Man Fu Yuan’s New Menu Returns To Its Cantonese Roots

It’s not every day that you come across a Chinese restaurant that blends tradition with modernity in its dishes. But Man Fu Yuan at InterContinental Hotel Singapore has launched a new a la carte menu that does exactly that.

Let’s start with the appetisers. The aromatic scent of the “Bowrington Bridge” crispy soft-shell crab permeates the air, enticing you from miles away. This robust and vibrant dish is cooked with garlic, chilli, and scallion.

When it comes to soups, you can never go wrong with a classic double-boiled soup. The double-boiled superior seafood soup with mushroom served in a melon husk is not just pleasing to the taste buds, but it’s also a feast for the eyes. A distinct crustacean flavour is infused into every drop of the soup, and the presentation of the soup in a melon husk adds a touch of elegance.

Now, let’s talk about the main course, and more specifically, the 3.33 honey-glazed Duroc pork ribs. The Duroc pork ribs are first braised for 3 hours, then fried, glazed and served with a side of table theatrics – definitely a crowd-pleaser at the dining table. The pork ribs were so soft and tender, we didn’t even need a knife to cut through them. The blend of sweet honey glaze with the tangy yuzu soya sauce is what makes the dish so special. The grated coconut sprinkled on top adds a crunch.

While this dish may not be for everyone, the Flambé Braised crocodile palm with vegetables and mushroom is a must-try for the adventurous. The dish is cooked for six hours, making the collagen-filled crocodile palm so tender. The fire adds a bit of excitement to the dish, and the veggies and mushrooms complement the flavours of the crocodile palm.

If you’re looking for something luxurious, the Braised Indonesia cave bird’s nest in Beijing style is the perfect dish. The bird’s nest is cooked in a rich broth with crabmeat and roe, and garnished with silver sprout, which adds a refreshing twist to the rich dish.

I love the Braised Crab Meat with Baby Vegetables. The delicate braising of the crab meat mingled with the slightly briny crab roe and prawn to create an unexpected harmony, showcasing the beauty of simple ingredients.

We also had the Stone Bowl Rice, served with Kurobuta Pork Cured Meat and adorned with vibrant Tobiko. The rice had a wonderful fragrance, and the Kurobuta pork imparted a delectable smokiness that, when married with the popping Tobiko, created a delightful medley.

The meal concluded on a sweet note with the Black Sesame Rolls with Coconut. These soft and spongy rolls strike a perfect balance between the nuttiness of black sesame and the tropical freshness of coconut. The gentle hint of black sesame was well pronounced, but not overpowering, allowing the delicate sweetness of coconut to shine through.

The new a la carte menu at Man Fu Yuan falls comfortably within the tried and tested realm of traditional Chinese cuisine. and there are sparks of creativity and modernity embedded within some of the offerings. I will definitely be back to try more dishes!

Note: This was an invited tasting.