A Taste of Tradition: Claypot Treasures

Michelin-recommended Cantonese fine-dining restaurant Man Fu Yuan invites guests to indulge in a taste of tradition with a series of masterfully curated claypot dishes, available from 15 May to 14 June 2024.

A time-honoured tradition in Cantonese gastronomy, claypot cooking holds profound importance in Cantonese cuisine, symbolising warmth, and comfort. With its porous surface and even heat distribution, the claypot plays a pivotal role in enhancing the flavours and textures of the ingredients, ensuring each dish is a masterpiece of taste and aroma. 

Clockwise left to right – Tiger Prawns, Lemongrass, Eggs, Ginger, Shallot; Frog Legs, Dried Chilli, Onion and Ginger in Kung Pao style; Mala Fragrant Frog Legs, Celery, Lotus Roots, Onion, Chilli; Giant Grouper Fillet, Bitter Gourd, Preserved Black Bean Sauce; Braised Tofu, Sea Cucumber, Prawns, Carrots, Black Fungus in a Sweet Bean Sauce. 

Drawing inspiration from traditional Cantonese flavours and culinary techniques, Executive Chinese Chef Aaron Tan has meticulously crafted a menu that promises to delight the senses and elevate the dining experience.

Stir-fried Mala Fragrant Frog Legs
 

The menu features a diverse array of claypot creations that cater to different palate, each bursting with rich flavours and premium ingredients. Highlights include:

• Free-range Chicken with Chinese Shaoxing Wine ($38): Tender chicken stir-fried to perfection with aromatic Shao Xin wine, delivering a symphony of flavours in every bite.
• Giant Grouper Fillet with Bitter Gourd and Preserved Black Bean Sauce ($48): Succulent grouper fillet paired with bitter gourd and savoury preserved black bean sauce, offering a harmonious blend of textures and tastes.
• Braised Tofu with Sea Cucumber, Prawns, Carrots, and Black Fungus in Sweet Bean Sauce ($46): A decadent combination of tofu, sea cucumber, prawns, and vegetables, simmered in a luscious, sweet bean sauce.
• Hong Kong Choy Sum with Spicy Preserved Bean Curd and Shredded Ginger ($26): A homely yet elevated dish featuring crisp Hong Kong choy sum, spicy preserved bean curd, and fragrant shredded ginger, all served in a traditional claypot.

These are just a few highlights from the extensive claypot menu, which also includes mouthwatering options such as Mala Fragrant Frog Legs, Angus Beef Cubes, and Tiger Prawns with Lemongrass and Eggs.

Giant Grouper Fillet with Bitter Gourd and Preserved Black Bean Sauce

Fried Tiger Prawns with lemon grass, eggs, ginger and shallot

"At Man Fu Yuan, we take pride in presenting the artistry of Cantonese cuisine through our curated selection of claypot delights," said Executive Chinese Chef Aaron Tan. "Each dish pays homage to the rich culinary heritage of Cantonese cooking, offering diners a sensory journey that captivates the palate and soul."

The claypot offerings are available for lunch and dinner at Man Fu Yuan. 

 A Taste of Tradition With A Selection of Claypot Treasures 
15 May to 14 June 2024
Available during Lunch and Dinner.

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For other enquiries, please contact Dining Reservations at +65 6825 1008 or email intercontinental.dining@ihg.com.