MAN FU YUAN @ FRASER HOUSE, A LUXURY COLLECTION HOTEL - Maxthon

Comprehensive Dining Review – Year of the Horse Festive Menu
Tuesday, January 27, 2026
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RESTAURANT OVERVIEW
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Location: Level 2, Fraser House, 80 Middle Road, Singapore 188966
Cuisine Type: Contemporary Cantonese Fine Dining
Price Range: $168++ per person and above (festive set menus)
Nearest Station: Bugis MRT (East-West Line, Downtown Line)
Contact: +65 6338 7600

Opening Hours:
Monday to Friday: 12:00 PM – 3:00 PM, 6:00 PM – 10:00 PM
Saturday to Sunday: 11:30 AM – 3:00 PM, 6:00 PM – 10:00 PM

AMBIENCE & ATMOSPHERE
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Man Fu Yuan embodies sophisticated Cantonese dining within the elegant Fraser House,
a Luxury Collection Hotel. The restaurant radiates refined opulence, designed to
accommodate both intimate family gatherings and grand corporate celebrations during
the Lunar New Year season.

SPATIAL DESIGN:
The dining space features contemporary Chinese aesthetics with clean lines and
luxurious materials. Traditional motifs are subtly integrated into modern architecture,
creating an environment that honors heritage while embracing contemporary elegance.
The layout accommodates varying party sizes, from intimate two-person tables to large
round tables suitable for celebratory banquets of ten or more guests.

LIGHTING:
Warm, golden-toned lighting creates an inviting glow throughout the dining room.
Carefully positioned accent lights highlight decorative elements and table settings,
while softer ambient illumination ensures comfortable dining without harsh shadows.
The lighting scheme enhances the visual appeal of each dish as it arrives at the table.

COLOR PALETTE:
The interior color scheme draws from auspicious Chinese symbolism – deep crimsons and
golds accent neutral tones of cream, beige, and subtle grays. During the festive
season, additional touches of red and gold celebrate prosperity and good fortune.
Natural wood finishes add warmth to the sophisticated space.

ACOUSTIC ENVIRONMENT:
Despite the celebratory atmosphere of the Lunar New Year period, the restaurant
maintains pleasant acoustics. Conversations flow easily without overwhelming noise
levels. The subtle background ambience allows for both business discussions and
family celebrations.

FESTIVE DÉCOR:
For the Year of the Horse celebrations, the restaurant features tasteful seasonal
decorations that enhance without overwhelming the refined interior. Traditional
lucky symbols and fresh floral arrangements add festive energy while maintaining
the restaurant’s sophisticated character.

COMPLETE MENU ANALYSIS – YEAR OF THE HORSE FESTIVE OFFERINGS
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Man Fu Yuan presents seven thoughtfully curated festive set menus starting from
$168++ per person, designed to cater to celebrations of all scales. The offerings
include a refined vegetarian option, demonstrating inclusivity and culinary finesse.

DISH 1: CELESTIAL AUSPICIOUS YU SHENG
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Rating: 4/5
Price: $1,288++ (serves up to 10 guests)
Dimensions: 88cm diameter platter

VISUAL PRESENTATION:
This spectacular creation is the undisputed showstopper of the festive season. The
massive 88cm platter arrives dramatically crowned with a towering 1.2-meter mythical
horse sculpture in mid-leap, its dynamic posture symbolizing strength, vitality, and
the boundless possibilities awaiting in the Year of the Horse. The horse figure,
likely crafted from edible materials or decorative elements, creates an immediate
sense of occasion and celebration.

COLOR ANALYSIS:
The Yu Sheng presents a vibrant rainbow of colors arranged in concentric circles or
artistic patterns across the expansive platter:

Brilliant coral-orange from fresh salmon sashimi slices
Deep burgundy-red from pickled ginger and plum sauce components
Bright crimson spheres of ikura (salmon roe) that glisten like jewels
Golden-yellow from crispy shredded dried Hokkaido scallop
Pale ivory and cream tones from daikon radish strips
Vibrant green from scallion julienne and fresh herbs
Pure white from the translucent abalone slices
Rich golden-brown from crispy fish skin shards
Sunset orange from carrot matchsticks
The crowning horse sculpture adds metallic gold or silver accents

INGREDIENT COMPOSITION:
The Yu Sheng showcases premium ingredients arranged for both visual impact and
textural diversity:

Fresh abalone slices (tender, with subtle oceanic sweetness)
Rock lobster pieces (sweet, firm flesh)
Ikura (salmon roe pearls bursting with briny richness)
Crispy shredded dried Hokkaido scallop (providing intense umami)
Salmon sashimi (silky, fatty, coral-hued)
Crispy fish skin (golden, shattering texture)
Fresh vegetables julienned into thin strips
Candied winter melon, pomelo, and other traditional auspicious condiments

SAUCE PROFILE:
The signature golden peach-passion fruit sauce represents an innovative departure
from traditional plum sauce. This fruity dressing provides:

Natural sweetness from ripe peaches
Tropical tartness from passion fruit pulp and juice
Aromatic complexity from the fruit combination
Golden hue that symbolizes prosperity
Light consistency that coats without overwhelming

The fragrant shallot oil adds:

Rich aromatic depth
Silky mouthfeel
Traditional Cantonese flavor foundation
Golden color enhancement

TOSSING RITUAL & TECHNIQUE:
The Yu Sheng arrives with all ingredients artfully separated. The traditional “lo hei”
tossing ritual involves all diners standing, chopsticks in hand, calling out auspicious
phrases while lifting the ingredients high into the air. The tossing action symbolizes
rising abundance and good fortune.

TEXTURAL EXPERIENCE:
After tossing, each mouthful delivers extraordinary textural contrast:

Silky, yielding raw fish
Crisp, snappy vegetable matchsticks
Bursting ikura pearls releasing liquid salinity
Crunchy fish skin shards
Tender, slightly chewy abalone
Firm, sweet lobster meat
Crispy dried scallop providing concentrated umami crunch

FLAVOR ANALYSIS:
The complex flavor profile balances:

Sweet notes from the peach-passion fruit sauce and candied elements
Tangy brightness from citrus components and passion fruit acidity
Savory umami depth from dried scallop and seafood
Briny oceanic character from ikura and abalone
Fresh, clean vegetable crispness
Rich aromatic quality from shallot oil

The sweet-tangy finish is well-balanced, providing festive brightness without
cloying sweetness. The combination achieves harmony despite the multitude of
competing flavors.

COOKING TECHNIQUES:

Raw preparation for sashimi-grade salmon and seafood
Precision knife work for vegetable julienne
Drying and shredding technique for Hokkaido scallop
Deep-frying for crispy fish skin
Emulsification of peach-passion fruit sauce
Aromatic oil infusion for shallot oil

SYMBOLIC SIGNIFICANCE:
Every Yu Sheng ingredient carries auspicious meaning for the new year. The elaborate
presentation with the leaping horse sculpture elevates this from mere food to an
experiential centerpiece worthy of major celebrations.

DISH 2: CANTONESE LOBSTER SOUP WITH CRAB MEAT, CRAB ROE, PREMIUM FISH MAW
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Rating: 4.2/5

VISUAL PRESENTATION:
This luxurious soup arrives in individual bowls or a communal tureen, presenting
as a rich, deeply colored broth. The surface shows:

Golden-amber liquid with subtle translucency
Flecks of vibrant orange crab roe suspended throughout
White crab meat pieces floating elegantly
Translucent, gelatinous fish maw pieces creating visual interest
Possible garnish of finely sliced scallions or cilantro
Gentle wisps of steam rising from the hot surface

COLOR PALETTE:

Deep golden-amber base (from slow-simmered crustacean shells)
Bright coral-orange spots (crab roe)
Pure white fragments (crab meat)
Pale ivory to cream (premium fish maw)
Light green accents (herb garnish)

INGREDIENT ANALYSIS:

LOBSTER BASE:
The foundation uses lobster shells, heads, and potentially body meat simmered
extensively to extract maximum flavor. The resultant broth carries intense
crustacean sweetness and oceanic complexity.

CRAB MEAT:
Carefully picked fresh crab meat provides:

Delicate, sweet flavor
Tender, flaky texture
Pure white visual contrast
Additional seafood richness

CRAB ROE:
The bright orange roe contributes:

Intense briny, oceanic flavor
Creamy, slightly grainy texture when crushed
Visual appeal with vibrant color
Luxurious mouthfeel
Rich, almost buttery quality

PREMIUM FISH MAW:
This prized ingredient (dried fish swim bladder, rehydrated) offers:

Gelatinous, slightly bouncy texture
Ability to absorb surrounding flavors
Translucent, almost glass-like appearance
Luxurious mouthfeel
High collagen content prized in Chinese cuisine
Subtle neutral flavor that showcases the broth

TEXTURAL EXPERIENCE:
Each spoonful delivers varied sensations:

Silky, rich liquid broth coating the palate
Tender, flaky crab meat breaking apart gently
Gelatinous fish maw providing satisfying chew
Grainy richness when crab roe dissolves
Overall impression of luxurious, comforting viscosity

FLAVOR PROFILE:
The soup achieves remarkable depth:

Profound umami from extended lobster shell reduction
Natural crustacean sweetness (not from added sugar)
Briny, oceanic notes from crab roe
Clean, pure seafood essence
Subtle aromatics from likely ginger and scallion during cooking
Rich, almost creamy mouthfeel despite being a clear-style soup
Long-lasting aftertaste with layers of seafood complexity

COOKING TECHNIQUE:

STOCK PREPARATION:

Lobster shells and heads thoroughly cleaned
Possibly roasted or dry-wok-fried to develop color and depth
Long, slow simmering (likely 4-6 hours) to extract gelatin and flavor
Careful skimming to maintain clarity and purity
Reduction to concentrate flavors

FISH MAW PREPARATION:

Dried fish maw soaked overnight in cold water
Blanched to remove any fishy odor
Simmered gently in clean water until tender
Cut into appropriate pieces for serving

FINAL ASSEMBLY:

Clarified lobster stock brought to temperature
Crab meat added just before serving to maintain tenderness
Crab roe incorporated to infuse briny richness
Prepared fish maw pieces added
Final seasoning adjustment with minimal salt (relying on natural seafood salinity)
Served immediately while steaming hot

DINING TEMPERATURE:
Served piping hot, the soup provides comforting warmth. The heat releases aromatic
compounds, filling the immediate area with enticing seafood fragrance.

PORTION SIZE:
Appropriate as a luxury soup course within a multi-course banquet – substantial
enough to satisfy without overwhelming before subsequent dishes.

DISH 3: STEAMED ALASKAN KING CRAB WITH EGG WHITE, 15-YEAR CHINESE WINE, SCALLION
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Rating: 4.5/5

VISUAL PRESENTATION:
This elegant dish arrives on a pristine white plate or steaming dish, showcasing:

Vibrant crimson-red king crab shell segments
Snowy white egg white custard forming a luxurious bed
Bright green scallion ribbons scattered artistically
Glistening surface from aromatic wine sauce
Steam rising from the freshly prepared dish
Possible garnish of cilantro or additional aromatics

COLOR COMPOSITION:

Deep crimson-red (king crab shell exterior)
Pure white with coral-pink tones (crab meat visible through shells)
Cloud-white (silky steamed egg white)
Vibrant jade-green (fresh scallion)
Golden translucent sheen (wine-infused sauce)
Contrast creates visual elegance

INGREDIENT SHOWCASE:

ALASKAN KING CRAB:
Premium crustacean selected for:

Large, meaty leg portions
Sweet, delicate flavor profile
Tender yet firm texture
Impressive visual presentation
Clean, pure seafood taste
High meat-to-shell ratio

15-YEAR CHINESE WINE (HUADIAO/SHAOXING):
Aged wine contributes:

Complex fermented aromas
Subtle sweetness from long aging
Nutty, caramelized notes
Alcohol that enhances other flavors
Traditional Chinese cooking authenticity
Golden-amber color

EGG WHITE CUSTARD:
Delicate preparation provides:

Silky, almost pudding-like texture
Neutral base that absorbs crab essence
Visual contrast with bright white color
Luxurious, velvety mouthfeel
Protein-rich foundation

SCALLION:
Fresh green onions add:

Sharp, clean aromatic quality
Slight pungency balancing richness
Bright color contrast
Traditional Chinese flavor pairing
Textural variety with crisp julienne

TEXTURAL ANALYSIS:
Multiple textures create sophisticated eating experience:

Tender, sweet crab meat that separates into succulent strands
Silky smooth egg white custard that melts on the tongue
Slight resistance when biting into crab meat
Creamy consistency from wine-infused sauce
Fresh snap from scallion pieces
Overall impression of delicate luxury

FLAVOR DEVELOPMENT:
The dish achieves remarkable refinement:

Natural king crab sweetness as primary flavor
Aromatic complexity from aged Chinese wine
Umami depth from crab juices mingling with egg
Clean, pure seafood taste without overwhelming seasoning
Subtle fermented notes from wine without alcohol harshness
Fresh, sharp accent from scallion
Harmonious balance letting premium crab shine

COOKING METHOD – STEAMING TECHNIQUE:

PREPARATION:

Live king crab humanely dispatched and cleaned
Legs and claws segmented for even cooking
Egg whites separated and beaten until frothy but not stiff
15-year Chinese wine measured precisely
Scallions washed and julienned finely

STEAMING PROCESS:

Egg white mixture seasoned lightly with salt
Crab segments arranged in steaming dish
Egg white poured around crab pieces
Chinese wine drizzled over entire preparation
Dish placed in pre-heated bamboo or metal steamer
Steamed over high heat for approximately 8-12 minutes (depending on crab size)
Gentle heat ensures egg sets without curdling
Crab cooks through while maintaining tenderness

FINISHING:

Scallions scattered immediately upon removing from steamer
Possible addition of hot aromatic oil to release scallion fragrance
Minimal additional sauce – the cooking liquid becomes natural sauce
Served immediately while steaming hot

WINE INTEGRATION:
The 15-year Chinese wine serves multiple purposes:

Removes any potential fishy odors (though king crab has minimal)
Infuses aromatic complexity during steaming
Creates fragrant sauce when combined with crab juices
Adds depth without overwhelming delicate crab flavor
Alcohol partially evaporates during steaming, leaving concentrated flavor

ABSORPTION DYNAMIC:
The egg white custard brilliantly absorbs:

Sweet crab juices released during cooking
Aromatic wine essence
Natural seafood umami
Creates unified flavor throughout dish

SERVING TEMPERATURE:
Optimal serving temperature is piping hot, allowing the delicate aromatics to
volatilize and reach the diner. The heat enhances the perception of both wine
fragrance and natural crab sweetness.

EATING EXPERIENCE:
Diners extract tender crab meat from shells, enjoying it with portions of the
wine-infused egg custard. The combination delivers luxurious texture and refined
flavor, exemplifying high-level Cantonese cooking where premium ingredients receive
minimal intervention to showcase their inherent quality.

DISH 4: SALT-BAKED CHICKEN WITH RED RICE WINE, DONGJIANG STYLE
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Rating: 4.2/5

VISUAL PRESENTATION:
This traditional Hakka preparation presents dramatically:

Whole chicken or large portions with bronzed, golden-brown skin
Smooth, taut skin surface from salt-baking process
Meat portioned for easy serving
Minimal garnish to showcase the chicken itself
Possible accompaniment of fresh ginger-scallion sauce
Natural juices glistening on the surface

COLOR PALETTE:

Golden-amber to light brown (exterior skin)
Pale ivory to cream (tender breast meat)
Slightly darker beige (thigh and leg meat)
Translucent cooking juices with subtle reddish tinge from red rice wine
Possible light green from herb garnish

INGREDIENT FOCUS:

CHICKEN:
Premium quality chicken selected for:

Tender, succulent meat
Thin, delicate skin
Appropriate size for even cooking (typically 1-1.5 kg)
Fresh, never frozen for optimal texture
Possibly free-range or specially raised chicken

RED RICE WINE:
This distinctive ingredient provides:

Deep fermented aroma
Subtle sweetness from fermentation
Reddish hue from red yeast rice
Traditional Dongjiang regional authenticity
Complex flavor depth
Slight alcoholic warmth

SALT CRUST (cooking medium):
Coarse sea salt or rock salt used for:

Even heat distribution
Moisture retention within chicken
Gentle, dry-heat cooking environment
Traditional presentation (though crust not eaten)

TEXTURAL CHARACTERISTICS:
The salt-baking method produces distinctive texture:

Tender, juicy meat throughout (not dry despite “baking” name)
Skin with slight firmness but not crispy
Meat that separates easily from bone
Succulent, moist interior
Silky mouthfeel from retained natural juices
No breading or coating – pure chicken texture

FLAVOR ANALYSIS:
Complex yet clean flavor profile:

Natural chicken sweetness enhanced by gentle cooking
Aromatic fermented notes from red rice wine
Subtle wine-infused depth without overwhelming
Clean, pure poultry flavor
Gentle seasoning allowing chicken quality to shine
Slight sweetness from wine fermentation
Umami from rendered chicken juices
Minimal saltiness (despite salt-baking method)

COOKING TECHNIQUE – DONGJIANG SALT-BAKED METHOD:

PREPARATION:

Fresh chicken cleaned thoroughly, innards removed
Chicken dried completely (crucial for proper salt adhesion)
Interior cavity rubbed with red rice wine
Whole chicken may be wrapped in parchment or lotus leaves
Optional stuffing with aromatics (ginger, scallion, star anise)

SALT BAKING PROCESS:
Traditional method:

Large wok or pot filled with coarse rock salt (several kilograms)
Salt pre-heated until very hot (approximately 200-220°C)
Wrapped chicken buried completely in hot salt
Covered and cooked over low heat for 40-60 minutes
Heat maintained carefully to prevent burning
Salt transfers heat evenly to chicken from all sides

Modern restaurant method:

Oven used for more controlled temperature
Chicken wrapped in parchment with salt mixture
Baked at controlled temperature
Red rice wine incorporated into marinade or cooking liquid

RED RICE WINE INTEGRATION:

Applied during marinating phase
Penetrates meat during cooking
Aromatics released enhance overall fragrance
Adds complexity beyond simple salt-baked preparation
Creates subtle fermented sweetness

RESTING:
After cooking:

Chicken removed from salt carefully
Rested for 5-10 minutes to redistribute juices
Salt crust brushed away completely
Wrapper removed if used
Chicken portioned skillfully for serving

MOISTURE RETENTION:
The salt-baking method paradoxically creates moist chicken:

Salt crust seals in natural juices
Even heat prevents moisture loss
No direct contact with cooking surface
Gentle, consistent temperature
Results in remarkably tender, succulent meat

SERVING ACCOMPANIMENTS:
Typically served with:

Fresh ginger-scallion oil sauce (aromatic, sharp)
Light soy sauce for dipping
Pickled vegetables for contrast
Possibly sand ginger powder (traditional Hakka touch)

CULTURAL CONTEXT:
Dongjiang (East River) style represents Hakka culinary tradition from Guangdong
province. This method showcases resourcefulness – using abundant salt as cooking
medium and preservation method, resulting in distinctive flavor that defines
regional cuisine.

DISH 5: STEAMED SILVER COD FILLET WITH DUO GARLIC, 15-YEAR PRESERVED RADISH,
SUPERIOR SOYA SAUCE
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Rating: 4.2/5

VISUAL PRESENTATION:
Elegant plating showcases the premium fish:

Pristine white cod fillet with pearlescent sheen
Flaky texture visible in the steamed fish
Golden-brown crispy garlic chips scattered on top
Pale ivory minced garlic pieces
Dark brown preserved radish bits providing color contrast
Rich, dark soya sauce pooled around the fish
Possible garnish of cilantro or scallions
Steam wisps rising from the freshly cooked dish

COLOR COMPOSITION:

Snow white to cream (silver cod flesh)
Golden-brown (crispy fried garlic)
Pale cream (raw minced garlic)
Dark brown to black (aged preserved radish)
Deep mahogany (superior soya sauce)
Bright green (fresh herb garnish)
Glistening surface from cooking liquid and sauce

INGREDIENT ANALYSIS:

SILVER COD (BLACK COD/SABLEFISH):
Premium fish prized for:

Extraordinarily high oil content (buttery richness)
Delicate, flaky texture
Mild, sweet flavor
Large, thick fillets perfect for steaming
White, pristine flesh
Tender consistency that melts in mouth
Higher price point than regular cod

DUO GARLIC PREPARATION:
Two-style garlic treatment provides complexity:

CRISPY FRIED GARLIC:

Thinly sliced garlic deep-fried until golden
Provides crunchy textural contrast
Concentrated, sweet garlic flavor (frying removes harshness)
Nutty, caramelized notes
Visual appeal with golden color

FRESH MINCED GARLIC:

Finely chopped raw garlic
Sharp, pungent aromatic quality
Releases oils during steaming
Provides fresh garlic intensity
Bright, clean flavor cutting through richness

15-YEAR PRESERVED RADISH:
Aged ingredient contributing:

Deep umami complexity
Fermented, savory character
Slight sweetness from long aging
Concentrated radish essence
Chewy-tender texture
Dark color from fermentation
Traditional Cantonese flavor element

SUPERIOR SOYA SAUCE:
Premium soy sauce selected for:

Naturally brewed quality
Complex fermented depth
Balanced saltiness (not harsh)
Slight sweetness
Rich color
Smooth finish without bitterness

TEXTURAL EXPERIENCE:
Remarkable contrast in single dish:

Buttery, flaky cod that dissolves on tongue
Crispy, crunchy fried garlic providing snap
Tender bits of preserved radish
Silky sauce coating fish
Delicate fish separating into large, moist flakes
Overall luxurious, velvety mouthfeel from cod’s high fat content

FLAVOR PROFILE:
Harmonious balance of elements:

Natural cod sweetness as foundation
Buttery richness from fish’s oil content
Sharp garlic pungency (from fresh garlic)
Nutty, sweet notes (from fried garlic)
Deep umami (from preserved radish and soya sauce)
Fermented complexity (from aged ingredients)
Clean finish letting fish quality shine
Salty-sweet balance from superior soya sauce

COOKING TECHNIQUE – CANTONESE STEAMING:

FISH PREPARATION:

Fresh silver cod fillet selected (skin-on or skinless)
Fillet checked for bones, any remaining removed
Fish rinsed gently and patted dry
Scored lightly on surface to allow flavor penetration
Light seasoning with minimal salt or cooking wine

GARLIC PREPARATION:

Fresh garlic cloves peeled
Half sliced thinly for frying
Half minced finely for fresh application
Sliced garlic deep-fried in oil until golden-brown
Drained on paper to remove excess oil

PRESERVED RADISH PREPARATION:

15-year preserved radish rinsed to remove excess salt
Chopped into small pieces
Sometimes briefly soaked if too salty

STEAMING PROCESS:

Cod fillet placed on heat-proof plate
Fresh minced garlic scattered over fish
Preserved radish pieces distributed
Plate placed in pre-heated steamer
Steamed over high heat for 6-8 minutes (depending on thickness)
Fish considered done when flesh turns opaque and flakes easily
Gentle cooking preserves delicate texture

FINISHING:

Fish removed from steamer immediately
Cooking liquid (containing fish juices) may be partially drained
Crispy fried garlic scattered generously on top
Superior soya sauce heated separately until aromatic
Hot soya sauce poured over fish to release aromatics
Fresh scallions or cilantro added as final garnish
Served immediately while piping hot

TIMING PRECISION:
Silver cod requires careful timing:

Overcooking results in dry, tough fish
Proper cooking yields tender, moist flesh
Visual cue: flesh turns from translucent to opaque white
Texture cue: fish just begins to flake when gently pressed
Typically 6-8 minutes for 2-3cm thick fillet

SAUCE DYNAMICS:
The superior soya sauce poured over hot fish:

Releases aromatic compounds from heat
Mingles with fish juices on plate
Creates natural sauce without thickening agents
Adds complexity without masking fish flavor
Slight sweetness balances garlic pungency

EATING EXPERIENCE:
Each bite combines buttery cod with aromatic garlic (both forms), umami-rich preserved
radish, and savory soya sauce. The dish demonstrates Cantonese cooking philosophy:
premium ingredient treated simply to showcase quality, with supporting flavors
enhancing rather than overwhelming.

DISH 6: WUXI-STYLE BRAISED IBERICO PORK BELLY & 18-HEAD SOUTH AFRICAN PREMIUM
DRIED ABALONE WITH BROCCOLI
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Rating: 4.8/5
★ OUTSTANDING DISH – STANDOUT OF THE EVENING ★

VISUAL PRESENTATION:
This impressive duo arrives as two luxury components on one plate:

Glistening, mahogany-dark pork belly pieces
Rich, glossy braising sauce coating meat
Large, whole abalone (approximately 5-6cm each for 18-head size)
Vibrant green broccoli florets
Sauce pooled artfully around components
Deep, lustrous sheen indicating long braising

COLOR ANALYSIS:

Deep mahogany to reddish-brown (braised pork belly)
Dark amber-brown (abalone)
Bright jade-green (fresh broccoli)
Rich, dark caramel (braising sauce)
Layers of color in pork showing fat striations
Glossy, lacquered appearance throughout

INGREDIENT SHOWCASE:

IBERICO PORK BELLY:
Spanish premium pork selected for:

Superior fat quality from acorn-fed pigs
Perfect fat-to-lean ratio
Exceptional marbling
Rich, nutty flavor from diet
Tender texture when properly braised
Thick, substantial belly cut
Three distinct layers visible (skin, fat, lean meat)

18-HEAD SOUTH AFRICAN PREMIUM DRIED ABALONE:
Exceptional luxury ingredient:

“18-head” indicates 18 pieces per catty (600g), meaning large size
Each abalone approximately 30-35g dried weight
Premium South African origin known for quality
Dried then rehydrated through multi-day process
Tender yet firm texture
Rich umami flavor
Expensive delicacy commanding high prices
Dark brown exterior, lighter interior when cut

BROCCOLI:
Fresh vegetable providing:

Bright color contrast
Textural variation
Nutritional balance
Clean, fresh flavor cutting richness
Traditional Chinese banquet vegetable

TEXTURAL ANALYSIS – PORK BELLY:
Extraordinary mouthfeel makes this dish exceptional:

“Wobbly tender” – meat trembles when moved
Melts in mouth with minimal chewing
Fat completely rendered but not greasy
Gelatinous quality from long braising
Lean portions tender and succulent
Skin (if included) completely softened
Almost custard-like consistency
Collagen fully broken down into gelatin
Each piece holds shape yet falls apart gently

TEXTURAL ANALYSIS – ABALONE:
Masterfully prepared luxury seafood:

Tender throughout (no rubber-like toughness)
Molten center indicating perfect doneness
Slight resistance when bitten, then yielding
Gelatinous quality from natural texture
Bouncy, pleasant chew
Not tough or overcooked (common abalone pitfall)
Absorbs braising sauce flavors
Each piece substantive and satisfying

FLAVOR PROFILE – PORK BELLY:
Wuxi-style preparation creates distinctive taste:

Rich, caramelized sweetness (characteristic of Wuxi cuisine)
Deep, concentrated meat flavor
Slight fermented depth from soy sauce
Aromatic spices (likely star anise, cinnamon)
Balanced sweet-savory profile
Fat carries flavor without greasiness
Complex layering from long braising
Wine or rice wine aromatics
Umami richness from rendered collagen

FLAVOR PROFILE – ABALONE:
Premium dried abalone characteristics:

Intense oceanic umami
Sweet, briny seafood essence
Concentrated flavor from drying-rehydration process
Absorbs braising sauce during cooking
Natural abalone sweetness enhanced
Earthy, mineral notes
Long-lasting aftertaste

COOKING TECHNIQUE – PORK BELLY BRAISING:

PREPARATION:

Iberico pork belly selected with ideal fat ratio
Skin scored or removed depending on style
Belly cut into large, uniform pieces (approximately 5x5cm)
Blanched in boiling water to remove impurities
Rinsed thoroughly

BRAISING PROCESS (Wuxi Style):

Wok or heavy pot heated with small amount of oil
Pork pieces seared to develop color
Aromatics added: ginger, scallion, star anise, cinnamon
Liquid components added:

Superior dark soy sauce (for color)
Light soy sauce (for saltiness)
Shaoxing wine (for depth)
Rock sugar or brown sugar (for sweetness – Wuxi signature)
Water or stock to cover

Brought to boil, then reduced to gentle simmer
Braised for 2-3 hours minimum, possibly longer
Turned occasionally to ensure even cooking
Liquid reduces and concentrates
Fat renders completely but remains in dish
Collagen breaks down creating gelatinous texture

WUXI SWEET PROFILE:
Traditional Wuxi-style emphasizes:

Higher sugar content than other regional braises
Caramelization during long cooking
Sweet-savory balance
Rich, glossy sauce
Darker color from sugar and soy

ABALONE PREPARATION – TRADITIONAL METHOD:

REHYDRATION (takes 3-5 days):

Dried abalone soaked in cold water for 24-48 hours
Water changed multiple times
Scrubbed to remove any impurities
Simmered gently in clean water for several hours
Cooled in liquid, soaked overnight
Process repeated daily until tender
Size increases 2-3 times from dried state

BRAISING:

Rehydrated abalone placed in rich stock
Stock made from chicken, pork bones, or seafood
Aromatics added (ginger, scallion, possibly dried scallops for umami)
Braised gently for 4-8 hours
Abalone absorbs stock flavors
Becomes tender with molten center
Sauce reduced to concentrated richness

FINAL ASSEMBLY:

Pork belly braised until perfect tenderness
Abalone cooked separately to ideal texture
Both plated together with their braising sauces
Fresh broccoli blanched until bright green and tender-crisp
Broccoli arranged as color and textural contrast
Sauces may be strained and reduced for glossy finish
Entire plate presented as unified composition

TECHNICAL MASTERY:
This dish showcases exceptional cooking skill:

Pork belly achieving perfect texture without greasiness
Abalone tender throughout (extremely difficult with dried abalone)
Molten center in abalone indicates precise timing
Balance of flavors in rich sauce
Visual presentation maintaining elegance despite heavy sauce

INDULGENT YET REFINED:
The combination succeeds in being:

Extraordinarily rich but not overwhelming
Luxurious without feeling excessive
Indulgent while maintaining sophistication
Heavy in appearance but balanced on palate
Worthy of special occasion celebration

JUSTIFICATION FOR PREMIUM PRICING:
This dish alone validates the menu’s high-end positioning:

Two expensive luxury ingredients (Iberico pork, 18-head abalone)
Labor-intensive preparation (multi-day abalone process, hours of braising)
Technical skill required (perfect abalone texture, ideal pork tenderness)
Traditional techniques executed flawlessly
Ingredients at peak quality
Portion sizes generous

PAIRING DYNAMICS:
The dual-protein approach works because:

Pork provides rich, sweet, fatty notes
Abalone offers oceanic, umami contrast
Textures complement (both tender but different)
Sauces harmonize (both dark, rich braises)
Broccoli cuts richness with fresh, clean flavor

DISH 7: GOLDEN FRIED RICE WITH CRISPY PREMIUM SPIKY SEA CUCUMBER,
PRESERVED LEEK SAUCE
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Rating: 4/5

VISUAL PRESENTATION:
Traditional banquet conclusion arrives as:

Mound of golden-yellow fried rice
Individual rice grains distinct and separated
Dark brown, knobby sea cucumber pieces on top or alongside
Rich, dark preserved leek sauce
Possible garnish of scallions or egg strands
Glossy appearance from wok treatment

COLOR PALETTE:

Bright golden-yellow (fried rice from egg coating)
Dark brown to black (sea cucumber)
Deep brown-green (preserved leek sauce)
White rice grains visible within golden coating
Possible green accents from scallions
Overall warm, inviting color scheme

INGREDIENT ANALYSIS:

FRIED RICE BASE:
Premium fried rice featuring:

Day-old cooked rice (dried slightly for ideal texture)
Egg coating each grain
Possible additions: minced shrimp, char siu, vegetables
High-heat wok cooking for “wok hei” (breath of wok)
Light soy sauce for seasoning
Minimal oil despite rich appearance

PREMIUM SPIKY SEA CUCUMBER:
Luxury ingredient providing:

Distinctive knobby, spiky exterior texture
Firm, bouncy consistency when cooked
Mild flavor absorbing surrounding sauces
High protein, low fat content
Prized in Chinese cuisine for texture
Requires extensive preparation (days of soaking and cooking)
Expensive delicacy
Dark brown to black color
Crispy preparation (likely deep-fried before serving)

PRESERVED LEEK (PRESERVED GARLIC CHIVES):
Traditional condiment contributing:

Intense, pungent flavor
Fermented, savory character
Dark color from preservation process
Salty, umami-rich taste
Slightly sour fermented notes
Traditional Cantonese ingredient

TEXTURAL EXPERIENCE:
Multiple textures create interest:

Individual rice grains with slight chew
Crispy exterior coating on rice from wok treatment
Firm, bouncy sea cucumber (distinctive texture)
Slight crunch from preserved leeks
Possible additions providing varied texture
Overall satisfying, substantial mouthfeel

FLAVOR PROFILE:
Comforting yet refined:

Savory foundation from soy sauce and wok hei
Slight sweetness from rice and any added proteins
Intense umami from preserved leek sauce
Sea cucumber provides textural interest more than flavor
Balanced seasoning avoiding excessive saltiness
Aromatic quality from high-heat cooking
Rich without being heavy
Traditional Cantonese fried rice character

COOKING TECHNIQUE – FRIED RICE:

RICE PREPARATION:

Rice cooked 1-2 days prior
Refrigerated to dry out slightly
Grains separate easily when cold
Brought to room temperature before cooking

WOK COOKING PROCESS:

Wok heated until smoking hot (crucial for texture)
Small amount of oil added
Beaten eggs poured in, stirred quickly
Cold rice added immediately
Rapid stirring and tossing to coat rice with egg
Rice broken apart, grains separated
Constant motion preventing sticking
Additional ingredients added in stages
Light soy sauce for seasoning
White pepper for subtle heat
Scallions added at end
Entire process takes 3-5 minutes maximum

WOK HEI ACHIEVEMENT:
“Breath of the wok” achieved through:

Extremely high heat (commercial wok burners)
Rapid cooking with constant motion
Slight charring without burning
Smoky, aromatic quality
Impossible to replicate on home stoves
Signature of skilled wok cooking

SEA CUCUMBER PREPARATION:

REHYDRATION (takes 5-7 days):

Dried sea cucumber soaked in cold water for 2-3 days
Water changed daily
Simmered gently to soften
Interior cleaned, removing sand and organs
Soaked in clean water for several more days
Size increases significantly (3-5 times)
Texture becomes tender-firm

COOKING:

Rehydrated sea cucumber braised in stock
Absorbs flavors from aromatics
Cooked until tender but still bouncy
For “crispy” version: surface dried, then deep-fried briefly
Creates contrast between crispy exterior, bouncy interior

PRESERVED LEEK SAUCE:

Preserved leeks rinsed to remove excess salt
Chopped finely
Sautéed with garlic and ginger
Stock or water added
Simmered to develop flavors
May be thickened slightly with cornstarch
Poured over sea cucumber or served alongside

BANQUET POSITIONING:
As penultimate savory course:

Follows rich, heavy dishes
Provides comforting, familiar flavor
Substantial enough to satisfy
Rice absorbs excess richness from previous courses
Signals approaching end of meal
Traditional Chinese banquet structure

PORTION CONSIDERATION:
Served in appropriate amount:

Enough to satisfy without overwhelming
Guests already quite full from previous courses
Quality over quantity approach
Allows room for dessert

DISH 8: MANDARIN KUMQUAT SORBET WITH RED OSMANTHUS HONEY, GOLDEN BIRD’S NEST
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Rating: 4.2/5

VISUAL PRESENTATION:
Refreshing finale arrives elegantly plated:

Pale orange sorbet quenelle or sphere
Golden-colored bird’s nest strands
Clear to amber honey drizzled artistically
Possible garnish of fresh kumquat slices or zest
Minimal, clean presentation
Served in chilled bowl or glass
Condensation on vessel indicating proper cold temperature

COLOR COMPOSITION:

Pale creamsicle-orange (mandarin kumquat sorbet)
Light golden-yellow (bird’s nest)
Amber-gold (osmanthus honey)
Bright orange accents (fresh kumquat if garnished)
Overall light, delicate color palette

INGREDIENT ANALYSIS:

MANDARIN KUMQUAT:
Citrus combination providing:

Bright, tart citrus flavor
Natural sweetness from mandarin
Slight bitterness from kumquat peel
Aromatic oils from citrus zest
Refreshing acidity
Light orange color
Vitamin C richness

RED OSMANTHUS HONEY:
Specialty honey featuring:

Floral, perfumed aroma from osmanthus flowers
Delicate sweetness
Complex botanical notes
Amber-golden color
Smooth, silky texture
Prized in Chinese cuisine
Natural medicinal properties in traditional belief

GOLDEN BIRD’S NEST:
Luxury ingredient offering:

Delicate, translucent strands
Gelatinous, slightly crunchy texture
Mild, subtle flavor
Prized delicacy in Chinese cuisine
High in protein and minerals
Expensive, prestigious ingredient
“Golden” indicates premium quality
Edible bird’s nest from swiftlet saliva

TEXTURAL EXPERIENCE:
Refreshing contrasts:

Smooth, icy sorbet melting on tongue
Fine ice crystals providing frozen texture
Slippery, gelatinous bird’s nest strands
Slight crunch from bird’s nest
Liquid honey flowing around frozen components
Cool temperature providing palate cleansing
Light, non-heavy mouthfeel

FLAVOR PROFILE:
Clean, aromatic finale:

Bright citrus acidity cutting through previous richness
Natural fruit sweetness balanced with tartness
Floral, perfumed notes from osmanthus honey
Clean finish without cloying sweetness
Refreshing, palate-cleansing quality
Subtle complexity from honey aromatics
Bird’s nest adds texture more than flavor
Gentle, delicate overall impression

COOKING TECHNIQUE – SORBET PREPARATION:

SORBET BASE:

Fresh mandarin juice extracted
Fresh kumquats cleaned, sliced
Kumquats macerated with sugar to release oils
Citrus juices combined
Sugar syrup prepared separately
Ingredients mixed to achieve balanced sweetness
Strained to remove pulp (for smooth texture)

CHURNING:

Mixture chilled completely
Poured into ice cream machine
Churned until frozen but creamy
Not over-churned (prevents icy texture)
Stored at proper temperature (-15 to -18°C)
Served immediately after scooping for optimal texture

BIRD’S NEST PREPARATION:

SOAKING:

Dried bird’s nest soaked in water for 2-4 hours
Impurities and feathers carefully removed by hand
Rinsed thoroughly
Separated into individual strands

COOKING:

Clean bird’s nest simmered gently in water or light syrup
Cooked until translucent and tender (30-45 minutes)
Not overcooked (prevents dissolving)
Cooled to room temperature
Can be served warm or chilled

OSMANTHUS HONEY PREPARATION:

Quality honey selected
Dried osmanthus flowers steeped in honey
Allowed to infuse for days or weeks
Floral aromatics permeate honey
Strained if desired, or flowers left for visual appeal

ASSEMBLY:

Chilled serving bowl prepared
Sorbet scooped using warm spoon for clean shape
Bird’s nest strands arranged around or atop sorbet
Osmanthus honey drizzled delicately
Optional fresh kumquat garnish
Served immediately before sorbet melts

TEMPERATURE CONTRAST:
Dessert served frozen:

Provides cooling relief after hot dishes
Palate-cleansing cold temperature
Refreshing contrast to rich, heavy meal
Clean finish preparing guest to conclude meal

CULTURAL SIGNIFICANCE:
Bird’s nest in Chinese cuisine:

Symbol of luxury and refinement
Traditional delicacy for special occasions
Believed to have health benefits
Appropriate finale for prestigious banquet
Demonstrates restaurant’s commitment to premium ingredients

PORTION SIZE:
Appropriately modest:

Guests quite full from extensive meal
Light dessert preferred over heavy
Enough to satisfy without overwhelming
Leaves pleasant, refreshing final impression

PALATE CLEANSING FUNCTION:
Sorbet serves to:

Cut through lingering richness from seafood and pork
Refresh mouth with citrus acidity
Prepare guest for tea service or conclusion
Provide clean, bright finish to elaborate meal
Signal formal conclusion of dining experience

OVERALL MEAL ANALYSIS
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MENU STRUCTURE:
Traditional Chinese banquet progression executed skillfully:

Celebratory cold starter (Yu Sheng) – communal, auspicious
Soup course – warm, comforting transition
Premium seafood preparations – showcasing luxury ingredients
Poultry course – classic element
Additional seafood – varied technique
Premium dual-protein main – banquet centerpiece
Carbohydrate course – substantial, comforting
Dessert – light, refreshing conclusion

COOKING TECHNIQUES DEMONSTRATED:

Raw preparation and tossing (Yu Sheng)
Stock reduction and clarification (lobster soup)
Gentle steaming (king crab, silver cod)
Salt-baking (chicken)
Long braising (pork belly, abalone)
High-heat wok cooking (fried rice)
Freezing and churning (sorbet)

TEXTURAL VARIETY:
Exceptional range across meal:

Crispy, crunchy (Yu Sheng elements, fried garlic, fish skin)
Silky, smooth (egg white, soup, sorbet)
Tender-flaky (cod, crab)
Gelatinous (fish maw, abalone)
Melt-in-mouth (pork belly)
Bouncy-firm (sea cucumber)
Individual grain separation (fried rice)
Frozen, icy (sorbet)

COLOR PROGRESSION:
Vibrant visual journey:

Rainbow Yu Sheng opening with bright, festive colors
Golden soup course
White-red crab presentation
Light brown chicken
White cod with colorful garnishes
Dark, rich pork and abalone
Golden rice
Light, pale dessert

FLAVOR COMPLEXITY:
Sophisticated palate development:

Sweet-tangy opening (Yu Sheng)
Rich umami (soup)
Delicate, aromatic seafood (crab, cod)
Savory poultry (chicken)
Sweet-savory richness (pork and abalone)
Comforting, wok-charred carbohydrate (rice)
Refreshing, citrus conclusion (sorbet)

PRICING JUSTIFICATION:
Premium pricing supported by:

Multiple luxury ingredients (abalone, king crab, Iberico pork, bird’s nest)
Labor-intensive preparations (multi-day abalone and sea cucumber prep)
Technical skill demonstrated (perfect textures throughout)
Generous portions of expensive items
Festive presentation (especially dramatic Yu Sheng)
Elegant dining environment
Appropriate for special occasion celebration

STANDOUT ELEMENTS:

Spectacular 88cm Yu Sheng with horse sculpture (visual showstopper)
Wuxi-style pork belly and abalone duo (technical masterpiece)
Consistent execution across all courses
Premium ingredient quality throughout

AREAS FOR CONSIDERATION:

Very rich meal overall (appropriate for celebration but quite heavy)
Multiple seafood courses may be repetitive for some palates
Pricing places this firmly in luxury dining category
Better suited for groups than solo dining (portions, sharing culture)

IDEAL DINING OCCASION:
Perfect for:

Lunar New Year family reunions
Corporate celebrations
Special milestone events
Groups of 6-10 guests
Diners seeking authentic, high-level Cantonese cuisine
Those willing to invest in premium ingredients and preparation

FINAL VERDICT
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Man Fu Yuan’s Year of the Horse festive menu demonstrates exceptional culinary skill
and unwavering commitment to premium ingredients. The seven-course progression
showcases traditional Cantonese techniques executed with precision, from the
spectacular opening Yu Sheng to the refreshing citrus sorbet finale.

The standout Wuxi-style pork belly and abalone combination alone justifies the
menu’s premium positioning, displaying technical mastery that transforms luxury
ingredients into an unforgettable eating experience. The “wobbly tender” pork with
its molten-centered abalone represents Cantonese cooking at its finest.

While pricing is substantial (starting from $168++ per person), the investment
delivers authentic, high-level Chinese banquet dining worthy of significant
celebrations. The restaurant successfully balances tradition with refinement,
creating an atmosphere and menu appropriate for the auspicious occasion of ushering
in the Year of the Horse.

Recommended for discerning diners seeking authentic Cantonese fine dining, groups
celebrating Lunar New Year or special occasions, and those who appreciate
meticulously prepared luxury ingredients served in an elegant, celebratory setting.