Exquisite Hong Kong-style dimsum has always been a strength of Man Fu Yuan’s, one of Singapore’s most acclaimed fine-dining Cantonese restaurants. Ever since NEA lifted the suspension of the restaurant’s operations after a food poisoning episode last December, Man Fu Yuan has tightened their supervisory regime and hygiene practices. When we visited the restaurant for a media lunch preview on a weekday, it was as busy as before. Clearly they have bounced back from this unfortunate incident.
I’ve long been a fan of Man Fu Yuan’s authentic and exquisite dimsum. To add on to their usual repertoire, Man Fu Yuan will be serving nostalgic 1950s dimsum created by veteran dimsum chef Simon Poon.
We started our meal with this luxurious double-boiled seafood dumpling in superior stock.
Simmered for hours to extract the goodness of chicken, the clear stock is light but robust and nourishing all at once.
The dumpling is bursting with finely cubed abalone, dried scallop, sea cucumber and sea whelk. There’s also an abundance of collagen jelly cubes. Edible collagen! Imagine the wonders it’ll do to your skin!
The bouncy siew mai has a traditional touch that can hardly be found elsewhere these days: quail egg within the dumpling.
The beancurd skin roll is filled with a mixture of springy minced pork and prawn. The beancurd skin soaks up the tasty gravy, so every bite is an explosion of juicy yumminess.
Didn’t try the chicken feet, but it sure looks tantalizing.
This is also another traditional item hardly found now. Slices of crunchy sweet lotus root topped with minced pork and prawns are pan-fried till golden brown.
Ah, hum soi kok has always been my must-eat dimsum item in Man Fu Yuan. Not many restaurants serve this now, but it’s a truly classic Hong Kong dimsum item. And Man Fu Yuan’s version is outstanding.
The golden brown exterior is delicately crisp, while the sweet glutinous rice dough is alluringly chewy on the inside. Together with the moist and savoury filling of preserved radish, mushroom and chicken, this hum soi kok is simply irresistible!
Another unusual but nostalgic dimsum, this spring roll has been given a modern makeover with the use of Vietnamese net spring roll wrappers and seaweed strips. The combination of chicken and century egg is certainly intriguing.
This is a new creation: mashed Japanese sweet potato filled with warm, molten sweet-salty custard. It’s a must-try!
To pay homage to his Macau roots, Chef Poon has also introduced the Portuguese Egg Tart with rich crème brûlée textured custard encased in a flaky, buttery pastry shell. The tart case is beautifully airy and melt-in-the-mouth.
According to their press release: There will also be a weekly showcase of special off-menu items such as sumptuous glutinous rice steamed to perfection in a large bamboo steamer, enhanced by premium Chinese sausages, specially blended sauce, with a generous sprinkling of toasted peanuts and lard for added flavour.
Just like in the 50s, staff will be serving traditional style dim sum on trays hung around their neck.
The new dim sum selections will be available in the daily la carte menu.
They are also part of the Weekend Dim Sum Buffet Brunch priced at $88++ per adult and $58++ per child (aged from four to 12), and available on weekends and public holidays between 11.45 a.m. to 2.30 p.m.
Diners may choose from over 60 sumptuous dishes from the Weekend Dim Sum Buffet Brunch including Double-boiled Bird’s Nest with Chinese Ham in Superior Stock, Baked Egg Tart with Hashima and Braised Baby Abalone and Sea Cucumber with Brown Sauce.
The traditional-style dimsum from yesteryear will be available from now till end May 2013.
Prices are subject to 10% service charge and 7% GST.
Man Fu Yuan
80 Middle Road
Tel: +65 6825 1062
Lunch: 11.45am to 3.30pm (last order 2.30pm)
Dinner: 6.30pm to 10.30pm (last order 10pm)
Many thanks to Man Fu Yuan and InterContinental Singapore for the invitation.