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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.
🍽️ Man Fu Yuan
📍 80 Middle Road, InterContinental Hotel, Level 2, Singapore 188966

This is my second visit at iO Italian Osteria and the food is still as delicious as ever. I love the authentic Italian street food especially that pork belly porchetta.


A colourful Indian-inspired dish, the skewer and wadeh (sometimes also known as vadai) is accompanied by 2017 Chardonnay Santa Barbara Country that has a slightly stronger taste than the 2020 version

📸 Instagram/TikTok: @myfoodframes

Hosted by the Multi-Michelin Bib Gourmand Awardee New Ubin Seafood, we enjoyed a special menu to suit the Californian wines by The Paring 🍷

We started with this beautifully-plated top shell salad. This is part of the limited time specially curated menu for New Ubin’s wine pairing 🥂

Started our meal with this refreshing mango and top shell salad with crispy fish skin 🥭🐟 This dish pairs with the 2020 Chardonnay Santa Barbara Country that is limited in production (with only 6000 bottles produced) 🥂

If you’re still feeling peckish, fill your tummy with this braised duck (though I wouldn’t mind if it was more tender) 🦆 We ended the wine menu with one of our favourite of the meal which is the 2016 Red Blend

Also limited in production, the 2017 Syrah Santa Ynez Valley is smooth and aromatic🍷We had this with fried chicken and spinach

An unlikely combination, our next drink - 2019 Pinot Noir Santa Rita Hills is served with crispy prawns and claypot carbonara 🦐

For desserts, my dining companions and I were torn between the 2 available options of mango mochi and milk roll. Personally, I am a fan of the fried milk 🥛🫶

The food was delicious! A must try is their pork collar! They give a very generous portion!