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]

Pacific Emporium @ Pan Pacific Singapore - Peranakan Afternoon Tea, Celebrating The Rich and Vibrant Flavours of Singapore's Heritage

In honour of SG60, Pacific Emporium at Pan Pacific Singapore has rolled out a Peranakan Afternoon Tea experience, celebrating the rich and vibrant flavours of Singapore's heritage.

Those with a good appetite will be pleased to know that the Weekend Afternoon Tea menu is served buffet-style and features live stations where chefs prepare dishes fresh to order. The spread offers traditional Peranakan classic dishes as well as a beautiful selection of sweets.

Welcome Drink- Nyonya Bloom

Our afternoon tea experience started with the Nyonya Bloom, a welcome drink that combined peach and passionfruit with the fragrance of pandan and a hint of gula melaka. It was a sweet and refreshing drink for the afternoon. We also got to choose two other beverages from a selection of TWG teas or Lavazza coffee.

Peranakan Rojak with Beetroot Pie Tee

Nyonya “Kerabu” with Baby Abalone

We then headed over to put together some light bites to start. The Peranakan Rojak with Beetroot Pie Tee stood out with its vibrant red shell and tangy-sweet flavours. At the same time, the Nyonya "Kerabu" with Baby Abalone offered a refreshing mix of herbs and spices, with the tender baby abalone for a touch of indulgence. The shells for both were nice and crispy!

Mackerel Mousseline in Soft Charcoal Bun

“Bakwa” and Meat Floss Double Decker

Instead of the typical finger sandwiches often seen at afternoon tea, they have Mackerel Mousseline in a Soft Charcoal Bun, as well as a playful "Bakwa" and Meat Floss Double Decker, both offering distinctly local flavours. These were presented in a pull-out drawer as part of the buffet format, though they would have been more enjoyable if warmed up, as the bakkwa was slightly tough when served at room temperature.

Nyonya Laksa

One of my favourite dishes at local-themed afternoon teas is always laksa, and the Nyonya Laksa from the Live Station did not disappoint. It was easily the best dish of the afternoon for me, thanks to its rich, thick, and flavourful gravy. You can choose toppings of shrimp, beansprouts, quail eggs, and fish puffs. I enjoyed this so much that I had multiple bowls, a perk of the buffet-style service.

Babi Pongteh

The Babi Pongteh with Blue Pea Rice and Achar was also quite enjoyable. The pork was soft and tender, and the rice had a lovely, subtle fragrance. The accompanying achar added a nice crunch to the dish.

Five Spice “Lor Bak”

Peranakan Stuffed Chicken Wing, Crispy Lobster Popiah

There were three other savoury bites, the Five Spice “Lor Bak”, the Peranakan stuffed Chicken Wing in Inche Kabin style, and the Crispy Lobster Popiah with tamarind-pineapple gravy. These unfortunately did not appeal to me, as I found them a bit dry with a slightly processed mouthfeel.

Bananas Foster

Moving on to the sweets, the Bananas Foster live station is a highlight of this buffet experience. Watching the bananas being sautéed in butter and brown sugar adds a touch of theatre to the experience. The warm, caramelised bananas and crepes are served with your choice of whipped cream, chocolate sauce, mango compote, vanilla ice cream, or raspberry passionfruit sorbet. Very delicious and indeed decadent!

You will want to leave some stomach space to sample all the pretty cakes on display. The cakes were well done, and I enjoyed all of them.

Strawberry Shortcake

The Strawberry Shortcake was lovely and light, with fresh strawberries layered between soft vanilla sponge, Speculoos crumble, and Madagascan vanilla Chantilly. Each bite felt like eating a delicate cloud.

Hukambi Salted Caramel Tart

The Hukambi Salted Caramel Tart was equally delightful, featuring a luscious blend of sea salt caramel and Hukambi milk chocolate cream nestled in a crisp, buttery tart shell. It's slightly on the sweet side due to the caramel, but still very enjoyable.

Fish Tank

The Fish Tank immediately catches your eye, with vibrant blue pea jelly resting atop a matcha financier, finished with a light and zesty yuzu whipped ganache. A highly photogenic cake!

Passion Fruit Pistachio Bar

Hazelnut Praline Puff Choux

The Passion Fruit Pistachio Bar features a vibrant, tangy passion fruit mousse atop a pistachio sponge and crunchy base, offering a refreshing balance of tart, sweet, and nutty flavours in every bite. The Hazelnut Praline Puff Choux, meanwhile, is light and airy, filled with a rich, velvety hazelnut praline custard that melts in your mouth.

Golden Sultana and Classic Scones

Golden Sultana and Classic Scones are served to the table, presented in a cloth wrap to keep them nice and warm. They are accompanied by orange marmalade, strawberry jam, and rich English clotted cream. A must-have at any afternoon tea experience.

The Peranakan Afternoon Tea will be served daily from 2 August to 16 November 2025, with two seatings available: 1:00pm to 3:00pm (First seating) and 4:00pm to 6:00pm (Second seating).

On weekends, the afternoon tea is presented buffet-style with live stations and is priced at $68++ per person, or $88++ per person with a glass of Taittinger Brut Réserve Champagne. For children aged 6 to 12, it is priced at $34++. On weekdays, the afternoon tea is served at the table and is priced at $58++ per person, or $78++ per person including a glass of Taittinger Brut Réserve Champagne.

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


Pacific Emporium
Pan Pacific Singapore
7 Raffles Boulevard
Level 1
Singapore 039595
Tel: +65 68268240
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Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
1st Seating: 1-3pm
2nd Seating: 4-6pm

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