TIES THAT BIND
A celebration of artistry, heritage, and camaraderie unfolds as two culinary masters unite for a remarkable dining experience. For the very first time, Executive Chinese Chef Aaron Tan, the celebrated force behind the celebrated Cantonese restaurant, Man Fu Yuan and Executive Chef Yew Eng Tong of the renowned Alma by Juan Amador, a 1-Michelin-starred restaurant, will be joining hands for an exclusive 3-day collaboration.
This one-of-a-kind dining event, aptly named ‘Ties That Bind’, will be available from 8 to 10 May 2025, exclusively during dinner service at Man Fu Yuan.
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A HARMONIOUS CONVERGENCE OF FLAVOURS
This collaboration marks the first time that Alma’s contemporary European dishes, laced with Asian influences, will merge with Man Fu Yuan’s masterful reinterpretation of classic Cantonese flavours.
With a long-standing friendship at the heart of this venture, the chefs have crafted a menu that honours both their distinct culinary paths and the deep mutual respect that defines their professional relationship.
The 7-course ‘Ties That Bind’ dinner menu presents a thoughtful selection of signature dishes from both kitchens, alongside collaborative creations that reflect the chefs’ shared passion for culinary innovation.
Through this extraordinary pairing, Chef Eng Tong and Chef Aaron celebrate the synergy between their distinct worlds, offering guests a taste of the boundless creativity and brotherhood that emerge when two great culinary minds unite.
The 7-course dinner experience begins with a thoughtfully curated Amuse Bouche selection. At the heart of this collaboration lies Echoes of the Roast (沉默叉烧), a 21-day dry-aged Iberico pork collar, is the dish that first sparked the inspiration for this four-hands partnership. A true celebration of the craft of Cantonese roasting, the classic char siew from Man Fu Yuan showcases has undergone a 21-day aging process, slightly pan-fried after for a caramelised finish. Chef Eng Tong’s expertise in aging methods elevates the signature char siew marinate from Man Fu Yuan, intensifying its depth of flavour while preserving its delicate tenderness.
Complementing it are Alma’s Multi-Seed Man Tou (籽籽生香), a delicate multi-seed man tou paired with Bak Kwa mayonnaise, a dish symbolising prosperity and abundance, and Seaweed Foie Bo Luo Bao(浮海之珍), a harmonious fusion of land and sea where an umami-rich foie gras and polo bao (pineapple bun) meets the briny essence of seaweed.
The seafood indulgence continues with the next two representations from Man Fu Yuan - Imperial Tides (蟹与皇), a regal interpretation of flower crab meat and rich crab roe, enhanced with aromatic onion and ginger herb oil, while Tide of Pearls(珍珠满潮) presents a luxurious pairing of chilled Canadian oyster with premium oyster sauce, minced dried oyster, and ikura, evoking the ocean’s opulence in every bite.
A signature highlight from Alma, the Arctic Char (鱻) is a thoughtful expression of sustainability and culinary precision. Designed as a no-wastage dish, every element of the fish is utilised - the bones are transformed into a delicate fish sauce, enhancing the depth of flavour in the dish.
The Arctic char is complemented by a refreshing watermelon and passion fruit salsa, introducing a balance of natural sweetness and acidity. Instead of a traditional vinaigrette often used in Western cuisine, Chef Eng Tong masterfully employs a transparent soy sauce, achieving the same bright, nuanced notes while infusing an elegant umami depth.
From the kitchen of Man Fu Yuan, the Golden Silk Lobster (金丝岩龙) embodies the essence of refined Cantonese cuisine. This showstopping dish features succulent rock lobster, delicately poached to retain its natural sweetness and luscious texture. The lobster is then crowned with a cascade of golden egg floss, and further enriched with briny tobiko and a velvety salted egg sauce, a luxurious component that deepens the umami profile with its creamy, savoury complexity. A masterful interplay of textures and flavours, the Golden Silk Lobster pays homage to Cantonese culinary artistry, showcasing the depth of skill and precision that defines Chef Aaron’s approach to gastronomy.
The experience deepens with Alma’s A4 Snow-Aged Wagyu (雪中之歲), a rich and complex dish featuring charred leek, fermented black garlic purée, and cocoa jus, where the snow-aging process enhances the beef’s tenderness and umami. The narrative of tradition continues with Earth’s Legacy (生米; 熟饭), a soul-warming Cantonese dish of glutinous rice with duo preserved cured meats, a nod to heritage and the passage of time.
For a sweet finale, Poached Peach (紫.苏.桃) is a poetic celebration of seasonal beauty, presenting poached peach with soursop sorbet, Sakura, salted buttermilk sago, and red shiso, capturing the fleeting essence of spring. A trio of Petit Fours concludes the experience, beginning with Man Fu Yuan’s The First & The Last (鸡; 蛋), a playful rendition of Cantonese egg waffle infused with chilli chicken floss and strawberry aioli and Eternal Affection (情比金鉴), a golden osmanthus praline signifying endearing connections.
The journey of flavours is completed with Alma’s Verdant Harmony (香兰抹茶费南雪), a fragrant pandan financier with matcha, uniting Eastern and Western influences in a final, delicate embrace.
For an enhanced dining experience, guests can opt for a thoughtfully curated wine pairing, available from $98++ per person, to complement the intricate flavours of the menu.
Man Fu Yuan and Alma by Juan Amador Present ‘Ties That Bind’
A Four-Hand Collaboration
8 to 10 May, 3 Days only
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