Executive Chef Eric Neo and his team at the renowned Man Fu Yuan, InterContinental Singapore never fail to impress with their masterful lineup of seriously sumptuous Cantonese fare. This coming Year of the Monkey is no different; they’ve upped the ante with a whole plethora of exquisite perennial favourites, indulgent new creations, as well as a pleasant twist to their signature mega Yusheng creation.
Yusheng with Crispy Monkey Head Mushrooms, Propserity Flakes & Peach Dressing
This year’s magnificent, and gargantuan, Yusheng—artfully capturing the lively nature of monkeys in a bountiful garden—spotlights textures of sweet peaches, crisp ‘monkey head’ mushrooms (hericium mushrooms), and generous portions of gold-coated ‘prosperity’ cornflakes.
The contemporary twist to this traditional festive dish arrives in the form of an a la minute, liquid nitrogen-peach coulis dressing—for both flair and flavour.
Or opt for the takeaway option of Yellowtail Yusheng with Monkey Head Mushroom, Prosperity Flakes & Peach Dressing, priced at $118. Man Fu Yuan’s Lunar New Year highlights and set menus are available 18 January through 22 February 2016.
Australian Lobster and Geoduck Sashimi with Freshly Grated Wasabi & Bonito Shoyu
Instead of the slightly pedestrian pairing, Man Fu Yuan has switched salmon out for luxe servings of Australian Lobster and Geoduck Sashimi, enjoyed with a stronger, fuller flavoured Bonito Shoyu and freshly-grated wasabi.
Double-boiled Sakura Chicken Soup with Bird’s Nest, Fish Maw, Abalone & Black Truffle
Absolutely divine and delectable is the return-worthy Double-boiled Sakura Chicken Soup with Bird’s Nest (takeaway available, $408 serves 5)—the nourishing concoction comes with premium pairings of fish maw, abalone and hint of black truffle—the Braised Australian Green Lip Abalone with Spiky Sea Cucumber that comes swathed in layers of lip-smacking gravy goodness.
Braised Australian Green Lip Abalone and Chinese Mushrooms with Spiky Sea Cucumber & Seasonal Vegetables
Braised South African Abalone and Chicken in Casserole
Man Fu Yuan Deluxe Treasures Pot
Of course, who can resist Man Fu Yuan’s signature Deluxe Treasures Pot ($388) that comes filled to the brim with 19 prized ingredients: whole baby abalone, spiky sea cucumber, fish maw, Canadian lobster, goose web, roast duck, quail, dried oyster, pig’s trotter, scallops, prawns, sea whelk, flower mushrooms, cabbage, bean curd skin, fried yam, sea moss, preserved meat, and liver sausages.
This had one of the best broths—thick, savoury and full of flavour—and the duck was tender, nicely tinged with a smokey flavour.
Steamed Alaskan King Crab in Chinese Rice Wine with Chicken Oil & Crispy Pork Lard
Also noteworthy is the Steamed Alaskan King Crab in Chinese Rice Wine with Chicken Oil where the delicate, natural seafood sweetness of perfectly executed, succulent Alaskan King Crab legs is matched with handfuls of satisfyingly crispy, golden-fried pork lard.
Barbecued Whole Suckling Pig with Wok-Fried Glutinous Rice & Goose Liver Sausage
Easier said than done, with all the glorious offerings from Chef Eric, but do save some stomach space for a serving (or two) of the Suckling Pig stuffed with Wok-Fried Glutinous Rice & Goose Liver Sausage (takeaway, $388 for whole pig, advance bookings necessary).
That ultra crisp skin breaks to reveal just enough glorious fat and meat, before you bite into the irresistibly fragrant glutinous rice, made flavourful with bits of goose liver sausage.
Desserts medley: Sesame Dumpling coated with Ground Peanuts, Golden Egg Custard Pastry, Scented Osmanthus Nian Gao with Shandong Premium Red Dates, Cream of Almond
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