Man Fu Yuan
When was the last time you went to Man Fu Yuan（满福苑）@ Intercontinental Hotel? For me, it was one year ago. The restaurant was actually closed after Chinese New Year this year for an extensive $1.5 million refurbishment, and it is now opened with a stunning new decor and a refreshing menu.
Inspired by its name, which translates into “garden of prosperity”, butterflies, birds and flora are manifested in elaborate chandeliers and artworks while plush pastel chairs add to the diner’s comfort.
In the kitchen is Chef Chan Siu Kong, who came from Hong Kong in 1988 and had been working with the famous Tung Lok Group of Restaurants for more than 10 years. Besides coming up with authentic and innovative Cantonese cuisine, Chef Chan hascalso introduced a tea-pairing menu where tea-infused dishes are matched with a selection of premium brews.
Back by Pek Sin Choon Pte Ltd, the restaurant created a total of 8 blends of tea to complement the menu. Its Special 5 Elements Blend（五行茶）uses the ingredients of earth, wood and fire as a base to be brewed with water in a metal pot. The golden hue tea is unique to Man Fu Yuan, with flowery notes accented by the subtle flavour of lychee.
Pan-fried fat crab claw （豉油皇生煎蟹钳）is braised with superior soy sauce, though sweet but I can’t taste the freshness of the crab.
As usual, dim sum dishes such as Deep fried glutinous rice dumpling（家乡咸水角）is done by the Dim Sum Chef Simon Poon. The skin is soft and firm in texture. Eat it while it’s still hot.
Double-boiled shark’s fin（天王献四宝）comes with abalone, sea cucumber and fish maw with shark’s cartilage consomme. Painstakingly boiled for many hours to a milky white, the hearty soup came with big chunks of shark fins along with other full-bodied seafood flavors.
I don’t usually order aromatic duck because most of the meat tends to be dry and chewy. But I am surprised that this Duck Smoked with Chinese Tea Leaf（水仙茶王鸭）is quite a capable performer and in fact the highlight of the meal . The kitchen uses the 1.2kg ducklings instead of the usual 2kg ones, which explains the less fatty meat. The skin was crisp, the meat is moist and fragrant, well paired with Royal Daffodil tea（水仙茶）.
The Lobster Stewed noodles（姜葱龙虾球捞白玉面）is firm but bland. However, the chunks of fresh succulent lobster meat made up for it.
Cream of Pumpkin with Ice cream（金瓜路雪糕）was delightful. I have imagined it to be either savoury or warm but I was wrong. It came chilled and the coconut drizzle brought out the extra oomph to the dessert.
I almost couldn’t bear to eat this beautifully carved Chinese Pastry（牡丹酥）. The ‘petals’ are made from flour, while hidden in the centre was a ball of lotus paste. It did feel like mooncake to me, if only mooncakes were so pretty.
Man Fu Yuan 满福苑
80 Middle Road, 2F Intercontinental Hotel
Tel: 6825 1062
*This is an invited tasting*