Man Fu Yuan Restaurant
80 Middle Road
Level 2, InterContinental Singapore
https://singapore.intercontinental.com/dine/man-fu-yuan
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| Selection Of Desserts |
Delicious Chinese Mandarin Dishes, Refined Ambience And Service
(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 8
Ambience & Setting: 9
Food & Beverage: 9
Service: 9
Value for Money: 8
Spent about SGD $98++ per person.
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Established since 1995, Man Fu Yuan Restaurant is the in-house Asian restaurant of the InterContinental Singapore hotel. Specialising in exquisite Chinese Cantonese fine dining, Man Fu Yuan Restaurant is lauded for being amongst the best Chinese fine dining restaurants in Singapore, acclaimed by the Michelin Guide, and renowned for beautifully presented dishes made with fresh quality ingredients that showcase an artful balance of flavours.
Ambience at Man Fu Yuan Restaurant is elegant and intimate. The warmly lit, narrow dining hall accommodates just over 170 diners, making advance reservations a must. Furnishings are comfortable, and tableware is immaculate. Decor strikes a balance between contemporary minimalist and traditional Oriental aesthetics, creating a sophisticated yet welcoming ambience.
Service at Man Fu Yuan Restaurant is attentive and efficient. Staff politely greet guests, showing them quickly to their seats, and demonstrating astute product knowledge with descriptions of the menu and its offerings. I note that staff proactively offer to clear finished plates throughout the meal, cleaning up quickly when diners leave. Advance reservations are also a breeze through the online platform.
Food at Man Fu Yuan Restaurant is Chinese Cantonese cuisine. The kitchen is headed by Chef Aaron Tan, who serves up a dim sum ala-carte buffet on weekends and public holidays, priced at SGD $98++ per person. This gets you freshly prepared small tasting plates, unlimited in portion, made with quality ingredients and generally well executed. There's a range of over 40 dishes available, great value for money.
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| Man Fu Yan Restaurant Signage |
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| Man Fu Yan Restaurant Exterior |
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| Man Fu Yan Restaurant Interior |
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| Entrance |
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| Decor |
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| Seating |
The Tea Chrysanthemum Pu-Erh is an aromatic and delicious blend of chrysanthemum flowers and pu-erh tea leaves, resulting in a floral earthy sweet flavour. Good!
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| Tea Chrysanthemum Pu-Erh |
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| Tea Chrysanthemum Pu-Erh |
Served as an appetizer, the Coated Peanut Crackers feature deshelled peanuts coated in a seasoned spiced batter, carrying a firm crisp crunch to texture, with nutty sweet salty spice flavour. Good!
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| Coated Peanut Crackers |
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| Coated Peanut Crackers |
The Steamed Rock Lobster With Citrus Golden Capsicum Sauce features a halved rock lobster, simply steamed and glazed with a golden citrus capsicum sauce, topped with micro-greens. The lobster is succulent with a juicy chew to texture, the lovely fresh natural sweet savoury flavour of the meat shining through, followed by the sharp vegetal fruity sour sweet notes of the sauce, tingling the palate. This dish is limited to 1 serving per diner. Highly recommended!
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| Steamed Rock Lobster With Citrus Golden Capsicum Sauce |
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| Steamed Rock Lobster With Citrus Golden Capsicum Sauce |
The Steamed Rock Lobster With Superior Master Sauce, Ginger, Scallions features a halved rock lobster, simply steamed and glazed with a thick gloopy ginger cornstarch sauce, topped with crisp spring onions. The lobster is succulent with a juicy chew to texture, the lovely fresh natural sweet savoury flavour of the meat shining through, followed by the vegetal herbal earthy sweet flavour of the spring onions. This dish is limited to 1 serving per diner. Highly recommended!
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| Steamed Rock Lobster With Superior Master Sauce, Ginger, Scallions |
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| Steamed Rock Lobster With Superior Master Sauce, Ginger, Scallions |
The Braised 10-Head Abalone With Scallop, Flower Mushroom, And Spinach features a medley of 10-head abalone, sea scallops, flower mushrooms, spinach, and goji berries / wolfberries, meticulously braised for 48 hours after a 8-day preparation process. The result is tender chewy textures, with bright vegetal sweet earthy savoury salty herbal flavours. This dish is limited to 1 serving per diner. Highly recommended!
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| Braised 10-Head Abalone With Scallop, Flower Mushroom, And Spinach |
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| Braised 10-Head Abalone With Scallop, Flower Mushroom, And Spinach |
The Braised 8-Head Abalone, Sea Cucumber With Baby Bok Choy, Flower Mushroom, Superior Pumpkin Sauce features a medley of 8-head abalone, bok choy, sea cucumber, flower mushrooms, and goji berries / wolfberries, meticulously braised for 48 hours after a 8-day preparation process, served in a creamy pumpkin sauce. The result is tender crisp gelatinous textures, with enticing vegetal sweet earthy savoury herbal flavours. This dish is limited to 1 serving per diner. Highly recommended!
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| Braised 8-Head Abalone, Sea Cucumber With Baby Bok Choy, Flower Mushroom, Superior Pumpkin Sauce |
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| Braised 8-Head Abalone, Sea Cucumber With Baby Bok Choy, Flower Mushroom, Superior Pumpkin Sauce |
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| Braised 8-Head Abalone, Sea Cucumber With Baby Bok Choy, Flower Mushroom, Superior Pumpkin Sauce |
The Golden Ingots Nian Gao New Year Cake is created to celebrate Chinese New Year 2025, and features a paste of brown sugar, water, 5-spice powder, rice flour, and glutinous rice flour, formed into a cake and steamed, then garnished with grated coconut. This has a sticky dense texture, with earthy floral sweet grainy flavour. This dish is limited to 1 serving per diner. Good!
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| Golden Ingots Nian Gao New Year Cake |
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| Golden Ingots Nian Gao New Year Cake |
The Pan-Fried Radish Cake has cubes of soft pan-fried daikon radish cake, studded with chewy dried shrimp and chewy pork ham bits, resulting in a bold smoky grainy savoury salty shrimpy earthy flavour. Good start to the dim sum here. Good!
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| Pan-Fried Radish Cake |
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| Pan-Fried Radish Cake |
The Prawn And Pork Siew Mai, Wild Mushroom, Truffle Sauce is a luxurious, elevated version of the dim sum siew mai / siu mai. The juicy tender dumpling of minced pork and deshelled prawns is topped with grainy minced wild mushroom and a drizzle of black truffle sauce, resulting in a perfume of earthy savoury sweet flavour. Highly recommended!
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| Prawn And Pork Siew Mai, Wild Mushroom, Truffle Sauce |
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| Prawn And Pork Siew Mai, Wild Mushroom, Truffle Sauce |
Their rendition of dim sum Steamed Pork Spare Ribs, Braised Peanuts features chunky bone-in pork ribs, braised skin-on peanuts, fresh spring onions, and fresh red chili slices, all tender and bursting with meaty sweet savoury salty nutty spice flavour. Loved every bite of this. Highly recommended!
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| Steamed Pork Spare Ribs, Braised Peanuts |
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| Steamed Pork Spare Ribs, Braised Peanuts |
The dim sum Spinach Prawn Dumpling, Tobiko has a vibrant green dumpling wrapper, stuffed with spinach and deshelled prawns. Topped with tobiko / flying fish roe, this bursts with steaming juicy tender textures, releasing vegetal herbal briny salty sweet flavour. Highly recommended!
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| Spinach Prawn Dumpling, Tobiko |
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| Spinach Prawn Dumpling, Tobiko |
A modern dim sum, the Lychee Prawn, Lychee Aioli features a juicy snappy deshelled prawn ball coated in a crunchy lychee infused bread crumb crust, served on creamy lychee infused aioli. With a lovely fruity sweet savoury flavour, this was tasty enough that we ordered additional rounds of it. Highly recommended!
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| Lychee Prawn, Lychee Aioli |
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| Lychee Prawn, Lychee Aioli |
The Honey-Glazed Duroc Barbecued Pork Bun features fluffy soft steamed rice flour buns, filled with tender barbecued marinated duroc pork meat glazed with honey. This has lovely bready sweet meaty savoury floral flavour. Taste is mild and light, gentle on the palate and not greasy. Good!
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| Honey-Glazed Duroc Barbecued Pork Bun |
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| Honey-Glazed Duroc Barbecued Pork Bun |
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| Honey-Glazed Duroc Barbecued Pork Bun |
The Marinated Sliced Pumpkin With Passion Fruit Sauce features thinly sliced pumpkin marinated in passion fruit sauce, resulting in a crisp tender texture and bright fruity floral sour vegetal sweet zesty tangy flavour. Nice zing on the palate. Good!
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| Marinated Sliced Pumpkin With Passion Fruit Sauce |
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| Marinated Sliced Pumpkin With Passion Fruit Sauce |
The Chilled Japanese Cucumber With Duo Garlic was straightforward at best, with slices of crunchy juicy Japanese cucumber garnished with a minced garlic sauce, and a garlic oil sauce. The result is a fragrant vegetal sweet spice flavour. Worth ordering!
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| Chilled Japanese Cucumber With Duo Garlic |
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| Chilled Japanese Cucumber With Duo Garlic |
The Spinach With Shimeji Mushroom, Century Egg, Salted Egg Yolk, Egg White Broth features a delicious broth of wispy chicken egg white, crumbly duck salted egg yolk, and springy century egg slices, filled with crisp spinach, bouncy shimeji mushroom, and tender goji berries / wolfberries. Stewed till the ingredients combine, this carries light vegetal earthy herbal eggy salty savoury sweet flavour. Good!
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| Spinach With Shimeji Mushroom, Century Egg, Salted Egg Yolk, Egg White Broth |
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| Spinach With Shimeji Mushroom, Century Egg, Salted Egg Yolk, Egg White Broth |
Loved the Braised Broccoli With Crab Meat, Egg White, Tobiko, which features crunchy fresh florets of broccoli, heaped with flaky deshelled crab meat, wispy chicken egg white, and juicy tobiko / flying fish roe. With addictive vegetal briny salty eggy sweet savoury flavour, this was delicious. Highly recommended!
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| Braised Broccoli With Crab Meat, Egg White, Tobiko |
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| Braised Broccoli With Crab Meat, Egg White, Tobiko |
Each order of the Trio Combination Roasts is served with a single slice per person of each of the roast meats, determined by the number of people at your table.
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| Trio Combination Roasts |
Loved the Soya Sauce Braised Corn-Fed Yuen Chicken, Rose Dew Wine. The young sakura corn-fed chicken is blanched then braised in an intensely aromatic stock of light soy sauce, dark soy sauce, star anise, cinnamon, cloves, bay leaves, Chinese black cardamom, and Sichuan peppercorn, for about 50 minutes, interspersed with resting every 15 minutes or so. Finished with a rose dew wine glaze. The chicken is nicely succulent tender juicy in texture, with enticing meaty savoury salty sweet herbal flavour. Highly recommended!
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| Soya Sauce Braised Corn-Fed Yuen Chicken, Rose Dew Wine |
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| Soya Sauce Braised Corn-Fed Yuen Chicken, Rose Dew Wine |
The Honey-Glazed Barbecued Pork Belly features marinated pork belly glazed with a delicate coat of honey, barbecue roasted till beautifully caramelised on the surface. Has a tender juicy soft chew, with smoky meaty savoury salty sweet flavour that is so addictive. Highly recommended!
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| Honey-Glazed Barbecued Pork Belly |
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| Honey-Glazed Barbecued Pork Belly |
The Roast Duck With Chinese Herbs features tender juicy succulent roast duck marinated with dang gui / angelica root, star anise, cardamom, and bay leaves. The result is bold smoky meaty herbal savoury sweet flavour, yum. Highly recommended!
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| Roast Duck With Chinese Herbs |
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| Roast Duck With Chinese Herbs |
Loved the Chef’s Signature Double-Boiled Chicken Soup so much, we ordered a 2nd helping. This features tender bone-in chicken with meaty sweet herbal savoury flavour that pulls easily apart, in a thin double-boiled soup flavoured with dang gui / angelica root and ginseng root that carries herbal earthy sweet savoury bitter flavour. Highly recommended!
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| Chef’s Signature Double-Boiled Chicken Soup |
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| Chef’s Signature Double-Boiled Chicken Soup |
Of all the dishes we ate here, the Crab Meat With Shredded Sea Cucumber And Fish Maw Bisque was the biggest disappointment. The problem was that it was under-seasoned and bland, not enough salt. Could be improved.
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| Crab Meat With Shredded Sea Cucumber And Fish Maw Bisque |
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| Crab Meat With Shredded Sea Cucumber And Fish Maw Bisque |
The Braised Diced Giant Grouper, Bitter Gourd, Black Bean Sauce features deboned chunks of flaky soft giant grouper fish fillets, tender crunchy bitter gourd slices, crisp red onion slices, and crunchy bell peppers / capsicum, all braised in a stock of light soy sauce, dark soy sauce, oyster sauce, black beans, white pepper, and black pepper, garnished with fresh coriander. Carries lovely meaty savoury salty vegetal earthy sweet bitter peppery spice flavour. Pairs well with white rice. Good!
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| Braised Diced Giant Grouper, Bitter Gourd, Black Bean Sauce |
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| Braised Diced Giant Grouper, Bitter Gourd, Black Bean Sauce |
The Filo Prawn Pastry With Wasabi Aioli, Tobiko is a modern house creation, with juicy deshelled prawns wrapped in a crisp filo pasty that resembles strings, topped with creamy wasabi infused aioli and juicy tobiko / flying fish roe. Shattering beautifully when bit, this carries grainy savoury sweet briny salty spice flavour. Highly recommended!
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| Filo Prawn Pastry With Wasabi Aioli, Tobiko |
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| Filo Prawn Pastry With Wasabi Aioli, Tobiko |
Loved the Shredded Mala Chicken, Sesame Seeds, Crushed Peanuts, because the tender shredded chicken coated with crunchy sesame seeds and chunky crushed peanuts carries a mild fragrant hot numbing sensation from the Sichuan mala peppercorn chili gravy. Nice meaty sweet savoury spice nutty flavour, yum. Highly recommended!
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| Shredded Mala Chicken, Sesame Seeds, Crushed Peanuts |
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| Shredded Mala Chicken, Sesame Seeds, Crushed Peanuts |
The Sautéed Pork With Sweet And Sour Roselle Sauce, Pineapple, Lychee features diced cubes of pork loin stir-fried with roselle sauce, pineapple sauce, pineapple chunks, bell peppers / capsicum, and lychee. Has tender juicy chewy textures with bright meaty savoury fruity sour sweet flavour that is lovely and delicious. Highly recommended!
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| Sautéed Pork With Sweet And Sour Roselle Sauce, Pineapple, Lychee |
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| Sautéed Pork With Sweet And Sour Roselle Sauce, Pineapple, Lychee |
The Braised Pork Knuckle, Sand Ginger, Superior Soya Sauce was the only mediocre dish we had here. The braised pork knuckle was firm and dry in texture, though the taste of meaty salty savoury earthy herbal spice flavour was decent. Could be improved.
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| Braised Pork Knuckle, Sand Ginger, Superior Soya Sauce |
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| Braised Pork Knuckle, Sand Ginger, Superior Soya Sauce |
The Minced Pork Congee, Century Egg, You Tiao features a thick gloopy rice congee with bouncy century egg slices, crisp spring onions, and crunchy fried you tiao / dough fritters. Has grainy sweet savoury eggy earthy vegetal bready flavour, so nice and comforting. Good!
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| Minced Pork Congee, Century Egg, You Tiao |
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| Minced Pork Congee, Century Egg, You Tiao |
Loved the Cream Of Mango, Pomelo, Peach Collagen, which has creamy thick mango cream puree filled with chunks of juicy pomelo and bouncy peach infused collagen cubes. This dessert carries fruity sweet flavour, balanced and refreshing on the palate. Highly recommended!
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| Cream Of Mango, Pomelo, Peach Collagen |
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| Cream Of Mango, Pomelo, Peach Collagen |
The Soy Milk With Osmanthus, Aloe Vera has thin soy milk soup infused with osmanthus flowers and filled with chunks of bouncy aloe vera jelly cubes. Served chilled, this carries lovely milky earthy sweet floral flavour. Good!
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| Soy Milk With Osmanthus, Aloe Vera |
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| Soy Milk With Osmanthus, Aloe Vera |
The Pumpkin Puree, Yam Glutinous Rice Ball has thin cloudy pumpkin puree soup, within which sits a chewy soft glutinous rice ball infused with yam / taro, and filled with a thick creamy yam / taro paste. Served warm, the soup has bright vegetal sweet earthy flavour, while the rice ball bursts with grainy earthy sweet flavour. Highly recommended!
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| Pumpkin Puree, Yam Glutinous Rice Ball |
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| Pumpkin Puree, Yam Glutinous Rice Ball |
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| Pumpkin Puree, Yam Glutinous Rice Ball |
The Eight Treasure Tea With Peach Collagen, Dried Longan, Pumpkin Glutinous Rice Ball features a warm thin 8-treasure tea soup (made with rose flowers, chrysanthemum flowers, dried longan, goji berries / wolfberries, red dates, ginseng, rock sugar, and green tea leaves) filled with bouncy peach collagen, juicy dried longan, and soft chewy pumpkin glutinous rice balls. Has earthy fruity sweet grainy herbal flavour, a complex yet soulful taste. Highly recommended!
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| Eight Treasure Tea With Peach Collagen, Dried Longan, Pumpkin Glutinous Rice Ball |
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| Eight Treasure Tea With Peach Collagen, Dried Longan, Pumpkin Glutinous Rice Ball |
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CONVERSATION