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A taste of nostalgia at Man Fu Yuan

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Take a food journey down memory lane as Man Fu Yuan brings back comfort food of the 60s from Singapore, Malaysia and Hong Kong. After months of research and experimentation, Chinese Executive Chef Kwan Yiu Kan presents these good old dishes steeped in authentic flavours. Treat yourself to these evergreen indulgences that you still crave for but haven’t been able to find again on Man Fu Yuan’s A Taste of Nostalgia Menu.

Start with the light and nourishing Double-boiled Winter Melon with Seafood Soup ($58 for 4 pax), baked and served in an eye-catching whole winter melon. This tasty clear soup is brimming with prawns, scallops, crabmeat, conpoy and topped with duck slices. Light yet flavourful, you will be lapping it all up and wanting more. Unanimous must-have crowd pleaser is Chef Kwan’s new creation, Tea-smoked Signature Smoked Pork Belly Char Siew ($28). The pork belly was specially chosen to bring this char siew dish to gastronomical heights and marinated in a combination of Chinese rose wine and barbecue sauce. Combining Cantonese roasting methods with Szechuan technique of smoking, the char siew was enticing and succulent with added smoky aroma of Royal Red Robe tea and an attractive maltose glaze. Another impressive dish filled with delicacies is the 60s banquet classic, Six Treasures Seafood ($88). Scallops, fish and lobster lightly pan-fried and topped with crabmeat beautifully set in a basket made of vermicelli , accompanied with deep-fried salted egg yolk king prawns and heavenly braised abalones in Chinese spoons.

Tea-smoked Pork Belly Char Siew

Tea-smoked Pork Belly Char Siew

If you like food rich with gravy to go with a bowl of fragrant white rice, tuck into the delicious Mix Beef & Beef Ball Stew ($28). The rich beefy claypot stew with chewy handmade beef balls mixed with water chestnuts, beef brisket and ox triple is a beef lover’s dream. The time-honoured Pig Trotters with Vinegar ($28) here is made with two types of vinegar and ginger. Chicken dishes available include the Imperial Chicken ($28, half chicken) poached in a savoury broth served with minced ginger and the generous serving of Steam Chicken with Chinese Sausage and Mushroom ($26) with a nice combination of varied flavours. For the adventurous palate, have the Braised Lou Shui Platter ($20) of duck tongue, web and wing.

Six Treasures Seafood

Six Treasures Seafood

Other guilty pleasures include the Hong Kong Style Steamed Pork Belly in Shrimp Paste ($28), steamed to perfection with added high quality fermented shrimp paste from Tai-O in Hong Kong. Those who love strong flavours will relish its rich taste. Lard lovers can indulge in the Steamed Fish Head in Black Bean Sauce ($28) topped lavishly with rich black bean sauce and lots of fried lard. A little less guilty will be the rich duck-egg noodles with Lard ($6) served with first-press soy sauce crisp-fried lard.

Braised Beef Brisket Noodles MFY Wanton Noodles Egg Noodles with Lard

Braised Beef Brisket Noodles MFY Wanton Noodles Egg Noodles with Lard

You can also skip rice and order the gratifying Fried Flat Rice Noodles with King Prawn ($18).  You will be served with appetizing hor fan crowned with big juicy prawn. It is a great option to order if you’re not hungry and only want to eat one dish. Or go for something classic like the Man Fu Yuan Traditional Wanton Noodle ($12), wanton in soup with palatable noodles specially source from Thailand by Chef Kwan. If you’re having the Smoked Pork Belly Char Siew too, it goes well with the noodles for a perfect wanton mee meal. Finish the meal with a refreshingly delicious cold sour plum drink or desserts like hashima served in a coconut shell and mango pudding.

Man fu Yuan’s A Taste of Nostalgia Menu will be available from now till 31 May 2014 and will be part of a rotating a la carte menu available Monday to Sunday for lunch from 11:45 a.m. to 3:30 p.m. and dinner from 6:30 p.m. to 10:30 p.m.

Man Fu Yuan
Level 2, InterContinental Singapore, 80 Middle Rd, Singapore 188966
Tel: 6825 1062
Opening Hours: 11:45am to 3:30pm (Lunch) and 6:30pm to 10:30pm (Dinner)

Author: Rebecca Tan
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