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]

Cutlery Optional Private Dining - South Indian Flavours in a Homely Setting

Our private dining exploration this round took us to Cutlery Optional Private Dining by Vasunthara Ramasamy, a contestant from MasterChef Singapore Season 2. Specialising in South Indian cuisine, her home dining concept stood out to us, as most private dining experiences in Singapore lean heavily towards Peranakan or Chinese cuisine. This was one we had been especially looking forward to.

Plantain Chips & Chutney 3.8/5

We started the evening with Plantain Chips & Chutney, a light and crispy bite made addictive with the aromatic and spice-laden chutney. A simple yet impactful appetiser that teased the palate for what was to come.

Coconut Toddy Thosai 4.5/5

Malabar Chicken Curry 4.8/5

The Malabar Chicken Curry was a highlight. The chicken was tender, soaked in a robust curry brimming with depth and fragrance. What elevated the dish further was the freshly made Coconut Toddy Thosai, which was soft, fluffy, and carried a beautiful hint of coconut. Perfect for mopping up every last bit of curry.

Spicy Fried Fish Fry with Coconut Topping 4/5

Next came the Spicy Fried Fish Fry, crisp on the outside and moist within. The addition of coconut topping added a welcome lift in both flavour and texture.

Pork Fry 4.2/5

The Pork Fry reminded us of Chinese sio bak, yet with an unmistakable Indian twist. Crispy, succulent, and deeply savoury — it was addictive enough to keep going back for seconds.

Prawn Green Mango Curry 5/5

The Prawn Green Mango Curry emerged as one of my favourites of the evening. Large, succulent prawns were paired with a mild, balanced curry. The fruity tang of green mangoes complemented the natural sweetness of the prawns, making this dish stand out.

Mix Vegetable Thoran 4/5

To refresh the palate from the richer dishes, the Mix Vegetable Thoran was perfectly timed. Crunchy and light, it provided a nice balance to the heavier curries and roasts.

Crab Roast 4.5/5

Another memorable dish was the Crab Roast. Unlike the familiar Singaporean renditions of chilli crab, black pepper crab, or salted egg yolk crab, Vasunthara’s version showcased a spice-forward, aromatic profile that paired beautifully with the crab’s sweetness. A refreshing take that still held its own against our beloved local styles.

Mango Ice Cream 4.2/5

The meal concluded with Mango Ice Cream. Bursting with the intensity of ripe mangoes, it was refreshing and vibrant. It's almost like eating the fruit itself. A fitting end to a flavourful journey.

Cutlery Optional Private Dining is a rare gem in Singapore’s private dining landscape, offering authentic South Indian flavours with personal touches from Vasunthara. It’s a feast that bridges familiarity and discovery, making it an experience well worth seeking out.

Cutlery Optional Private Dining
Ang Mo Kio Ave 9 / Yio Chu Yang 
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Nearest MRT: Yio Chu Yang (NS Line)

Ninja Cut @ Seah Street - Celebrates 1-Year Anniversary With Hawaiian Inspired Menu Additions

Opened a mere 5 months since the successful launch of sister outlet Ninja Bowl, Astronaut Group's second venture, Ninja Cut has made quite a name for itself over the year with an extensive, ever-changing menu of all-day brunch offerings, robust meats and fresh seafood dishes. As it hits its one year hallmark of operations, a whole new slew of Hawaiian inspired dishes are introduced in celebration of its one year anniversary, with ingredients thoughtfully sought out and put together to curate items infused with a taste of Polynesian food in America. Available for a limited time only, before they ninja away to a different themed menu inspired by another country all together.

Moana Love 4/5

The Moana Love ($18) allows diners to choose between salmon or tuna, and a choice of truffle yuzu or spicy lime cilantro sauce on a bed of green coral lettuce, mashed avocado, mixed with mango bits, cherry tomatoes and mixed nuts. I opted for the salmon with truffle yuzu sauce with an addition of quinoa rice. Gently poke the onsen egg and let the runny yellow coat the rest of the ingredients sitting below as you mix everything in. The addition of mango bits lends a subtle sweetness, while the mild truffle yuzu aroma further enhances the dish with a refreshing zesty twist. The Moana Love is a gorgeously presented dish featuring a medley of colours and flavours. An ideal and delicious option for the health-conscious. And besides, what’s a hawaiian menu without some poke?

Maui Dream 4.2/5

The Maui Dream ($22) comes in a generous serving of jumbo crab lumps with mentaiko sauce cream, cheese scrambled eggs with a very subtle kick of chilli spice, and tobiko served on a perfectly toasted croissant. Definitely an indulgent brunch fare pairing those soft and fluffy eggs and tender mentaiko crab lumps with a crispy buttery croissant.

Unagi Burger 4.5/5

Taking inspiration from the large number of Japanese residing in Hawaii, the Unagi Burger ($22) was created with an infusion of the japanese element. It features a large slab of char-grilled unagi in between brioche burger buns, with smashed avocado and an onsen egg. The unagi boasts an extremely soft, melt-in-the-mouth texture, flavorous with a smoky taste. It is an ingenious pairing with the soft and fluffy burger buns, which were buttered on the underside to add a subtle sweetness to the dish. The side of sweet potato fries were executed excellently as well, crispy with a distinct sweet potato flavour. All the Hawaiian inspired dishes served fared well but this Unagi Burger is hands down my favourite.

Happy Hula 4.2/5

End the meal on a sweet (and zesty) note with the Happy Hula ($19) which comes in a crispy buttery toasted croissant, topped with fresh mango, fresh coconut meat, passionfruit honey, a scoop of smooth and creamy coconut-pineapple ice cream, and sprinkled with toasted coconut flakes and almonds. A mix of mangoes, coconut, passionfruit and pineapple plays out a perfect balance of sweet and sourness, and creates a refreshingly unique combination that I really enjoyed.

Constantly innovating and crafting new dishes through experimentation on different ingredients to dish out unique combinations that actually work out, Ninja Cut continues to excite tastebuds and surprise customers from time to time with their creative ideas and brilliant executions. After its much lauded previous menu, Ninja Cut continues to raise its bar and set expectations several notches higher with each visit. I reckon their next inspired menu will fare even better, but these impressive Hawaiian inspired specials are definitely something not to be missed.

Words and photos 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.


Ninja Cut
32 Seah Street
Singapore 188388
Tel: +65 62647727
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Mon-Fri: 930am - 730pm
Sat-Sun: 9am - 6pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of Bras Basah Road and North Bridge Road. Cross the road, walk towards Raffles Hotel direction. Walk down North Bridge Road and turn right on to Seah Street. Walk to destination. Journey time about 6 minutes. [Map]

Yan Restauant (宴) @ National Gallery Singapore - Introduces Prosperity Soup Feast

Yan Restaurant at National Gallery Singapore is introducing the Prosperity Soup Feast for a limited period from 19 September 2016 to 31 October 2016. A total of 25 double boiled soups are prepared using time-honoured recipes. Every week the menu will feature 5 of the soups and rotating them weekly during the promotion period.

Double Boiled Frog with Conpoy and Winter Melon 4.5/5

If you have been under the weather and feeling heaty, the Doubled Boiled Frog with Conpoy and Winter Melon will be the perfect soup to clear the body heatiness. The light and refreshing was not only comforting, it comes with a homely flavour that felt like mother's cooking.

Doubled Boiled Hashima with Huang Qi and Dang Shen 3.8/5

For those ladies that want a nice complexion, the Doubled Boiled Hashima with Huang Qi and Dang Shen will help to improves the skin complexion for a radiant glow.

Doubled Boiled Sea Whelk and Black Garlic 4/5

With the outbreak of Zika in Singapore, you probably want to strengthen your immune system and Yan Restaurant has the right soup in the Doubled Boiled Sea Whelk and Black Garlic, using the medical properties of the black garlic and wolfberries.

Doubled Boiled Duck with Parsley and Dried Orange Peel 4.2/5

Having a cold? The Doubled Boiled Duck with Parsley and Dried Orange Peel is supposed to help prevent cold. Besides the medical benefit and robust soup, what I enjoyed most is tender roasted duck that comes with the soup.

Double Boiled Chinese Cabbage with Yunnan Ham 3.8/5

When I knew that the Double Boiled Chinese Cabbage with Yunnan Ham can help to nourishes the lungs and boosts energy, I thought this is the right soup me as I have asthma and Singapore is starting to experience the haze from the forest fire in Indonesia. I thought the bitterness of the Chinese cabbage threw the balance of the soup a little off or it will be an even better dish.

The soups are priced at $13.80 each, and they all comes with a bowl of rice. It is not a bowl of ordinary rice. The fragrant bowl of rice is cooked in an imperial stock and comes with crispy rice.  It has both flavour and texture.

Signature Roasted Crispy Suckling Pig Served 3 Ways

Not to be missed at Yan Restaurant is some of the mainstay dishes such as the Signature Roasted Crispy Suckling Pig ($124 for half, $248 for whole) served in 3 ways. First is to enjoy the crispiness of the crackling skin paired with the steamed pancake, cucumber and scallion.

Carved Shoulder 4.5/5

The second way of enjoying the suckling pig is the Carved Shoulder. If you have enjoyed the crispy skin, this is like 2 in 1. You get to have both the succulent meat as well as the crispy skin.

Oven Baked Fillet with Lemongrass 4/5

Last but not least, we have the Oven Baked Fillet with Lemongrass. I wasn't expecting that little fellow has so much meat. It felt like have Japanese yakitori.

Steamed Thousand Layer Beancurd 4.2/5

We were all so impressed with the knife skill when the Steamed Thousand Layer Beancurd with Dice Honey Glazed Pork, Conpoy, Mushroom and Ginko Nuts. The silky smooth beancurd was complemented by the beautiful sauce and I enjoyed the contrast of textures from the diced pork, conpoy, mushroom and ginko nuts.

Chilled Mango Cream Topped with Vanilla Ice Cream and Oats 4.5/5

Wrapping up our dinner is the Chilled Mango Cream. It is served in a coconut husk and topped with vanilla ice cream and oats for the extra crunch. The bonus is that you can even have the coconut flesh after cleaning up the chilled mango cream and ice cream.

Kindly be reminder that the Prosperity Soup Feast is run on a rotational basis, with a minimum of 5 different soups available daily. If you want to try any specific soup out of the 25 soups, guests is welcome to pre-order at least a day in advance. Besides the limited period of the prosperity soup feast, Yan Restauant also offers a omakasa-style dining experience when Chef Chan and his team will design a customized menu using the best seasonal produce.

Note: This is an invited tasting.


Yan Restauant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178957
Tel: +65 63845585
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Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to destination. Journey time around 5 minutes. [Map]

Smoothie House @ Westgate - Popular Taiwanese Snowflake Ice Opened Flagship Store in Singapore

Popular Taiwanese snowflake ice dessert, Smoothie House has opened its flagship store at Westgate. Regarded by CNN as the 'must try' dessert place, now Singaporeans can also enjoy the renowned fruit based desserts originated from Taipei, Yong Kang Street. The snowflake ice desserts at Smoothie House comes in three sizes, Healthy ($7.90), Sharing ($9.90-$12.90) and Family ($15.90).

Mango Snowflake Ice 4/5

We tried the Mango Snowflake Ice ($9.90) that comes with mango shaved ice covered in chunky, juicy mango cubes, topped with panna cotta and drizzled with condensed milk and special fresh fruit mango sauce. The snowflake ice is really super soft and fluffy. Together with the sweet mango cubes, this is a very refreshing dessert perfect for Singapore's weather.

Tie Guan Yin Milky Snowflake Ice 4.2/5

Only exclusively available here is the Tie Guan Yin Milky Snowflake Ice ($9.90) The creamy milk shaved ice is served with cooling tie guan yin jelly. topped with a tea prune and drizzled with black sugar syrup. On the side is freshly cooked mixed pearls in black sugar syrup. I am not too sure why they served the pearls separately, I thought it would be visually more stunning if it is served together with the snowflake ice. Not as sweet compared to the mango snowflake ice, but the hint of tea fragrance, lightness and black sugar syrup was a clear winner for me.

Yoghurt-Berry Snowflake Ice 3/5

For those that does not really have a sweet tooth and prefer something sour, the Yoghurt-Berry Snowflake Ice ($9.90) will be your choice. The healthy yoghurt shaved ice is covered with fresh bananas, strawberries, blueberries and topped with a tangy mulberry sauce.

The seating capacity at Smoothie House is actually quite small. If you do not want to join the long queue, I do quite like the idea of the handy takeaway container for the snowflake ice dessert.

For the opening special on 6th, 7th and 8th May 2016. Customers can savour a free healthy size Mango Snowflake Ice with every purchase of a sharing size snowflake ice.

On Mother's Day 8th May 2016, the first 10 customers at every hour can relish a sharing size Mango Snowflake Ice at only $2 when they bring along a parent.


Smoothie House
Westgate
3 Gateway Drive
#01-08
Singapore 608532
Tel: +65 67105567
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Website
Nearest MRT: Jurong East (EW Line, NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction: 
1) Alight at Jurong East MRT station. Take Exit D. Walk to destination. Journey time about 3 minutes. [Map]

An An Vietnamese Street Kitchen @ Pasarbella Suntec City

Visited the new Pasarbella at Suntec City a few weeks ago, and this particular stall at one corner caught my eyes. Perhaps it's the yellow hue and the lit signage - An An, with the symbolic Red Star in between. What an eye catching and graphic design for a Vietnamese concept.  It was to my surprise when I found out that this is the latest concept from Madam Saigon. Back when Vietnamese cuisine was considered pretty novel more than a decade ago, Madam Saigon has already established its name at Liang Seah Street. They gave me my first taste of Vietnamese cuisine too.

The profile of Liang Seah Street has changed over the years (not in a pretty way, sadly), and they have decided to make Millenia Walk their second home. The owner definitely has a strong business acumen. Knowing that the market is ever changing and getting more challenging, one got to evolve and craft new concepts to stay afloat of the competition. An An was hence born, a Vietnamese concept with a hip factor, to draw the younger crowd with improved recipes.

Mango Salad 3.8/5

Mango Salad ($6.50). One of my favourite appetiser, I have this almost everyday whenever I visit Thailand. I find this Vietnamese style of Mango Salad much more refreshing, without the use of the Thai sauces. However, I would appreciate if the portion could be much bigger.

Prawn Rolls 3/5 and Fried Spring Rolls 2.8/5

Prawn Rolls ( $7.50 for 2) and Fried Spring Rolls ($6.50 for 2). Please don't mistaken the lettuce and carrots as simply part of the plating. I was told that the Vietnamese way to eat the fried spring rolls is to eat it wrapped with the lettuce. That reminds me of how my dad used to wrap his favourite ngoh hiang. The crisp and sharpness of the lettuce cuts away the greasiness. The carrots are pickled in house, hence please try to finish all up if you can. I prefer the prawn rolls though, which is more refreshing. The fried version is kinda skinny and dry.

Special Beef Pho 3.5/5

Moving on to their mains, their Special Beef Pho ($9.90) is hearty, with slices of beef and beef balls.  Though the beef balls ain't made in house, they were produced using An An's recipe. The broth is light, comforting and not too sweet. Before you start tucking in, don't forget that squeeze of lime!

Vermicelli with Chicken 4/5

What I want to find more exceptional from An An, is their Vermicelli with Chicken ($9.90). The chicken has a nicely charred skin, flavoured with lemon grass. Loaded with pickled carrots, lettuce and cucumber, this makes a real good summer salad. The fried shallots crisp, an essential condiment of Vietnam, together with their home roasted peanuts add another dimension to this dish. As 'clean' as it may look, it's packed with textures and flavours. I would definitely be back to try the beef version.

A trip to Vietnam and you will find that the food tastes different from what we have gotten here. Afterall our taste buds are raised differently, hence tweaks to the original recipes is necessary.  Luckily, their Head Chef is one stubborn guy who will go all out to make sure that the essence must not be lost. Honest food, this is what you will get from An An.

Photograph and written 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.



An An Vietnamese Street Kitchen
Pasarbella Suntec City
3 Temasek Boulevard
(North Wing)
#01-455
Singapore 038983
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Nearest MRT: Promenade (CC Line), Esplanade (CC Line)

Opening Hours:
Daily: 11am - 10pm

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

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]