Wan Hao Chinese Restaurant (萬豪軒) @ Marriott Tang Plaza Singapore - Unveils its “Spring in Bloom Delicacies” Limited-time Menu

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
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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]

The Peranakan Club @ Orchard Towers - Heritage Peranakan Food and Cultural Experience Under One Roof

Tucked within a sprawling 5,000 sq ft space, The Peranakan Club offers what could well be Singapore’s most immersive Peranakan experience to date. More than just a dining destination, it is a “living museum” where heritage, culture, and cuisine intertwine seamlessly. From the moment you step inside, you are transported into the rich world of Peranakan traditions — a thoughtfully curated journey that invites diners to taste, see, and experience its legacy all under one roof.

The space is conceptually divided into several unique experiences. The Kebaya Bar serves up Peranakan-inspired cocktails in collaboration with Brass Lion Distillery, while the Keronsong Tea Room offers an elegant setting for tea, champagne, and caviar. For a more comforting experience, The Little Nyonya presents familiar, family-style classics, while Grand Peranakan caters to private tok panjang feasts reminiscent of lavish heritage banquets. Beyond dining, The Peranakan Gallery showcases heirloom costumes and artefacts, and the Baba Nyonya Atelier features beautifully crafted kebayas and lifestyle pieces, completing the cultural immersion.

Peranakan Prosperity Lo Hei 4/5

Interestingly, the restaurant offers its own version of yusheng year-round. The Peranakan Prosperity Lo Hei retains the familiar components but stands out with the addition of ulam, lending a refreshing herbal lift and a distinct Peranakan identity.

Bakwan Kepiting 4/5

The Bakwan Kepiting is a comforting, soulful soup that warms both the palate and the stomach. Featuring delicate hand-rolled meatballs made from a blend of crab meat and minced pork, the dish is served in a clear, naturally sweet broth of bamboo shoots. The meatballs are tender yet firm, packed with flavour, while the bamboo shoots add a pleasant crunch and sweetness. A dollop of sambal belachan enhances the overall profile with a punchy, umami kick.

Nasi Ulam with Raja Ulam 4.2/5

A labour-intensive dish, the Nasi Ulam with Raja Ulam here reflects the finesse of Peranakan cooking. Finely julienned herbs and aromatics are meticulously prepared to blend harmoniously with the rice. Often regarded as the “queen” of Peranakan rice dishes, this version stands out for its inclusion of ulam raja, which adds a peppery note with hints of green mango. The result is a complex, aromatic, and refreshing rice salad.

Prawn Ngoh Hiang 4.5/5

The Prawn Ngoh Hiang impresses with its chunky, hand-minced filling of pork and prawns, wrapped in a thin beancurd skin and fried to a crisp. The addition of water chestnuts provides a delightful crunch and subtle sweetness, while the balance of fat in the pork ensures a juicy bite.

Salmon Fish Wing with Sambal Belimbing 3/5

An interactive dish, the Salmon Fish Wing is served deep-fried alongside Sambal Belimbing, with a brush provided for diners to apply the sambal themselves. The sambal delivers a tangy, sourish heat that is undeniably appetising. However, while both components are enjoyable individually, they do not quite come together as a cohesive dish.

Babi Assam 4.2/5

The Babi Assam is a comforting Peranakan stew that delivers both richness and balance. Chunky cuts of pork belly are simmered for a long time, allowing the fat to render beautifully and the meat to become melt-in-the-mouth tender. The tamarind-based gravy is the star here, offering a tangy, slightly spicy profile with a deep, fruity acidity that cuts through the richness of the pork, resulting in a dish that is both hearty and appetising.

Ayam Buah Keluak 4.5/5

A quintessential Peranakan classic, the Ayam Buah Keluak showcases deep, earthy flavours from the prized buah keluak nut. The gravy is rich and complex, with notes reminiscent of dark chocolate, while the chicken is stewed until tender and fully infused with the nut’s distinct umami depth.

Nangka Rendang 3.8/5

The Nangka Rendang offers a plant-based alternative using young jackfruit as a meat substitute. Its fibrous texture mimics that of slow-cooked meat, and it absorbs the spices well. While the execution is commendable, it may not fully satisfy those who prefer the richness of traditional rendang with meat, though it remains a solid option for vegetarians.

Rempah Nenas Udang 4.5/5

Bright and vibrant, the Rempah Nenas Udang combines prawns and pineapple in a rich, tangy coconut gravy. The sweetness of the pineapple balances the spices beautifully, creating a dish that is both refreshing and indulgent.

Ikan Goreng Chuan Chuan 4.2/5

At first glance, the Ikan Goreng Chuan Chuan appears to be a simple deep-fried seabass. However, the filleted fish is thoughtfully paired with blue pea-infused beehoon beneath, which soaks up the tangy sauce. The result is a more layered and satisfying dish than expected.

Chendol Melaka 4/5

Ending the meal on a sweet note, the Chendol Melaka impresses with its robust gula melaka, offering a deep caramelised sweetness. However, being served in a glass makes it slightly less enjoyable, as the components remain layered and harder to mix compared to the preferred bowl presentation.

Apom Bok Kuah Pisang 4/5

A rare Peranakan dessert, the Apom Bok Kuah Pisang features soft, fermented rice pancakes paired with a warm banana coconut sauce. The pancakes are slightly tangy with a springy texture, while the sauce is creamy, sweet, and lightly savoury — a comforting and nostalgic finale.

The Peranakan Club is more than just a restaurant — it is a holistic cultural experience that celebrates Peranakan heritage engagingly and thoughtfully. With its diverse concepts and well-executed dishes, it offers diners not only a satisfying meal but also a deeper appreciation of the traditions and stories behind the cuisine.

Note: This is an invited tasting.


The Peranakan Club
Orchard Towers
1 Claymore Drive
#02-01
Singapore 229594
Tel: +65 89880202
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down Orchard Road towards the junction of Orchard Road and Claymore Road. Walk to the destination. Journey time is about 10 minutes. [Map]

Tampopo @ Takashimaya - Showcases Niigata’s Premium Produce in Limited-Time Seasonal Menu

A household name in Singapore’s Japanese dining scene, Tampopo has long been instrumental in making authentic Japanese cuisine accessible, consistent, and affordable. Founded by Takagi Takaaki, the brand continues to honour its philosophy of working closely with Japanese producers. This season, Tampopo spotlights the bounty of Niigata Prefecture with a limited-time menu that highlights premium ingredients flown in from the region.

A key highlight is the introduction of Niigata-grown “Shinnosuke” rice, a relatively new varietal that inherits the prized genetics of Koshihikari while offering its own distinct character. With a higher amylose content, the rice delivers a gentle sweetness, fuller flavour, and a firm, springy bite. Cultivated using pristine snowmelt water and benefiting from Niigata’s dramatic temperature shifts, each grain is glossy, aromatic, and refined.

Niigata Umaimon Gozen 4/5

The Niigata Umaimon Gozen ($35.80) is the best way to experience “Shinnosuke” rice in its purest form. This well-balanced set comes complete with sashimi, grilled fish, vegetables, and soup, allowing the rice to shine as the centrepiece. Its texture pairs beautifully with the accompanying dishes, elevating the overall dining experience.

Tampopo’s Chirashi Sushi 3.8/5

Amaebi Shinjyo with Lotus 3.8/5

The menu also features the prized Oguchi Lotus root from Nagaoka City, known for its exceptional crunch and tenderness. Harvested using the meticulous mizuhori method, the lotus root retains its clean, crisp texture without excess fibrousness.

This premium ingredient appears in Tampopo’s Chirashi Sushi ($29.80), adding a refreshing bite, and in the Amaebi Shinjyo with Lotus ($12.80), where it is stuffed with sweet shrimp paste and deep-fried into a delicate tempura. The contrast between the crunchy lotus root and the creamy amaebi filling creates an enjoyable textural interplay.

Niigata Soul Food “Noppe” 3.5/5

A comforting traditional dish, “Noppe” is a celebratory stew deeply rooted in Niigata’s culinary heritage. The hearty bowl features a medley of ingredients, including lotus root, mushrooms, salmon, chicken, satoimo, and kamaboko, simmered in a light yet umami-rich dashi broth enhanced with dried scallops and mushrooms. It is wholesome, nourishing, and quietly satisfying.

Tampopo’s Hegi Soba with Prawn Tempura (tasting portion) 4.2/5

A rare find in Singapore, Hegi Soba is a regional speciality from Niigata’s Uonuma region. Made using funori seaweed as a binder, the noodles boast a firmer, more elastic texture with a subtle smoothness. At Tampopo, the Hegi Soba with Prawn Tempura ($19.80) features lightly battered prawns fried to a crisp golden finish. The tempura adds a satisfying crunch that contrasts beautifully with the smooth, springy noodles. Dipped into the accompanying sauce, each bite balances delicate soba flavours with the savoury richness of the tempura.

Tagliatelle with Amaebi

A standout collaboration dish with THE NIIGATA Bit GINZA, the Handmade Rice-Flour Tagliatelle with Amaebi ($27.80) bridges Japanese ingredients with Italian technique. The sauce is laboriously prepared using 20kg of amaebi shells and flesh, simmered for hours to extract maximum flavour, then flambéed with brandy. Sourced from Sado Island, the amaebi is prized for its natural sweetness and creamy texture, often dubbed the “candy of the sea.” The resulting dish is deeply umami-rich, with a robust crustacean intensity that will resonate strongly with local palates.

Niigata Matcha Parfait 4.5/5

End the meal on a sweet note with the Niigata Matcha Parfait ($11.80), made using Murakami matcha from Fujimien. The matcha is notably smooth with minimal bitterness, offering a refined finish. Alternatively, the Niigata Strawberry Parfait features the region’s prized Echigo-hime strawberries, known for their sweetness and fragrance.

Tampopo’s Niigata showcase is more than just a seasonal menu. It is a thoughtful tribute to the region’s rich agricultural and culinary heritage. By bringing together premium ingredients, traditional techniques, and creative collaborations, the experience offers diners a rare glimpse into the essence of Niigata, right here in Singapore.

Note: This is an invited tasting.


Tampopo
Takashimaya
Tower B
391 Orchard Road
#B2-33
Singapore 238872
Tel: +65 6235 2318
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 845pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight to Ngee Ann City. Walk to the destination. Journey time is about 5 minutes. [Map]

One-Ninety Restaurant @ Four Seasons Hotel Singapore - Refreshed Convivio Weekend Brunch Featuring Italian Signatures, Fresh Seafood Bar and Dessert Spread

Transport yourself to Italy at One-Ninety Restaurant’s Convivio Weekend Brunch, featuring a refreshed menu specially curated by Chef de Cuisine Valerio Pierantonelli.

Convivio Weekend Brunch 4.5/5

“Convivio” means “feast” in Italian and refers to a lively, communal dining experience. In this unique brunch concept, diners can choose one of six mains, complemented by an extensive spread featuring a fresh seafood bar, a cheese trolley, and decadent desserts. The brunch is priced at $78 per adult and $39 per child (ages 6 to 12), with a $48 top-up for free-flowing prosecco, Aperol Spritz, and red and white wine.

Roasted Butternut Squash

Brunch began with a warm and comforting serving of Roasted Butternut Squash, presented to all diners upon arrival. It was delightfully smooth, naturally sweet and well-balanced.

Bread Table

The Bread Table featured an inviting variety of freshly baked breads, including Dark Chocolate Bread, Rosemary Grissini, Sun-Dried Tomato Focaccia, Olive Bread and Ciriola, accompanied by rich Bordier Butter.

Affettati Station

The Affettati Station was beautifully arranged with a curated selection of cured meats, including Spicy Spianata, Coppa, Mortadella, and Culatello Ham.

Premium Seafood on Ice

At the Seafood Bar, fresh Tiger Prawns, Scallops and Mussels were available, served with classic condiments such as lemon wedges and house dressings.

Composed Salads

The Composed Salads selection rotates weekly. During our visit, the standouts were the Duy Pu Lentil (with sun-dried tomatoes, artichokes, olives and lemon dressing) and the Octopus salad (with fingerling potatoes, capers and citrus). Both were lightly seasoned and refreshing.

Cheese Trolley

Fresh Cheese

Cheese lovers will appreciate the Cheese Trolley, which showcases impressive house-marinated cheeses paired with condiments, alongside a Fresh Cheese selection featuring Buffalo Mozzarella, Giuncata with Citrus Zest, Pesto-infused Burrata and our favourite, the Truffle-infused Ricotta.

Lasagne

Do not miss the Lasagne station, offering three variations: Salmon, Bolognese and Mushroom. Each was generously layered, cheesy and moist, making them all equally satisfying.

For mains, each diner can choose one of six options, including Braised Wagyu Beef Cheek, Burrata Ravioli, Grilled Swordfish, Slow-Cooked Baby Chicken, Baby Octopus Rigatoni and Pinsa Romana.

Burrata Ravioli

One of One-Ninety’s signatures, the Burrata Ravioli is topped with Parmigiano Reggiano foam and black truffle. This was excellent, with each ravioli perfectly cooked and filled.

Grilled Swordfish

The quality of the fish shone through in the Grilled Swordfish. It was firm and meaty yet remained succulent, with a subtle natural sweetness. The pairing of grilled green asparagus and balsamic-marinated tomato sauce added brightness to the dish.

Dessert Table

We were spoiled for choice at the Dessert Table, which featured indulgent favourites such as Tiramisu Cake, Vanilla Panna Cotta, Cannoli, Bronte Pistachio Tart and assorted chocolate bon bons. The classic Tiramisu Cake and Bronte Pistachio Tart stood out as our favourites.

Note: This is an invited tasting.


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

Opening Hours:
Weekend Brunch: 12pm - 3pm

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]