Wan Hao Chinese Restaurant @ Marriott Tang Plaza Singapore - Presents Seasonal White Eel & Coral Trout Delicacies

From 1 October to 31 December 2026, award-winning Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel shines the spotlight on two prized ingredients in Cantonese cuisine – White Eel and Coral Trout. Featuring pristine white eel from China and sustainably sourced coral trout from a local Singapore farm, the seasonal menu showcases a collection of traditional Cantonese preparations alongside contemporary interpretations, allowing diners to appreciate the natural sweetness and distinctive textures of these prized seafood delicacies.

We savoured several dishes from the seasonal menu, featuring cooking techniques ranging from deep-frying and claypot cooking to traditional steaming.

Braised Golden Superior Stock with Abalone, Fish Maw, Sea Cucumber and Bamboo Shoot 4.2/5

We started with the Braised Golden Superior Stock with Abalone, Fish Maw, Sea Cucumber and Bamboo Shoot ($26/pax), a luxurious Cantonese classic that sets the tone for the meal. The highlight is the golden superior stock, which is simmered for hours to develop a deep, savoury flavour and luscious consistency. Rich and velvety, the broth has a comforting depth that coats the palate without being overly heavy.

The bowl is generously filled with an assortment of prized ingredients. The abalone is tender and succulent, offering a natural oceanic sweetness, while the fish maw has a soft, gelatinous texture, having absorbed the flavours of the rich broth. The sea cucumber is delicately braised until smooth and tender, almost melting in the mouth, while the bamboo shoot provides a subtle crunch that adds a welcome textural contrast to the dish. This is a comforting yet indulgent take on a traditional Cantonese delicacy.

Crispy Osmanthus Honey-Glazed White Eel 4/5

One of the more interesting preparations of the featured white eel is the Crispy Osmanthus Honey-Glazed White Eel ($38). Deep-fried until golden brown, the eel has a crisp exterior while retaining tender, succulent flesh within.

What makes this rendition distinctive is the osmanthus honey glaze. The honey's sweetness is complemented by osmanthus's delicate floral fragrance, giving the dish an aromatic finish that differs from the usual sweet-and-sour or savoury sauces that accompany fried seafood. The glaze adds gentle sweetness without completely masking the eel's natural flavour. I enjoyed the contrast between the crispy exterior, moist flesh and fragrant floral sweetness.

Traditional Cantonese White Eel in Claypot 4.2/5

For a more traditional interpretation, the Traditional Cantonese White Eel in Claypot ($48) showcases the comforting flavours of classic Cantonese home-style cooking. The white eel is cooked in a claypot with aromatics such as garlic, shallots, ginger and scallions, with Shaoxing wine adding another layer of fragrance and depth.

Served piping hot, the dish arrives with an inviting aroma as the ingredients continue to sizzle in the claypot. The white eel takes on the savoury flavours of the aromatics and sauce while retaining its naturally tender and succulent texture. Compared with the honey-glazed version, this preparation is more robust and savoury, letting the eel's natural richness shine through. The combination of ginger, garlic and Shaoxing wine also gives the dish a warming quality, making it a comforting accompaniment to steamed rice.

Traditional Cantonese Steamed Coral Trout with Aged Preserved Radish 4.5/5

My favourite seafood dish of the meal was the Traditional Cantonese Steamed Coral Trout with Aged Preserved Radish ($68). Finely minced aged preserved radish is layered over the fish before steaming, allowing its savoury, slightly salty and earthy umami flavours to permeate the flesh. The coral trout is moist and flaky, with a firm texture that holds up beautifully to steaming. I particularly enjoyed how the aged preserved radish added character without overpowering the fish's natural sweetness. Finished with light soy sauce, hot scallion oil and fresh coriander, the dish is lifted by an aromatic fragrance that brings everything together.

Double-Boiled Peach Gum with Red Date, Longan, Candied Melon, White Fungus and Malva Nut 4.2/5

To end the meal, we had the Double-Boiled Peach Gum with Red Date, Longan, Candied Melon, White Fungus and Malva Nut ($20/pax). A traditional Cantonese dessert, it is a light and refreshing bowl that provides a pleasant contrast to the richness of the preceding dishes.

Overall, Wan Hao Chinese Restaurant's seasonal White Eel and Coral Trout menu offers an enjoyable showcase of two prized seafood ingredients through a selection of traditional Cantonese cooking techniques. For those who appreciate classic Cantonese cooking and seasonal seafood, this menu is worth checking out. Available from 1 October to 31 December 2026, the seasonal showcase is a good opportunity to enjoy these prized ingredients prepared with the finesse and culinary heritage of Wan Hao Chinese Restaurant.

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
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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]

Hai Tien Lo @ Pan Pacific Singapore - Unveils Refreshed Cantonese Menus with New Chef's Signature Set

Award-winning Cantonese restaurant Hai Tien Lo at Pan Pacific Singapore welcomes diners to explore its newly refreshed Set, À La Carte and Dim Sum menus. Helmed by Executive Chinese Chef Edden Yap and his culinary team, the refreshed offerings showcase the artistry of Cantonese cuisine, bringing together time-honoured cooking techniques, premium ingredients and contemporary interpretations alongside the restaurant's signature favourites.

For my visit, I tried the Hai Tien Lo Chef's Signature Menu ($238++ per person), a six-course dining experience with a minimum of two diners. The menu features a thoughtfully curated selection of seafood, premium meats and comforting Cantonese creations, offering a progression of flavours and textures throughout the meal.

Appetiser 4.5/5

We started with a trio of appetisers, each offering a different flavour profile and texture. The Sliced Crispy Barbecued Suckling Pig topped with Caviar delivered a satisfying crunch, with crisp skin and tender meat underneath, elevated by the caviar's delicate brininess. The Poached Cuttlefish with Garlic Chilli Sauce was refreshing and pleasantly chewy, with the garlic chilli sauce providing a punch of savoury heat. Rounding off the trio was the Chilled Cherry Tomato Marinated in Plum Jelly, which offered a refreshing sweet-tangy note to cleanse the palate. A lovely assortment of bite-sized starters to set the tone for the meal.

Double-boiled Yunnan Wild Yellow Mushrooms Fish Maw Soup 5/5

The next course was a comforting bowl of Double-boiled Yunnan Wild Yellow Mushrooms Fish Maw Soup, accompanied by abalone, sea whelk and dried scallop. Slowly double-boiled to extract the ingredients' essence, the broth was clear yet deeply flavourful, with a natural sweetness from the seafood. The Yunnan wild yellow mushrooms contributed an earthy aroma and depth to the soup, while the fish maw added a pleasant gelatinous texture. The abalone, sea whelk and dried scallop further enriched the overall flavour, making this a nourishing and elegant bowl of soup. This was easily one of my favourite courses of the evening.

Steamed Sea Perch Fillet 4.5/5

For the seafood course, we had Steamed Sea Perch Fillet with Aged Tangerine Peel and Teochew Aged Preserved Radish in Black Bean and Garlic Sauce. The sea perch was steamed just right, retaining its natural sweetness and delicate, flaky texture. The combination of aged tangerine peel and Teochew aged preserved radish brought an interesting interplay of citrusy fragrance, sweetness and savoury umami. Meanwhile, the black bean and garlic sauce added another layer of robustness, complementing the fish without overpowering its delicate flavour. A well-executed dish that showcased the beauty of Cantonese steaming.

Wok-fried Australian Lobster Meat in Creamy White Pepper Sauce 5/5

The indulgence continued with the Wok-fried Australian Lobster Meat in Creamy White Pepper Sauce. A familiar flavour profile that Singaporeans would appreciate, the dish pays homage to the local love for white pepper seafood dishes. The lobster meat was succulent and bouncy, coated in a creamy white pepper sauce that delivered a fragrant peppery warmth. Rich, aromatic, and full of flavour, the sauce complemented the lobster's natural sweetness beautifully. I particularly enjoyed how the white pepper provided a gentle, lingering heat, making this one of the menu's highlights.

Deep-fried Iberico Pork Spare Ribs with Creamy Sauce and Shredded Lime 4.2/5

Next was the Deep-fried Iberico Pork Spare Ribs with Creamy Sauce and Shredded Lime. The spare ribs were deep-fried until golden, with crisp edges giving way to juicy and tender pork. The creamy sauce added a luscious coating, while the shredded lime introduced a refreshing citrus fragrance that helped balance the richness. It was an enjoyable combination of crispiness, savouriness and creaminess, with the citrus notes providing a pleasant lift.

Stewed Inaniwa Udon with Sea Cucumber, Minced Pork, Preserved Vegetable 4.5/5

For the final savoury course, we had Stewed Inaniwa Udon with Sea Cucumber, Minced Pork and Preserved Vegetables. The Japanese Inaniwa udon, known for its fine, silky strands, was an interesting choice in this Cantonese-inspired preparation. The noodles were well coated in the savoury broth, with sea cucumber and minced pork adding contrasting textures and flavours. The preserved vegetables brought a gentle tanginess and savoury depth, cutting through the richness of the earlier courses. It was a comforting noodle dish that provided a satisfying finish to the savoury progression.

Chilled Cream of Avocado with Lotus Flower Pudding 4.5/5

To round off the meal, dessert was Chilled Cream of Avocado with Lotus Flower Pudding. The chilled avocado cream was smooth and refreshing, offering a mild natural sweetness and creamy texture. Paired with the lotus flower pudding and seasonal fruits, each spoonful brought together different textures and fruity notes. A light and cooling dessert that provided a refreshing contrast after the rich and indulgent savoury courses.

Overall, the Hai Tien Lo Chef's Signature Menu presents a well-rounded showcase of Cantonese cooking, balancing traditional flavours with contemporary touches. The refreshed menus also offer diners more reasons to revisit Hai Tien Lo, whether for a celebratory Chinese dinner, a business meal or a gathering with family and friends. For those looking to experience refined Cantonese cuisine in an elegant hotel setting, Hai Tien Lo at Pan Pacific Singapore is worth considering. Beyond the Chef's Signature Menu, diners can also explore its refreshed à la carte and dim sum selections.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
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Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to the destination. Journey time is about 5 minutes. [Map]