Chef Pung Lu Tin, Fok Wing Tin, Peter Tsang and Man Fu Yuan’s own Executive Chinese Chef - Aaron Tan, have put together two six-course sharing menus, as well as six and seven-course individual menus for this limited edition showcase of heritage Cantonese cuisine from 1 to 30 April.
The Resplendent 7-course menu is priced at $398++ per pax with highlights such as the Braised Silky Bird’s Nest Soup that is paired with a rich pumpkin bisque, Indonesian’s cave bird’s nest, delicate crab meat and crunchy silver sprouts. Diners will be in for a treat as this menu comes with the Braised 12-head Australian Hui Yong Dried Abalone, which has been soaked for days and slow-cooked for 12 hours, before it’s served with a braised goose palm.
Other dishes include the Steamed Paper-wrapper Chicken with Scallion and Sand Ginger Sauce, Sautéed Egg White with Crab Meat and Caviar, Australian Rock Lobster with Classic Fried Glutinous Rice and ending off with a Chilled Almond Cream and Black Swan Custard Lava Puff Pastry, an award winning competition dessert by Chef Aaron.
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🍽️ Man Fu Yuan
📍 80 Middle Road, InterContinental Hotel, Level 2, Singapore 188966
