Presenting a limited edition showcase of heritage Cantonese flavours, prepare to immerse in a Taste of the Yesteryears at InterContinental Singapore’s Man Fu Yuan this season.
Alongside their very own Executive Chinese Chef Aaron Tan, celebrated chefs Pang Lu Tin, Fok Wing Tin, and Peter Tsang will come together for a rare 8-hands collaboration to create exquisite menus that feature reimagined classics from 70s and 80s.
Returning to their culinary roots, the chefs reinvent classics with premium ingredients such as caviar, sea urchin, Australian rock lobsters, and 15-head South African dried abalones. Combining their culinary expertise with high-quality specialty sauces from Lee Kum Kee, the exclusive experience promises to be an unforgettable gastronomic journey.
Happening from Apr 01 – 30, highlights from the Taste of the Yesteryears includes Chef Pang Lu Tin’s Braised Silky Bird’s Nest with Crab Meat, Silver Sprout and Superior Pumpkin Bisque, a rich bisque of deeply nuanced flavours.
Then there’s Chef Fok Wing Tin, with an amazing 60-year career in Chinese restaurants, who reimagines Cantonese stir-fried milk with his Sauteed Egg White with Crab Meat and Caviar.
With several years of experience in Hong Kong, Shanghai, and Singapore, Chef Peter Tsang presents a Teochew-style braised duck in lieu of goose, serving up a dedicated rendition of Steamed Goose with Plum, Ginger and Chinese Wine.
Also pulling out mouth-watering classics from his stunning repertoire, Man Fu Yuan’s Chef Aaron Tan showcases the indulgent Braised 12-head Australian dried abalone with Goose Palm. Then round off your feast on a sweet note with Chef Peter Tsang’s Sweet Green Bean Soup with Dried Tangerine, a premium twist on the traditional dessert.
Barely a glimpse of the experience, mark your calendars and head over to have a taste of this one-of-a-kind epicurean journey back in time yourself!
Find out more about Man Fu Yuan and the exciting 8-Hands showcase via their website here.
