Helmed by executive chef Eric Neo—also president of the Singapore Chefs Association—Man Fu Yuan dishes up Cantonese classics with modern twists. Their signature dish, smoked Kagoshima pork belly char siew oozes umami on its sticky, char-laced meat, while the miso shoyu baked cod with scrambled egg whites is delicate and flavourful. Don’t miss the suckling pig and foie gras with crepe with its rich, layered flavours, and the duck smoked with Long Jing tea leaves. The latter’s woodsy aroma and succulent meat is downright memorable. End with coconut jelly with aloe vera, or the deep-fried purple sweet potato ball filled with custard.