The Manchu-Han Banquet Cuisine, one of China’s most elaborate culinary traditions (first served in the Qing dynasty) will be presented by Man Fu Yuan at InterContinental Singapore during November! The hotel’s Executive Chinese Chef Aaron Tan, is the first Singaporean formally trained in this historic culinary art, will oversee the experience with his mentor, Master Chef Qi Jinzhu.
The feast will be brought to life on 8 and 9 November 2025 by Chef Aaron and Master Chef Qi, who will present a rare interpretation of the legendary Manchu-Han Banquet Cuisine with over 20 dishes. Originating in the 17th century, the Manchu-Han Imperial Feast is one of the grandest banquets in Chinese history – traditionally comprising over 100 elaborate dishes served over several days, reserved exclusively for emperors and state occasions. This will mark the first time the feast will be authentically realised in Singapore – offering diners a taste of both Manchu and Han culinary traditions, in a form never before seen at this level locally.
Main cold plate, Manchu-Han Banquet Cuisine
A direct culinary descendant of the Qing Dynasty, Master Chef Qi trained under Tang Keming, the last imperial chef of the Qing court, and has spent over five decades preserving the original court recipes and techniques. While similar feasts have been attempted in Hong Kong and Singapore, those chefs were not recognised disciples. In contrast, Chef Aaron is the first Singaporean, and one of the very few globally to be formally appointed a disciple by Master Chef Qi. This honour is rarely bestowed. To earn it, Chef Aaron underwent a rigorous selection process involving live cooking demonstrations, technical audits, and in-depth interviews, dedicating himself fully to mastering this imperial tradition.
“Mǎn-Hàn Quánxí has symbolised the pinnacle of Chinese gastronomy,” says Chef Aaron Tan. “Marrying the robust flavours of Manchu fare with the nuanced subtlety of Han cuisine has been both a challenge and a joy; my culinary journey has been one of constant learning, and I have gained many techniques while mastering this experience. As some of the iconic dishes – such as the bear paw – contain ingredients not available here, it was also a lengthy process to reimagine them with respect. Every element, from the selection of premium ingredients to the slow-cooking, demands strict precision and days of preparation.”
Phoenix Returns Nest
“Last September, Chef Aaron joined me at the Chinese Culinary Institute in Hong Kong for an elaborate showcase of the Manchu-Han banquet, which required preparation over three days and nights. We both shared the same philosophy: that genuine flavours come from patient hands and cooking with a deep respect for the ingredients,” shares Chef Qi Jinzhu. “Man Fu Yuan at InterContinental Singapore, too, stands out among Chinese restaurants in the region with its commitment to excellence. I chose to share this knowledge here because both the restaurant and the chef embody the values this cuisine was built upon.”
The exclusive two-day dinner experience will follow the feast’s signature structure, beginning with a Cantonese tea ceremony. It will then move through cold starters, hot dishes, stir-fries, breads, soups, and a closing tea. This landmark presentation will also feature products from Lee Kum Kee, the iconic global brand of sauces and condiments, and the main sponsor of the banquet, such as their Premium Brand Oyster Sauce, Chu Hou Paste, and various soy sauces – utilised by the chefs to complement the banquet’s flavour profiles without overpowering its intricate elements. Diners will begin with a vibrant Auspicious Cold Platter filled with delicacies like Braised Duck Gizzard, Beef Shank, and Wasabi Pork Tripe, each prepared to intensify natural flavours.
Green apple stuffed sweet glutinous rice, dried fruits
The entire experience demands intricate and painstaking preparation. The double-boiled bird’s nest, offered with the poetic title The Phoenix Returns to the Nest, exemplifies this ethos: a slowly-simmered nest alongside velvety chicken mousse, slices of premium Chinese Jinhua ham and translucent white fungus. The resulting broth is silky, elevating the bird’s nest’s natural sweetness to an almost ethereal level.
Equally meticulous is the Kun Lun Abalone @ABC, in which premium Xu Rong abalone is gently braised in a fragrant stock with close to 2-meters of dried grouper skin. Control and precision are critical to this process, ensuring that each abalone achieves a perfect balance of succulence and bite, transforming the shellfish into tender morsels layered with umami.
Chef Aaron will also present the Orchid Bear Paw DEFG, celebrating innovation as much as tradition. The chefs replicate the coveted texture of bear paw by lining a custom mould with pig skin to emulate its gelatinous exterior, then layering in a blend of minced pork and beef tendon to recreate its rich interior. Wrapped in cloth and simmered gently for hours in a refined broth, the result is a homage to the once forbidden delicacy.
Morel mushroom, Manchu-Han Banquet Cuisine
As is characteristic of an imperial feast, the show-stopping centrepiece is the Roasted Whole Lamb H’I. Marinated in a heady mélange of Mongolian aromatics and fragrant perilla leaf, the lamb is slow-roasted at a low heat to infuse it with nuanced spice, transforming the meat into tender perfection. The banquet concludes with a delicate Pearl White Jade Soup JKL MNOP featuring baby spinach, tofu, and rice, and a final cup of Cantonese tea to cleanse the palate.
Enhancing the sensory journey of the evening, a live orchestra will perform classic compositions, pairing the feast with a graceful soundtrack. Calligraphers will also render scrolls with masterful brushwork, while traditional dancers perform alongside them, evoking the courtly splendour of the Manchu-Han Imperial Feast.
Priced at S$588++ per person, the Manchu-Han Banquet ‘Auspicious Clouds’ Edition is available for dinner from 5.30pm to 10.30pm on 8 and 9 November 2025.
