Weekend dim sum is always a good idea, but Man Fu Yuan’s Weekend A La

Weekend dim sum is always a good idea, but Man Fu Yuan’s Weekend À La Carte Dim Sum Buffet elevates the experience into something far more refined. Set within the elegant surroundings of the restaurant, the buffet strikes a beautiful balance between timeless Cantonese traditions and modern culinary finesse, where every dish is freshly prepared and served à la carte instead of sitting on buffet warmers.

With over 40 dishes to choose from, pacing yourself becomes the biggest challenge. Start with the beautifully roasted Hong Kong-style Barbecued Meat Platter, where each cut is expertly caramelised with a satisfying smoky aroma. The Truffle Crystal Dumpling offers a contemporary twist, featuring a translucent, delicate skin wrapped around a flavourful filling with just the right hint of truffle that enhances rather than overwhelms. Equally memorable is the Crispy Filo Prawn Pastry with Wasabi Aioli & Tobiko, delivering an addictive contrast of flaky pastry, succulent prawns and bursts of tobiko, lifted by a gentle wasabi kick.

Beyond the dim sum, don’t miss Chef’s signature Stir-fried Giant Red-Leg Prawns with Lemongrass Sauce. The prawns are impressively plump and sweet, while the fragrant lemongrass sauce adds brightness without masking the natural seafood flavour. It is the kind of dish that reminds you this isn’t just a dim sum buffet, but a showcase of Cantonese craftsmanship.

What makes the experience especially enjoyable is that dishes are prepared fresh upon ordering, so the steamed items arrive piping hot while the fried selections retain their crispness. Paired with a thoughtfully curated selection of premium Chinese teas, the meal feels leisurely and sophisticated, encouraging you to savour each course rather than rush through the menu.

📆Weekends & PH

1st Seating: 11:30am to 1:00pm (Last order 12:30pm)

2nd Seating: 1:30pm to 3:00pm (Last order 2:30pm)

💰S$78++ per adult (Min. 2 to dine) | S$40++ per child (Aged 6 to 12 years old)

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Originally posted on Instagram