JtheJon: Chinese

, by Jthejon

Food Review: Wan Hao Chinese Restaurant

Refreshed with a new look and exciting gourmet artistry, the award-winning Wan Hao Chinese Restaurant captivates the palate with the finest Cantonese delicacies.

Diners can expect only the best as Singapore Marriott Tang Plaza Hotel’s award-winning Wan Hao Chinese Restaurant re-opens its doors after a major refurbishment. The transformation of an Oriental oasis into the “House of a Chinese Scholar”; ornate décor replete with dramatic black and gold colours; booth seats akin to giant jewel boxes; new, well-executed Cantonese cuisine featuring the most premium ingredients; an extensive array of notable wines – Wan Hao Chinese Restaurant checks all the boxes for one of the finest dining destinations that every gourmand should make multiple trips to.

At the helm of the restaurant is Executive Chinese Chef Brian Wong Shiuh Yean who strives to elevate the rich culinary excellence that guests have come to associate with the restaurant. Think classic Cantonese delicacies that are familiar and comforting, yet refined and exquisite with the use of the finest, fresh ingredients. Diners can look forward to appetisers encompassing of Chilled Duck Wing with Spicy Passion Fruit Sauce, Chilled Duck Tongue with Spicy Sauce, Spicy Hong Kong Style Bi Feng Tang Deep-fried Iberico Pork with Fried Garlic and more.

Noteworthy a la carte highlights comprise Stewed Bird’s Nest with Egg White, Crab Meat & Superior Soup; South Africa Dried Abalone with Japanese Shiitake Mushroom in Chef’s Secret Sauce; Deep-fried Prawn with Black Truffle Mayonnaise & Broccoli; Wok-fried Local Lobster with Deep-fried Garlic in Spicy Hong Kong Style ‘Bi Feng Tang’; Wok-fried Iberico Pork with Home-style Spiced Sauce, and more.

The restaurant is consistently listed as one of the top restaurants in Singapore and heralded for its impressive wine list of over 300 selections and excellent appeal to wine lovers.

Steamed Shrimp Dumpling with Black Truffle and Cordyceps Flower -

Lets start from right to left!

Well steamed Shrimp Dumpling, the shrimp was very fresh and the black truffle and cordyceps flower enhanced the dumpling and bring all the flavors to another level.

Deep Fried Taro Dumpling -

I am a fans of taro, I like almost all taro dishes. This fried taro dumpling never disappointing me. It was really good. Well fried, and the taro aroma was strong, it was creamy and it goes well with the mini abalone.

Crispy Mango Prawn in Rice Roll -

Well combined ingredients. Both mango and prawn work well together. I can taste both mango and prawn at the same time. One mouthful of crispy rice roll give you all the taste in one, the crispiness, the freshness, the sweet mango taste, and the firm and meaty prawn.

Stewed Bird's Nest with Egg White, Crab Meat and Superior Soup -

I guess this was everyone favorite and also all ladies favorite! This dish was interesting, the soup and bird nest was separated! How to eat this dish? Lets me guide you, First, have a mouthful of bird nest and other ingredients, after that I will have a spoonful of soup. By this method, the bird nest will not absorb the soup aroma and the aroma will stay. The superior soup was light, clear and fragrance. I can have one big bowl of this soup by myself. The bird nest served with egg white and crab meat. All work fine together.

Deep Fried Prawn with Black Truffle Mayonnaise, Broccoli -

The prawn was huge and fresh. The black truffle mayonnaise enhanced the normal fried prawn taste to another level. It also came with deep fried taro ball and served along the prawn.

Wok-Fried Iberico Pork with home-style spiced sauce -

Nothing will goes wrong with Iberico pork. Iberico pork was well known as top quality pork meat. This pork was well cooked with their home-style spiced sauce, it was very savory and the meat was very tender and chewy. It was served with capsicum and deep fried taro.

Braised Japanese Ramen with Lobster Meat in Superior Soup -

Well braised Japanese ramen, the ramen absorbed all the flavors from the soup, and that make the ramen very flavorful, and addictive. The texture of the ramen was smooth and slippery. The lobster meat was firm, meaty and goes well with soup and ramen.

Deep Fried Crispy Durian -

Durian lover definitely will definitely love this dish. Well deep fried durian with batter. The durian they used was "Mao Shan Wang", one bite of the crispy durian, the durian will just explode out so becareful!

Chilled Coconut Pudding with Purple Glutinous Rice Sauce -

Everything work wells in this dish. Coconut pudding was fragrance, smooth and it goes well with the sweet and sticky purple glutinous rice sauce. The vanilla ice cream add in the extra punch to this dish, to give this dish an extra twist in it.

My Verdict:
I enjoyed my dining experience at Wan Hao Chinese Restaurant. They served very good Chinese cuisine. My favorite over all was their Braised Japanese Ramen, couldn't believe a Chinese restaurant will served a good ramen dish. You guys should try it, and definitely won't eave with disappointment.

Price:

A la carte specialties starting from $3.50++
Set Lunch (Daily) starting from $58++ per person
Set Dinner (Daily) starting from $78++ per person
Weekend Dim Sum Buffet (Saturday, Sunday and Public Holiday), starting $68++ per person

Prices are subject to 10% service charge and 7% Goods and Services Tax (GST).

Website: http://www.singaporemarriott.com/restaurant/wan-hao-chinese-restaurant/

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Thanks for reading!!

Jthejon