Renowned for its authentic Cantonese cuisine, savour impressive signature dishes and delicate handcrafted dim sum creations created especially by Hong Kong Master Chef Kwan Yiu Kan and complemented by warm personalised service in an elegant setting.
Man Fu Yuan’s beautifully-appointed rooms offer an elegant setting for business and family gatherings as well as other celebrations. The 172-seat restaurant features a signature private dining suite with a grand round dining table which comfortably seats up to 30 guests; and a number of smaller, more intimate private and semi-private rooms, for between 2 to 10 guests.
11.45am to 3.00pm (Mondays to Saturdays)
11.00am to 3.00pm (Sundays and Public Holidays)
6.30pm to 10.30pm (Daily)
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As you enter the hotel lobby, you are inextricably drawn to the high ceilings and charm. Man Fu Yuan is located on the second level and is decorated in tasteful, modern Chinese furnishings. This restaurant has one of the prettiest crockery, spotting floral and butterfly motifs.
Had a leisurely Saturday lunch. Started the meal with birthday longevity buns. The fragrance of the lotus filling waived into your nostrils as you bite into the bun, undoubtedly one of the better longevity buns that I have had. This was followed by tea smoked pork belly char siew; succulent har gow (fresh, juicy prawn dumplings) and siew mai with scallop (pork dumpling). The taste of the scallop was distinct as you bite into the delicious siew mai.
Other noteworthy dishes were deep fried prawn ball on sugar cane (prawn was bouncy and tasty); Jing Chuan dumpling (meat dumpling with a spicy kick) and rice roll with scallop and garlic.
Do try Man Fu Yuan’s signature fried rice – individual grains of fluffy rice and not oily. I felt that the rice wine was a tinge strong for the mee sua with steam egg white and sea perch. The presentation of this dish was outstanding though.
For dessert, molten egg custard with salted egg encased in steam bun is worth a try. There is also another rendition – fried sweet potato bun with egg custard. The cream of pumpkin with ice cream had grains of black glutinous rice, providing interesting bite and good contrast.
A pleasant experience all round.