This November, Man Fu Yuan at InterContinental Singapore will host a rare culinary event that brings centuries-old Chinese traditions into the modern dining room. For two nights only, 8 – 9 November 2025, you will be invited to experience the Manchu-Han Banquet Cuisine—an elaborate banquet first created in the Qing dynasty, known for its scale, precision, and cultural significance. The experience will be led by Executive Chinese Chef Aaron Tan, the first Singaporean formally trained in this historic style of cooking. He will be joined by his mentor, Master Chef Qi Jinzhu, who studied under Tang Keming—the last imperial chef of the Qing court. Together, they will present a refined version of the Manchu-Han Banquet Cuisine, featuring over 20 dishes that reflect both Manchu and Han culinary traditions.
The evening begins with a Cantonese tea ceremony, followed by a series of courses that unfold like chapters in a story. Cold starters such as braised duck gizzard, beef shank, and wasabi pork tripe are designed to awaken the palate. These are followed by warm dishes, stir-fries, soups, and breads—each prepared with careful attention to texture, temperature, and timing. One of the highlights is a double-boiled bird’s nest soup titled The Phoenix Returns to the Nest. It combines chicken mousse, Jinhua ham, and white fungus in a clear, velvety broth that enhances the natural sweetness of the nest. Another dish, Kun Lun Abalone, features premium Xu Rong abalone braised with nearly two meters of dried grouper skin. The result is a tender, umami-rich shellfish that balances bite and softness.
Chef Aaron also presents a reimagined version of bear paw, Orchid Bear Paw, once a prized imperial delicacy. Using pig skin, minced pork, and beef tendon, he recreates its gelatinous texture and layered richness. The mixture is wrapped in cloth and simmered for hours, resulting in a dish that honors tradition while adapting to modern ethical standards. The centerpiece of the feast is a Roasted Whole Lamb, marinated with Mongolian spices and fragrant perilla leaf. Slow-roasted to perfection, the lamb is tender and aromatic, capturing the bold flavors of northern China. The final course is a light soup made with baby spinach, tofu, and rice—followed by a final cup of tea to cleanse the palate.
Throughout the evening, you will be immersed in a multisensory experience. A live orchestra will perform classical pieces, while calligraphers and dancers evoke the elegance of the Qing court. These artistic elements are designed to complement the meal, creating a setting that reflects the grandeur of the original imperial banquets. Supporting the culinary journey is Lee Kum Kee, the renowned brand known for its sauces and condiments. As the main sponsor of the event, Lee Kum Kee’s products—including Premium Oyster Sauce, Chu Hou Paste, and a selection of soy sauces—are used by the chefs to enhance flavor without overpowering the delicate balance of each dish. Their inclusion reflects a shared commitment to quality and authenticity.
This event is more than a dinner—it’s a tribute to heritage, craftsmanship, and the enduring legacy of Chinese cuisine. For those attending, it offers a rare opportunity to witness a tradition that once belonged only to emperors, now brought to life with care and respect in the heart of Singapore.
Man Fu Yuan
InterContinental Singapore
80 Middle Road Level 2 Singapore 188966
