Celebrate the memories of a bygone era and savour the taste of glorious dishes of yesteryear presented by Chinese Executive Chef Kwan Yiu Kwan and Restaurant Manager Patrick Ng. After months of research and experimentation, diners can look forward to dishes from the “good old days”, steeped in authentic flavours, available from 15 March to 31 May 2014.

 

“We often hear people reminiscing about how food from the past tastes better. Dishes of the past rely on good quality ingredients using the right techniques to bring out the true flavour,” Patrick says. “Therefore we wanted to recreate the flavours of these food “made from the heart” using humble ingredients with the right techniques.”

 

Chef Kwan adds, “While these dishes aren’t necessarily difficult to make, they take time and patience, which are often lacking in today’s fast-paced and profit-driven kitchens.”

 

Guests may start the meal with the nourishing Double-boiled Winter Melon with Seafood Soup. Light on the palate, the soup comprises prawns, scallops, crabmeat, conpoy and duck steamed and served in a whole winter melon.

 

A simple dish of “Hong Kong” style pork belly is elevated to delicious new heights as it is slathered in fermented shrimp paste from Tai-O in Hong Kong, home to high quality shrimp pastes due to its sea-facing geographic advantage, and then steamed to perfection.

 

As a nod to Man Fu Yuan’s tea-infused menu and focus on premium tea selection, chef’s new creation Tea-smoked Pork Belly Char Siew takes centre stage, featuring pork belly marinated in a combination of Chinese rose wine and barbeque sauce. Combining Cantonese roasting methods with Szechuan technique of smoking the char siew, this results in a deeply flavourful and succulent meat with the smoky aroma of Royal Red Robe tea, finished off with a maltose glaze.

 

The impressive Six Treasures Seafood comprises scallops, fish and lobster lightly pan-fried, and topped with crabmeat, accompanied with deep-fried salted egg yolk king prawns and braised abalone, a ‘60s banquet classic worthy of remembrance.

 

Once a treat to be able to afford lard to accompany one’s meal, it is now avoided by health conscious diners, but the depth of flavour it adds to a dish is unmistakable and irreplaceable. Indulge in the rich duck-egg noodles served with first-press soy sauce and topped with crisp-fried lard or in the Steamed Fish Head with fragrant home-made Black Bean Sauce and studded generously with delicious morsels of lard.

 

Other signatures not to be missed includes the flavourful Mixed Beef Stew with handmade beef balls, tender Imperial Chicken poached in a flavourful broth and served with minced ginger and the Flat Rice Noodles with River Prawns and drenched in roe-infused sauce.

A Taste of Nostalgia Menu will be available as part of a rotating a la carte menu available Monday to Sunday for lunch from 11.45 a.m. to 3.30 p.m. and dinner from 6.30 p.m. to 10.30 p.m.

For reservations and enquiries, please call +656825 1008 or visit facebook.com/ICSingapore.

 

Menu Highlights

 

原只东瓜炖海中宝                                                                                              $58 for 4 persons

Double-boiled Winter Melon with Seafood Soup    

 

卤水拼盘                                                                                                           $20 per portion

Combination of Braised “Lou Shui” Platter     

 

港式咸虾酱蒸花肉                                                                                              $28 per portion

Hong Kong Style Steamed Pork Belly in Shrimp Paste                  

 

风流天子(腊肠香菇蒸鸡球)                                                                                  $26 per portion

Steamed Chicken with Chinese Sausage and Mushroom                

 

细蓉加云吞面                                                                                                    $12 per person

Man Fu Yuan Traditional Wanton Noodle                                                          

 

脆皮叉烧                                                                                                          $24 per portion

Signature Tea-Smoked Pork Belly Char Siew

 

猪脚醋                                                                                                             $28 per portion                  

Pig Trotters with Vinegar

 

豉汁蒸鱼头                                                                                                      $28 per piece
Steamed Fish Head in Black Bean Sauce

 

贵妃鸡                                                                                                            $28 for half chicken 
Imperial Chicken

 

龙王夜宴                                                                                                          $88 per portion          
Six Treasures Seafood

 

牛什牛丸煲                                                                                                       $28 per portion

Mix Beef & Beef Ball Stew

 

大头虾河粉                                                                                                       $18 per person

Fried Flat Rice Noodles with King Prawn

 

猪油渣捞全蛋面                                                                                                $6 per person
Egg Noodles with Lard