MAN FU YUAN RE­VIS­ITED

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There are a hand­ful of names that peo­ple trust when it comes to im­pres­sive Can­tonese food in Sin­ga­pore and Man Fu Yuan at the InterContinental Sin­ga­pore is one of the cho­sen few. The award-win­ning restau­rant is a stal­wart in the Chi­nese fine din­ing scene and serves culinary pre­sen­ta­tions that show­case a bal­ance of fla­vors for the modern palate, all while up­hold­ing tra­di­tional Can­tonese crafts­man­ship.

This year, Man Fu Yuan steps up its game and in­tro­duces a new col­lec­tion of 10 Chef’s Sig­na­ture dishes, which were care­fully cu­rated by Ex­ec­u­tive Chef Eric Neo. In­spired by his recent trav­els that helped jolt his imag­i­na­tion and cre­ativ­ity, Chef Neo shared, “The re­sult is a fine se­lec­tion of 10 dishes that trans­late my travel ex­pe­ri­ences into cui­sine – western in­gre­di­ents such as foie gras and caviar with Chi­nese cook­ing; the jux­ta­po­si­tion of firm and soft tex­tures… and el­e­ments of a dish that al­low guests to in­ter­act and ex­pe­ri­ence their food.”

On your next visit, con­sider the fol­low­ing high­lights:

The in­dul­gent pan-fried foie gras with suck­ling pig in 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 the miso shoyu baked cod with scram­bled egg whites. Clas­sics are a per­ma­nent fix­ture on the menu of course, so in­dulge in ev­ery­one’s fa­vorite Longjing tea-smoked duck and the Kagoshima pork belly char siew.

Vist Man Fu Yuan at the InterContinental Sin­ga­pore, 80 Mid­dle Road, 188966, Tel: 6825 1008

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