東方美食 🥡 Oriental Menu

東方美食 🥡 Oriental Menu

The beauty of Chinese food that makes non-Asians want to learn how to use chopsticks for their meals. Mainly food that originate from Taiwan, China and Hong Kong. Excludes local delights and hawker fare.
Siming T
Siming T

At S$58.00 per adult, and a minimum of 2 pax to admit, Man Fu Yuan’s Weekend Dim Sum Buffet was a 90-minute affair over two seatings (11.30am — 1.00pm and 1.30pm — 3.00pm).

The a la carte buffet featured a wide selection of Dim Sum and main dishes, and I was really excited to taste some of them as I browsed the menu. Though we arrived before the second seating, we only managed to be seated almost at 1.40pm. Thankfully, the restaurant was not rigid about sending us out, so we still had sufficient time to savour the food after the last order, so it wasn’t so bad.

Service was great, by the way. And maybe because it was not full house today, the first round of food came pretty promptly. I liked their Poached Prawns with Chinese Herbal Broth, Chinese Wine (better known as Drunken Prawns), Crispy Prawn Bean Curd Roll with Wasabi Mayonnaise, Baked Mini Egg Tart, Spinach Prawn Dumpling, Braised Cod Fish, Honey-glazed Pork Belly and Chilled Cream of Mango with Sago Pearls, just to name a few of the more impressionable items.

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For a quick Dim Sum meal in an air-conditioned environment, I was introduced to Victor’s Kitchen which sold mostly familiar fried and steamed delicate snacks.

One of the most satisfying items that I ordered, among the complete menu, was their Golden Egg Yolk Lava Bun (S$4.80 for 3 pieces). When eaten hot, the custard lava, which had a nice ratio of sweet and savoury flavours, would ooze out from the core of the steamed bun. While it was a must-get from this visit, try not to bite the Pau directly, but to attempt to tear it apart, just in case if the hot fillings could scald your mouth.

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I was very surprised to see that Chong Qing Grilled Fish was swarmed with fish fans who enjoyed loads of spice along with it.

Had it not been for my colleagues’ recommendation, I would really not know that they had a less spicy version, that is the Pickled Cabbage flavour. It came as dish with a tray of sourish base. Given the little amounts of bones and scales on the Patin fish, it became a good choice for us, especially since we liked our fish with less fine bones hidden under the flesh. On the whole, the dish was quite appetising with the adequate levels of sourness.

Paying S$39.00 for this was all right, but it was just not enough for our table of 5 to share. And so, we ordered another set in a different flavour of soup base. That was not inclusive of the many plates of “side dishes” and two towers of beverages to go with the meal. And since it was a weekend dinner, our table was expected to dine for a maximum of 90 minutes, which we managed to do so abidingly.

The Duck Fried Rice (S$12.00) was executed well with a perfect fried rice, done in a “zi char” way, with diced roast duck, diced cucumber, corn, spring onions and shallots. The duck meat were mostly visible from the top of the mountain of rice, showing abundance of them. And of course, you could taste the distinct duck fat that came largely from the skin.

However, I felt that the portion was really too big for (a hungry) one as after all this was a rice dish. I would say that this was best served among 2 to 3 people for optimum marginal utility.

This was a recommended dish by the staff, as they claimed that it was quite a crowd favourite. Interestingly, the Deep-fried Eggplant with Pork Floss (S$11.90 for Small portion) was fried until it attained that golden crisp before plated and tossed over pork floss. The texture was multi-layered, and who would not mind scooping some of those pork floss on to rice or noodles and finishing everything up?

I was not a big fan of eggplants, but I suppose I could finish this portion alone. That was how addictive it was.

Some of my colleagues who had visited Hong Kong often talked about the baked pastries from Hong Kong Flaky Lotus. During the circuit breaker period, we coordinated a group buy for delivery to our vicinity.

While they offered a range of breads that looked really attractive, I on the other hand had my eyes glued on their pastry menu.

The Egg Tart (front, S$1.30) had a very flaky tart shell, and as far as I would have loved it to have more egg custard that came with it, I had friends whom had no disagreement towards the ratio. On the other hand, the Red Bean Pastry (left, S$1.30) and Yam Pastry (right, S$1.30) had a more balanced pastry-filling ratio, with the filling being sweet enough to my liking.

As of all pastries, it was best to taste them fresh or within the day of purchase.

Bringing in some legit Taiwanese food to the AMK Hub F&B scene, Jiak served up some familiar comfort food from renowned Taiwanese brand 金峰魯肉飯 which was based in Taipei.

I had very high expectations of 魯肉飯 (Taiwanese Braised Pork Rice), so I thought I would just settle for their 焢肉饭 (S$5.90 for Medium size) which also looked quite delicious. But thinking that I would probably just get a portion of rice with one slab of braised meat, I decided to add on that Golden Chicken Chop which costed additional S$3.70.


Although I had not tried 金峰魯肉飯 personally, and I felt that the braised meat could be a little more tender, I was surprised with how everything came together nicely like I was having a Railway Bento, complete with some pickled cucumber and half a braised egg. The Golden Chicken Chop did not pale in comparison as it was lightly coated with batter and was sufficiently juicy. In fact, with one whole piece of chicken thigh covering the surface of the food, I was actually having slight difficulty trying to organise my food for easy consumption.

To conclude, there was definitely some components done very well for this takeaway stall. And it gave me some confidence in trying their Lu Rou Rice the next round.


Braised pork softbone was something that one might find from some Japanese ramen and Taiwanese cuisine, but having it with fish soup was a different experience altogether. This S$9.50 dish was more like having sliced fish bee hoon, less the sliced ginger and fresh fish, but with lots of pork meat and collagen as a substitute.

Because the meat was braised and the gravy came with it, one could hardly tell the flavour of the soup from the colour. However, I literally emptied the bowl because everything in it could be swallowed. The bowl was slightly bigger than their normal soup bowls, so the portion was sufficiently filling especially if there were some starters or side orders to share.

And I realised, Mixian (米線) referred to thick Bee Hoon.

Their Pork Chop Bun (S$8.50) could be regarded as a good snack for one or an appetiser for up to two persons. Holding the slice of pork chop in place was ciabatta bread, which one may have a love-hate relationship with it. While holding its form really well and having sufficient air inside the bread, it could also come across as something hard to sink the teeth in (did I mention that pork chops also tend to be tougher than chicken?), so it might not be a good choice for some.

Apart from that, I would say that the overall flavours were quite balanced, especially with the lettuce, tomato and salad dressing complementing the pork chop. Judging from the orders during the dinner service, most people would order either this or their Crispy Bun with Condensed Milk (S$4.00) as a starter.


The unfortunate thing about their soup dumplings (S$10.00 for 10 pieces) was that there was little evidence of meat wrapped in the springy skin, and that the soup contained within the bun was kind of bland. Those downsides were clear enough to tell me that I would prefer those at Din Tai Fung over these, and that I probably should just order their steamed dumplings or pot stickers instead.

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The Lao Beijing Peking Duck (S$33.00 for half portion) was like a mandatory order for me when I visit Lao Beijing, because not many places in Singapore would serve their Peking Ducks in this way. Conventionally, the crispy duck skin would be the highlight of the dish, accompanied by condiments, side vegetables and fresh round sheets of dough wrappers (or Popiah skins); the Lao Beijing way was to introduce precisely-sliced meat with the crispy skin, to allow the diners to taste the tenderness of the duck meat with the skin.

And as much as I liked to wrap everything up before sending them into my mouth, I was having a little trouble with finishing half of this portion, for the greasiness of the duck became gradually overwhelming. Sharing this among 3 or 4 diners should be just nice, not forgetting that there are other items in the menu that could make the meal more balanced in flavours and nutrition.


At first look, their Triple Cooker Yam (S$5.00) was not as satisfying as I would have hoped it to be. Perhaps it was the close-to-charring colour from the repeated frying, or that it came together with everything else, becoming a main dish by itself.

But what I was convinced that my choice was right as soon as I put the yam in my mouth. At first bite, the yam was already softened and not too dry or marshy, which could have otherwise suggested overcooking. And that House Chilli Mayonnaise was just like chicken rice chilli blended into the creamy texture, and that itself added some tangy-spicy touch to the yam.

On the whole, this dish would serve as a nice addition to the meal, but because of the overall dryness and flavour profile, I would definitely order some meat with gravy to make my meal more complete.

Siming T

Level 9 Burppler · 1009 Reviews

First world problem: What to eat for the next meal?

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