30 years later, Man Fu Yuan remains a bastion for Cantonese fine dining in Singapore. The 172-seater restaurant in the InterContinental Singapore has been serving guests since 1995. Its most popular offering? The unlimited weekend dim sum buffet ($98 per person), where diners are treated to a dazzling spread of 40 handcrafted delicacies.
Beyond dim sum, the restaurant also serves up specialties like its smoked and roasted honey-glazed Iberico pork collar, braised Australian 10-head ‘Xu Rong’ half abalone with South African fish, and wok-fried glutinous rice, expertly whipped up in just three minutes. Online, regulars often sing praises about its charcoal tofu, smoked duck and showy flambé dishes.
Leading the kitchen is Executive Chef Aaron Tan, who brings over 20 years of experience to the table. His latest menu is heavily inspired by his travels, with some of his previous creations from culinary competitions making a return after a few tweaks.
The Chef’s Signature Combination 2.0 ($38 per person) is an upgrade from the original, showcasing the hallmarks of Cantonese cooking by bringing together dim sum, hot and cold dishes, and barbecue elements on one platter. Our favourite bite is the prawn dumpling (har gow) with black truffle wrapped in silky spinach skin – one basket of this please, Chef.
Another must-order: the poached red grouper fillet in fish broth ($22 per 100g, with a minimum order of 1kg), a shining testament to the kitchen’s mastery of Cantonese double-boiling. The fish is prepared tableside to retains its delicate, flaky texture without getting overcooked. And oh, we could have endless bowls of that soul-nourishing broth, steeped with dang gui, goji berries, and finished off with a 15-year aged hua diao wine.
Chef Aaron’s white pepper prawns also earn nods around the table. They arrive with a fiery tableside flambé, thanks to a generous douse of Chinese wine – a signature move at Man Fu Yuan. But it’s the punchy white pepper sauce that really stands out, with just enough ginger and scallions in the mix to dial up the fragrance.
And if you really want to impress a guest or elevate the mood for a celebratory meal, the flambé roasted angus beef tomahawk ($188 per person, for three to five persons) is a must. It’s a whole event, with diners encouraged to lift the hunk of steak and participate in the spectacle. Because of the theatrics, the cynics in us expect the meat to fall flat, but we’re gratefully proven wrong – the tomahawk comes back from the kitchen as tender, bite-sized cubes, tossed in a Mongolian sauce and spice blend.
The oven-baked cheesy rock lobsters ($53 per portion, half lobster) might lean Western, but not many know that the dish was once a popular fixture at Cantonese banquets in the 1990s. First lightly fried, the lobsters are topped with Thai honey pineapples and coated in a thick layer of salted egg yolk sauce and cheese before being baked in the oven. Each bite is smoky and rich, with a light tang from the pineapple.
Chef Aaron’s crispy sea cucumber dish ($68 per portion) is not to be missed either. Each tender morsel is gently battered and fried to a crisp, golden brown. Oyster sauce is swapped out for a savoury minced pork sauce, alongside preserved leeks and Hong Kong vegetables.
Man Fu Yuan’s new menu is available from August 18, 2025 onwards. The restaurant is located at 80 Middle Rd, InterContinental Singapore, Level 2, Singapore 188966.
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