Man Fu Yuan @ InterContinental Singapore - Brings China's Most Elaborate Culinary Traditions, Manchu-Han Imperial Feast (满汉全席) to Singapore

For the first time, Man Fu Yuan at InterContinental Singapore will present one of China's most elaborate culinary traditions — the Manchu-Han Imperial Feast (满汉全席) — in Singapore this November, on 8 and 9 November 2025. The hotel's Executive Chinese Chef, Aaron Tan, the first Singaporean formally trained in this historic art, will lead the experience alongside his mentor, Master Chef Qi Jinzhu. Together, they will present a rare interpretation of the legendary banquet.

Originating in the 17th century, the Manchu-Han Imperial Feast is considered one of the grandest banquets in Chinese history — once reserved exclusively for emperors and state occasions, with over 100 elaborate dishes served over several days. This marks the first time the feast will be authentically realised in Singapore, offering diners an unprecedented taste of both Manchu and Han culinary traditions.

Master Chef Qi is a direct culinary descendant of the Qing Dynasty's court chefs, having trained under Tang Keming, the last imperial chef of the Qing court. With more than five decades dedicated to preserving original recipes and techniques, his credentials lend an unmatched authenticity to the feast. Unlike past attempts in Hong Kong or Singapore, this is the first time a formally recognised disciple of Master Chef Qi is presenting the banquet. Chef Aaron himself is among the very few globally to have earned this honour, after an intensive selection process and training.

We were given a preview of the upcoming five-hour banquet (5.30pm to 10.30pm), priced at $588++ per pax. Reservations can be made at singapore.intercontinental.com/manhan

The meal begins ceremoniously with Premium Puer Tea with Chrysanthemum, followed by an assortment of dry nuts, dried fruits, fresh fruits, snacks, and pickles — already an impressive spread of 20 items just in the second course.

Cold Appetiser: Braised Items

A quartet of braised appetisers featuring Braised Duck Gizzard, Beef Shank, Wasabi Pork Tripe Slices, and Fragrance Flower Mushroom sets the tone with contrasting textures and flavours.

Double-boiled Bird's Nest with Fish Mousse, Chinese Ham and White Fungus

This luxurious Double-boiled Bird's Nest with Fish Mousse, Chinese Ham and White Fungus balances richness and delicacy, with the savoury depth of Chinese ham complementing the prized bird's nest. The silky fish mousse was the highlight — unexpectedly soft, almost custard-like in texture.

Premium Dried Australia Abalone with Dried Grouper Skin

The Premium Dried Australia Abalone with Dried Grouper Skin showcases finesse and control. The premium Xu Rong abalone was braised to tenderness in a fragrant stock, paired with nearly two metres of dried grouper skin that imparted deep umami.

Braised Deer Trotter

The Braised Deer Trotter is presented elegantly in a Chinese Bagua (八卦). The deer trotter was braised until tender, accompanied by sweet melon and tofu for a balanced flavour.

Bear Paw with Broccoli (Imitation Bear Paw)

Recreating a once-forbidden delicacy, The Bear Paw with Broccoli is an imitation. The "bear paw" was crafted using pig skin, minced pork and beef tendon, wrapped and simmered gently to mimic the gelatinous texture and flavour of the original. A fascinating homage.

Stir-fried Seasonal Vegetables with Wild Mushroom and Fungus

Stir-fried Shredded Pork Loin with Green Pepper

A lighter interlude featured Stir-fried Seasonal Vegetables with Wild Mushroom and Fungus and Stir-fried Shredded Pork Loin with Green Pepper — simple yet showcasing the beauty of seasonal produce and wok hei.

Steamed Pork and Radish Dumplings

Grilled Shredded Prata

The Steamed Pork and Radish Dumpling, shaped like a golden ingot, was plump and juicy, while the Grilled Shredded Prata offered a crisp, savoury bite.

Baby Spinach with Tofu and Rice

The banquet concluded with the comforting Baby Spinach with Tofu and Rice, before a final cup of Cantonese tea to cleanse the palate.

This preview was just a glimpse of the grand scale to come. The full Manchu-Han Imperial Feast promises to be a once-in-a-lifetime dining experience. From imperial delicacies to homely comforts, the banquet spans centuries of Chinese culinary heritage, meticulously preserved and reinterpreted for Singapore diners.

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, 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]

Ki-sho (葵匠) @ Scotts Road - A Whole New Ki-sho Helmed by Chef Taro Takayama, New Seasonal Kappo Dining and Singapore’s First Tottori Wagyu

At Ki-sho by Taro Takayama, each dish unfolds as a fleeting story, with seasonal ingredients and refined techniques captured in ephemeral moments on the plate.

Born and trained in Wakayama, Japan, Chef Takayama moved to Singapore in 2013, first serving as the private chef to the Japanese Ambassador before earning acclaim with Takayama and Hanare by Takayama. At Ki-sho, his 9-course kappo-style omakase menu, priced at $360++ per person, is a deeply personal tribute to his seaside and mountain upbringing. It is a journey of taste and memory experienced in an intimate setting of just 11 counter seats, with an additional private room for eight.

Monaka 4/5

To begin, we were served a concentrated shot of the day’s Dashi, with kombu. It warmed our bellies nicely, preparing us for the next course.

The first course was a peanut-shaped Monaka, filled with foie gras mousse subtly enriched with sweet aged sake and watermelon. Charming and whimsical, its presentation is a play on the peanuts traditionally served in Singaporean Chinese restaurants. However, the monaka shell arrived slightly soft, which detracted from our full enjoyment of this first bite.

Kegani 4.8/5

We watched with bated breath as the next course of Kegani was artfully assembled, its presentation utterly exquisite. Premium seafood takes centre stage, featuring steamed Hokkaido hairy crab and Bafun Uni, complemented by silky Osaka yuba, chopped okra, dashi jelly, and a drizzle of fragrant yuzu oil.

Fish Cake 4.2/5

One aspect I particularly enjoyed about this omakase was the interweaving of hot and cold dishes, keeping the experience dynamic and balanced throughout the dinner. The next course featured a deep-fried, house-made Fish Cake crafted from Japanese whitefish (Hamo) blended with ginkgo nuts, yam, and matsutake mushroom. It was served piping hot and crispy, an indulgent fried treat.

Japanese Grouper (Kue) 4.5/5

Befitting of such a premium omakase experience, the Seasonal Sashimi was presented in three distinct sub-courses, each thoughtfully paired with its own accompaniments crafted to complement the individual fish. First came the Japanese Grouper (Kue), dry-aged for six days to deepen its flavour while retaining a tender bite, served with Sudachi, dehydrated kombu, and fresh wasabi.

Kuromutsu 4.5/5

Next was the Kuromutsu, lightly aburi-ed to achieve a crisped skin, accompanied by wasabi, homemade ponzu with radish, and baby shiso leaf.

Wild Bluefin Tuna 4.5/5

The finale, and most decadent, was the dry-aged Wild Bluefin Tuna, paired with cured egg yolk soy sauce and wasabi, with the richness of flavour that lingers on the tongue.

Zen Garden Platter 4.2/5

The Zen Garden Platter, affectionately described by Chef Takayama as ‘sake-friendly finger food,’ showcases a rotating selection of seasonal highlights. During this visit, the platter featured Karasumi (mullet roe), Ankimo (Monkfish liver), Chilled Corn Soup, Mozuku Seaweed, and creamy Bafun Uni, each bite designed to pair beautifully with a sip of sake. In fact, Ki-sho boasts Singapore’s most extensive sake selection for a Japanese restaurant, featuring over 300 labels. The crown jewel is the exclusive Eiheiji Hakuryu Sake from Yoshida Brewery, available only at Ki-sho.

Kuro Awabi 4.8/5

The Kuro Awabi dish stars Chiba abalone gently steamed in natural Wakayama water for 4–5 hours, infused with Kinome leaves (buds of the Japanese sansho pepper tree), instead of sake, to bring out more of the abalone’s natural flavour. Rather than a traditional abalone liver sauce, Chef Takayama prepared a delicate liver tofu, serving the entire creation in a flavourful dashi and abalone broth.

Tottori Wagyu 5/5

The Tottori Wagyu is exclusively imported into Singapore by Chef Takayama, who personally visited the farm to study its practices. Available only at Ki-sho, this marvellous A5 cut is so buttery it can be gently torn apart with chopsticks, yet does not have an overly oily mouthfeel. Served shabu-shabu style alongside tender Kyoto Eggplant, it quickly became the highlight of the meal. Many at the table agreed that despite the excellence of the preceding dishes, the beef surpassed them all.

Donabe 4.5/5

Ki-sho’s signature Donabe is crafted with seasonal ingredients, in this case, Sanma fish and Umeboshi, enhanced with ginger for fragrance and premium Japanese rice. It is served alongside a rich miso soup, using extra red miso to lend depth to the soup. Diners are certainly encouraged to eat their fill and have second or even third helpings. Just remember to save some space for their excellent desserts.

Momo 4.5/5

Japanese omakase traditionally concludes with a showcase of premium seasonal fruits. For this meal, we enjoyed the loveliest Japanese Momo (peach), sliced and diced right in front of us to highlight their natural sweetness. The fruit was complemented by homemade Hokkaido milk ice cream and a dash of yuzu juice, adding a gentle, refreshing tartness.

Financiers 4.2/5

Last but not least, we were served warm mini Financiers, flavoured with Matcha and Hojicha from Inoue Seikien in Tottori. Each piece had a nice, crispy edge and a soft, tender crumb. A superb finish to a more than excellent meal.

By the end of the evening, it’s clear that Ki-sho offers not just exceptional dining, but celebrates the artistry of kappo-style omakase at its finest. With the finest ingredients in the hands of Chef Takayama and his team, each course unfolds as a thoughtful interplay of flavours, textures, and presentation. Adding to the experience is Chef’s approachable manner, the warm conversation and interesting stories about the ingredients and dishes, which ensure that every guest feels genuinely welcome and relaxed.

Ki-sho Omakase Menu
- 6-course lunch ($160++)
- 7-course lunch & dinner ($280++)
- 9-course dinner ($360++)

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


Ki-sho (葵匠)
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
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Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun, Lunch on PH)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]