福臨門豆撈 Fu Ling Men Dou Lao
富贵乾坤袋
Fresh Beancurd Pockets with Fresh Seafood Paste S$10
吉祥三宝（⽺肚菌、松茸菌、猴头)
BounMful Blessings of Three Treasures S$28
( Morel, Matsutake & Lion’s Mane Mushroom)
Fu Lin Men’s Signature Golden Imperial broth
It is a Manchu & Han Imperial Feast classic favoured by the royals (especially the females) during the Qing dynasty it is brewed for over 12 hours with fresh red carrot puree, chicken bone marrows, pork shin and thigh with skin and dry-aged cured ham (金华火腿). It is presented with gold flakes on top of the soup.
It is a Manchu & Han Imperial Feast classic favoured by the royals (especially the females) during the Qing dynasty it is brewed for over 12 hours with fresh red carrot puree, chicken bone marrows, pork shin and thigh with skin and dry-aged cured ham (金华火腿). It is presented with gold flakes on top of the soup.
Fyi, the signature soup represents the element of gold and it is one of the 5 soups in Fu Lin Men. The others are created and named after the other 4 remaining elements in the ancient study of feng shui include:
- The Wood is represented by the Vitality wild and cultured mushroom broth (brewed for slightly under 4 hours with 12 types of wild and cultured oriental mushrooms such as sarcodon aspratus (虎掌菌), matsutake (松茸), velvet pioppin (长寿菇/茶树菇) that are rich in antioxidants and minerals).
- The water element is embodied in the milky Longevity toufu broth (brewed for over 7 hours with fresh carrot (red & white) puree, toufu, pork bone marrow, chicken meat and fish bones).
- The Fire is appropriately represented by the Sizzlingly chili broth (brewed for over 8 hours with 38 types of herbs such as alpinia galanga (南姜)，Chinese Angelica root (百芷), nutmeg seeds (肉豆蔻), wild yam ((淮山), northeastern wild ginseng (东北野山人参), cordyceps (冬虫夏草), flowery knotweed root (何首乌), chicken bone marrow, Sichuan da hong bao chili (四川 大椒) and 花胶- premium fish maw).
- The last feng shui fundamental, earth, is represented by the Nourishing tomato broth (brewed for over 8 hours with the brand’s noble soup as its base before blending with pan-fried tomato puree with lard, onion, garlic and peanut oil).
About the Dou Lao concept
- The Dou Lao cuisine is widely acknowledged as the “royals” of hot pots in modern China because it focuses on improving one’s health & vitality through food (食疗 – which means food therapy in Mandarin).
- The term, Dou Lao, is also a play of words, meaning scooping everything – health, wealth and fortune – together.
- The fundamental differences set in the use of rare, top-drawer ingredients its broths and the platters of freshly harvested meat, greens and seafood. No processed food, preservatives or chemical additives (like the bubble-removal additive).
- Each simmering personal Dou Lao pot is layered with skin-boosting collagen, easily digestible vitamins, protein, minerals and antioxidants. The tastes are enriched dynamically by the individual guest’s picks of fresh seafood, slivers of marbled beef, freshly-cut vegetables of varied colours, handcrafted dumplings, meat-balls and rare seasonal mushrooms.
- The brand, Fu Lin Men (which symbolises fortune bestowed upon one’s home) Dou Lao, is founded by orthopaedic specialist and senior researcher, Professor Zhang Ming, from the coastal province of Zhe Jiang which is blessed with a fresh and wide variety of seafood.
- Prof Zhang, the head of Taizhou Orthopaedics Hospital and Dafeng Tongren College Hospital, comes from a family of medical academicia who treasures their pot of nutritious home brew more than its weight in gold.
- During his few visits to Singapore, Prof Zhang struggled to find a healthy soup close to his liking. Thus, he decided to build a gimmick-free Dou Lao hot pot brand based on traditional broths in Singapore. Through a business partnership with a like-minded gourmet and former banker, Simon Lim, the charming Fu Lin Men Dou Lao restaurant opened its door in April 2015.
- The 220-seater 3-storey corner shophouse has 7 private rooms. Each table is fitted with personal hot pots complete with its individual temp-control knobs.
About the visiting consultant chef – Master Chef Nian Shu Jian
- Though Fu Lin Men opened in Apr, Prof Zhang & Simon decided to do the media launch & grand opening only in Jan 16 in order to time it with chef’ nian’s arrival.
- Master chef Nian, 35, is the two-time winner of the grand Manchu and Han royal imperial court feast (known as “Man Han Quan Xi”) culinary quest in 2007 by China Central Television.
- In 2015, the in-demand chef was also one of the top 8 culinary representatives who joined the current Premier of State Council of the People’s Republic of China, Li Ke Qiang, on his official visit to Paris, France. During the formal cultural and culinary exchanges, chef Nian’s “Celestial Dumplings” (水中仙） won China and him the prestigious “Golden Award” by the international panel of experts at the 2015 Paris International Cup - Chinese Food International Cultural Festival.
Other main highlights of the Fu Lin Men ala carte menu
- Staying true to its brand mission, the ala carte menu focuses on fresh and live produce from the region and house signatures such as,
- beer-marinated marbled beef - S$28,
- freshly-handcrafted meat balls (Family Bliss - Dou Lao Meat Balls, S$7),
- premium sea cucumber, abalone and mushroom rice (Fortune Chalice, S$38),
- fresh cultured sea prawns with marbled beef - S$18 and platters of rare seasonal mushrooms (variety and prices are subject to produce’ availability)
- Address: 16 North Canal Road Singapore 048828
- For reservations: T: 6532 2777 SMS/Whatsapp/WeChat: 9099 1777
- Email:contact@fulinmendoulao.com.sg
- Operating Hours:Mondays to Sundays
Lunch: 11:30am to 2:30pm
Dinner: 6:00pm to 10:00pm
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- Seating capacity: 220 indoor inclusive of private rooms
- Private Rooms: 5 rooms on the 2nd floor. 1 room and 1 function room on the 3rd floor
- Private Room Seating capacity: From 6-guest to 12-guest private rooms to 30-guest function room
- Dress code: Smart Casual
- Modes of payment: Cash / American Express / Visa / Mastercard / Union Pay / JCB / alipay
