Right – I am back to normal with the timezones. Thursday was a write off – our sleeping patterns were all over the place, we didn’t know if it was Wednesday or weetabix! But I am back now, and ready to properly start my holiday!
Today we are going to meet up with some friends who used to rent our flat back in London – they have been posted back to Singapore now which is a shame as we got on famously! We have a reservation for 730pm at the Intercontinental Hotel’s Man Fu Yuan restaurant – Cantonese fine dining. I was uber excited!
The trains didn’t help – was stop start from the start (a lot like London) and we were late. Not a good start! We reached 45 minutes later – well, at least we reached eh?! Man Fu Yuan – here we come!
Here are some pictures from the hotel:
The hotel has a very Peranakan feel throughout its whole decor – have a look at these lovely Peranakan artifacts below in their show cases
Love this burst of colour in an otherwise quite cleanly painted lift lobby,
Right, now for the restaurant. It was very nicely set out – not the biggest seating plan but adequate. Adorned on the ‘windows’ are wooden slates – which is very old school Peranaken – I love it!
Right – now for the FOOD!
For starters we had deep fried squid with salted egg yolk – I love salted egg, so this went down a treat. The salted yolk does not over power the squid and this dish was surprisingly light.
Then we had a plate of duck and roasted pork – the duck I felt was a little dry. The work was fine, a lot like pork belly with a gorgeous think crispy layer of fat.
LOVE this – the better half was not a fan, he hates bananas so I understood why. I love the fusion of the prawn and banana – I thought it would be a weird combination at first, but I was pleasantly surprised. Trust me – take a chance and try this dish! Thank me later. 😉
This I was not a fan of – too heavy on the fried side for me and the preserved meat just didn’t help its cause.
This was GORGEOUS – what our friends always come back here for and they are not wrong. The fish was so delicate yet so flavorsome, and the egg white in Chinese wine provided just enough taste to help you understand it was different without taking anything away from the fish. Well Done!
To accompany our meal – we had the signature fried rice – nice enough though Ive had better.
I don’t know why I ordered this – not my favourite dessert at all – the pudding was runny and the mango puree not very tasty, tasted like came out of a can as it was wayyyyyyy too sweet, almost artificial.
All in all – a good restaurant. Would we come back? I don’t think so, seeing as how there are so many other places to try and this place didn’t blow my head off. I feel if you are looking for good Cantonese fine dining, there are a couple of others that would cost about the same and are just as good (or even better).
One of the things that I noticed quite quickly was that if you didn’t speak mandarin, you would struggle, we had out friends who spoke it fluently and so knew exactly what to order – I guess it would be safe to assume going for the chefs recommendation would be a good choice if you really didn’t know what to order.
If you go to this restaurant – tell me what you think!