, fragrance, and depth across each course. This spectacular 12-course dinner is priced at $208++ per person, with an optional 5-glass wine pairing available for an additional $50++ per guest.

Amouse Bouche Lily’s: Emerald Yellow Fin 4.2/5

The evening begins on an elegant note with a trio of amuse-bouches that set the tone for the journey ahead. Chef Pop’s Emerald Yellow Fin (翡翠黄鳍) is both delicate and expressive — a matcha-infused crisp crowned with yellowfin tuna tartare, avocado-matcha puree, and ikura. The interplay of earthy matcha and the natural sweetness of the tuna creates a refreshing opening, lifted by the gentle salinity of roe.

Amuse Bouche Man Fu Yuan: Ocean Elixir 3.5/5

Following that, Chef Aaron’s Ocean Elixir (海之清露) offers a chilled Teochew-style seafood consomme, its clarity and depth enhanced by fragrant lemongrass aromatics that lend a subtle Southeast Asian lift.

Cold Prelude Lily’s & Man Fu Yuan: Pu’er Whisper 4/5

Completing the opening sequence is Pu’er Whisper (普洱烟韵), a collaborative creation featuring lightly smoked kingfish paired with smoked Pu’er tea, Tubtim Siam pomelo, Thai chilli puree, and calamansi. The dish delivers a refined balance of smokiness, citrus brightness, and restrained heat, showcasing the harmony between both culinary traditions.

Soup Man Fu Yuan: Silk Tofu Consomme 4.5/5

The Silk Tofu Consomme (极汤锦绣豆腐, 奶白菜) is a masterclass in Cantonese technique. The consomme, painstakingly prepared from pork, chicken, and Chinese cured meats, is steamed over eight hours to achieve remarkable clarity and depth. Paired with handcrafted flower tofu of silky, almost ethereal texture, the dish reflects the discipline and finesse that define classical Cantonese cuisine.

Ocean Lily’s: Chiang Mai Khao Soi Softshell Crab 4.2/5

Thai influences come to the forefront with Chiang Mai Khao Soi Softshell Crab (清迈软壳蟹) by Chef Pop. Here, sustainable softshell crab is paired with yellow noodles and ikura, all enveloped in a rich, aromatic Chiang Mai curry. The dish reimagines the beloved Northern Thai staple with a contemporary touch, balancing creaminess, spice, and umami.

Poultry Man Fu Yuan: Perfumed Duck 5/5

A highlight from Man Fu Yuan is the Perfumed Duck (幽香泰茶鸭). The Irish duck breast is roasted and tea leaf-smoked, imparting a subtle smokiness that complements its tender, succulent flesh. A tamarind glaze adds a gentle tang, while plum tomatoes add brightness, resulting in a dish that elegantly bridges Cantonese roasting traditions with Thai-inspired acidity and fragrance.

Signature Lily’s & Man Fu Yuan: Typhoon Lobster 4.2/5

The collaboration reaches a crescendo with the Typhoon Lobster (泰风 · 蒜香龙虾), a defining creation that encapsulates the menu’s spirit. Inspired by Cantonese “Typhoon Shelter” style cooking, the rock lobster is elevated with Thai and Southeast Asian aromatics. Crispy garlic, dried chilli, and a fragrant tom yum essence deliver layers of complexity, marrying wok hei intensity with vibrant spice and citrus notes.

Heritage Lily’s: Massaman Wagyu Short Rib 4/5

Chef Pop’s Massaman Wagyu Short Rib (玛莎曼和牛) is another standout, offering a luxurious interpretation of the classic Southern Thai curry. The Wagyu short rib is slow-braised to fork-tender perfection, absorbing the deep, aromatic spices of the Massaman curry. Finished with a velvety Southern curry hollandaise, crispy fried shallots, and kaffir lime essence, the dish strikes a harmonious balance between richness and brightness.

The Scallop Legacy (带子皇炒饭) by Chef Aaron reinterprets Cantonese baked fragrant rice with king scallop, preserved vegetables, and cheese. Presented with a tableside flourish, the dish captivates both visually and aromatically — so much so that it momentarily distracts from taking a photo of it — but its comforting yet elevated flavours leave a lasting impression.

Palate Cleanser Lily’s & Man Fu Yuan: Lime Lychee Cloud 4.2/5

A refreshing Lime Lychee Cloud cleanses the palate with its light, aromatic profile. The lychee sorbet, infused with kaffir lime and lemongrass, is bright and uplifting, preparing diners for the dessert finale.

Dessert Lily’s & Man Fu Yuan: Golden Mango Duo Symphony Rice Pudding Mango 4.5/5

Dessert arrives in a duo that celebrates tropical indulgence. The Golden Mango Duo Symphony Rice Pudding Mango pairs creamy rice pudding with coconut and vanilla sauce, offering a comforting, luscious finish.

Dessert Lily's & Man Fu Yuan: Mango Puree 4/5

This is complemented by a chilled Mango Puree with pink pomelo and peach collagen, delivering a refreshing contrast with its clean, fruity sweetness.

Petite Four Man Fu Yuan: Milk Tea Egg Tart, Pandan Red Date Cake 4/5

Threads of Fire & Spice is a compelling showcase of culinary synergy, where two distinct traditions intertwine seamlessly. Chef Aaron and Chef Pop demonstrate how contrasting techniques and flavour philosophies can come together in harmony, creating a dining experience that is both refined and exciting. With its limited two-day run, this collaboration offers a rare opportunity to experience a thoughtfully orchestrated dialogue between Cantonese elegance and Thai vibrancy.

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:
Mon-Fri: 12pm - 3pm, 6pm - 10pm
Sat-Sun, PH: 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]

Anngel Thai Private Dining - A Homely Thai Feast with Bold, Comforting Flavours

Anngel Thai Private Dining is one of the newest additions to Singapore’s vibrant private dining scene. Helmed by the team behind the well-loved home-based business Anngel Thai Noodles, this new venture presents a multi-course Thai dining experience priced at $148 per pax. I was fortunate to secure a seat during its initial opening, and the evening unfolded with a well-paced progression of dishes that balanced familiar Thai flavours with creative interpretations.

Marinated Salmon with Seaweed, Rice and Thai Chilli Sauce 4/5

We began with Something Japanese, a playful appetiser that brings together Japanese elements with a Thai twist. The Marinated Salmon is meant to be wrapped with rice and seaweed, but it is the accompanying Thai chilli sauce that truly elevates the dish. Its tangy heat cuts through the richness of the salmon, adding a vibrant lift to each bite.

Duck Meat in Kueh Pie Tee Shell 3.5/5

Next was Something Nyonya, served in a crisp kueh pie tee shell filled with Shredded Duck tossed in a Thai-style sauce. While the textural contrast between the crunchy shell and tender duck was enjoyable, the sauce could have been more pronounced to better showcase the bold and punchy flavours typically associated with Thai cuisine.

Vegetable, Pork Crackling and Minced Pork Platter 4/5

The meal then moved into more robust territory with the Vegetable, Pork Crackling and Minced Pork Platter. The minced pork was deeply flavoured, carrying a delightful balance of spice and tang. Paired with fresh vegetables, the dish took on a communal, hands-on style of eating similar to Korean wraps. The pork crackling added a satisfying crunch, enhancing both texture and richness.

Braised Pig Trotter 5/5

A standout of the evening was the Braised Pig Trotter. The trotter was beautifully braised, absorbing the richness of the herb-laden sauce. The skin was gelatinous and soft, while the meat was so tender it fell off the bone effortlessly. Served alongside salted vegetables, braised eggs and mushrooms, it was a comforting dish that called for steamed white rice to soak up the savoury gravy.

Clams in Thai Red Curry 4.8/5

Another highlight was the Clams in Thai Red Curry. The clams were plump and juicy, cooked in a fragrant red curry that was rich yet well-balanced. It was a crowd-pleaser that had everyone going back for more, especially when paired with rice.

Prawn Soup with Fried Egg 5/5

The Prawn Soup with Fried Egg offered a unique and interactive element. We were first encouraged to taste the fried egg with baegu leaves on its own, appreciating its simplicity. When combined with the robust prawn soup, the flavours deepened, creating a more complex and umami-rich profile. The prawns were fresh and perfectly cooked, while the radish stood out for its natural sweetness and ability to absorb the broth.

Fried Fish in Sweet & Sour Sauce 4.5/5

The Fried Fish in Sweet & Sour Sauce was well executed, with chunky fillets lightly battered to achieve a crisp exterior while retaining a moist interior. The sweet and sour sauce brought a lively balance, complemented by crunchy cashew nuts and the tangy sweetness of pineapple.

Crab in Yellow Crab 4.5/5

Equally impressive was the Crab in Yellow Curry. The rich, aromatic yellow curry paired beautifully with the natural sweetness of the mud crab. It was an indulgent, hands-on dish that encouraged diners to dig in and savour every last bit of the sauce.

Coconut Shoot and Corn Salad 4.5/5

Interestingly, the savoury courses concluded with the Coconut Shoot and Corn Salad, a refreshing change from the usual sequence. The coconut shoot offered a unique crunchy texture, while the corn and strawberries contributed sweetness and tang. Tossed in a dressing reminiscent of Thai papaya salad, it provided a light and palate-cleansing finish to the savoury lineup.

Red Ruby, Lod Chong, Jackfruit in Coconut Milk 4.5/5

Dessert was Red Ruby, Lod Chong, Jackfruit in Coconut Milk, a classic Thai combination that was both sweet and refreshing. The chilled coconut milk and mix of textures made for a satisfying end to the meal after the richness of the earlier courses.

Overall, Anngel Thai Private Dining delivers a thoughtfully curated Thai dining experience that highlights bold flavours, comforting dishes and occasional creative touches. With several standout plates and an intimate setting, it is a promising addition to Singapore’s growing private dining scene.


Anngel Thai Private Dining
Jalan Rajah
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Ce Soir Restaurant @ Portsdown Road — Where Childhood Memories Meet Modern Asian Fine Dining

An evening at CE SOIR feels like stepping into a quiet, deeply personal memory - one shaped by heritage, craftsmanship, and restraint. This modern Asian fine-dining experience is refined by Japanese sensibilities yet anchored in nostalgia, drawing on Chef Seth Lai's kampong childhood in Teluk Intan, Malaysia. Memories of gathering eggs, seaside markets, and home-cooked meals unfold gently across the menu, each course reading like a page from his culinary journal.

Tucked away atop a colonial black-and-white bungalow along Portsdown Road, CE SOIR is an intimate destination helmed by Chef Seth Lai, winner of the MICHELIN Guide Young Chef Award 2024. The restaurant offers an 8-course dinner menu priced at $228++ per person, designed to surprise without overwhelming.

Sparking Tea

The Sparkling Tea was an elegant way to begin, remarkably champagne-like, with delicate tea aromatics and a gentle effervescence. Light, fragrant, and not overly sweet, it set a refined tone for the meal ahead.

1st Snack - Obsiblue Prawn, Kinkan, Shiso 3.8/5

2nd Snack – Ankimo, Mandarin, Hazelnut 4.2/5

3rd Snack – Wagyu, Green Mango, Kaffir Lime 4/5

The meal began with three beautifully plated snacks, served together on a platter, each bite offering a distinct contrast in texture and flavour. While all three were enjoyable, the standout for me was the Ankimo. Beneath a delicate orange jelly hid rich monkfish liver, balanced cleverly by mandarin and hazelnut.

The Wagyu snack was another pleasant surprise, where the acidity of green mango and the fragrance of kaffir lime cut through the richness, leaving us wanting more.

Kanpachi 4/5

An elevated sashimi course featuring Kanpachi (Greater Amberjack) paired with crunchy rose apple, finger lime zest, and sesame. A subtle touch of prawn paste was introduced to evoke the familiar flavours of local rojak. It was a thoughtful reinterpretation that is familiar yet refined.

Wintermelon 5/5

This dish earned a rare full score from me. The Wintermelon soup arrived with an intense, mesmerising smoky aroma. Chef Seth shared that the pork belly used in the soup was smoked 8–9 times, 30 minutes each session, before being simmered together with peanuts, octopus and Zuwaigani (snow crab) for 12 hours. The result was deeply layered and comforting, with flavours that lingered long after each sip. Truly unforgettable.

Sawara 4/5

The Sawara (Spanish mackerel) sparked mixed feelings; the texture was unexpectedly delicate, almost poached, despite being grilled. It was a texture I had never experienced with mackerel before.
Interestingly, the highlight of the dish turned out to be the Hakusai (napa cabbage) on the side, grilled and layered with mushroom XO sauce, mussels and topped with fried beancurd skin. A tamarind sauce added a gentle tartness that tied everything together beautifully.

Signature Seaweed Bread 4.5/5

The homemade Signature Seaweed Bread is so good, we asked for seconds. Made with three types of seaweed, glazed with star anise, and finished with a sprinkle of sea salt. The bread was pillowy-soft inside, with a light crust on the outside. Best enjoyed immediately while hot.

Lobster 4.5/5

Served alongside the bread — and rightly so — this Lobster dish encouraged us to mop up every last bit of sauce. The flavour combination was unexpected yet harmonious: Tang Oh, chickpea miso, roasted kelp and yellow wine. It's one of those sauces that's difficult to describe, but impossible to forget.

Magret Duck 3.8/5

By this point, we were already about 70% full. The Magret Duck was the only dish that didn't quite resonate with me. While the duck was tender and well marinated, it leaned slightly gamey for my taste, and the Angelica root sauce lacked a stronger punch.

An optional $38 top-up for Kagoshima A4 Wagyu is available for diners who prefer an alternative.

South African Abalone 5/5

The last savoury course was a showstopper. South African Abalone, slow-cooked for 5 hours before grilling, achieved a beautifully tender texture. It was served alongside a comforting "fried porridge" made with 5 Grains, Sakura Ebi and Kyoto-style cucumbers for crunch. It's more like claypot rice for us, but either way, this is really delicious!

The table-side service of the rice had us salivating even before it was plated. Chef Seth joked that he salivates every time he prepares it too, and we understand why. The charred aroma and flavour were outstanding.

Nashi Pear 3.8/5

Dessert began with a modern interpretation of Cheng Tng. Osmanthus biscuit sat atop a parfait, paired with Nashi Pear, red date ice cream, candied cashew and a calamansi-brandy sauce. The matcha "leaf" added a visual flourish, while the sauce provided a gentle tang.

Black Sesame & Maltose 4/5

Inspired by the Malaysian snack Heong Peah, this Black Sesame & Maltose dessert captured its signature contrast with flaky, crunchy pastry with a sticky maltose centre. The addition of black sesame added depth without overpowering.

Kaya-Misu 4.8/5

We were glad to save this for last. Kaya-Misu featured homemade pale-green kaya and mascarpone, filled into a choux pastry and topped with a cocoa tuile. Chef Seth uses Marsala wine for the tiramisu tradition, which surprisingly paired beautifully with kaya. A comforting yet elegant finale.

CE SOIR is a reservations-only restaurant offering lunch and dinner, with a seasonal menu that changes every 3 to 4 months. The dining room is intimate, and the team is lean, but service is warm, genuine, and thoughtfully paced.

What I truly enjoyed was how fun the experience felt. Each dish became a little guessing game, where you tried to identify the inspiration, memory, or familiar flavour behind it before the story unfolded. The experience is enhanced by a charming jotter booklet, complete with illustrations and written narratives for every course, allowing diners to journey through Chef Seth's memories alongside the meal.

It's rare to find fine dining that feels this engaging and personal without being overwhelming. CE SOIR manages to be refined yet relaxed, thoughtful yet playful. Truly a place where storytelling, flavour and emotion come together beautifully.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Ce Soir Restaurant
5B Portsdown Road
Unit 01-03
Singapore 139311
Tel: +65 9177 9993
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Nearest MRT: One-North (CC Line)

Opening Hours:
Wed: 630pm - 11pm
Thu-Sun: 12pm - 3pm, 630pm - 11pm
(Closed on Mon-Tue)

Direction:
1) Alight at One-North MRT station. Take Exit B. Walk to the bus stop opposite One-North MRT station (Stop ID 18151). Take bus number 191. Alight 3 stops later. Walk to the destination. Journey time is about 8 minutes. [Map]