Threads of Fire & Spice: Man Fu Yuan and Bangkok’s Lily’s Present an Unforgettable Four-Hands Dinner

Man Fu Yuan  (满福苑) at Frasers House—Singapore’s only Luxury Collection Hotel—is set to host an exclusive four-hands dining event in partnership with Lily’s at The Ritz-Carlton, Bangkok. Running for two nights only on 17 and 18 July, Threads of Fire & Spice pairs the refined Cantonese craftsmanship of Man Fu Yuan’s Executive Chinese Chef Aaron Tan with the vibrant Thai influences of Chef Sedtapat Sukpaisanpongsa (fondly known as Chef ‘Pop’) from Thailand flying to Singapore, as the duo join hands to put forth a delightfully curated menu.

While Singaporeans who are frequent Bangkok visitors may know Lily’s for its lavish breakfast spread, its culinary repertoire extends far beyond the morning table. For this collaboration, Chef Pop draws upon bold Thai influences and contemporary international techniques, seamlessly complementing Chef Aaron’s classical Cantonese foundations. Across a meticulously curated 12-course dinner, guests will experience dishes that are individually conceived by each chef as well as collaborative creations that showcase the synergy between their distinct culinary philosophies.

Amuses-bouches

The evening opened with a trio of elegant bites that set the stage for the journey ahead. The first course, Chef Pop’s Emerald Yellow Fin (翡翠黄鳍), featured a matcha tuna crisp filled with tuna tartare, knobs of avocado and matcha purée and a crowning of glistening ikura. Somehow it was the first time I’d encountered matcha and avocado blended together; their subtle earthiness and vibrant green hues naturally complemented one another, punctuated beautifully by the briny burst of the salmon roe.

Chef Aaron was behind the next Ocean Elixir (海之清露), a chilled Teochew-style seafood broth infused with fragrant lemongrass essence. The concentrated soup was presented as a delicate gel that burst on the tongue, spreading a light, wholesome savoriness across the palate. It demonstrated remarkable restraint and finesse.

The final amuse-bouche, Pu’er Whisper (普洱烟韵), was a joint creation featuring lightly smoked Thai kingfish paired with 20-year-aged smoked Pu’er tea, Tubtim Siam pomelo and Thai chilli sauce. Calamansi, squeezed to one’s liking, sharpened the flavours further. The kingfish possessed an exceptionally firm texture that offered a satisfying bite, while the citrus and chilli lent brightness and contrast to the fish’s smoky richness.

Soup

Despite having already enjoyed three memorable starters, I was amazed when I realised the evening was only just beginning. We moved to the next soup course, which offered a masterclass in patient and precise knifework. The Soup Silk Tofu Consommé (极汤锦绣豆腐, 奶白菜) is a crystal-clear yet flavourful consommé prepared from slow-steaming chicken, pork and prized ingredients including Jinhua ham for over eight hours to achieve remarkable clarity without sacrificing depth. Within the broth was a delicate blossom fashioned from handmade silk tofu, sliced into impossibly fine strands that unfurled like flower petals. It was the sort of artistry I’ve previously only seen in culinary documentaries—a display of discipline and craftsmanship that elevated a humble ingredient into something extraordinary. Now I was getting a taste of it for the first time.

Mains

Moving on to the mains, I was surprised we would have all the surf and turf courses and were not supposed to make a choice. The chefs are flexible in accommodating dietary restrictions, so dishes can be swapped out for other surprise creations if you inform them in advance.

Chef Pop’s Chiang Mai Khao Soi Softshell Crab (清迈软壳蟹) , is a tribute to Northern Thailand’s coconut curry noodle dish and featured a sustainably sourced soft-shell crab perched atop yellow noodles, some still crisp and some softened by the fragrant curry beneath. Ikura added pops of salinity, while the rich coconut-based gravy tied everything together. This was one of the standouts of the evening for me for its varied flavours.

The next course seemed the most innocuously straightforward, yet stole the show spectacularly. Chef Aaron’s Perfumed Duck (幽香泰茶鸭), a Cantonese roasted and smoked Irish duck breast infused with tea leaf aromas, tamarind and plum tomato. It arrived atop a bed of tea leaves, theatrically shrouded in wisps of smoke.

With roast duck a mainstay on Man Fu Yuan and other Chinese restaurant menus, how remarkable could this dish be? Then came the first bite. Drawing audible murmurs of appreciation, the breast meat was astonishingly tender beneath the crispy skin. Many later declared it the finest duck we ever ate and the best dish of the night for its flawless execution, although it had less complexity than some of the other dishes.

The next dish, presented by both Chef Aaron and Chef Pop, was Typhoon Lobster (泰风蒜香龙虾), which draws inspiration from Hong Kong’s famous typhoon shelter style of cooking. Rock lobster is paired with crispy garlic, dried chilli and aromatic spices, creating layers of savoury crunch and fragrance. The lobster itself was wonderfully firm and sweet, while the addition of tom yum lent a distinctly Thai dimension. A subtle touch of wok hei completed the dish.

Next, Chef Pop’s Massaman Wagyu Short Rib (玛莎曼和牛) showcased another beloved Thai curry through a luxurious lens. Slow-braised wagyu short rib was served with southern curry hollandaise, fried shallots and kaffir lime essence. The richly marbled beef fell apart under gentle pressure, while the curry-infused hollandaise amplified its decadence. For guests that do not consume beef, the chefs thoughtfully presented an alternative chicken dish.

We were impressed that we had finally made it to the third page of the very substantial menu, and while having the beef, some of us at the table joked that the portion could be halved since it was already the fourth main dish. Right on cue, a palate cleanser arrived. Lime Lychee Cloud (荔枝青柠雪芭) was a refreshing lychee and lime sorbet, infused with kaffir lime and lemongrass to reset our palate.

By the time we reached the final savoury course, I wondered if I had room for anything more when I saw that the next dish was rice. Fortunately, Chef Aaron’s Scallop Legacy (带子皇炒饭) arrived in a perfectly judged portion. Served atop a scallop shell, the aged cheese-baked rice was paired with king scallop and minced preserved vegetables. A refined reinterpretation of Cantonese baked rice, it delivered comfort and nostalgia in a single, satisfying mouthful.

Dessert

The Golden Mango Duo Symphony (鎏金香芒二重奏), jointly created by both chefs, provided a fitting finale and was unsurprising yet surprising all at once. With this Thai-influenced culinary journey, I guessed that the mango sticky rice might make an appearance in some form; I was right. However, the presentation was an improv of the usual version. Chef Pop reimagined it as a layered rice pudding paired with coconut and vanilla sauce, while Chef Aaron presented a bright mango purée accompanied by pink pomelo and peach collagen. Together, the rich and the refreshing played in perfect harmony.

Just when we thought the evening had indeed drawn to a close, petit fours arrived in the form of a Thai Milk Tea Egg Tart (泰茶蛋挞) and Pandan Red Date Cake (斑斓红枣糕). A fitting end that left me satisfied.

Threads of Fire & Spice succeeds not merely because it combines Thai and Cantonese flavours, but because it showcases how two accomplished chefs from different countries can find common ground while retaining their individual identities. Such collaborations are fleeting by nature, often producing creative and innovative dishes that may never be available again. That is precisely what makes them worth experiencing. And in this case, there were a whopping 12 courses in this very comprehensive experience.

Threads of Fire & Spice is available exclusively on 17 and 18 July 2026 for dinner only at Man Fu Yuan at Frasers House, a Luxury Collection Hotel, Singapore. Reserve now to secure your seats (S$208 per person, with the option of a curated 5-glass wine pairing at an additional $50).

Man Fu Yuan
80 Middle Road,
Frasers House, a Luxury Collection Hotel, Singapore
Level 2
Singapore 188966