Man Fu Yuan @ InterContinental Singapore - A Refreshed Cantonese Journey by Chef Aaron Tan

Man Fu Yuan at InterContinental Singapore introduces a refreshed dining experience that honours the refined legacy of Cantonese cuisine while embracing modern expressions under the vision of Executive Chinese Chef Aaron Tan. Inspired by his travels across Asia, Chef Aaron presents reimagined dishes that celebrate the roots of Cantonese flavours while catering to the evolving tastes of today’s diners.

Classic Cantonese Roasted Iberico Pork Collar with Caviar 4.5/5

Chilled Crab Meat with Crab Roe 4.2/5

Spinach Prawn Dumpling with Black Truffle 4.5/5

Deep-fried Fanny Bay Oyster with Crispy Garlic and Dried Chilli 4.2/5

An elevated rendition of Man Fu Yuan's signature starter, the Chef Combination 2.0 ($38) brings together elements from dim sum, cold kitchen, hot kitchen and barbecue in one elegant presentation. Each component tells its own story. The Chilled Crab Meat with Crab Roe showcases the natural sweetness of fresh crab, complemented by the richness of the roe. Meanwhile, the Classic Cantonese Roasted Iberico Pork Collar with Caviar layers smoky, tender pork with the briny pop of caviar, adding a luxurious twist to a Cantonese favourite. The Deep-fried Fanny Bay Oyster with Crispy Garlic and Dried Chilli delivers a bold interplay of textures and spice, echoing the essence of wok hei with a refined finish. Completing the quartet, the Spinach Prawn Dumpling with Black Truffle reimagines the classic har gow, its silky wrapper encasing sweet prawn accented by earthy truffle. Together, the platter invites diners to rediscover the breadth of Cantonese cuisine, showcasing Chef Aaron's ability to honour tradition while presenting it through a modern, elevated lens.

Poached Red Grouper Fillet in Superior Fish Broth 4.8/5

The Poached Red Grouper Fillet in Superior Fish Broth (market price) is a comforting highlight of the new menu. The tender grouper is poached to perfection in a nourishing broth infused with dang gui and goji berries, then elevated with the aroma of 15-year aged Hua Tiao wine.

Oven-baked Rock Lobster 4.5/5

A modern homage to the nostalgic 1990s Cantonese banquet favourite, the Oven-baked Rock Lobster ($52) is lightly fried before being baked with salted egg yolk sauce, cheese and Thai honey pineapple. The result is a dish that balances sweetness, richness and creamy indulgence while staying rooted in Cantonese flavours.

Flambe Live Prawn with Ginger, Scallion and Singapore White Pepper Sauce 5/5

The Flambe Live Prawn with Ginger, Scallion and Singapore White Pepper Sauce is a showstopper. The sweet, firm prawn is complemented by a pungent, aromatic white pepper sauce, which is the soul of the dish, heightened by the theatrical flambé, which deepens its flavours and aroma.

Crispy Sea Cucumber, Preserved Leek, Minced Pork Sauce, Hong Kong Vegetables 4/5

The Crispy Sea Cucumber is given a crisp coating for contrast, paired with a savoury minced pork sauce reminiscent of mapo tofu. It is a clever play of textures that anchors the dish with bold flavours.

Yellow Chicken 4.5/5

Cooked in a claypot with a medley of aromatics, the Yellow Chicken is tender, juicy and infused with the fragrance of sand ginger, garlic and scallions. It is a comforting crowd-pleaser.

Flambe Roasted Angus Beef Tomahawk with Mongolian Sauce and Spices 4.2/5

Designed for sharing, the Flambe Roasted Angus Beef Tomahawk with Mongolian Sauce and Spices ($188) is first deep-fried to awaken its aroma before being flambéed tableside in a dramatic display. While Western in appearance, the preparation is rooted in Cantonese technique, tied together with a fragrant Mongolian sauce that enhances the celebratory spirit of the dish.

Chilled Soya Milk with Egg White, Bird's Nest, Lotus Seeds, Peach Collagen 4.8/5

The Chilled Soya Milk with Egg White, Bird's Nest, Lotus Seeds, and Peach Collagen brings the experience to a refreshing close. Smooth, silky soya milk is elevated with bird's nest, lotus seeds and peach collagen, offering both luxury and textural finesse.

Man Fu Yuan’s refreshed menu is a thoughtful marriage of heritage and innovation. Chef Aaron Tan honours the finesse of Cantonese cuisine while introducing reimagined expressions that captivate both palate and eye. From nourishing broths to flambéed showpieces, each dish reflects a respect for tradition, elevated with modern sophistication.

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]

Marcy's @ Duxton Road - A Seafood-focused Restaurant with an Eclectic Fusion of Styles Combining Modern Sophistication

Having previously enjoyed a lovely date night at Marcy's Restaurant, I was eager to return and try their refreshed menu, along with a special festive offering that they have prepared for the season. A seafood restaurant at its core, Marcy's has earned a well-deserved reputation for delectable dishes perfect for sharing. We found the portions to be quite generous too! Every dish is thoughtfully crafted with high-quality ingredients from delicate seafood bites to hearty indulgent mains.

I also absolutely love the ambience at Marcy's, an eclectic fusion of styles combining modern sophistication with the intimate charm of a speakeasy. Think dim lighting, rich textures, and unique, quirky design elements that come together to create a luxurious and stylish space.

Pacific Amberjack Tiradito 4.2/5

The first dish we sampled was the Pacific Amberjack Tiradito ($29), showcasing thick slices of raw amberjack (yellowtail) with sundream tomatoes and Avruga caviar for a touch of luxury. The tomatoes' slight tartness perfectly complemented the fish's clean, sweet flavour. A drizzle of fish sauce added some depth of flavour for a nice balance of freshness and complexity.

Crab Toast 4.2/5

The next dish was a special request of mine — Marcy's Crab Toast ($26) — since I have fond memories of how yummy it was the last time I had it. This dish features a good amount of tender, sweet crab meat in a rich anchovy mascarpone. The brioche toast itself is also crisped up in umami butter. It's definitely on the rich side, but since we were sharing the dish, I found it to be a delicious slice of indulgence.

Hasselback Frites 4/5

Another dish of comfort food arrived in the form of Hasselback Frites ($18). The top half of the potatoes are thinly sliced and deep-fried, whilst the bottom is left untouched for a soft, fluffy finish. These frites were topped with a tangy Patagonian prawn cocktail and olive tartar, offering a contrast in flavour and texture. As a self-professed potato lover, whilst I didn’t notice a very large difference in texture between the crispy top and the soft bottom of the potato, I still found this to be a satisfying dish.

Rock Lobster Wellington 4.5/5

We were treated to a beautifully crafted seasonal special for our main course: the Rock Lobster Wellington. This exquisite dish featured succulent rock lobster, tender salmon, and savoury mushroom and spinach duxelles. The sweet, delicate lobster and buttery salmon created a luxurious filling, perfectly balanced by the earthy depth of the duxelles. All of this was wrapped in a golden, flaky puff pastry, baked to perfection. The dish was finished with a light marigold hollandaise and enhanced by a special seaweed caviar (supplement required). A well-executed seafood take on the traditional Wellington.

Pavlova 3.8/5

By this point, we were absolutely stuffed, but there was no way we could leave without trying one of Marcy’s "happy ending" desserts. We had the Pavlova which featured a light, crispy meringue on top, and a rich, creamy base layer of cheesecake. The smoothness of the cheesecake complemented the airy crunch of the meringue, and the dessert was finished with fruits, adding a burst of colour and freshness to every bite. It is however, a little on the sweet side.

You will find that Marcy's is a popular choice for both couples enjoying a romantic date night and groups of friends celebrating special occasions. From the first bite to the last, Marcy's feels special and comfortable, ensuring it's a meal to remember.

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


Marcy's
39-40 Duxton Road
Singapore 089503
Tel: +65 9012 3747
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Thu: 530pm - 11pm
Fri-Sat: 530pm - 12midnight
Sun: 530pm - 1030pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Walk to destination. Journey time about 3 minutes [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Duxton Road. Turn right onto Duxton Road. Walk to destination. Journey time about 6 minutes. [Map]