Formally trained in Manhan Quanxi, Executive Chinese Chef Aaron Tan presents Cantonese classics at Man Fu Yuan through time-honoured techniques, premium ingredients and contemporary refinement.

3.33 火焰雪花豚腩骨
3.33 Honey Glazed Iberico Pork Ribs with Yuzu Soya Sauce, Grated Coconut

A captivating expression of flavour and tableside theatre, succulent Iberico pork ribs are glazed with honey and complemented by an aromatic yuzu soya sauce, creating a harmonious balance of sweetness, savoury depth and bright citrus notes.

Flambéed tableside for a dramatic finish, the ribs are crowned with finely grated coconut, resembling delicate snowflakes while lending a gentle tropical fragrance and texture to every bite.

锦上添花功夫汤
Kung Fu Soup - Double-boiled Qingyuan Chicken with Abalone, Maca, Morel Mushroom, served in a Chinese Tea Pot

A refined interpretation of the traditional Cantonese nourishing soup, this comforting broth is double-boiled with tender Qingyuan chicken, premium abalone, maca and earthy morel mushrooms to draw out their natural flavours and richness.

Presented in a Chinese teapot and poured tableside, each fragrant cup reveals a clear yet deeply layered broth that embodies the finesse and time-honoured craftsmanship of Cantonese cuisine.

厨心 2.0
Chef Combination 2.0

An artful showcase of Chef Aaron Tan's contemporary Cantonese craftsmanship, this signature combination unites four creations representing the four specialised sections of the Man Fu Yuan kitchen.

Chilled crab meat with rich crab roe, roasted Iberico pork collar crowned with caviar, deep-fried Fanny Bay oyster with crispy garlic and dried chilli, and a spinach prawn dumpling elevated with black truffle come together in one harmonious presentation, celebrating the skill, precision and collective artistry behind every dish.

古法乾坤葫芦鸭
Eight Treasures Golden ‘Hulu' Gourd Duck
Braised Whole Boneless Duck, Ginkgo Nut, Dried Oyster, Roasted Pork Belly, Water Chestnut, Chestnut, Lotus Seed, Wild Mushroom, Dried Shrimp

A celebration of traditional Cantonese craftsmanship, a whole duck is meticulously deboned while preserving its form, then shaped into an auspicious Hulu gourd symbolising prosperity and longevity.

Filled with eight treasured ingredients, including ginkgo nuts, dried oysters, roasted pork belly, water chestnuts, chestnuts, lotus seeds, wild mushrooms and dried shrimp, the duck is slowly braised until tender.

Each slice reveals layers of rich, savoury flavour and contrasting textures, reflecting the patience and precision behind this time-honoured creation.

 

需三天前预定 (不可享折扣)
Please order 3 days in advance prior to dining. (Discounts not applicable)

168-小时酒香浓郁生腌富贵虾
168-hour Cured Fresh Mantis Prawns, Fragrant Wine

A remarkable expression of patience and precision, fresh mantis prawns are cured for 168 hours in an aromatic blend of Hua Diao wine, rose dew and traditional Chinese rice wine.

Aged first-drawn soy sauce lends savoury depth, while a delicate cleansing process preserves the prawns' natural sweetness and supple texture. The result is an elegant balance of fragrance, richness and umami, shaped by time-honoured Cantonese curing techniques.

清香陈皮豚肉蒸黄花鱼
Steamed Yellow Croaker, Minced Iberico Pork, Water Chestnut, Mushroom, Dried Orange Peel

A refined expression of Cantonese steaming techniques, whole yellow croaker is paired with seasoned minced Iberico pork, water chestnuts and mushrooms, then gently steamed to preserve its delicate sweetness and tender texture.

Fragrant dried orange peel lends a subtle citrus aroma that balances the pork's richness, while the water chestnuts provide a refreshing contrast. The result is an elegant harmony of savoury depth, natural sweetness and uplifting fragrance.