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]

Yue Bai (月白) @ Duxton Road - A Contemporary Expression Of Shi Liao Gastronomy And Chinese Culture

Yue Bai (月白) is a modern Chinese restaurant helmed by Singaporean co-owner and Chef Lee Hongwei. The cuisine at Yue Bai is based on the principles of traditional Chinese dietary therapy (食疗 shi liao) through refreshing renditions of Chinese heritage dishes.

Australian Lamb Jelly 3.5/5

Crispy Burdock 4.2/5

We started dinner with a couple of appetisers. The Crispy Burdock ($14) coated with sesame and spice powder is an addictive and delicious snack. On the other hand, the Australian Lamb Jelly ($22) is a rendition of the traditional Teochew pork trotter jelly. The shredded lamb meat is combined with black bean and chicken stock and chilled for at least a day. It is paired with shredded passionfruit-infused pumpkin giving it a refreshing touch to cleanse the richness.

Roselle Flower-infused Winter Melon 3/5

Deep-fried Organic Purple Rice Cake 4.2/5

The Roselle Flower-infused Winter Melon ($12) is very appetising with its sweet and sour taste profile, perfect for whetting up the appetite. However, my favourite is the Deep-fried Organic Purple Rice Cake ($16), which is topped with housemade XO Sauce, rice puffs and spring onions.

Double-boiled Silkie Chicken Soup 4/5

The Double-boiled Silkie Chicken Soup ($22) is a delicious and nourishing bowl of goodness. The addition of dried longan and wolfberries provided the additional finishing sweetness.

Stir-fried Lotus Root, Fuji Apple, Corn Kernel, Pumpkin Seeds, Dried Shrimp 4.2/5

The Stir-fried Lotus Root, Fuji Apple, Corn Kernel, Pumpkin Seeds, Dried Shrimp ($24) is the Chef's vegetarian take on the Guangdong classic of sauteed minced duck served with lettuce leaf. The diced vegetables and apple offers delightful layers of texture.

Braised Napa Cabbage, Fried Garlic 4.5/5

It may look simple, but the Braised Napa Cabbage ($24) is soft and sweet. The whole baby Napa cabbage is braised in chicken stock until soft. It is served with fried garlic, adding body to the broth.

Crisp-fried Pork Cartilage, Xin Hui Orange Sauce, Crispy Tofu Ring 4/5

The Crisp-fried Port Cartilage ($38) is first braised with Xin Hui mandarin peel in superior chicken stock, then deep-fried and finished in mandarin peel sauce. It comes in a crispy tofu ring made with firm tofu and millet, somewhat like the classic yam ring. The citrus notes of the aged mandarin peel balance out the richness of the pork cartilage.

Braised Duck, Sea Cucumber, Hawthorn, Korean Snow Pear 4/5

The Braised Sea Cucumber with Duck ($58) is a traditional Hokkien speciality given a modern take. Chef Hongwei added Korean snow pear for sweetness and dried hawthorn berries for tartness. Not only is it delicious, but it also helps to improve digestion and blood circulation.

Crisp-fried Prawn with Granola and Dried Fruits 4.2/5

Having eaten cereal prawns, pairing them with granola and dried fruits is new to me. The Crisp-fried Prawn with Granola and Dried Fruits ($36) with its crispy coat is a delightful texture enjoyment.

Braised Hokkien Hu Tou Vermicelli 4/5

The Braised Hokkien Hu Tou Vermicelli ($35) is Chef Hongwei's childhood memories. Chef's grandmother would prepare a Henghwa version featuring a myriad of seafood. Chef's rendition braises the Hu Tu rice vermicelli from Anhui, Fujian, in superior chicken stock, served with abalone, sea cucumber, Chinese mushrooms, Chinese chives, and beansprouts. It is topped with dried sole fish crumble and crisp Henghwa first harvest black seaweed, imparting an umami and minerality finish.

Herbal Poached Rice, Atlantic Cod, Black Fungus 4.5/5

My favourite dish for dinner goes to the Herbal Poached Rice ($38) with Atlantic Cod and Black Fungus. It is an elevated rendition of the traditional Teochew fish porridge. It is served in a hot stone pot. The egg yolk fried rice, black fungus and cod fillet are finished tableside with fish broth and herbal Shaoxing wine.

Crispy Black Sesame Mochi, Osmanthus Sugar 4/5

We had the Crispy Black Sesame Mochi ($12) paired with Osmanthus Sugar for dessert. The delightful soft and chewy mochi's texture is coated with aromatic sesames, deep-fried to fragrant. It comes with osmanthus sugar on the side for an extra lift in flavour.

Housemade Beancurd with Hashima 4.5/5

A must-have is the Housemade Beancurd with Hashima ($38). You can have it as original or with the accompanying pi pa syrup for a refreshing and minty lift in taste profile.

Note: This is an invited tasting.


Yue Bai (月白)
33 Duxton Road
Singapore 089497
Tel: +65 97218055
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Instagram
Website
Nearest MRT: Maxwell (TE Line)

Opening Hours:
Tue-Sun: 1145am - 3pm, 545pm - 10pm
(Closed on Mon except PH)

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

Crystal Jade CNY 2023 - Hop Into A Bountiful Year Of The Rabbit

Celebrate Chinese New Year at Crystal Jade Group of restaurants with festive dishes and menus designed for dining in and takeaway. Meticulously put together by Group Executive Chef Martin Foo and his stellar team of chefs, the 2023 Lunar New Year line-up encompasses limited-time festive dishes and a variety of set menus catered for different group sizes for dine-in, as well as thoughtfully-curated and convenient takeaway specialities.

Golden Harvest Sea Cucumber Yu Sheng 4.2/5

Most Yu Sheng offered at Chinese New Year dinners are of the sweet version. For a change this year, Crystal Jade has introduced the Golden Harvest Sea Cucumber Yu Sheng ($138/ $208), a savoury Shunde-style Yu Sheng comprising of crunchy frisee lettuce, cucumber, ice plant, kaffir leaves, onions, carrots, jellyfish head, pomelo, dried permission, red capsicum, giving the Lo Hei a wholesome combination of vibrant colours. The use of sea cucumber is also unique from the usual fish slice and abalone. Available at all Crystal Jade fine dining restaurants.

Poached Wild Soon Hock in Pickled Tomato Soup 4.8/5

The Poached Wild Soon Hock in Pickled Tomato Soup ($16/100g) left an impression for its sweet and tangy tomato-based soup punctuated with pickled mustard leaves. The poached live Soon Hock is further topped with black fungus, deep-fried garlic and ginger, complemented by the delicious pickled tomato soup.

Dang Gui Crispy Salted Chicken 4.2/5

Available at Crystal Jade Hong Kong Kitchen, La Mian Xiao Long Bao, and Jiang Nan is the cordyceps-infused Dang Gui Crispy Salted Chicken ($19.80 Half/ $36.80 Whole). Coated underneath the crispy and subtle herbal-infused chicken skin is delectable and tender chicken that both young and old will enjoy.

Bountiful Abalone Treasure Pot 4.8/5

A dish that I look forward to every Chinese New Year is the pen cai. Available for festive takeaway to dine in the comfort of the home is the Bountiful Abalone Treasure Pot ($393.80). The timeless classic consists of 20 premium ingredients (8-head Abalone, Australian Sea Cucumber, Fresh Prawns, Roasted Pork, Pork Knuckle, Duck Web, Shiitake Mushroom, Fish Curd, Prosperity Fish Roe Money Bag and more) braised in a full-bodied, thick sauce.

Peach Gum, Lotus Seed and Lily Bulb in Luo Han Guo with Wendong Ginger Sweet Soup  4.2/5

We had the Peach Gum, Lotus Seed and Lily Bulb in Luo Han Guo with Wendong Ginger Sweet Soup to wrap up the dinner on a sweet note. A light and refreshing sweet soup to wash down all the richness. It is also my first time having Nian Gao wrapped in wonton skin and deep-fried. The Crispy Ginger with Orange Peel Nian Gao is another delicious way to enjoy Nian Gao.

Crispy Ginger with Orange Peel Nian Gao 4/5

Chinese New Year dining at Crystal Jade restaurants will commence from 4 Jan 2023 (select outlets will be closed on 22 Jan 2023) and set menus for up to ten persons are available. Reservations can be made at outlets or online via https://inline.app/booking/cj.

Festive takeaway goodies can be pre-ordered online at estore.crystaljade.com and outlets from 21 Nov 2022 to 5 Feb 2023 and are ready for pick up from outlets island-wide from 4 Jan 2023.

Note: This is an invited tasting

Crystal Jade Pavilion @ Vivocity - The Group's Third Fine-Dining Brand Opens At Vivocity

Occupying the former premises of Crystal Jade Dining IN, the restaurant has reopened as Crystal Jade Pavilion, the restaurant group's third fine-dining brand. It is located on level one at Vivocity, facing the picturesque backdrop of the waterway and Sentosa island. 

Chilled Fresh Lily Bulb and Cordyceps Flower with King Oyster Mushroom 4.2/5

Chilled Tomatoes, Chilled Homemade Tofu with Scallop, Deep-fried Mushrooms and Corn 4.2/5

We started with a couple of appetisers such as the Chilled Fresh Lily Bulb and Cordyceps Flower with King Oyster Mushroom ($13.80), Chilled Tomatoes with Roselle Plum ($10), Chilled Homemade Tofu with Scallop, Bonito Flakes and Perilla Leaf ($18.80) and Deep-fried Mushrooms and Corn with Salted Egg Yolk ($12.80). I can't put my finger on my favourite, because all of them are deliciously good.

Poached Scotland Bamboo Surf Clam in Prawn Broth 4.8/5

The Poached Scotland Bamboo Surf Clam in Prawn Broth ($26.80 per pax) is a unique soup offering if you are not looking for something different. The robust prawn broth is poured tableside into the bowl with fresh bamboo clam pieces, which are instantly cooked. Diners can choose to add condiments like julienne ginger, black fungus, coriander and deep-fried dough fritters to enjoy the soup.

Pan-fried Sliced Duck and Foie Gras with Crepe 4/5

The Pan-fried Sliced Duck and Foie Gras with Crepe ($18.80 per pax) is eaten like your Peking Duck. However, the version here has more textures, coming from the meaty slice of crispy-skin roast duck, pan-fried foie gras and crispy fried beancurd skin. To eat, wrap them up in a homemade crepe with julienne tomatoes, leeks, cucumber and refreshing butterhead lettuce.

Pan-fried Threadfin with Supreme Soya Sauce 4/5

Live seafood is available at Crystal Jade Pavilion too. A recommendation is their Pan-fried Threadfin with Supreme Soya Sauce ($58.80 for 600-700g). The firm and moist fish is deep-fried and then simmered in a superior soya sauce. However, diners must be careful as it has a lot of bones.

Fresh Chinese Yam with Sea Cucumber in Fragrant Spicy Sauce 3.8/5

Great with a bowl of rice is the Fresh Chinese Yam with Sea Cucumber in Fragrant Spicy Sauce in Claypot ($42.80). It is a treasure pot of crunchy Chinese yam and spongy Australia sea cucumber in a tongue-tingling gravy.

Poached Choy Sum, Black Fungus & Cordyceps Flower in Chinese Ginger Wine

On a lighter note, we had the Poached Choy Sum, Black Fungus & Cordyceps Flower in Chinese Ginger Wine ($24.80). The jade green veggies are steeped in a ginger wine broth.

Braised Duo Vermicelli with Pearl Abalone & Pork Belly in Abalone Sauce 4.5/5

The winsome Braised Duo Vermicelli with Pearl Abalone & Pork Belly in Abalone Sauce ($33.80) is a must-try. It combines fried beehoon and tang hoon coated in a braising liquid enriched with pork belly and abalone sauce.

Cheng Tng Sweet Soup 4.2/5

Brimming with quality ingredients such as peach gum, white fungus, ginkgo, dried longans, and lotus seeds is the Cheng Tng Sweet Soup with Six Treasures and Golden Luo Han Guo in Whole Fresh Coconut ($13.80 per pax). A light and refreshing dessert for a sweet finish.

Note: This is an invited tasting.


Crystal Jade Pavilion
Vivocity
1 Harbourfront Walk
#01-112
Singapore 098585
Tel: +65 62785626/ 91772005
Facebook
Website
Nearest MRT: Harbour Front (CC Line, NE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 6pm - 930pm
Sat-Sun, PH: 1030am - 330pm, 6pm - 930pm

Direction:
1) Alight at Harbour Front MRT station. Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]