Man Fu Yuan in the InterContinental Singapore is renowned for tempting handcrafted dim sum and other Cantonese specialties. A stalwart in the Cantonese fine dining scene in Singapore, Man Fu Yuan has unveiled a new collection of ten chef’s signature dishes carefully curated by Executive Chef Eric Neo. These dishes are a reflection of the chef’s travel experiences into cuisine and include Western ingredients such as foie gras and caviar with Chinese cooking styles that are a juxtaposition of firm and soft textures; sweet with savoury; and elements of a dish that allow guests to interact and experience their food. Highlights include pan-fried foie gras with suckling pig in a crêpe, Mongolian-style grain-fed Australian beef prime rib, tiger prawn vermicelli in superior broth and Chinese wine, mango passionfruit prawns topped with caviar and miso shoyu baked cod with scrambled egg white. Traditions are not forgotten and guests may also order from a selection of perennial Cantonese classics including the new Kagoshima pork belly char siew, signature Longjing tea-smoked duck, bird’s nest soup with abalone, braised two-head Australian abalone and handmade minced pork noodles. Tea connoisseurs can enjoy the sophisticated showcase of nine premium teas presented in an exquisite, individually-served tea set that provide an aromatic journey to uplift the dining experience at Man Fu Yuan. www.intercontinental.com
Cantonese Favourite at InterContinental
