19 is the number come this July at Man Fu Yuan @ Intercontinental Singapore. For the entire month of July, in celebration of the Chinese restaurant’s 19th Anniversary, Executive Chef Kwan Yin Kan has created two menus of 19 signature dishes each for diners to choose from (zi-char style), priced at $19 per portion (before taxes). The interior is elegantly furnished, suitable for any form of dine-in, from business to occasions. I am already making plans to bring my mother here for her birthday in July. She does not use the Internet, so I am safe in the intended surprise.
The 19th Anniversary Menu will be available daily from 11.45am – 3.30pm for lunch and 6.30pm – 10.30pm for dinner. I was fortunate enough to try some items off the two menus, and below are some of the dishes I recommend.
From the first menu (1 – 15 July), there are two items that caught my attention. Simmered for eight hours with aplenty of premium ingredients like aged chicken, aged duck, dried scallops and Chinese ham, the Braised Four Treasure Soup with Crab Meat in Beijing Style is then later added with the four treasures comprising sea cucumber, abalone, fish maw and mushrooms. The end product is one that is thick, rich and nutritious. As unassuming as the Deep-fried Pork Ribs with Salted Egg Yolk looked, it was one of the most flavourful pork ribs I’ve had. It might look dry, but it sure wasn’t. Tender and juicy, the bite-sized ribs were addictive with its concoction involving salted egg yolk.
Other items from the first menu includes Braised Baby Abalone & Sea Cucumber, BBQ Peking Duck, BBQ Suckling Pig & Marinated Jelly Fish, and Curry Crab in Indonesian Style, amongst other.
From the second menu (16 – 30 July), I found more items more appealing. It is a no-brainer to order Braised Vermicelli with Crab & Leek and Braised Baby Abalone with Goose Web in Beijing Style, seeing that they come in a reasonable portion at $19 (pictured does not reflect one portion – do check with the waitstaff how many persons one portion can feed, as it differs from dish to dish). The former was nicely stewed in the crustacean-flavoured stock, and generous topped with crabs, and the latter was as delectable, as the baby abalones are drenched in the same broth as described above for the Four Treasures Soup. The goose web was braised for three hours in this same broth for tender perfection.
It was so fragrant that we smelled it even before having sight on it. I love that the nourishing Steamed Chicken with Chinese Herbs was done really moist and tender. If you’re a fan of herbs-infused chicken or other food items like me, you’d like this heavily flavoured one.
One of their classic signature delights is the Braised Pork with “Zhen Jiang” Vinegar. The pork has a good balance of fatty and meaty meat. It is firm yet tender, and comes not too sweet, with a good smoky flavour. One of the best meat dishes that afternoon. Another top notch quality meat is their Smoked Duck with Chinese Tea Leaf & Brown Sugar. I especially love the unmistakable smokiness of Chinese tea leaf. It also had a good bite, it was so good I stole a piece from the seat beside me that was unoccupied. Sshh. A must-order.
Outside of the 19th Anniversary Menu, please, I beg of you, to place an additional order of both the Steamed and Deep-fried Custard Bun ($12++/6pieces). This makes it to one of the best Custard Buns I’ve had in Singapore. If you think the steamed ones are good, wait until you try the deep-fried interpretation; think mantou-custard bun. The texture of the crisp dough on the outside complements the rich, thick and overflowing salted egg yolk enveloped within. Guarantee money back if it doesn’t satisfy you (don’t take it too seriously, of course).
Address: 80 Middle Road, #02-00 Intercontinental Singapore
Telephone: 6825 1008 / email@example.com (takes reservations)
Opening Hours: 11.45am – 3.30pm, 6.30pm – 10.30pm (Daily)
This was a media session. Thank you Intercontinental Singapore.