High-end Chinese restaurant Man Fu Yuan at the InterContinental Singapore is offering The Art of Eating Steamboat menu priced from $180++ per person till the end of the year.
The refined menu features a well-thought-out course progression and handmade delicacies. It lasts at least two-three hours. A dedicated server will facilitate the whole cooking and serving process, providing individualized service.
To get the process going, a kampong chicken is flambed in Chinese wine infused with 12 traditional herbs including dang gui and wolfberries. The resulting broth is sipped up for a first course.
Then, a slew of handmade delicacies are tossed in the mix including Mexican spiky sea cucumber stuffed with minced pork, beef balls, dace fish balls, cuttlefish balls, crab dumplings spiked with ginger and Kurobuta pork. Lighter items are cooked first and heavier items go in later.
Accompanying the meal is a special chilli sauce comprising 10 ingredients such as coriander, X.O. sauce and sesame oil. This is a big blowout feast and to aid digestion, sip on sour plum juice (made in-house).