Award-winning Cantonese restaurant Man Fu Yuan (满福苑) at Fraser House, a Luxury Collection Hotel, Singapore, introduces a refreshed à la carte menu led by Executive Chinese Chef Aaron Tan (陈健倫), inspired by his evolving culinary philosophy that balances traditional Cantonese foundations with modern interpretations and regional Chinese influences.
The refreshed menu reflects Chef Aaron’s belief in transformation rather than reinvention, preserving the discipline, depth, and artistry that define Cantonese cuisine while presenting them through a contemporary lens.
Highlights from the new menu include the celebratory Eight Treasures Hulu Gourd Duck inspired by imperial banquet cuisine, the intricate 168-Hour Cured Fresh Mantis Prawns with Fragrant Wine, and Steamed Yellow Croaker with Minced Iberico Pork, Water Chestnut, Mushroom and Orange Peel.
As the first Singaporean chef formally trained in the Manhan Quanxi (满汉全席) imperial culinary tradition, Chef Aaron draws from this rare culinary lineage alongside mentorship from Northern Chinese chefs to deliver a more layered expression of Cantonese cuisine through refined techniques, storytelling, and ingredient-focused craftsmanship.
Some of the menu highlights include:
Eight Treasures Hulu Gourd Duck
Rooted in traditional celebratory banquet dishes, the Eight Treasures Hulu Gourd Duck honours the technical precision of classic Chinese culinary artistry. The duck is meticulously deboned and hand-tied into the shape of a “Hu Lu”, a traditional Chinese gourd symbolising prosperity and abundance.
While traditional versions are often stuffed with glutinous rice, Chef Aaron presents a lighter interpretation by omitting the rice to create a more delicate balance suited to contemporary palates.
168-Hour Cured Fresh Mantis Prawns
One of the menu’s most intricate creations, the 168-Hour Cured Fresh Mantis Prawns with Fragrant Wine showcases Chef Aaron’s appreciation for Teochew-Cantonese culinary traditions and the nuanced beauty of fermentation and curing.
Fresh mantis prawns are cured over seven days using a blend of Hua Diao wine, Rose Dew wine, and Shuang Zheng double-distilled rice, then layered with aged first-drawn soy sauce and refined through white rice wine cleansing techniques. The dish reveals remarkable fragrance and savoury depth, presenting cured seafood that feels balanced and approachable to diners typically hesitant towards raw seafood.
Steamed Yellow Croaker with Minced Iberico Pork, Water Chestnut, Mushroom and Orange Peel
The Steamed Yellow Croaker with Minced Iberico Pork, Water Chestnut, Mushroom and Orange Peel reflects Chef Aaron’s exploration of Northern Chinese flavours interpreted through Cantonese steaming techniques.
More commonly associated with Shanghainese cuisine, the yellow croaker is selected for its naturally sweet flesh and delicate texture, before being paired with minced Iberico pork enhanced with water chestnut, mushroom, and aged orange peel.
Incorporating pork fat into the mixture lends a richer, more succulent texture, while the steaming process draws out the natural flavours of each ingredient to form a deeply savoury broth beneath the fish.
