Man Fu Yuan at InterContinental Singapore has long drawn diners with its stellar menu of traditional Cantonese classics. But for the month of November, executive chef Eric Neo has created 22 dishes with an alcoholic twist.
Highlights include new dishes like mini Buddha Jumps over the Wall with Macallan 12 year old whiskey ($98); Benedictine D.O.M. Pork and Crab Shanghai Soup Dumpling ($10/piece); and an alcoholic twist on Man Fu Yuan’s signature presentations including the ever-popular steamed custard bun liu sha bao with Baileys Irish Cream ($9 for three pieces), naturally coloured in a soft blue hue using butterfly pea flower; and a custard ball duo ($24 for three pieces) with molten dark or white Champagne chocolate ensconced in a delectable sweet potato casing. Diners who wish to experience a comprehensive selection of the special culinary showcase may choose from two six-course prix-fixe menus from $128 per guest. InterContinental Singapore, 80 Middle Road. Tel: 6825 1008.
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