Experience Chef Aaron Tan’s Culinary Mastery with new dishes at Man Fu Yuan

Executive Chinese Chef Aaron Tan and his team at Man Fu Yuan in InterContinental Singapore will introduce an all-new set menu alongside fresh à la carte creations from 18 August 2025. The refreshed line-up blends classic Chinese culinary traditions with contemporary techniques, inviting diners to experience familiar flavours elevated with modern flair. Man Fu Yuan sets the stage for corporate gatherings, family meals or those occasions when you want to impress.

We sampled some of the new creations ahead of their launch this week.

The Chef Combination 2.0 is a feast for the senses, weaving together dim sum artistry, barbecue mastery, and hot-and-cold delicacies in a single striking presentation. Silken crab meat layered with decadent crab roe sets the tone, followed by smoky Iberico pork collar roasted Cantonese-style and crowned with gleaming caviar. My favourite of the four was the golden Fanny Bay oyster, crackling with crisp garlic and fiery dried chilli. The delicate spinach prawn dumpling reveals a whisper of earthy black truffle. All this indulgence at S$38++ per person.

The Flambé Roasted Angus Beef Tomahawk is pure theatre at the table. Golden and glistening after a deep-fry, the colossal cut is set aflame before your eyes, sending up a sizzle, a plume of smoke and the irresistible aroma of charred spice. As the flames die down, it’s finished with a heady Mongolian sauce, its fragrance wrapping the beef in bold Chinese flavours that match the spectacle with substance. S$188++ per portion, designed to share among 3 to 5 people.

For comfort in a bowl, the Poached Red Grouper Fillet in superior broth is the pièce de résistance at Man Fu Yuan. Tender slices of fresh red grouper are bathed in a superior broth steeped with dang gui, sweet goji berries and the depth of 15-year aged Chinese Hua Tiao Wine. The umami-rich soup is so soulful, you’ll find yourself going back for seconds. Priced at S$22 per 100g, with each fish weighing between 1 and 1.2kg.

The Oven-baked Rock Lobster with Honey Pineapple, Salted Egg Yolk Sauce and Cheese is a luxurious nod to a Cantonese banquet favourite of the 1990s. At S$52++ per portion for half a lobster, the dish begins with the lobster lightly fried to draw out its aroma before being crowned with Thai honey pineapple, velvety salted egg yolk sauce and a blanket of cheese. Baked until bubbling and golden, it strikes a bold balance. The lobster’s natural sweetness plays against the savoury depth of salted egg yolk, while molten cheese brings a creamy, indulgent finish. A nostalgic classic, elevated for today’s discerning palate.

The Crispy Sea Cucumber with Preserved Leek, Minced Pork Sauce and Hong Kong Vegetables arrives on a mound of fluffy steamed rice. Encased in a light, golden crust, the sea cucumber’s unique texture delivers bite after satisfying bite, enriched by the savoury pork sauce and aromatic leek. Priced at S$68++ per person.

Man Fu Yuan’s Flambé Live Prawns with Ginger, Scallion and Singapore White Pepper Sauce is as much a performance as it is a dish. The fresh prawns are flambéed to release a burst of smoky aroma before being coated in a sauce that marries the warmth of ginger, the sharp sweetness of scallion and the lingering heat of Singapore white pepper. Each bite carries a balance of spice and fragrance that lingers on the palate, making it a standout at the table. Priced at S$18 per 100g.

“Cantonese cuisine is a language of flavours, aromas, and textures that tell stories of deep flavours and craftsmanship. With this refreshed menu, we honour the traditions we hold dear while reimagining them for today’s diners, ensuring each dish remains relevant, memorable, and timeless.”

Executive Chef Aaron Tan

For reservations and enquiries, call +65 6825 1008, email [email protected], or visit ManFuYuan.sg.