Man Fu Yuan at InterContinental Singapore, Bugis, will present two exclusive Manchu Han Imperial Feast banquets this November. Once reserved for Qing dynasty emperors, this lavish experience is crafted by Executive Chinese Chef Aaron Tan and his mentor, Master Chef Qi Jinzhu. Chef Tan is the first Singaporean to be formally trained in this rare culinary art, while Master Chef Qi studied under the last imperial chef of the Qing Court.
Master Chef Qi Jinzhu, a direct culinary descendant of the Qing Dynasty, was trained by Tang Keming, the last imperial chef of the Qing court, and has dedicated over 50 years to preserving authentic court recipes and techniques.
The five-hour feast, priced at S$588++ per guest, takes place on 8 and 9 November 2025 from 5.30pm and includes live music, traditional dance, and calligraphy performances. Staff are also dressed in traditional clothes of that era. Man Fu Yuan will be transformed into an imperial court setting for the occasion. Word is the first night has already sold out.
The Manchu-Han Imperial Feast 2025 at Man Fu Yuan begins in true imperial style with refined appetisers that set the tone for the evening. Guests are first served a delicate premium Pu’er tea infused with chrysanthemum, a fragrant nod to tradition that readies the senses for the dishes ahead. What follows is a symphony of textures and flavours: spiced cashew nuts, crunchy peanuts, almonds, and pine nuts, paired with jewel-like dried apples, peaches, plums, and candied kumquats.
The table is further adorned with fresh seasonal fruits such as strawberries, blueberries, kumquat and premium green grapes, alongside imperial-style snacks like duo bean rolls, Lama cake, steamed corn buns, and Beijing red date cakes. A quartet of pickles including preserved leek, kimchi, marinated kailan head, and roselle flower peach completes this introduction, offering a balance of sweet, savoury, and tart that sets the tone for the grandeur of courses to come.
Cold appetisers like braised duck gizzard, beef shank, wasabi pork tripe slices, and fragrant flower mushrooms carry the Qing dynasty tradition of balance and variety. Each dish is enhanced with specially selected Lee Kum Kee sauces.
The main courses are a showcase of extravagance once reserved for emperors. Highlights include double-boiled bird’s nest with chicken mousse and white fungus, premium dried Australian abalone, braised deer trotter, imitation bear paw with broccoli, and braised sea cucumber. Naturally, the Bear Paw with Broccoli is a crafted imitation rather than a real bear paw, though its plating closely mirrors the appearance of one.
Diners can also look forward to roasted whole lamb marinated with Mongolian spices, wok-fried creations like stir-fried shredded pork loin with green peppers, and delicate pastries such as grilled shredded prata and steamed pork radish dumplings. The evening concludes with an elegant jade-green spinach, tofu and rice soup, before a five-element tea draws the curtain on this rare banquet.
Are you brave enough to partake in this Manchu Han Imperial Feast?
