Man Fu Yuan at Frasers House, a Luxury Collection Hotel, Singapore presents Threads of Fire & Spice, an immersive four-hands dining experience in collaboration with Lily’s at The Ritz-Carlton, Bangkok, available exclusively for dinner on 17 and 18 July 2026.
Helmed by Executive Chinese Chef Aaron Tan, Man Fu Yuan continues to celebrate the rich heritage of Cantonese cuisine while embracing a thoughtful contemporary sensibility. For this special collaboration, Chef Aaron joins forces with Chef Sedtapat Sukpaisanpongsa (Pop) of Lily’s, whose Thai cuisine is distinguished by its refined balance of tradition and modern interpretation.
A centrepiece of Chef Aaron’s menu is Soup Silk Tofu Consommé, a masterful showcase of classical Cantonese technique. The consommé is crafted from a traditional superior broth of pork, chicken, and Chinese cured meats, gently steamed over eight hours to achieve remarkable clarity and depth. It is paired with delicate handmade silk tofu, meticulously prepared for a smooth, velvety finish that reflects both precision and craftsmanship.
Representing Chef Pop’s contemporary Thai perspective is Chiang Mai Khao Soi Softshell Crab, featuring sustainable softshell crab, ikura, and yellow noodles in a rich Chiang Mai curry. This vibrant dish offers a modern interpretation of the beloved Northern Thai classic.
A defining creation of the collaboration is Typhoon Lobster, co-created by Chef Aaron and Chef Pop. Inspired by the spirit of traditional Cantonese Typhoon Shelter-style cooking, the dish is reimagined with Thai and Southeast Asian aromatics. Crispy garlic, dried chilli, and tom yum essence lend vibrancy and complexity, fusing wok-fired Cantonese intensity with layered Thai spice.
Threads of Fire & Spice will be available exclusively for dinner on 17 and 18 July 2026 at Man Fu Yuan, Frasers House, a Luxury Collection Hotel, Singapore.
