Nothing really warms your heart, and tummy, during the gloomy Singapore monsoon season than some traditional and hearty claypot dishes, and Executive Chef Kwan Yiu Kan from Chinese fine dining restaurant Man Fu Yuan, InterContinental Singapore has just the thing for you.
Available now through 31 December 2015, savour a scrumptious selection of boldly full-flavoured and comforting delicacies, featuring the best of this season’s produce, on his masterful Winter Solstice menu.
Double-boiled Sakura Chicken and Sea Whelk with Cordyceps King Flower and Morel Mushrooms ($32)
Winter Solstice, or more common known as Dong Zhi (冬至), is a time of thanksgiving and reunion marking the arrival of winter, which explains the slew of rich, nourishing stews and tonics on the menu. Diners may enjoy the seasonal dishes as part of a sumptuous six-course, $88 set menu, or as a la carte orders.
Must-tries from the menu include the brilliant Braised Duck with Yam and Plum in Casserole ($28) presented in a lip-smackingly savoury gravy, as well as new creation Double-boiled Frog with Maca and Chinese Wine ($45) that spotlights Peruvian root superfood, said to be high in nutritional values and invigorating properties.
Stewed Lamb with Bamboo Shoots and Mushrooms in Casserole ($28) enjoyed with crisp fried beancurd skin
And of course, a definite standout and not-to-be-missed is perennial favourite Traditional Hong Kong-style Claypot Rice ($12 per person, min 4 pax) that comes generously portioned with choice of ingredients like specially imported Chinese liver sausage, piquant salted fish and preserved duck.
Stewed Chicken and Roasted Duck with Chestnuts, Mushrooms and Fungus in Casserole ($32)
Cream of Almond with Glutinous Rice Balls
Address: Level 2, InterContinental Singapore, 80 Middle Road, Singapore 188966.
Tel: +65 6825 1008
Operating hours: Daily 11.45am-3.30pm, 6.30pm-10.30pm.