The proverb “too many cooks spoil the broth” might apply to amateur cooks. But it doesn’t apply to the four master chefs behind Man Fu Yuan’s upcoming eight-hands showcase.
Returning for its second edition from April 1 to 30, the Cantonese-themed menu aptly titled Echoes of Canton: Honouring Culinary Heritage features four curated menus, each with six dishes.
Presented by lauded chefs Fok Wing Tin, Peter Tsang, and Pung Lu Tin, alongside Man Fu Yuan’s executive Chinese chef Aaron Tan, the menu highlights imperial Cantonese cuisine through time-honoured culinary techniques.
“Last year’s success emphasises the deep appreciation our guests have for refined Cantonese cuisine. As we embark on the second edition of this successful collaboration, I look forward to showcasing the traditions and heritage that have shaped Cantonese cuisine for centuries, weaving in tales that echo the opulence of imperial Chinese cuisine. Each bite will harken to the culinary legacies of the past and evoke a sense of nostalgia,” says Tan.
A nod to nourishing soups being an essential part of Cantonese cuisine, Fok has created the braised seafood bisque. Featuring gelatinous fish mouth and bamboo pith, the soup’s rich savoury flavours warm my belly on the rainy afternoon. Another noteworthy dish is the crispy cod stuffed with caviar by Tsang. It features a Western twist on the fish, which is often served steamed in Chinese restaurants.
Wok-fried at a live station, Tan’s venison dish is cooked to tender perfection with ginger, lemongrass, and black pepper sauce. Served in a claypot like in the olden days, the dish is packed with umami thanks to the combination of aromatics.
Meanwhile, Pung’s superior seafood dish highlights braised 18-19 head dried abalone with giant grouper skin. We’re told that the latter costs a whooping $7000 because of the time-consuming process behind drying the huge sheet of skin. Beautifully glazed in oyster sauce, the slices of abalone are enhanced by the crisp yet gooey textures of the collagen-filled grouper skin.
Reminiscent of pao fan, a dish of rice submerged in broth, the crispy rice dish by Tsang is a kaleidoscope of delicious textures. Prawns, mushroom, and scallions add a satisfying touch to the rice.
For desserts, Tan has put a luxurious spin on the peanut cream, by adding lashings of superior red bird’s nest to ensure his diners truly feel like royalty.
Menu prices range between $98+ for a lunch-only sharing menu and $158+ to $398+ per person for individual-served portions. Options for wine pairing are also available at $88+.
