Wan Hao Chinese Restaurant (萬豪軒) @ Marriott Tang Plaza Singapore - A Reunion of Bountiful Prosperity

Set within Singapore Marriott Tang Plaza Hotel, Wan Hao Chinese Restaurant once again ushers in a luxurious Lunar New Year celebration. Renowned for its refined Cantonese cuisine and timeless sophistication, the restaurant marks the season with an opulent showcase of premium ingredients, meticulous craftsmanship, and exquisite flavours. This Year of the Horse, Wan Hao presents a series of curated multi-course menus and festive specialities that blend tradition with contemporary finesse.

We had the pleasure of experiencing the Celebrations of Abundance 6-Course Set Menu ($268.80++ per person, for 5-10 persons), served with their Tea-Smoked Grain-Fed Duck in place of the BBQ Suckling Pig with soft crepe. Though it comes at a premium, every course demonstrates careful curation, precise techniques and top-tier ingredients. From start to finish, each dish left a lasting impression.

Wan Hao Prosperity Yu Sheng 4.2/5

We began our dinner with the Wan Hao Prosperity Yu Sheng. Trust me when I say that this Yu Sheng is really loaded with lots of premium seafood, including Rock Lobster, Hokkaido Scallop, Japanese Yellowtail, Sturgeon Caviar, Salmon and Salmon Roe. Impressively presented in the shape of a horse for the media tasting, the enthusiastic Lo Hei was a festive start to the evening.

Tea Smoked Grain-Fed Duck 4.8/5

Next came the Tea-Smoked Grain-Fed Duck, a meaningful dish as duck symbolises good luck and good health during the Lunar New Year. Wan Hao’s rendition is elegantly conceptualised and perfectly executed. The duck is slowly marinated, then air-dried for 24 hours to achieve that crispy, golden skin and tender meat. It is finally finished with an aromatic smoke of osmanthus, Long Jing tea leaves, and sugarcane, giving it a subtly sweet, floral fragrance that is fantastic. This duck is also available for takeaway ($78 nett for half, $138 nett for whole).

Wan Hao Bird’s Nest Eight Treasures Pot 4.8/5

The Wan Hao Bird’s Nest Eight Treasures Pot is nothing short of impressive. What stood out immediately was the vibrant, collagen-packed broth. The pot was brimming with premium ingredients, featuring 5-Head South African Abalone, Sea Cucumber, Black Moss Dace Fish Bean Curd Skin Bag, Pork Tendon, Free-range Chicken, Japanese Shiitake Mushroom, Fish Maw, Prawns and more. Very indulgent and nourishing, I simply had to finish every drop of that delicious broth.

Stewed Lobster with Trio Onion in Spicy Superior Light Soy Sauce 4.5/5

The Stewed Lobster with Trio Onion in Spicy Superior Light Soy Sauce was another beautifully presented dish. The lobster was succulent with plenty of meat, absorbing the savoury depth of the superior light soy sauce while still retaining its natural sweetness. It highlights both the lobster's freshness and the Chef’s skill in harmonising flavours.

Cantonese Style Claypot Rice 4.5/5

Many at my table eagerly anticipated this Cantonese-style Claypot Rice, and it certainly delivered. Fragrant and aromatic, the rice is first mixed with foie gras and Superior Light Soy Sauce, creating a rich, tasty base. It is then served with cured duck, Chinese sausage, and Hong Kong Chye Sim, resulting in a delicious rice dish that delivers comforting, familiar flavours.

Trio of Desserts 4.2/5

Concluding on a strong note, the Trio of Desserts offers three sweet treats, each with its own delightful texture. The Red Bean Glutinous Rice Ball coated in shredded coconut was soft and satisfyingly chewy. At the same time, the Deep-Fried Sesame Ball with custard delivered the perfect contrast: crisp on the outside, warm and gooey within. Rounding off the trio, the Chilled Bird’s Nest with Snow Pear and Rock Sugar provided a light, refreshing, and icy finish.

Whether for family reunions or intimate celebrations, the menu delivers abundance and auspiciousness befitting the season.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. 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
Facebook
Instagram
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]

Shang Palace @ Shangri-La Singapore - Unveils a Refreshed Cantonese Menu

I am back at Shang Palace, Shangri-La Singapore, to experience its refreshed menu that redefines timeless Cantonese gastronomy through a contemporary lens. Guided by Executive Chef Daniel Cheung, the new offerings honour tradition while introducing refined techniques and elegant presentations.

The meal begins with a delightful Amuse Bouche featuring sweet prawn paired with a zesty sauce. The bright acidity complements the prawn's natural sweetness beautifully, awakening the palate and setting the tone for what's to come.

Trio of Dim Sum Items 4/5

We commence the dinner with a Trio of Dim Sum Items, each showcasing refined craftsmanship and thoughtful layering of flavours and textures. The Steamed Chicken Roll with Ham, Black Mushroom and Fried Fish Maw is comforting yet elegant, with tender chicken wrapped around savoury ham and earthy mushrooms, punctuated by the gentle chew of fish maw. The Traditional Deep-fried Hokkaido Scallop Dumpling with Supreme Broth delivers a delightful contrast: crisp on the outside, revealing a sweet, succulent scallop filling within. Rounding off the trio is the Steamed Crystal Dumpling with Black Truffle, Assorted Mushroom and Preserved Olive, where translucent skin encases an aromatic medley of mushrooms, lifted by the earthy perfume of black truffle and a subtle briny note from the preserved olive. Together, the trio offers a graceful introduction to Shang Palace's refreshed Cantonese repertoire.

Double-Boiled Soup 4.5/5

Next is a hearty and nourishing Double-Boiled An Xin Chicken Broth with Fish Maw, Sea Conch and Honey Dew. Ingredients including sea conch, chicken, chicken feet, fish maw, honeydew, jade bamboo and ginger are double-boiled for over three hours, resulting in a rich, velvety broth. The addition of honeydew is particularly intriguing and uncommon in traditional double-boiled soups. It imparts a subtle melon sweetness at the finish, adding complexity without overpowering the broth's savoury depth.

Baked Australia Pork Rib with Osmanthus Honey and Black Pepper Sauce 4.5/5

One of the highlights of the evening is the Baked Australia Pork Rib with Osmanthus Honey and Black Pepper Sauce. Rose wine is poured tableside before the ribs are flambéed, adding a touch of theatre. The pork ribs are exceptionally tender, falling off the bone with ease. The osmanthus honey lends a delicate floral fragrance, while the black pepper sauce delivers a bold, peppery kick. The sweet-and-spicy interplay is truly lip-smacking.

Baked Assorted Diced Seafood and Sea Conch with Cream Sauce 4/5

This dish is a nostalgic nod to Hong Kong's 1980s culinary era, where Chinese and Western influences converged. Traditionally cooked with Portuguese sauce, Shang Palace adapts it using a creamy white sauce akin to béchamel. The Baked Assorted Diced Seafood and Sea Conch with Cream Sauce is topped with mozzarella cheese and baked until golden brown, resulting in a comforting, creamy dish with a satisfying crust.

Braised Boneless Duck with Eight Treasures 4.5/5

The Braised Boneless Duck with Eight Treasures is served in a rich abalone sauce broth, alongside prawns, cuttlefish, pig kidney, chicken, bamboo shoots, fish maw, sea cucumber, and mushrooms. The duck is deep-fried before braising, a technique that tightens the skin, keeps it crisp, and removes any gaminess from the meat. The result is a luxurious, well-balanced dish showcasing both technique and tradition.

Deep-fried Crab Claw with Shrimp Paste and Almond Flakes 4.5/5

The Deep-fried Japanese Snow Crab Claw, stuffed with shrimp paste and coated with almond flakes, offers excellent textural contrast. The succulence and sweetness of the prawn filling are enhanced by the nutty crunch of the almonds, making this a crowd-pleasing classic.

Braised Assorted Vegetables with Preserved Beancurd in Claypot 4.5/5

Vegetable dishes shine just as brightly with the Braised Assorted Vegetables with Preserved Beancurd in Claypot. Featuring broccoli, Nai Bai, bamboo fungus, shiitake mushrooms, eggplant, snow peas, vermicelli and beancurd, everything is braised in a flavourful vegetable broth with preserved beancurd and vegetarian oyster sauce. The preserved beancurd sauce is the star, packed with umami and depth, while the vermicelli soaks up the delicious broth beautifully.

Chilled Pandan Pudding Topped with Bird's Nest 4.2/5

Dessert is a refreshing Chilled Pandan Pudding topped with Indonesian Bird's Nest and edible gold foil. Made from fresh pandan juice, the pudding is silky smooth and fragrant. The addition of bird's nest lends a touch of luxury, ending the meal on a light yet indulgent note.

Shang Palace's refreshed menu is a confident showcase of classic Cantonese flavours reimagined with finesse. Chef Daniel Cheung strikes an admirable balance between tradition and modern expression, delivering dishes that are comforting, elegant and thoughtfully executed. A worthy revisit for both loyal patrons and newcomers alike.

Note: This is an invited tasting.


Shang Palace
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4473
Facebook
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon-Fri: 12pm - 2.30pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock 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 to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to the destination. Journey time is about 23 minutes.[Map]

Shang Palace @ Shangri-La Singapore - Savour the Autumn Harvest: An Exquisite Hairy Crab Feast

This autumn, Shang Palace at Shangri-La Singapore invites diners to savour one of the season's most prized delicacies — the Hairy Crab from Taihu Lake. From 20 October to 30 November 2025, Executive Chinese Chef Daniel Cheung presents a specially curated menu celebrating the golden richness of hairy crab through refined Cantonese creations. Diners can look forward to a Hairy Crab Six-Course Set Menu (S$268++ per person, minimum two diners) or a range of à la carte highlights.

Appetiser 3/5

The meal begins with a quad of appetisers, each offering its own take on the luxurious crustacean:
- Pan-fried Eggplant with Hairy Crab Roe
- Chilled Cucumber Roll wrapped with Hairy Crab and Chicken Oil
- Hairy Crab Roe Sushi Roll
- Sautéed Prawn with Hairy Crab Roe and Black Truffle Sauce served in a Golden Nest

Each item showcases Chef Daniel's delicate hand in balancing textures and flavours. The standout for me was the Sautéed Prawn in Golden Nest, where the briny roe meets the aroma of truffle for a delightful harmony. The Hairy Crab Roe Sushi Roll, however, fell short. The rice was dry and tough. If the kitchen wishes to incorporate sushi into Chinese fine dining, the rice texture could use more refinement to achieve the ideal softness and fluffiness.

Braised Bird's Nest Broth with Hairy Crab Roe and Beancurd 4.2/5

Braised Dried Scallop Broth with Bamboo Fungus and Hairy Crab Roe 4.2/5

Diners can choose between two soups — the Braised Bird's Nest Broth with Hairy Crab Roe and Beancurd, or the Braised Dried Scallop Broth with Bamboo Fungus and Hairy Crab Roe. Both options offer nourishing warmth and oceanic depth, depending on your preference. The bird's nest version leans towards a luxurious, silky texture, while the dried scallop broth adds a savoury profile.

Baked Lobster and Hairy Crab Meat in Shell with Puff Pastry 4.2/5

My favourite dish of the evening is the Baked Lobster and Hairy Crab Meat in Shell with Puff Pastry. Beneath the flaky golden crust lies a mix of sweet lobster and creamy hairy crab meat. Each bite is indulgent, buttery, and aromatic, with a satisfying contrast between the crisp pastry and the succulent seafood beneath. A truly memorable dish.

Steamed Hairy Crab 4/5

No hairy crab feast would be complete without the Steamed Hairy Crab itself. Served with a cup of warming ginger tea, this was the centrepiece of the evening. The natural sweetness of the Taihu Lake hairy crab and the luscious umami of its roe exemplify why this seasonal delicacy is so revered.

Braised Ee Fu Noodles with Egg White, Hua Tiao Wine and Hairy Crab Roe 4/5

Braised Fried Rice with Shredded Fish Maw and Hairy Crab Roe 3.8/5

The meal then rounds off with a choice of Braised Ee Fu Noodles with Egg White, Hua Tiao Wine and Hairy Crab Roe, or Braised Fried Rice with Shredded Fish Maw and Hairy Crab Roe. Both showcase the roe's signature richness, but the noodles won my vote. The egg white adds a light, fluffy texture that complements the springy noodles, while the Hua Tiao wine lends a subtle fragrance. The fried rice, though comforting, felt a little one-dimensional in comparison, more of a canvas for the crab roe rather than a full expression of it.

Chilled Osmanthus Cake with Fermented Glutinous Rice Wine 3.5/5

Sweetened Mixed Bean Soup with Coconut Milk 4/5

Dessert features a comforting duo: Sweetened Mixed Bean Soup with Coconut Milk and Chilled Osmanthus Cake with Fermented Glutinous Rice Wine. The floral aroma of osmanthus and the mellow sweetness of rice wine bring a refined close to the autumn feast.

Guests enjoying the set menu will receive a complimentary 375ml bottle of eight-year Chinese Yellow Wine and a glass of Veuve Clicquot Brut NV. The mellow sweetness of the yellow wine pairs beautifully with the creamy crab roe, while the champagne adds a bright effervescence. For a touch of indulgence, diners can also opt for the Veuve Clicquot Champagne Flight (S$158++ per person), featuring Veuve Clicquot Rosé NV, La Grande Dame 2018, and RICH NV. The Hairy Crab Menus are available daily for lunch and dinner until 30 November 2025 — a celebration of Cantonese finesse and autumnal decadence not to be missed.

Note: This is an invited tasting.


Shang Palace
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4473
Facebook
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon-Fri: 12pm - 2.30pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes.[Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Marrott Tang Plaza Singapore - Indulge in New Seasonal Menu of Lobster & Sri Lankan Crab Delicacies Till 31 Dec 2025

Wan Hao Chinese Restaurant presents an exciting new seasonal menu that spotlights rock lobsters from Western Australia and prized Sri Lankan crabs.

Available now through 31 December 2025, the menu features eleven exquisite lobster and crab creations, all infused with refined Cantonese flair. Diners can look forward to both Dim Sum and À La Carte selections, with the Dim Sum items available exclusively during lunch.

Soup of the Day 4/5

We started with the Soup of the Day, a warm, soothing bowl of Pumpkin Pork Ribs Soup. The broth was flavourful and naturally sweet from the pumpkin and red dates.

Minced Lobster Dumpling with Gold Leaf 4/5

The first Dim Sum dish, Minced Lobster Dumpling with Gold Leaf ($18/2 pcs), featured plump lobster meat wrapped in a thin, slightly chewy skin.

Lobster Siew Mai with Crab Roe and Minced Pork 4/5

Next came the Lobster Siew Mai with Crab Roe and Minced Pork ($18/2 pcs), an indulgent mouthful of tender lobster and savoury minced pork.

Crispy Crab Meat Puff with Glass Noodles and Chinese Parsley 4.2/5

Our favourite among the three Dim Sum we had was the Crispy Crab Meat Puff with Glass Noodles and Chinese Parsley ($16/2 pcs). The golden, flaky pastry was wonderfully crisp, encasing moist crab meat and springy noodles for a satisfying textural contrast. Other Dim Sum highlights include the Deep-Fried Lobster with Century Egg Sesame Roll ($16/2 pcs) and the Crispy Vermicelli Lobster Roll wrapped with Beetroot Rice Noodle and Superior Light Soy Sauce ($28/2 pcs).

Sautéed Minced Lobster Meat with Shrimp Roe, Egg White and Diced Asparagus Lettuce 4.5/5

Moving to mains, I thoroughly enjoyed the Sautéed Minced Lobster Meat with Shrimp Roe, Egg White and Diced Asparagus Lettuce ($48/portion). Lightly seasoned to highlight the lobster’s natural sweetness, it was elevated by the briny aroma of shrimp roe and the crunch of asparagus lettuce.

Baked Crab in Foie Gras and White Pepper Sauce 4.2/5

The Baked Crab in Foie Gras and White Pepper Sauce ($18.80/100g) offered a bold yet balanced pairing. The lightly spiced, peppery sauce complemented the fresh crab’s sweetness, while the foie gras added richness and depth.

Wok-Fried Lobster with Onion in Green Peppercorn Sauce 4.5/5

Our top pick was the Wok-Fried Lobster with Onion in Green Peppercorn Sauce ($18.80/100g). Each lobster piece was fresh and succulent, wok-fried to perfection, and coated in a fragrant green peppercorn sauce that lent mild heat and herbaceous notes. Other dishes from the À La Carte menu include the Poached Sliced Pacific Top Shell with Asparagus Lettuce in Hairy Crab Meat and Roe Sauce ($48/portion), Stewed Lobster with Dried Hong Kong Cuttlefish, Thai Basil and Shallot in Claypot ($25/100g), and Wok-Fried Lobster with Japanese Glutinous Rice infused with Dried Squid and Dried Shrimp ($25/100g).

Double-Boiled Bird’s Nest with Red Date, Lotus Seed and White Fungus 4/5

We ended with the Double-Boiled Bird’s Nest with Red Date, Lotus Seed and White Fungus, a nourishing sweet dessert that rounded off the indulgent seafood feast.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. 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
Facebook
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

Direction:
Alight at Orchard MRT station. Take Exit 1. Walk to destination. Journey time about 5 minutes. [Map]