What’s Buzzing? Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel has reopened since 1 October after it was closed briefly for a month for refurbishment works. It was a transformation of an Oriental oasis into the “House of a Chinese Scholar”, with black and gold colours predominantly for its interior. Nevertheless, it is still the new menu which excite us most alongside with the interior revamp.
New Menu Highlights We started with some of the new Dim Sum creations (lunch only) which include Steamed Shrimp Dumpling with Black Truffle & Cordyceps Flower (S$6++ for two pieces), Crispy Mango Prawn in Rice Roll (S$6.50++ per portion) and Deep-fried Taro Dumpling with Mini Abalone & Scallop (S$10.50++ for two pieces). I was quite impressed with the dim sum items generally, which come in exquisite presentation and crafted with a creative mix of ingredients. My favourite of the lot is the luxurious Deep-fried Taro Dumpling with Mini Abalone & Scallop – crispy texture packed with so much fresh flavours!
On the noteworthy a la carte dishes, it was pampering to indulge in the Stewed Bird’s Nest with Egg White, Crab Meat & Superior Soup (S$68++ per person), one of my favourite dishes this time. We were recommended to have the luscious superior soup separately from the plate of bird’s nest to alternate the flavours. Other than the bird’s nest, the high nutritional value of this dish comes from the superior soup that boasts Chinese ham, old chicken and pork loin braised for more than six hours, rich in protein and collagen.
Alternatively, go for the Deep-fried Prawn with Black Truffle Mayonnaise & Broccoli (S$35++ per portion) which is quite an interesting marriage of black truffle sauce and prawn instead of the usual salted egg sauce.
The Wok-fried Iberico Pork with Home-style Spiced Sauce (S$30++ per portion) is a Spanish and Chinese marriage, using the strip at the top of the rump to give the meat a lean and juicy texture without being overly fatty. The pork is encased in a crispy, handcrafted Yam basket.
For desserts, the Chilled Coconut Pudding with Purple Glutinous Rice Puree (S$10++ per person) was delicious. I thought the glutinous rice component would be too heavy after the meal, but it was relatively light and well-balanced with the coconut pudding component.
Otherwise, the Deep-fried Crispy Durian (S$16++ for four pieces) should resonate well with durian lovers. The durian ice-cream is within that crispy layer.
A la carte specialties starting from S$3.50++
Set Lunch (Daily) starting from S$58++ per person
Set Dinner (Daily) starting from S$78++ per person
Weekend Dim Sum Buffet (Saturday, Sunday and Public Holiday), starting S$68++ per person
This was an invited tasting, though all opinions expressed are our own.
Make your reservation instantly at Wan Hao Chinese Restaurant here.
Monday to Friday
Lunch: 12pm to 3pm
Dinner: 6.30 pm to 10.30 pm
Saturday, Sunday and Public Holiday
Lunch: 11.30am to 3pm
Dinner: 6.30 pm to 10.30 pm
Ranted by The Ranter