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
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]
