SINGAPORE – Wan Hao Chinese Restaurant needs little introduction as the executive Chinese dining restaurant nestled in Singapore Marriott Tang Plaza Hotel. Excite your senses and keep your tummies happy with two new dining offerings!
Exquisite Dim Sum Artistry (1 to 31 March 2021, Lunch only)
Dim Sums are such executive little bites that bring smiles. Wan Hao embodies this with its artistry that boasts a creative, contemporary twist to some classics.
Deep-fried Vermicelli Prawn Roll with Avocado ($3.50++ per piece) and Scallop with Banana Dumpling ($4++ per piece). The avocado brought richness to the sweet pawn while the vermicelli provided a good bite. The scallop was fresh and the sweetness of the banana went really well.
For something more savoury go for the Steamed Crab Meat Siew Mai with Chinese Sausage ($4++ per piece). The firm crab meat when really well with the Chinese sausage that brought a nice salty touch.
Other noteworthy Dim Sum to look forward to comprising of Deep-Fried Chinese Chives Iberico Pork Glutinous Dumpling ($3++ per piece);
For dessert try the Purple Sweet Potato Custard Layer Cake ($2.50++ per piece), I loved the layers of custard and purple sweet potato that tasted like the nine layer cakes. The Chilled Red Bean with Coconut Cheese Cake ($10++ per portion) was a tad strange in flavour and I felt that the red beans did not really go well with the cheese cake mixed with coconut.
Umami Eel Creations (1 to 30 April 2021)
Eels are not a common sight in Chinese Restaurants here in Singapore and are most commonly found in Japanese cuisines. Wan Hao’s take on the salt water white eel and freshwater yellow eel, is a bold move.
Steamed Whole White Eel with Black Garlic Sauce, Fried Garlic & Spring Onion ($12++ per 100gm), the pairing of bold flavours like black garlic is a gamble for this superfood packed with umami is not a flavour that everyone would fancy. I felt that the pairing was a good match to the fairly neutral-tasting eel. I appreciated that the chef provided the option to dip as much sauce as required rather than outright soaking it into the sauce.
The Poached White Eel with Premium Chinese Wine in Superior Soup ($58++ per portion) is quite a special dish, the fatty eel was cooked to perfection while lightly absorbing the superior soup. The Chinese wine brought a luxurious fragrance to lift the dish to another level.
Also in the spotlight is the fresh water Yellow eel. The highlight of the night went to the Wok-Fried Yellow Eel with Garlic & Mao Tai Chinese Wine ($35++ per serving); The Mao Tai elevated the taste and smell of the eel to umami heaven. The dish reminded me of perhaps a Peranakan/Indonesia dish with plenty of spices. A definite must-try!
The Braised White Eel with Abalone Sauce & Fish Paste Skin ($68++ per portion) was also a personal favourite. The salty abalone sauce permeated the soft and tender eel and the vermicelli at the bottom of the dish helped bring a fuller feel to each bite. The Fish paste skin was interesting, think about a fishball without the inner filling.
In Summary
Wan Hao’s bold dishes shine with the creative plays on the eel dishes. The heavy umami flavours will please diners looking at something different from the usual seafood and poultry.
Wan Hao Chinese Restaurant
Singapore Marriott Tang Plaza Hotel
320 Orchard Rd, Singapore 238865
For reservations, please call 6831 4605 or visit www.singaporemarriott.com/dining.
This was an invited tasting, though all opinions expressed are our own.
