Man Fu Yuan (InterContinental Singapore) plays tribute to the oft forgotten Winter Solstice Festival (2015) as Executive Chef Kwan Yiu Kan presents a carefully curated selection of heartwarming delicacies that uses this season's produce. These seasonal dishes are available at Man Fu Yuan from now until 31 December 2015 and they are offered as part of a set menu or as individual a la carte orders (more information below!).
Winter Solstice is an important festival that is celebrated by the Chinese and it is commonly known as Dong Zhi which translates literally to the arrival of winter. As such, it is believed that the consumption of tonics and hearty stews will help to nourish and invigorate the body (so you stay warm during winter!).
The Double-boiled Sakura Chicken and Sea Whelk with Cordyceps King Flower and Morel Mushrooms (S$32++) is believed to aid in lowering the body's blood pressure and strengthening immunity. Taste-wise, it is incredibly hearty and comforting - exactly what you would expect from quality Chinese soups. I also love the use of morel mushrooms which is not something you usually see in Chinese cuisine.
A perennial favourite at Man Fu Yuan during the Winter Solstice is the Braised Duck with Yam and Plum in Casserole (S$28++). The braised duck is tender while still locking in the flavours of the stock.
The Stewed Chicken and Roasted Duck with Chestnuts, Mushrooms and Fungus in Casserole (S$32++) was in my opinion, the least impressive dish sampled during lunch as it did not quite have a focus. I love the use of fresh black fungus as well as the sweet and savoury sauce but the dish on a whole just did not quite appeal to me as much.
One dish that I really enjoyed during my lunch at Man Fu Yuan is the Stewed Lamb with Bamboo Shoots and Mushrooms in Casserole (S$28++). If you are generally afraid of the game-y taste, this is one dish that you can give it a go. Those deep fried bean curd skin by the side were also amazing and they went really well with the sauce from the lamb.
A brand new introduction to the Winter Solstice (2015) menu this year at Man Fu Yuan is the Double-boiled Frog with “Lepidium Peruvianum” Maca and Chinese Wine (S$45++). I've first encountered the use of Maca (also known as Peruvian Ginseng) when I checked out Elemen (元素) at Millenia Walk. Maca is a superfood that is believed to improve on skin quality and to promote the sexual function of men and women.
Man Fu Yuan (InterContinental Singapore) is also serving the Braised Palea Turtle with Pork, Garlic and Mushrooms in Casserole (S$62++) in limited quantities. This soft shell turtle is considered to be a delicacy in many parts of Asia and it is often served as a winter delicacy. However, some cultures (even within Asia) consider eating the turtle to be taboo so it's really up to you on this one.
For the last course of lunch, Chef Eric Neo of Man Fu Yuan came out to personally mix in the ingredients of the the Traditional Hong Kong Style Claypot Rice (S$12++ per person, minimum 4 to order).
The result? A balanced Traditional Hong Kong Style Claypot Rice which is filled with delicious ingredients. Guests are able to create a Claypot Rice from the following ingredients:
- Chinese Sausage
- Preserved Meat
- Salted Fish
- Minced Pork with Squid
- Chinese Liver Sausage
- Preserved Duck
Man Fu Yuan at the InterContinental Singapore has once again outdone herself for the Winter Solstice Festival this year. The recent rainy weather is perfect to indulge in one of many creations at this perennial favourite restaurant.