There're two seating for the weekend lunch buffet. One at 11.30am to 1pm, last order at 1230pm and the second seating from 1.30 pm to 3pm, with last order at 2.30pm.
Me and my bro took the first seating and arrived promptly at 11.30am. Though I had made reservations for dim sum buffet, the staff asked again if we're taking the buffet or ala-carte lunch. Ok, maybe best to double confirm, I guess?
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| Man Fu Yuan @ Level 2 |
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| interior |
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| table for 2 |
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| dim sum menu |
One could also get the menu online and they are the same for the ala-carte dim sum buffet. The two default signature dish would be served automatically once you're ready to dine. The rest of the stuffs, can place the order with the staff. We ordered our first round and default portion for dim sum is 3 pieces per basket.
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| peanuts on table |
There's a plate of peanuts for one to munch on while waiting for food. The tea options were jasmine, pu-er, chrysanthemum, chrysanthemum + pu-er and white mudan. We went with chrysanthemum + pu-er combo.
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| tea |
Signatures (名厨介绍)
First dish was the braised 8-head abalone, sea cucumber with baby bok choy, flower mushroom, and superior pumpkin sauce.
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| 黄焖8头鲍鱼,海参,菜苗,花菇 |
Was slightly surprised as I was expecting dishes that were one serving per guests would be plated individually, rather than combined into one. But it's alright.
The braise sauce was sweet and thickened. Sea cucumber retained some of its chewiness but I'd prefer the softer version.
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| steamed rock lobster with superior master sauce, ginger, scallions |
The rock lobster was half lobster per pax. Sauce tasted mildly sweet and some of the lobster meat was kind of hard to get as it was pretty much stuck onto its shell.
Deep-Fried, Pan-Fried and Baked Dim Sum (炸，煎及焗点心)
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| Crispy lychee prawn, lychee aioli (荔枝虾球,荔枝生汁酱) |
The lychee prawn was cute, and somewhat smaller than expected. Next, was the filo prawn pastry. Its been a while since I had filo pastry and I liked the pastry here. Light and crisp. However, it was hard to detect the prawn filling here.
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| Crispy filo prawn pastry with wasabi aioli, tobiko |
Roasts (烧腊)
Next, the plate of roasts was served. We sampled all three; Braised corn-fed “ Yuen” chicken, soya sauce, rose dew wine, honey-glazed pork belly and roast duck with Chinese herbs.
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| Trio Combination (三拼盘) |
The only dish that made its second appearance on our table, was the char siew / honey glazed pork belly. Sliced chunky, meaty yet gentle to bite.
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| 蜜汁豚肉叉烧皇 |
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| best bite |
The steamed dim sum will take some time to arrive (perhaps steamed upon order), so you may want to put in your orders earlier.
Steamed Dim Sum (蒸点心)
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| Classic honey-glazed Duroc barbecued pork bun |
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| Spinach prawn dumpling, tobiko |
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| Prawn and pork siew mai, wild mushroom, truffle sauce |
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| Steamed spare ribs, braised peanuts |
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| Steamed chicken claw with superior master sauce |
The truffle sauce on the prawn siew mai was rather disappointing as am not sure why but the flavours were rather muted. The spinach har gow (prawn dumpling) was aesthetically pleasing and in a way, this should contribute a bit to the required vegetables intake? =P
The best of the steamed dim sum were the pork ribs and chicken claw. Staff helped to reduce the pork buns down to two per basket as we were rather full but my bro still wanted to try.
Mains (菜肴)
One of the item from the mains, was the braised grouper served piping hot in a stone pot. The bitter gourd, onions, capsicum were bubbling away in the sauce and its softened texture was lovely.
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| braised diced giant grouper, bitter gourd, black bean sauce |
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| Crab meat with shredded sea cucumber and fish maw bisque |
If you'd like white pepper or black vinegar with the bisque (羹), do let the staff know. I liked mine with black vinegar.
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| with a dash of black vinegar |
Congee, Noodles and Rice (粥, 粉面及饭)
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| Wok-fried flat noodles, sliced beef tenderloin, yellow chives,beansprout |
Wow, if there is one dish that's a must order, I'd say it would be this 粤式干炒牛河 (Cantonese stir-fried beef hor fun). Chef was being very generous with those beef slices! One of the stronger flavours through-out.
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| strong flavours, soft tender beef |
Dessert (甜点)
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| Cream of mango, pomelo, peach collagen (Chilled) |
Both of us opted for the same dessert. The bowl was full of diced mango, mine actually had a big dollop of peach gum. Lovely well chilled dessert. The strawberry slice in there was unusual. Maybe for aesthetic?
Service was attentive, especially from Xiao Ni and Shirley. Our teacups never had the chance to go empty, and our plates were changed to cleaner ones every now and then.
As it was my bro's birthday, I've pre-ordered the cake slices from Lobby Lounge and the staff helped to serve it after our meal.
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| passionfruit cheesecake |
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| chocolate banana |
Happy Birthday to KS Lee, my gor gor. Wishing you good health, happiness and peace!
Man Fu Yuan Restaurant
Address: 80 Middle Road Level 2 InterContinental Singapore, Singapore 188966
Website: https://singapore.intercontinental.com/dine/man-fu-yuan
Business Hours:
Sat - Sun: 11:30 am–3 pm, 6–10 pm
Mon - Fri: Friday, 12–3 pm, 6–10 pm
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