Forget the predictable parade of roast duck, sweet & sour pork and steamed fish at your next Chinese restaurant meal. If your idea of Chinese food leans towards the monotonous, then it may be time to let two popular fine dining Chinese restaurants – Hai Tien Lo and Man Fu Yuan – offer you an indulgent Chinese dining experience that is both exciting and delicious.
Abalone Indulgence at Hai Tien Lo
Award-winning Hai Tien Lo is lauded as one of the best fine dining Chinese restaurants in Singapore for classic Cantonese dishes. The restaurant’s Executive Chef Ricky Leung has curated a special dining experience featuring abalone delicacies that promises to elevate gastronomic pleasures. From 23 March to 22 April 2024, guests can select from six opulent dishes prepared with South Africa abalone, a highly sought delicacy known for its great taste and texture.
The signature dish is the Deep-fried Crispy South Africa Fresh Abalone, Prawn Paste, and Passion Fruit Sauce (百香果脆皮南非四頭活鮑魚).
Other abalone dishes available include the Braised South Africa Whole Dried Abalone, Black Truffles, Spanish Iberico Ham, and White Asparagus (黑松露南非十四头干鲍鱼伴西班牙火腿白芦笋) and the Braised South Africa Abalone, Fresh Crab Meat, Sea Cucumber, and Sea Perch Roll (蟹肉扒南非鲍鱼海参鲈鱼卷).
Menu of Abalone Indulgence at Hai Tien Lo
23 March to 22 April 2024
Hai Tien Lo
Pan Pacific Singapore
7 Raffles Blvd, Singapore 039595
Tel: +65 6826 8240
Man Fu Yuan’s 8-Hands Showcase – Echoes of Canton
Regarded as one of Singapore’s best fine dining Chinese restaurants and Michelin recommended, Man Fu Yuan is a stalwart in the Chinese dining scene in Singapore. Man Fu Yuan’s 8-Hands Echoes of Canton 粤做粤精菜 is the second edition of the prestigious eight-hands showcase. Join masterchefs Fok Wing Tin, Peter Tsang, Pung Lu Tin, and resident Executive Chinese Chef Aaron Tan, as they delve deeper into ancient Cantonese culinary traditions.
Running from 1 to 30 April 2024, the 8-Hands Echoes of Canton will feature four curated set menus, each with six dishes. Diners can look forward to an imperial feast. Masterchef Fok Wing Tin’s handmade Squid Ball Stuffed with Birds Nest and Prawns (燕窝百花球) features the highest quality of bird’s nest to complement the savoury notes of the squid and prawn. Masterchef Peter Tsang will present Crispy Fish Bag stuffed with Fish Roe (脆香魚子鲈魚袋), featuring high-quality cod fish and tobiko with a base of tangy and sweet creamy pumpkin sauce.
Masterchef Pung Lu Tin’s dish, the Braised 18-19 Head Dried Abalone with Giant Grouper Skin (经典昆仑鲍脯 (龙躉鱼皮烩南非吉品18-19头干鲍鱼) is filled with an abundance of collagen and health benefits. Man Fu Yuan’s resident Executive Chinese Chef Aaron Tan boldly elevates classic Cantonese fare by reintroducing tender venison. His Wok-fried Venison Cube with Ginger, Lemongrass and Black Pepper Sauce, served in a Claypot (香茅子姜葱仔黑椒鹿肉煲) features a robust infusion of umami heightened by the combination of aromatics, and succulent cubes of venison fried to perfection.
Menu prices range between $98++ for a lunch-only sharing menu and $158++ to $398++ per person for individual-served portions.
View Menu
1 to 30 April 2024
Man Fu Yuan
Level 2 InterContinental Singapore
80 Middle Road, Singapore 188966
Tel: +65 6825 1062/2062
The Ordinary Patrons | Real Dining Experience of Ordinary People
an independent Singapore food blog
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