This November, Man Fu Yuan at InterContinental Singapore will present a once-in-a-lifetime dining experience: the Manchu-Han Imperial Feast, one of China’s most elaborate and historic culinary traditions. On 8 and 9 November 2025, diners will be transported back to the Qing dynasty with an opulent banquet of more than 20 exquisite dishes, authentically crafted by Executive Chinese Chef Aaron Tan, the first Singaporean formally trained in this tradition, and his mentor, Master Chef Qi Jinzhu.
A Culinary Legacy from the Qing Court
The Manchu-Han Imperial Feast originated in the 17th century as one of the grandest banquets in Chinese history, traditionally spanning over 100 dishes across several days, reserved exclusively for emperors and royal occasions. This marks the first time the feast will be authentically recreated in Singapore at such scale and precision.
Master Chef Qi, who trained under Tang Keming, the last imperial chef of the Qing court, has spent over 50 years safeguarding these recipes. Chef Aaron is his first Singaporean disciple, formally appointed after an exacting process of live cooking tests, technical evaluations, and interviews. His appointment reflects both deep respect for tradition and a rare passing of imperial culinary knowledge.
Highlights from the Banquet
The two-day “Auspicious Clouds” edition will follow the original banquet structure: beginning with a Cantonese tea ceremony, before moving into an elaborate procession of cold starters, hot dishes, soups, stir-fries, breads, and finally closing with tea.
Standout dishes include:
- Auspicious Cold Platter – Featuring delicacies like braised duck gizzard, beef shank, and wasabi pork tripe, designed to awaken the palate.
- The Phoenix Returns to the Nest – A poetic double-boiled bird’s nest with chicken mousse, Jinhua ham, and white fungus, elevated to a silky broth.
- Kun Lun Abalone – Premium Xu Rong abalone braised with nearly 2 metres of dried grouper skin, balancing succulence with umami depth.
- Orchid Bear Paw – An ingenious recreation of the forbidden delicacy using pig skin, minced pork, and beef tendon, slow-cooked to replicate its famed gelatinous texture.
- Roasted Whole Lamb – The banquet’s centrepiece, marinated with Mongolian aromatics and perilla leaf, roasted low and slow to tender perfection.
- Pearl White Jade Soup – A delicate finale of baby spinach, tofu, and rice, before the meal concludes with Cantonese tea.
Lee Kum Kee, the banquet’s presenting sponsor, plays a supporting role with its signature sauces including Premium Brand Oyster Sauce and Chu Hou Paste, expertly used to complement but not overpower the feast’s intricate flavours.
Event Details
- 8 & 9 November 2025
- 5.30pm – 10.30pm
- Man Fu Yuan, InterContinental Singapore
- S$588++ per person
- Reservations: +65 6825 1008
- [email protected]
