Marking the arrival of Spring, Wan Hao Chinese Restaurant unveils its "Spring in Bloom Delicacies", a limited-time menu inspired by seasonal ingredients traditionally enjoyed during this vibrant time of year. Available from 4 March to 30 April 2026, the menu showcases the restaurant's dedication to premium, sustainably sourced produce, thoughtfully crafted into refined Cantonese creations. Diners can look forward to an extensive à la carte selection of handcrafted dim sum, alongside a beautifully curated 5-course set menu.
Trio of Appetisers 4/5
We began our dinner with the Trio of Appetisers, a delightful introduction to the season's flavours presented in elegant bite-sized portions. The Deep-Fried Prawn with Mandarin Orange Sauce stood out with its light, crisp exterior coated in a citrusy glaze that added a refreshing zing. The Roast Kurobuta Pork Char Siew with Osmanthus Honey offered a luscious balance of smoky sweetness, elevated by the floral notes of osmanthus. Completing the trio was the Pan-Fried Japanese Scallop with Spring Bamboo Shoot and Yuzu, where the scallop's natural sweetness was complemented by the gentle crunch of bamboo shoot and a subtle yuzu brightness.
Steamed Marble Goby Fillet 3.8/5
Next, we had the Steamed Marble Goby Fillet with Pea Sprout in Lemongrass Chicken Superior Stock. The marble goby fillet was delicate and tender, boasting a clean, naturally sweet flavour and a silky texture that absorbed the broth's essence well. The superior stock, enriched with chicken and lifted by aromatic lemongrass, lent the dish a creamy depth. While comforting and well-executed, the flavour profile leaned towards being slightly one-dimensional, and a more pronounced piquant contrast could have added greater complexity.
Stewed Iberico Pork 4/5
The Stewed Iberico Pork with Fermented Red Bean Curd Paste and Spring Bamboo Shoot, served in a stone pot, delivered a hearty and satisfying note. The Iberico pork was fork-tender, richly infused with the fermented red bean curd paste, giving it a deep umami richness. This was beautifully balanced by the natural sweetness and crisp texture of the spring bamboo shoots, adding both contrast and dimension to the dish.
Golden Vermicelli with Crab Meat, Spring Bamboo Shoot and Ginger 3.8/5
Following that, the Golden Vermicelli with Crab Meat, Spring Bamboo Shoot and Ginger offered an interplay of textures. The vermicelli, deep-fried to a golden crisp, provided a light crunch that paired well with the plump, sweet crab meat and crunchy bamboo shoots. While enjoyable, the accompanying sauce could have been brighter and more vibrant to better tie the elements together and elevate the overall dish.
Chilled White Chrysanthemum Jelly with Honey Sorbet 3/5
To conclude, the Chilled White Chrysanthemum Jelly with Honey Sorbet provided a refreshing and soothing finish. The chrysanthemum jelly was light and subtly floral, complemented by the gentle sweetness of the honey sorbet — a clean and palate-cleansing end to the meal.
Overall, the Spring in Bloom Delicacies menu at Wan Hao Chinese Restaurant captures the essence of the season through refined Cantonese craftsmanship, highlighting quality ingredients with elegant restraint. While some dishes could benefit from bolder contrasts, the menu remains a thoughtful and polished celebration of springtime flavours.
Note: This is an invited tasting.
Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
Website
Nearest MRT: Orchard MRT (NS, TE Line)
Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm
Direction:
Alight at Orchard MRT station. Take Exit 1. Walk to the destination. Journey time is about 5 minutes. [Map]
