Threads of Fire & Spice at Man Fu Yuan

Threads of Fire & Spice sees two culinary traditions meet over a single menu as Man Fu Yuan welcomes Lily’s at The Ritz-Carlton, Bangkok for a two-night four-hands collaboration that explores the intersection of Cantonese refinement and Thai vibrancy. Available exclusively on 17 and 18 July 2026, the dinner pairs Executive Chinese Chef Aaron Tan with Chef Sedtapat “Pop” Sukpaisanpongsa for a menu built around fire, spice, fragrance and technique.

Rather than pursuing fusion for novelty’s sake, the collaboration unfolds as a culinary conversation between the two cuisines. Highlights include Chef Aaron’s Silk Tofu Consommé, an eight-hour master broth paired with handcrafted flower tofu; Chef Pop’s Chiang Mai Khao Soi Softshell Crab, a contemporary take on the Northern Thai classic; and Perfumed Duck, where Cantonese roasted Irish duck breast is lifted with tamarind glaze and tea-leaf aromatics.

The centrepiece arrives in the form of Typhoon Lobster, a joint creation inspired by Cantonese typhoon shelter-style cooking and layered with crispy garlic, dried chilli and tom yum aromatics. Other courses include Massaman Wagyu Short Rib, Scallop Legacy baked fragrant rice, and a mango-led dessert finale that brings together Thai rice pudding mango and chilled mango purée with pomelo.

The Threads of Fire & Spice dinner will be served exclusively at Man Fu Yuan, Frasers House, a Luxury Collection Hotel Singapore, with limited seats available.

Threads of Fire & Spice: Event Details

Date: Friday 17 and Saturday 18 July 2026
Time: 6pm to 10pm
Venue: Man Fu Yuan, 80 Middle Road Level 2 Frasers House, a Luxury Collection Hotel, Singapore 188966

Price:

S$208++ per person. For reservations and enquiries, please call +65 6825 1008. Alternative you can book online here: manfuyuansg.com/fourhands.

Follow us on Telegram to get updated on events and other spirited announcements!