Man Fu Yuan, the Chinese restaurant in InterContinental Singapore, has launched a new menu in 2019 as it onboards a new Executive Sous Chef – Aaron Tan. Chef Aaron is now the main chef overseeing the culinary activities in Man Fu Yuan as Chef Eric Neo is now the Executive Chef of the entire hotel. With the new Executive Sous Chef, Man Fu Yuan has 13 new dishes in the menu in addition to the perennial favorites. I was recently invited over by the InterContinental Singapore team to sample the new items in Man Fu Yuan.
We started the meal with a rather unconventional starter – Roma Tomatoes (S$18 per serving) with crab meat and salmon ikura as filling and yuzu dressing. The canape was like an entire salad all rolled into one with the juiciness of the tomatoes, zing of the yuzu as well as the savory crab component all coming together with each bite. There’s also a bit of coriander on top of the canape for that added fragrance.
Next came the Slow-braised Pork Ribs with Mantou Buns (S$36). It came to us with the loud sizzling of the plate audible even from the next room. This dish is slightly different from the usual “pork with bun” assortment in the sense that pork belly isn’t used and instead, they have pork ribs with the bone still intact! For a less fatty but nonetheless equally sumptuous option, the pork ribs actually work. The bone-in component wasn’t so much an inconvenience either. Due to the meat’s tenderness, the bone could easily be removed. Special mention must also be made about the red sauce. It was quite addictive and I wouldn’t mind slathering it on a cup of white rice!
The Braised Three-Head Abalone, broccoli and truffle (S$128) came with fish maw on the side. I love the texture of the abalone which was soft but without the sogginess that you see elsewhere. I also thought the addition of actual truffles on the plate was rather interesting.
They sometimes say that the sauce makes the dish and that saying certainly applies to the Deep-fried Lobster (S$38) with egg floss and asparagus on Asian cream sauce. At first, I thought the cream sauce was a variation of salted egg but it is actually made of a mixture of pumpkin, milk and margarine! The egg floss served to highlight the flavors of the sauce. Yummy! I would imagine any type of grilled crustacean would go excellently with this sauce as well.
Man Fu Yuan’s most iconic dish is undoubtedly its suckling pig. I’ve tried it quite a few times before and it serves to be the only instance I make an exception to my usual policy of not eating pig skin. The best parts of the suckling pig – such as the exceptionally crispy skin are still there. In this newest version, you get multi-grains added into the stuffing which gives the glutinous rice overall a more earthy flavor. It costs a whopping S$420 for the whole pig but it’s big enough to feed at least a dozen. Orders for this pig must be made at least 3 days in advance.
I’m a sucker for any almond cream dessert so I may not be the most reliable person of this next dish as I’d find any almond dessert to be fantastic anyway. But the Double-boiled Premium Bird’s Nest in Almond Cream with Preserved Mandarin Orange (S$98) is just about the kind of sweet ending I’d imagine having if I wanted to live it up. There’s a good 80 grams of bird’s nest in each bowl which explains the pricing, not to mention 24k gold flakes. The three elements – bird’s nest, almond cream and orange – work well. The other people in my table don’t usually like almond cream but they were full of compliments for this one.
Man Fu Yuan
80 Middle Road
+65 6825 1008