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]

Osteria Mozza @ ION Orchard - Nancy Silverton’s Cal-Italian Cooking Finds a New Home With New Pizza alla Pala

Nearly fifteen years after first opening its doors in Singapore, Osteria Mozza is starting a new chapter with its move from Hilton Singapore Orchard to a swanky new flagship space at ION Orchard. As the only Asian outpost of celebrated American chef Nancy Silverton’s one-Michelin-starred Los Angeles institution, Osteria Mozza has long been known for its ingredient-driven “Cal-Italian” cuisine — Italian culinary traditions interpreted through the sunny, produce-forward spirit of Southern California. The new space brings a refreshed menu, including the Singapore debut of Pizza alla Pala, a Roman-style pizza designed for sharing.

“Pala” means paddle in Italian, and these pizzas arrive in their signature long, paddle-shaped form. Baked in an electric oven instead of the wood-fired oven used at the previous Hilton location, the Pizza alla Pala has a brilliantly light, airy interior and a crisp, well-baked crust that makes it surprisingly easy to keep reaching for another slice.

Fungi Misti 4.5/5

We started with the Funghi Misti ($29), topped with Taleggio, Fontina, Thyme and Parmigiano Reggiano. This was one of my favourites, especially if you enjoy earthy and cheesy flavours. The generous mix of roasted mushrooms brings plenty of savoury, umami depth. At the same time, the combination of Taleggio, Fontina, and Parmigiano creates a wonderfully rich, creamy layer over the light pizza base. Fresh thyme adds a touch of woody fragrance, cutting through the richness and keeping the flavours from becoming too heavy.

Spicy Tomato 4.2/5

The Spicy Tomato ($24) takes a much more minimalist approach. There is no cheese here — just tomato passata, chilli flakes and Sicilian oregano. The simplicity works in its favour, letting the sweet, tangy tomato and crisp, airy crust take centre stage. The chilli brings a pleasant kick while the oregano gives it that familiar Mediterranean character. At $24, this is also one of the more approachable options if you simply want to appreciate the Pizza alla Pala itself.

Margherita 4/5

The Margherita ($28) keeps things classic with tomato, fior di latte and basil. The bright tomato sauce pairs well with the milky creaminess of the cheese, while fresh basil adds a familiar aromatic lift. Nothing too complicated, but sometimes a good Margherita is all you need.

BLT 4/5

For something more indulgent, the BLT ($32) puts a playful Cal-Italian spin on the classic American sandwich. Instead of bread, you get the same familiar combination reworked on pizza, smoky bacon and pancetta, sweet tomato confit, and peppery rucola, all sitting over an onion cream base and finished with garlic aioli. The salty, crispy meats are balanced by the freshness of the rocket and concentrated sweetness of the tomato, making this a rather fun combination.

Aglio e Olio 4.2/5

The Aglio e Olio ($23) is another white pizza, built on extra virgin olive oil and garlic with mozzarella and Fontina, then finished with chilli flakes and parsley. It has that familiar aglio e olio profile — garlicky, lightly spicy and savoury — but in pizza form. You can also add shrimp for an additional $15.

Fennel Sausage 4.5/5

Our table’s favourite was the Fennel Sausage ($32). Made with panna, mozzarella, red onion and scallion, it comes with a creamy white base instead of tomato sauce. The fennel-spiced pork sausage adds a savoury, slightly sweet spice that works particularly well with the richness of the cream and mozzarella. The thinly sliced red onion and scallion provide just enough freshness to keep the pizza balanced. Definitely one I’d order again.

Mozzarella di Bufala & Condimenti 4/5

Beyond the pizzas, the Mozzarella di Bufala & Condimenti ($38) is a staple from Osteria Mozza’s famous Mozzarella Bar. A generous ball of fresh buffalo mozzarella arrives with basil pesto, salsa romesco, black olive tapenade and caperberry relish, alongside warm grilled sourdough. The mozzarella is wonderfully soft and milky with a subtle sweetness, and the four condiments allow you to change up each bite. The pesto brings freshness, romesco adds smoky nuttiness, while the black olive tapenade is deeply savoury and briny. The caperberry relish provides a sharper hit of acidity, cutting through the richness of the cheese. With the warm sourdough on the side, this is an easy starter to share.

Chicken Parmigiana Piadina 4.5/5

For lunch, the Chicken Parmigiana Piadina ($29) puts an Italian-American spin on the classic chicken parm. The warm piadina is lightly charred, stuffed with a crispy chicken cutlet, melted mozzarella, and Parmigiano, then finished with a creamy, tomato-rich alla vodka sauce. It is hearty, cheesy and comforting, with the crisp chicken providing a nice textural contrast to the soft flatbread and melted cheese. It comes with a choice of shoestring fries or insalata verde.

Grilled Harissa Shrimp 4.2/5

The Grilled Harissa Shrimp ($30) brings a more Mediterranean-influenced touch to the table. Plump tiger prawns are grilled shell-on, giving them a lovely smoky char while locking in their natural sweetness. They are coated in fragrant harissa oil and served with garlic confit, roasted tomatoes and a thick slice of toasted crostone. The best part is probably what happens underneath the prawns. As the juices, harissa oil, garlic confit, and sweet roasted tomatoes mingle, the toasted bread soaks it all up. It is messy in the best possible way and makes the crostone impossible to leave behind.

Mafaldine 4.2/5

For pasta, the Mafaldine with Ragù Bolognese ($26) is pure comfort food. The mafaldine has beautifully ruffled edges that hold onto the slow-cooked ragù. The meat sauce is rich and hearty without being overly heavy, balancing savoury meatiness with tomato acidity. Finished with a generous shower of aged Parmigiano Reggiano, this is the sort of pasta that feels familiar and satisfying from the first bite.

Squid Ink Casarecce 4/5

The Squid Ink Casarecce ($28) takes things in a completely different direction. The pasta is tossed in a glossy red wine butter sauce enriched with squid ink and finely chopped cuttlefish. Garlic provides the savoury backbone, while jalapeño and a squeeze of lemon bring a welcome brightness. Despite the richness of the butter and squid ink, the citrus and gentle heat keep the dish lively rather than overly heavy.

Sweet Potato 4.2/5

There are also plenty of vegetable sides worth ordering to balance the richer dishes. The Sweet Potato ($18) is particularly interesting. The Japanese sweet potato is roasted until tender and naturally caramelised, then paired with scallion sour cream and crisp fried prosciutto. The sweet, buttery potato, tangy cream and salty crunch of the prosciutto make for a surprisingly addictive combination.

Roasted Heirloom Carrots 4/5

The Roasted Heirloom Carrots ($12) come with chickpeas, red onion, cumin and a bright dressing. The carrots are roasted until tender and naturally sweet, while the chickpeas add a pleasant bite and nuttiness. The dressing’s acidity lifts the dish and makes it a useful counterpoint to richer mains.

Grilled Broccolini 3.5/5

The Grilled Broccolini ($18) is simply grilled over high heat until lightly charred while retaining a good crunch, then tossed in a sharp Dijon vinaigrette. The smoky char works nicely with the tangy mustard dressing, making this another refreshing side alongside the pastas and meats.

Pork Chop Milanese 4.2/5

For something more substantial, the Pork Chop Milanese ($45) is a classic choice. The pork chop is pounded thin, breaded and fried until golden and crisp, while the meat inside remains tender. It comes simply topped with wild rocket and cherry tomatoes, whose peppery, acidic notes cut through the richness of the fried crust.

B.T.S 4.5/5

And of course, dessert has to end with the cult favourite Black Truffle Sundae, or B.T.S. ($16). This is definitely not your usual sundae. Smooth Madagascan vanilla soft serve is topped with warm brown butter infused with black truffle, then finished with crispy buttered breadcrumbs and a touch of sea salt. The combination sounds unusual on paper, but the sweet, salty, buttery and earthy flavours come together surprisingly well. The warm brown butter melts into the cold soft serve, while the toasted crumbs provide a satisfying crunch. The truffle is present without completely overpowering the dessert.

With its move to ION Orchard, Osteria Mozza gets a fresh new home while building on what has made the restaurant a familiar name in Singapore’s dining scene for almost fifteen years. The introduction of Pizza alla Pala is a welcome addition, with its light, airy crust making it an easy format to share across the table. From pizzas and handmade pastas to its iconic mozzarella bar and playful desserts, the new Osteria Mozza continues to capture Nancy Silverton’s Cal-Italian approach — generous, ingredient-driven food best enjoyed together.

Note: This is an invited tasting.


Osteria Mozza
ION Orchard
2 Orchard Turn
#03-14B/15B
Singapore 238801
Tel: +65 80496381
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Orchard MRT Station. Take Exit 4. Walk to the destination. Journey time is about 3 minutes. [Map]

One-Ninety Bar @ Four Seasons Hotel Singapore - Introduces Garden Café's New Daytime Offerings

One-Ninety Bar at Four Seasons Hotel Singapore recently introduced Garden Café’s new daytime offerings, featuring hand-crafted pastries, sandwiches, wholesome mains and sweet treats, available for dine-in or takeaway. Conceived as an alfresco terrace extension of One-Ninety Bar, Garden Café offers both indoor and outdoor seating, inviting diners into a close-to-nature setting. The new menu is served daily from 11am to 6pm, bringing a more intimate and cosy café ambience to the space. The display counter features a lineup of freshly baked viennoiserie, including butter croissants, pain au chocolat, and almond croissants, alongside a rotating selection of seasonal sweet treats.

Open-Faced Chicken Cordon Bleu 4/5

The main menu ranges from light bites to more hearty options, including an Express selection of dishes designed for a quicker lunch. We tried the Open-Faced Chicken Cordon Bleu ($24) and Maccheroni al Formaggio ($28). While these are intended as express items, both are surprisingly indulgent. The Open-Faced Chicken Cordon Bleu features Cotto ham sandwiched between two pleasingly tender, lightly crusted chicken cutlets, with melted Fontina binding everything together. The mesclun salad on the side, however, seemed more like an afterthought.

Maccheroni al Formaggio 4/5

Maccheroni al Formaggio offered an interesting take on Mac & Cheese. The macaroni was well baked and creamy, with a blend of artisanal cheeses that balanced sweet and savoury notes. Eating it together with the soft pumpkin helped to cut through the richness of the cheese. I think switching to a starchier, denser variety of pumpkin would have worked even better, adding more flavour and texture than the current one, which was somewhat watery and fibrous.

English Breakfast Royale Sandwich 3.5/5

From the All-Day Brunch, the English Breakfast Royale Sandwich ($26) brings together all the elements of a big breakfast. The muffins are slathered with mashed avocado, then stacked with sautéed mushrooms, a pork sausage patty, and gorgeous farm eggs, before being crowned with crispy bacon.

Singapore Chilli Crab Omelette 4.5/5

The Singapore Chilli Crab Omelette ($32) impressed me even more, with a tantalisingly chubby, fluffy omelette topped with a meaty chilli crab sauce. The sauce carried a good amount of heat, which complemented the buttery omelette nicely.

Vanilla French Toast 4.8/5

It’s been a while since I last had a French toast as well done as the Vanilla French Toast ($18). The toast had an almost spongy texture, which I adored, with caramelised, buttery edges adding a lovely contrast.

Signature Salmon Poke Bowl 5/5

Power Bowls offer lighter and more nourishing alternatives, and we tried the Signature Salmon Poke Bowl ($24). It comes with soy-marinated salmon, multigrain rice, shimeji mushrooms, pickled daikon, shredded red cabbage, wakame and avocado, topped with an onsen egg and truffle miso to bring everything together. The pearly multigrain rice brought a beautiful nutty, wheaty flavour to each mouthful, while the savoury miso sauce, accented with truffle, made the bowl addictive. They also offer a range of sandwiches to choose from.

Prawn Aglio Olio Sandwich 4.5/5

The Prawn Aglio Olio Sandwich ($18) was flavoursome, with chunky prawns and sweet, smoky roasted bell peppers, alongside pickled red onion, cucumber and tomato for added freshness.

Strawberry Financier 4/5

Tiramisù Classico 4/5

For desserts, we tried the Valrhona Dark Chocolate Mousse ($16), Pandan Kaya Cake ($14), Citrus Petite Gâteau ($14), Strawberry Financier ($14), and Tiramisù Classico ($16). The latter was undisputedly the crowd favourite. The tin brought together espresso-soaked ladyfingers, mascarpone cream and cocoa, with just the right amount of sweetness. I’m not usually a fan of entremets, so another favourite was the Strawberry Financier. The financier itself was delicious, and the combination of luscious Chantilly cream and strawberries on top elevated the decadence.

Pandan Espresso Martini

To complement the menu, we also offer a curated selection of signature beverages with a Singapore touch. Highlights include the Kopi Cream, Peanut Butter and Black Sesame Lattes, Grapefruit Tonic Espresso and Pandan Espresso Martini ($20).

The Garden Café at One-Ninety Bar
Mon-Sun: 11 am - 6 pm

For more information or to make a dining reservation, call (65) 6831 7653, WhatsApp (65) 9455 3466 or email dining.singapore@fourseasons.com.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


One-Ninety Bar
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am - 6pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to the destination. Journey time is about 6 minutes. [Map]

Jiang-Nan Chun @ Four Seasons Hotel Singapore - Infuses Hong Kong Roots with Singaporean Flair For New Taste Of Hongkong Menu

Jiang-Nan Chun’s Taste of Hong Kong has been refreshed, with a menu inspired by the roots and culinary journey of Chinese Executive Chef Alan Chan. The updated menu celebrates the flavours, traditions and memories of Cantonese dining, while reflecting his experiences in Singapore.

Steamed Pork & Prawn Dumpling with Lava Quail Egg 4/5

We started with a few classic dim sum dishes, each with an interesting take. The Steamed Pork & Prawn Dumpling with Lava Quail Egg ($12) had a quail egg stuffed within, offering a slightly more textural bite than a regular dumpling. While my quail egg did not have much of a lava yolk, I appreciated the less meaty bite it gave the dumpling.

Steamed Pork Dumpling with Laksa Broth 4.5/5

The Steamed Pork Dumpling with Laksa Broth ($10) had an impressive amount of laksa broth wrapped inside. The broth was flavoursome without being overly coconutty, although I felt it could have been less salty.

Steamed Bun with Salted Egg Yolk 3.5/5

The Steamed Bun with Salted Egg Yolk ($9) offered a milkier take on the familiar salted egg yolk bun. The custard was almost reminiscent of condensed milk, with a much milder salted egg yolk flavour. Diners who enjoy custard buns but prefer them without the stronger, savoury salted egg yolk flavour may enjoy this version.

Steamed Rice Roll with Crispy Prawns 4.8/5

The Steamed Rice Roll with Crispy Prawns ($22) was one of my favourites. The rice roll was thin with a good bite, while the crispy prawns had an airy texture that worked particularly well with the rice roll.

Braised Pork Trotters, Quail Eggs, Ginger & Sweet Black Vinegar 3.5/5

Moving on to the traditional dishes, the Braised Pork Trotters, Quail Eggs, Ginger & Sweet Black Vinegar ($28) tantalised with jiggly pork trotters and a gelatinous bite. It was not the most tender version I have had, but the flavours were on point.

Pan-Fried Stuffed Three Treasures 4/5

The Pan-Fried Stuffed Three Treasures ($22) was quite a homely dish. Each bite was well seasoned, with a satisfying mouthfeel from the stuffing, while nothing came across as overly greasy.

Hong Kong Noodle Soup with Beef Rib Fingers & Tendon 5/5

The Hong Kong Noodle Soup with Beef Rib Fingers & Tendon ($28) satisfied with succulent chunks of beef rib fingers, while the tendons were delightfully tender, with an almost melt-in-the-mouth texture. The broth was full-bodied with a good depth of flavour.

Braised E-Fu Noodles with Beef & Satay Sauce 3.5/5

The Braised E-Fu Noodles with Beef & Satay Sauce ($25) was surprisingly hearty, with generous slices of tender beef. While the satay sauce didn’t quite come through, the overall flavour was well balanced, and the beef was nicely seasoned. The noodles were tender but could have done with a little more bite.

Deep-Fried Black Sesame Glutinous Rice Ball 5/5

Rounding off our meal was a delicious morsel of Deep-Fried Black Sesame Glutinous Rice Ball, followed by a petite four.

Petite Four

Overall, the refreshed Taste of Hong Kong brings together familiar Cantonese favourites with playful touches and flavours influenced by Singapore, offering diners a chance to revisit the classics through Chef Alan Chan’s culinary lens.

Taste of Hong Kong is only available on Saturdays, Sundays & Public Holidays.
Time: 1130am–230pm

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317653
Facebook
Website
Nearest MRT: Orchard MRT (NS Line, TE Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to the destination. Journey time is about 6 minutes. [Map]