Uoharu (魚治) @ IOI Central Boulevard Towers - Celebrates 1st Anniversary with Limited-Time Menu and Fun Interactive Activities

Renowned Tokyo izakaya Uoharu (魚治) marks its first anniversary in Singapore with a lineup of limited-time dishes and engaging activities from 14 August to 19 October. Since opening its doors a year ago, Uoharu has impressed diners with fresh produce sourced directly from the famed Toyosu Market. The izakaya has now expanded its offerings to include premium seafood and fish flown in from Hokkaido, further elevating the authentic Japanese dining experience.

To celebrate the occasion, Uoharu has introduced a series of interactive activities such as the Egg-slide Challenge (win your dish for free if you succeed!), mochi pounding, Polaroid snapshots with a complimentary sake shot, and a lucky-draw Fuku Stick with prizes including free beer and dishes.

Seared Miso Sashimi Tartare 3.5/5

The Seared Miso Sashimi Tartare ($14.80) arrives dramatically, fire-torched tableside. Wrapped with seaweed and creamy egg yolk, each bite is rich, smoky, and texturally layered. It is a fun and flavourful start to the meal.

Akita Smoked Radish with Cream Cheese 5/5

The Akita Smoked Radish with Cream Cheese ($10.80) is a simple yet outstanding dish that stole the show. The crunchy, smoky-sweet radish paired with smooth cream cheese was so addictive that we immediately ordered a second serving.

Japanese-Style Tomato Salad 4.2/5

Refreshing and light, the Japanese-Style Tomato Salad ($12.80) showcased tomatoes with an incredible natural sweetness, enhanced by a nutty goma sesame dressing.

A4 Wagyu Baguette with Cured Egg Yolk 3/5

Priced at $16.80 for two pieces, the A4 Wagyu Baguette with Cured Egg Yolk ($16.80 for 2pc) comes with its own Egg-slide Challenge. While the wagyu itself was tender and savoury, the highlight here is the fun activity rather than the flavour.

Grilled Seasonal Shellfish 3.8/5

Grilled Seasonal Shellfish ($38.80) comprises a trio of scallop, turban shell, and surf clam.. The scallop and clam were sweet and delightful, though the turban shell proved tough and less enjoyable.

Beef Tongue and Daikon Nitsuke 4/5

The Beef Tongue and Daikon Nitsuke ($21.80) was a comforting and flavourful simmered dish. The tender cubes of beef tongue practically melted in the mouth, balanced beautifully by the sweetness of slow-cooked daikon.

Beef Bone Marrow with Baguette Toast 3/5

The Beef Bone Marrow with Baguette Toast ($25.80) delivers rich, buttery marrow spread over crisp baguette, making it a decadent drinking snack. Indulgent as it is, the heaviness may not appeal to everyone.

Jumbo Sea Tiger Prawn with Mentai Aburi 4/5

The Jumbo Sea Tiger Prawn with Mentai Aburi ($26.80) impressed with its sweet, briny flesh crowned with creamy, smoky mentai, which is decadent and indulgent. Personally, I felt the bold topping overshadowed the natural sweetness of the prawn, though I can see how the punchier flavours would appeal to the younger generation.

Oden Moriawase 4.5/5

The Oden Moriawase ($18.80 for 7 kinds/ $32.80 for 20 kinds) is a quintessential Japanese comfort dish. The lightly seasoned dashi broth, sweet daikon, and variety of fish cakes made this a must-order, especially for sharing.

Chicken Wing 4.2/5

Grilled and perfectly executed, the Chicken Wing was juicy with a crisp skin, which is always a crowd pleaser.

Premium Seafood Donabe 4/5

Packed with crab, hotate, aka ebi, salmon, and ikura, the Premium Seafood Donabe ($29.80) was brimming with oceanic flavours. The donabe sealed in all the goodness, with fluffy rice soaking up every drop of umami essence.

Uoharu Singapore celebrates its milestone in true izakaya spirit with great food, premium seafood, interactive fun, and plenty of sake to go around. While not every dish hit the same high note, highlights such as the Akita Smoked Radish with Cream Cheese, Oden Moriawase, and Jumbo Sea Tiger Prawn with Mentai Aburi make this anniversary menu well worth a visit.

Note: This is an invited tasting.


Uoharu (魚治)
IOI Central Boulevard Towers
2 Central Boulevard
#01-16
Singapore 018916
Tel: +65 6931 2733
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Nearest MRT: Downtown (DT Line), Shenton Way (TE Line)

Opening Hours:
Mon-Sat: 11am - 10pm
(Closed on Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit E or F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 4. Cut across Asia Square Tower to Commerce Street. Cross the road. Walk to destination. Journey time about 5 minutes.[Map]

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]