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]

Sonder @ Henderson - Bakery Bistro by Day, Euro-Asian Restaurant by Night, by Chef Joe Leong

Sonder, by Chef Joe Leong, is tucked in an industrial area in Henderson. It might be a little inaccessible to travel to, but it takes on a charming space and offers quite an exciting menu. It's a bakery-bistro by day and a Euro-Asian restaurant by night. Along with the Euro-Asian flavours are incorporated Thai, Chinese and local elements, which tie in with the Chef's cultural background.

If you are here for lunch, the 2-Course Menu is at $30/Pax, while the 3-Course Menu is at $45/Pax. A number of dishes are available a la carte as well.

For dinner, there are three menus to choose from. The Petit Menu of 4 Courses ($88/Pax), the Classic Menu of 7 Courses ($138/Pax) and the Gourmand Menu of 9 Courses ($188/Pax). We tried dishes from across these menus, with the majority of them focusing on local and Thai-inspired flavours.

Fresh Bakes

Before diving into dinner proper, we got a taste of their bakery items with a bread basket of freshly baked Butter Croissant ($3.50), Rye Sourdough ($5 for Half, $8 for Full) and Focaccia ($9). On the side, we had three housemade butter - classic salted butter, kombu and garlic. Our favourite was the light yet crisp focaccia that came with a lovely chew, paired with the classic and kombu butter. These bakes and more are available for walk-in purchases in the day, but try to make reservations before heading down to avoid disappointment.

Sea Urchin 4.2/5

We had a lovely start with an amuse bouche of Sea Urchin. It was a mouthful of sweet and creamy uni on a crispy sesame crumble, topped with refreshing calamansi foam.

Mapo Spinach Tofu 4/5

Part two of the amuse bouche was Mapo Spinach Tofu. The smooth, silky tofu is deep-fried and topped with Sichuan-infused minced pork. It was appetising and boasted a mild heat.

Aubergine 3.8/5

For our starter, we had the Japanese Aubergine paired with an interesting red curry sorbet, pearl onions, sundried cherry tomatoes and housemade crispy chips. It was a fun dish, especially with the contrasting addition of the red curry sorbet, but we also thought the tangy sorbet masked the aubergine a little more than we liked.

Risotto 4.2/5

Who would have guessed the Risotto is Chef Joe's take on our local classic chicken rice? With a roulade of chicken, spring onion pesto and ginger tuile, it's finished off with drops of housemade chilli and dark soya sauce. The risotto was fragrant and creamy, retaining a pleasant bite. Our ginger tuile was a tiny bit burnt, but it was an enjoyable dish. It is also available a la carte during lunch for $20.

Seasonal Fish 4/5

The Barramundi arrived with a distinct fragrance. It was served two ways - steamed and fried in a garlic lime jus. The fish was firm yet tender, and while the broth looked mild, it packed a robust, tangy punch.

Kurobuta Pork Collar 4.2/5

Inspired by many's favourite Thai street food, moo ping, the Kurobuta Pork Collar features burnt apple and a coconut glaze. Marinated and glazed in a coconut glaze, the pork collar is first sous vide, then grilled over a charcoal fire where the smokiness gets locked in. The skillfully cut apple is made into a roll and lends a tangy sweetness to the tender pork.

Red Ruby 4.5/5

We honestly did not expect to enjoy this Red Ruby ($15) as much, but Chef Joe's modern and delicate rendition wow-ed us. On a base of coconut crumble, you have coconut sorbet and a thin rose-flavoured milk skin layered on top with crunchy red rubies on the side. It's mildly sweetened and a refreshing way to end the meal.

Apple Crumble 4.2/5

As an additional dessert, Chef Joe recommended his signature Apple Crumble ($20). Lightly breaking through the thin-shelled “apple” will reveal caramelised apple cubes in brandy and apple mousse. These paired delightfully with the chocolate crumble base.

Petit Fours

Our meal ended with Petit Fours of dragon fruit, chocolate tart, and a strawberry mousse macaron.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Sonder
217 Henderson Road
Singapore 159555
Tel: +65 65134502
Facebook
Instagram
Website
Nearest MRT: Redhill MRT (EW Line)

Opening Hours:
Tue-Sat: 12pm - 5pm, 6pm - 10pm
(Closed on Mon and Sun)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill MRT station (Stop ID 10209). Take bus 145. Alight 5 stops later. Walk to destination. Journey time about 10 minutes [Map]

2) Alight at Telok Blangah MRT station. Take Exit A. Cross the road. Walk to bus stop opposite Telok Blangah MRT station (Stop ID 14169). Take bus 176. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Jinhonten @ Shaw Centre - New Japanese Omakase Restaurant by Les Amis Group

Jinhonten is the latest concept by Les Amis Group. The omakase concept restaurant is located inside Shaw Centre. The restaurant is semi-hidden within another to be opened casual concept by the group soon. Jinhonten is helmed by Head Chef Issey Araki, along Executive Chef Makoto Saito.

Jinhonten has only one prix-fixe menu each for lunch and dinner. The eight-course lunch menu is priced at $180++, and the ten-course dinner menu is priced at $450++. We had the ten-course dinner, which features the finest harvests and produces cooked in different techniques.

Murasaki Uni, Botan Ebi, Kristal Caviar 5/5

Usually, for omakase dinner, we will begin with light-flavoured dishes, moving to more richly-flavoured dishes towards the end. However, at Jinhonten, the first course will hit you like a tank with the gorgeous chilled appetiser comprising a trinity of sweet Botan Ebi, Murasaki Uni and briny Kristal Caviar, brought together in a yuba sauce.

Steam: Kuro Awabi 4.8/5

The second appetiser features palm-sized Kuro Awabi from Yamaguchi, also known as black abalone, steamed for four hours until fork tender. The shellfish is deftly-sliced at the counter and served in a rich abalone liver sauce fortified with uni. The sauce was so good that I subconsciously mopped it until the last drop.

Hand Roll: Nodoguro "Benihitomi" 5/5

I left the dinner mesmerising over the handroll sandwiched with grilled Nodoguro over binchotan. The chef toasted the nori sheet before placing the meaty filleted blackthroat sea perch between it. I have never tried anything like it before. It is super delicious.

Sashimi Menuke 3.5/5

Next, for our sashimi dish, we have the Menuke. While I appreciate that it is a scarce fish from Hokkaido, the texture is much firmer and even has a veiny texture that was a bit hard to bite through.

Kinki 4.8/5

Following the sashimi course, the chef showcases the other fresh air-flown Kinki in shabu shabu paired with pumpkin somen in a broth made from the bones of the kinmedai and konbu. The fish slices, which are flash-poach, are firm and succulent to relish the unadulterated flavour of kinmedai.

Shiro Ebi 4.2/5

Next, is the deep-fried Shiro Ebi topped with caviar. The sweetness of the shiro ebi wrapped in crispy skin is elevated with a squeeze of the lime.

Nasu 4/5

Freshened up the palate with the Nasu in chilled tomato dashi. It is my first time having eggplant served this way, which is unique. In addition, the chef added junsai (water shield), which has a jelly-like exterior for a delightful crunch.

Hida Beef 4.5/5

Moving to the charcoal grill item, we have the Hida Beef, grilled beautifully to perfection, served in a smoky eggplant sauce and summer asparagus.

Kegani 5/5

Though I was pretty full, I could not resist finishing the bowl of donabe rice prepared with Kegani. The rice is infused with the umami flavours of the prized Hokkaido hairy crab, studded with a generous amount of crab meat. I would recommend mixing the hairy carb miso on the side into the rice that will elevate the whole enjoyment.

Musk Melon 4.2/5

Last but not least, we wrapped up the ten-course omakase menu with a piece of sweet Mush Melon.

I have to admit the meal does not come cheap. The lunch menu will probably be more value for money than the dinner menu, which will not hurt your wallet as much. However, when we checked with the restaurant, it has not fixed the items to be served in the 8-course omakase lunch menu. Hence, I have to caveat that I am only comparing the price tag at this time of the article.

Note: This is an invited tasting.


Jinhonten
Shaw Centre
1 Scotts Road
#01-11
Singapore 288208
Tel: +65 96350973
Facebook
Website
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk along the underpass to Shaw House. Take the escalator to ground level. Walk to destination. Journey time about 5 minutes. [Map]

Osomatsu Japanese Kitchen & Bar @ Kinex - New Mod-Japanese Restaurant With Inventive Interpretations Of Izakaya Food

Osomatsu Japanese Kitchen & Bar is a new mod-Japanese restaurant at Kinex. Diners can look forward to inventive interpretations of izakaya food and Japanese cuisine prepared with fresh and quality ingredients.

Maguro Tataki Salad 3/5

We started with the Maguro Tataki Salad ($28), which comes with thick slices of tuna layered on a bed of mixed salad and kaiso seaweed. Pour the wasabi yuzu sauce and give everything a good toss to brighten the enjoyment.

Shironi Truffle 4/5

The Shironi Truffle ($30) consists of light and clean tasting sea bream topped with caviar and drizzled with truffle oil for an elevated finishing. It is an elegant and beautiful dish.

Tofu Nuggets 4.2/5

One of my favourite items on the menu is the Tofu Nuggets ($12). The tofu nuggets are made from pressed tofu, almond meal and potato. It is as good as McDonald's nugget and much healthier.

Uni Kura Tart 4.5/5

Making an impressive entry is the Uni Kura Tart ($22/pc). It is served in a smoked jewel box, giving it a beautiful smoky aroma, topped with salmon roe and truffle cream. It is a lavish play of umami flavours.

Charcoal Chicken 4.5/5

Using chicken thigh cut, the Charcoal Chicken ($16) is tender and juicy inside, yet crispy on the exterior. It is a delightful and addictive starter. Best to go along with a few drinks.

Tsukune 4.5/5

The Tsukune ($5.20) is another delightful bite to go with the drinks. What I enjoy about the homemade chicken meatball is its soft bone, giving it a nice textural contrast.

Miyazaki A4 Wagyu Cha Zuke 4.5/5

Besides the a la carte items, diners can leave the meal to the hands of the skilful chef too. From the omakase menu, we tried the Miyazaki A4 Wagyu Cha Zuke. The best way to enjoy this is to pour the kombu dashi stock into the rice for a light and flavourful enjoyment. It is a hearty and comforting rice dish with melt in the mouth wagyu.

Ume Jelly 3.5/5

Wrapping up our dinner is the Ume Jelly ($8) made with Japanese plum liquor jelly and wholesome wolfberries.

Note: This is an invited tasting.


Osomatsu Japanese Kitchen & Bar
Kinex
11 Tanjong Katong Road
#02-21
Singapore 437157
Facebook
Website
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Daily: 11am - 11pm

Direction: 
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Kinex Mall. Walk to destination. Journey time about 8 minutes. [Map]

Ristorante Takada @ Alexis Condominium - An Italian-Japanese Restaurant By Chef Masahiro Takada

Ristorante Takada is an Italian-Japanese restaurant located at Alexis Condominium. It is helmed by Chef Masahiro Takada, who has honed his skills in Michelin-starred restaurants in Italy and Japan. We have the 5-course Omakase Dinner priced at $158.

Before starting the omakase dinner, we are served complimentary bread paired with olive oil and balsamic.

Mushroom Soup 4/5

We started with dinner with Mushroom Soup served in a coffee cup. With the layer of foam, it felt like we were having a cup of mushroom cappuccino.

3 Kind Of Mix Appetizer 3.5/5

Our first course is a Trio of Appetizer. We have Scallop & Prawn, Burrata with Tomato & Parma Ham, and Smoked Duck on the plate. I felt the appetizer lacked the finesse I was expecting, but they were good tasting.

Lobster with Hokkaido Scallop and Hamaguri Clam 4.2/5

The next course is the lavish Lobster with Hokkaido Scallop and Hamaguri Clam drenched in a bright orange sauce. I am not sure what the sauce is, but it is sweet, creamy, and tangy that complements the fresh seafood.

Tagliolini Hokkaido Sea Urchin with Squid Ink Sauce 4.2/5

For the pasta dish, we have the Tagliolini Hokkaido Sea Urchin with Squid Ink Sauce. There are two ways of enjoying the pasta. The first is to appreciate the creaminess and sweetness of the uni. Second, you can have it with the squid ink sauce to enjoy another taste profile from the sea.

Miyazaki A5 Wagyu Tenderloin Steak with Red Wine Sauce 4.8/5

For mains, it was the Miyazaki A5 Wagyu Tenderloin Steak with Red Wine Sauce cooked beautifully to medium-rare. Known as the best wagyu beef in Japan for its signature marbling, the meat stood out for its buttery texture and dense beefy flavour.

Dessert 4/5

Wrapping up the five-course dinner is a trio of desserts. On the plate, we have a slice of Burnt Cheesecake, Tiramisu and Raspberry Sorbet. The tiramisu is a bit heavy for me with the soaked alcohol in the finger. I have a light palate; hence my preference is the burnt cheesecake and raspberry sorbet.

Petite Four

Last but not least, we have Madeleine for Petite Four. The soft sponge cake with crispy edge completes an enjoyment omakase meal at Ristorante Takada.


Ristorante Takada
356 Alexandra Road
#01-07
Singapore 159948
Tel: +65 63393969
Facebook
Website
Nearest MRT: Queenstown (EW Line), Redhill (EW Line)

Opening Hours:
Tue-Sun: 12pm - 2pm, 6pm - 10pm
*1st & 3rd week of month, closed on Mon & Tue
*2nd & 4th week of month, closed on Mon

Direction:
1) Alight at Queenstown MRT station. Take Exit B or C. Walk to bus stop at Queenstown MRT Station (Stop ID 11149). Take bus number 195. Alight 2 stops later. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Redhill MRT Station. Take Exit A. Walk to bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33, 120. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]