Legacy of Cantonese Flavours, Reimagined

Man Fu Yuan at InterContinental Singapore introduces a refreshed dining experience, honouring the refined legacy of Cantonese cuisine while embracing contemporary expressions shaped by Executive Chinese Chef Aaron Tan’s dedication and travels. 

Grounded in the discipline of traditional Cantonese culinary techniques, Chef Aaron weaves stories of heritage and modernity into each creation, crafting dishes that resonate with today’s sophisticated diners. The refreshed a la carte selection, along with the renewed set menus, are available at Man Fu Yuan from 18 August 2025.

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LEGACY OF CANTONESE FLAVOURS, REIMAGINED

At the heart of this menu refresh lies a deep respect for classic Cantonese flavours elevated with thoughtful innovation, contemporary presentation, and refined technique. Chef Aaron, inspired by his travels across Asia, invites diners on a journey through reimagined dishes that celebrate the legacy of Cantonese flavours while embracing the evolving tastes of the modern palate.

Poached Red Grouper Fillet in Superior Fish Broth with 15-Year-Aged Chinese Hua Tiao Wine
奶白浓鱼汤之过桥红斑片

The refreshed selection features showstopping signatures such as the theatrical Flambé Roasted Angus Beef Tomahawk with Mongolian Sauce and Spices, and the Chef Combination 2.0 - a curated tasting of dim sum, roast, cold, and hot kitchen signatures in one refined platter. 

Diners can discover layered flavours in the Oyster Story, savour nostalgia reimagined in the Oven-baked Rock Lobster with Salted Egg Yolk Sauce, and experience an innovate twist in the Braised Mini ‘Buddha Jumps Over the Wall’. 

The Roasted Irish Duck with Dang Gui, Chinese Herbs, Preserved Vegetables completes the experience, highlighting Chef Aaron’s mastery in drawing out the essence of each ingredient while delivering a luxurious and memorable dining journey.

Highlights on the new a la carte menu include:

Flambé Roasted Angus Beef Tomahawk with Mongolian Sauce and Spices 
火焰安格拉斯巨牛骨, 蒙古酱, $188++ per portion (3 to 5 persons)
 

Presented with theatrical flair, this showstopping tomahawk is first deep-fried to awaken its aroma, a critical essence in Cantonese cuisine, before being flambéed tableside in a striking display that draws the room’s attention. While Western in presentation, its preparation remains rooted in Chinese culinary tradition, complemented by a fragrant Mongolian sauce. Designed as a multi-sensory experience, the dish captures the spirit of convivial gatherings while honouring the balance of flavour and texture that is the hallmark of Cantonese cooking.

Chef Combination 2.0, 厨心 2.0, $38++ per person

An elevated rendition of Man Fu Yuan’s signature Chef Combination, this refreshed platter exemplifies the breadth and artistry of the Cantonese kitchen, bringing together dim sum, cold kitchen, hot kitchen, and barbecue elements in one elegant presentation. Chilled Crab Meat with Crab Roe highlights the delicacy of fresh crab paired with the richness of roe, while Classic Cantonese Roasted Iberico Pork Collar with Caviar layers smoky, tender pork with the briny pop of caviar, offering a luxurious twist on a beloved Cantonese staple. 

The Deep-fried Fanny Bay Oyster with Crispy Garlic and Dried Chilli brings a bold interplay of textures and spice, reminiscent of traditional Cantonese wok hei while delivering a refined finish. Completing the experience, the Spinach Prawn Dumpling with Black Truffle reimagines the classic har gow with a delicate hint of sweetness, encased in a silky wrapper. Each element on the platter invites diners to rediscover the diversity of Cantonese cuisine, with refined techniques and elevated presentations that reflect Chef Aaron’s commitment to honouring tradition while reimagining its expression.

Oyster Story, 蚝的三步曲, $32++ per portion

Inspired by Chef Aaron’s passion for showcasing ingredients through varied techniques, this dish presents oysters in three distinctive expressions: fresh raw oysters cured in aged superior soya sauce, topped with delicately dehydrated oysters marinated and folded with oyster sauce, and layered with ikura for a burst of umami. 

Each preparation highlights the brininess and natural sweetness of the oyster while revealing new depths of flavour with every bite. Rooted in Cantonese taste and technique, this creation thoughtfully explores the oyster’s versatility, honouring its essence through the refined lens of modern Cantonese cuisine.

Oven-baked Rock Lobster with Honey Pineapple, Salted Egg Yolk Sauce and Cheese 
香蜜菠萝芝士焗龙虾, $52++ per portion, half lobster

A modern homage to the nostalgic oven-baked lobster with cheese made popular in 1990s Cantonese banquets, this dish features half a rock lobster first lightly fried to enhance its aroma before being topped with Thai honey pineapple, salted egg yolk sauce, and cheese, then baked to golden perfection. Distinctly Cantonese in flavour, it balances the natural sweetness of lobster with the richness of salted egg yolk, while the melted cheese lends a creamy finish, offering a luxurious interpretation of a cherished classic reimagined for today’s palate.

Braised Mini ‘Buddha Jumps Over the Wall’ 
红烧迷你佛跳墙, $158++ per portion

Traditionally served as a soup, Chef Aaron reimagines the classic Buddha Jumps Over the Wall as a luxurious braised dish. In this dish, Chef Aaron showcases his expertise in abalone preparation - using the same premium stock served alongside in Man Fu Yuan’s signature abalone dishes - made from numerous ingredients such as Chinese cured ham, conpoy and more, meticulously simmered for 26 hours. 

With this, Chef Aaron creates a deeply flavourful base in which the premium ingredients from the dish - South African 5-head abalone, premium sea cucumber, fish maw, Hokkaido conpoy, Chinese cured meat, Japanese flower mushroom, deer tendon, and bamboo pith are gently braised. Each ingredient absorbs the rich, layered flavours of the abalone essence, resulting in an opulent dish that honours the depth of Cantonese tradition while offering a refined interpretation of a banquet classic.

Roasted Irish Duck with Dang Gui, Chinese Herbs, Preserved Vegetables 
老菜脯，药膳明炉烤伦敦鸭, $68++ half, $118++ whole

This dish is a testament to Chef Aaron’s innovative use of simple ingredients to elevate flavour. Inspired by his travels and the use of aged preserved vegetables in different dishes, Chef Aaron incorporates 15-year preserved vegetables to enhance the herbal notes of dang gui, creating a nostalgic yet refined dish that pays homage to the Cantonese tradition of balance in herbal cuisine while delivering a comforting depth of flavour.

Man Fu Yuan further elevates the dining experience with a refreshed selection of set menus, designed to deliver a luxurious yet efficient luncheon in the heart of the city. Perfect for business engagements or personal gatherings, these menus showcase the restaurant’s signature modern Cantonese creations, allowing guests to savour a culinary journey that is both timely and memorable.

Guests may enjoy a sumptuous dining experience within the intimate setting of our eight semi-private or private dining rooms, which seat from two to five guests, with family and friends, or host a business meeting over exquisitely curated menu.

Elevate the culinary presentations with a handpicked selection of quality wines from renowned regions, passionate growers and boutique wineries. Tea connoisseurs will also be pleased with 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.

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Man Fu Yuan Operating Hours

Dinner
6:00pm to 10:00pm
Last order 9:30pm

For more enquiries, call 6825 1008. 

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