This April, Man Fu Yuan at InterContinental Singapore presents for the first time a limited edition showcase of heritage Cantonese flavours via individual and sharing set menus of reimagined classics as four celebrated chefs come together for 8 Hands — Taste Of The Yesteryears. Diners will be treated to their combined culinary expertise and a gastronomic adventure featuring premium ingredients and the best of Lee Kum Kee’s sauces.
This one-of-a-kind gastronomic celebration is a meeting of minds of four highly respected chefs, each with decades of experience under their belt. Chefs Pang Lu Tin, Fok Wing Tin, and Peter Tsang along with Man Fu Yuan’s own, Executive Chinese Chef Aaron Tan will come together to present two exquisite six-course Sharing Menus suitable for groups of 3 to 5 diners, as well as six and seven-course Individual Menus with options for wine pairing.
All of the menus will showcase dishes conceptualised by each of the masterchefs and will be presented in a harmonious evolution of delicate appetisers, comforting soups, meat and seafood mains, vegetable dishes, rice and noodles, and lastly, the sweet finish of dessert.
Cooking from the heart, and going back to their culinary roots while reinventing the classics, was the common brief with which the chefs collaborated on these menus. Many dishes that evoke nostalgia and familiarity have been elevated with premium ingredients such as caviar, uni or sea urchin, Australian Rock Lobsters, 15-Head South Africa "Ji Ping" Dried Abalones and much more.
The ingredients' natural flavours are further enhanced with a variety of high-quality sauces from Lee Kum Kee, such as Plum Sauce, Hoisin Sauce, Oyster Sauce, Chu Hou Paste, Dark Soy Sauce and more. These have then been presented with the individual chefs' flair and evolved cooking style.
Chef Pung Tu Lin’s career spans an illustrious 45 years, and his creative mastery is evident in dishes such as the Braised Silky Bird's Nest With Crab Meat, Silver Sprout And Superior Pumpkin Bisque. In this, the Cantonese menu stalwart of soup is presented as a rich bisque of deeply nuanced flavours.
Pumpkin’s sweetness is balanced with a house-made superior stock of old chicken, cured meat, pork ribs and a 30-year-old Hua Tiao Chiew, as well as Lee Kum Kee’s Oyster Sauce. For this silky bisque, the chef insists on the rarer, more premium, Indonesian cave bird’s nests and enhances the dish’s complementary textures with delicate crab meat and crunchy silver sprouts.
Chef Fok Wing Tin who is also the founder of the Singapore Hong Kong Chefs Association boasts a 60-year career spent in Chinese restaurant kitchens in both Singapore and Hong Kong. Dishes such as the Sauteed Egg White With Crab Meat And Caviar are a testament to his rare skills.
This is a reimagined version of the Cantonese Stir Fried Milk. The chefs' version involves expertly stir-frying egg whites with milk and crab white to a fluffy, airy texture which is then served bite-sized portion on Iceberg Lettuce and topped with dollops of Salmon Ikura Caviar.
Chef Peter Tsang’s illustrious career spans several years in Hong Kong, Shanghai and Singapore. He is an advocate for healthy Chinese cuisine and is famed for his delicate flavours. Experience his unique style with dishes like Steamed Goose With Plum, Ginger And Chinese Wine which draws inspiration from a Teochew-style braised duck, but uses the rarer and more coveted, Goose.
A whole Goose is first wok cooked to seal the skin, and then slow-braised with Lee Kum Kee’s Plum Sauce, Hoisin Sauce and Chu Hou Paste; the flavour bouquet in this dish comprises star anise, cardamom, bay leaves and shallots, and it is served sliced, and to tender perfection.
Man Fu Yuan’s Executive Chinese Chef Aaron Tan pulls out classics from his repertoire as well. Chef Tan, who has 30 years of culinary and catering experience, is skilled in Chinese and Western cuisine and brings his unique perspective to champion Cantonese Gastronomy in his menus. His Braised 12 Head Australia "Hui Yong’ Dried Abalone With Goose Palm, is a nod to the premiumness of the Australian 12-head Abalone he sources.
It is painstakingly prepared by soaking it for several days before slow-cooking it for 12 hours, with pork ribs, skin and cured meats to achieve a delicious, jam-like, ramen-egg texture. It is served with braised Goose Palm and has dried abalone shavings micro planed over to garnish, deepen flavours and mimic how prized truffle mushrooms would be presented in a dish.
Elevated simplicity is also evident in the desserts on the 8 Hands — Taste Of The Yesteryears menus. Sweet Green Bean Soup With Dried Tangerine By Chef Peter Tsang is a premium twist on a traditional dessert where the sweet green bean soup has been treated to a silken texture in which the mung bean skins dissolve completely, resulting in a luxurious mouthfeel. Flavour is provided by a highly-prized 20-year-aged dried Tangerine sourced from China, which adds delicate sweetness and layers.
Apart from sampling these exquisite dishes, diners will also enjoy a chance to interact with the masterchefs who will be present, on rotation to speak with guests and share anecdotes on their craft, technique and choice of dishes and ingredients. Four different menus ranging from $88++ to $398++ per pax will be available for lunch and dinner, from 1 to 30 April 2023.
a. 80 Middle Road Level 2 InterContinental Singapore, Singapore 188966
e. intercontinental.dining@ihg.com
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