As part of the promotion efforts by Alaska Seafood Marketing Institute, the team has set out to show Singapore that the quality of their fish is superior and well-worth the price. Collaborating with them are several renowned restaurants across cuisine types and origins, including InterContinental Hotel’s Cantonese restaurant – Man Fu Yuan. Led by Executive Chef Aaron Tan, Man Fu Yuan has prepared an exclusive, limited time menu showcasing such ingredients, creatively cooked and whipped into innovative dishes that represent the versatility of Alaska seafood.

Known for his ability to blend traditional Chinese cooking techniques with contemporary flavours, highlights of this menu include the Alaska Steamed Pacific Cod with preserved chopped chilli and scallions, the Alaska Baked Black Cod with miso glaze, egg white, and baby broccolini, and even the Deep-Fried Black Cod with mango salad and homemade sweet and spicy sauce, all of which provide a careful balance of flavours while ensuring the texture and taste of the cod is always the highlight.

“When I received this project, I saw it as a great opportunity to showcase this fish,” says Chef Aaron. “I immediately accepted the challenge and, within three days, came up with a promotion idea: 鳕魚之美 – the Beauty of Cod Fish series. We started by experimenting with the products we received, and went with the cod due to its high quality meat and texture.”

Born in a small fishing village in Malaysia, Chef Aaron holds customs and tradition close to his heart, forming the basis for his ideas, while innovating alongside those foundations. “I’ve been passionate about cooking since I was 11 years old. Because my family was quite poor, I spent time working in a coffeeshop when I was younger,” says Chef Aaron. “One day, the chef once asked me to try cooking something myself. The first dish I made was fried rice, followed by hor fun, both of which were fried in a wok. I served them to the guests and they told me it was delicious. Just hearing that really brightens my day, and something I hold in my heart that I hope to continue achieving throughout my career as a chef.”

Fish is a delicate ingredient, and it can be difficult to appreciate fish in so many forms in a single menu. “I always think, “If I were the guest, how would I feel?” So that’s why we need to cleanse their palate between courses, and provide other dishes in between the fish dishes,” says Chef Aaron. “At Man Fu Yuan, we believe that good products are always appreciated by people, which is why I always select the best ingredients and prioritize quality. People will pay if the quality is good, and will enjoy the dishes too.”

Besides these fish, in light of concerns over sustainability, Man Fu Yuan has also been moving towards using ingredients such as locally-produced Jade Perch, which has also gone over well with guests. Chef Aaron believes that every single aspect of a restaurant is important, right down to the little things. “I remember I had this Hong Kong chef I worked under, maybe 24 years ago in a Cantonese restaurant. He was very meticulous about everything, right down to the tablecloths,” says Chef Aaron. “One day, a tablecloth went missing, and he shouted at us, but I learned from that moment – if even the small things, like a tablecloth, are taken care of, then the big things will be handled even better.”

“That extends to my own philosophy as well – as a chef, I believe good means good – we must produce the best to give guests the best. They invest time and money to enjoy good food, so if we cut corners by choosing cheap products and selling at a high price, it’s just not right,” he concludes. “You have to maintain standards for everything – both for myself and my team. When all the small things are done well, it adds up – even simple things like eating well, exercising, and getting enough sleep are important, all to produce the best for our guests.”

Man Fu Yuan is located at Level 2, InterContinental Singapore, 80 Middle Road, Singapore 188966. Their menu, created in collaboration with the Alaska Seafood Marketing Institute, is available till 30th September 2024. For more information on the Alaska Seafood Marketing Institute, visit https://seasia.alaskaseafood.org/