Fresh New Look, Unique Menu for Man Fu Yuan
InterContinental Singapore’s Cantonese Fine Dining Restaurant Reopens
Sigapore, June 28, 2011: Closed for an extensive $1.5 million refurbishment from February to May 2011, Man Fu Yuan 满福苑 returns to take its place among Singapore’s top Cantonese restaurants with a stunning new décor and a refreshing new approach to fine Cantonese dining.
Man Fu Yuan has been a standout restaurant on Singapore’s fine dining scene since it opened for business at InterContinental Singapore in 1995.
The restaurant’s dedication to serving only the best and freshest seasonal produce, unique specialty dishes and a warm attentive service style have made it a perennial favourite among senior business executives at lunchtime, for joyous family get-togethers and leisurely weekend dining.
Man Fu Yuan showcases a superb array of authentic, innovative Cantonese cuisine and delicate handcrafted dim sum complemented with a new selection of unique dishes infused with the exquisite, aromatic flavor of imported teas, created by new Chinese Executive Chef, Chan Siu Kong.
A new focus on ‘tea-pairing’ – finding the perfect tea to complement existing popular specialty dishes – provides an exciting fresh dimension to the restaurant.
Derived from the name of the restaurant, meaning ‘garden of prosperity’, elements from the garden dominate Man Fu Yuan’s traditional Chinese design, interpreted in contemporary woods and soft pastels and accented with exquisite, custom-designed ‘butterfly’ chandeliers in the main dining room.
The new dining experience begins with the restaurant’s interpretation of the French ‘amuse bouche’, a small appetiser created daily by the culinary team and served as part of the restaurant’s new tea service. Among the delicate selections available a spinach ‘timbale’ topped with salted egg and mayonnaise, fried lotus root, bamboo shoots and sliced celery in vinegar marinade.
Signature main course dishes include Pan-fried Goose Liver and Scallop Roll, Stewed Noodles with Lobster, Ginger and Spring Onion, and Braised Pork Ribs with “Zhen Jiang” Vinegar.
Unique, tea-infused items add a further dimension to the extensive main-course menu, with Smoked Duck with Chinese Tea Leaf and Brown Sugar (or Tea Smoked Duck) taking centre stage, combining Cantonese roasting methods with the Szechuan technique of smoking the duck, resulting in a deeply flavourful and tender meat with delicately crispy skin infused with the subtle aroma of Wuyi Daffodil Tea.
In addition, a select number of exclusive teas – including Man Fu Yuan Special 5 Elements Blend, Royal Red Robe, Anxi Royal Tie Guanyin, Wuyi Royal Daffodil, White Dragon Pearl, Aged Pu’er, West Lake Dragonwell and White Peony Supreme – are carefully paired with dishes on the menu.
The décor
As part of the extensive refurbishment, the main dining room now accommodates 100 guests and nine semi-private and private dining rooms cater to a total of 72 diners
Designed by Warren Foster Brown of FBEYE International, Man Fu Yuan’s interiors feature hand-painted wall coverings of vines, birds and butterflies, and natural timber floors.
Refined furnishings and artwork provide a distinct, contemporary look and feel while louvered windows and shutters evoke the setting of Peranakan culture and reflect the design of the entire hotel.
Four semi-private and private dining rooms – named Jasmine, Peony, Lily and Orchid – add variety to the dining options and accommodate from six to 40 diners.
Another first for the restaurant is the use of LED lighting throughout, which not only saves up to 80 percent energy due to the long life expectancy of the lights – including those in the exquisite chandeliers – but also provides a 10-fold reduction in maintenance costs.
Classic Cantonese Cuisine
True to its heritage, Man Fu Yuan continues to offer classic Cantonese items such as Steamed Sea Perch Fillet with Egg White in Chinese Rice Wine Consommé, Braised Whole Australia Dried Green Lip Abalone and Goose Web, Roasted Suckling Pig and Red Garoupa in “Fishermen’s Style”.
The restaurant’s delicate handcrafted dim sum selection features a special off-the-menu item –
“不平肠”, a deliciously sweet and savoury unrolled version of the ubiquitous rice roll. Other popular items include Minced Pork Dumplings with Lingzhi Mushroom, Deep-fried Glutinous Rice Dumpling “Traditional Style” and Beef Short Ribs with Home-made Sauce.
Special set menus for a minimum of two persons and above are also available, offering well-chosen delicacies from the a la carte menu, designed to provide a true gastronomic journey through the delights of fine Cantonese cuisine.
Each meal at Man Fu Yuan ends on a sweet note with a dessert menu presenting a range of unique specialties. Chef Simon Poon’s own distinctive Cream of Pumpkin with Ice-Cream refreshes the palate with smooth and light creamy consistency, a notable feature of the Japanese pumpkin, with coconut undertones providing a hint of complexity and Pulot Hiitam (Glutinous rice) adding flecks of colour and texture to the dish.
Among other desserts recommended on the menu are the popular Double Boiled Hashima with Red Dates, Chilled Cream of Avocado with Sago and Sweet Red Bean Cream with Glutinous Rice Dumpling.
Man Fu Yuan is one of Singapore’s finest Chinese restaurants, serving classic Cantonese cuisine created especially for the restaurant by a Hong Kong Master Chef and complemented by warm personalised, yet unobtrusive service in an elegant, contemporary setting.
Featuring an impressive menu of signature dishes, delicate hand-crafted dim sum and tea-infused specialties made with only the finest and freshest ingredients, the dining experience is enhanced further through a unique tea-pairing service.
Located just beyond the central business district, in the heart of Bugis, Man Fu Yuan takes its design direction from the Peranakan culture that prevails in the heritage area. Peranakan-inspired louvered windows, a rich tapestry and intricate ceramics provide the perfect counterbalance to exquisite custom-designed butterfly chandeliers in the main dining area.
The newly refurbished restaurant has a seating capacity of 100 in the main dining room with four private rooms and four semi-private rooms accommodating up to 72 people and is the perfect venue for business luncheons, family reunions or intimate dinners.
| Savour a superb selection of authentic, innovative Cantonese cuisine, delicate handcrafted dim sum and tea-infused specialities in a new contemporary and elegant interior. Every morsel is a hand crafted delight of Chinese tradition, enhanced through unique tea-pairing services using Man Fu Yuan’s customised blends of premium tea. Winner of several accolades, Man Fu Yuan is the perfect venue for a joyous family get-together, a business luncheon or an intimate dinner.Chef's Specialties: Baked foie gras & scallop roll, stewed fine egg noodles with lobster, ginger & spring onion, steamed crab claw with egg white, pumpkin and Dragonball jasmine tea leaf in superior stock and chilled osmanthus tea leaf pudding. | |||||||||||||||||||
| |||||||||||||||||||
|
Source: www.singapore.intercontinental.com/dining/manfuyuan.asp |
For reservations, please click 
No comments:
Post a Comment