JB Claypot Curry Fish Head @ Bedok North Street 3 - Hearty JB-Style Curry Fish Head & Zi Char Dishes

Claypot curry fish head has been gaining plenty of attention lately, and one of the places we recently checked out is JB Claypot Curry Fish Head, tucked inside Chang Sheng Eating Place at Bedok North Street 3. The stall specialises in charcoal claypot curry fish head, alongside a selection of hearty, comforting zi char-style dishes that are perfect for sharing over a casual meal.

While the Signature Curry Fish Head ($26) is the dish to try here, we chose the Curry Fish Tail ($33) instead. The stall prides itself on its JB-style curry, which comes with a noticeably rich and lemak profile. The curry is thick, creamy and packed with coconut richness, with just enough savouriness to keep you going back for more. It is the kind of curry that works especially well with a bowl of steamed rice, soaking up all that luscious gravy.

Signature Curry Fish Head / Fish Tail 4.2/5

Served bubbling in a charcoal claypot, the curry fish tail is topped with crispy beancurd skin, adding a pleasant textural contrast. Digging underneath, there is a generous amount of vegetables including cabbage, long beans, brinjal and okra, making this a hearty one-pot dish. The fish tail itself was meaty and paired well with the rich curry.

Sambal Four Heavenly Kings 3.8/5

We also tried the Sambal Four Heavenly Kings ($12), a familiar mix of long beans, okra, brinjal, and petai, finished with crispy fried ikan bilis for extra crunch. The vegetables retained a decent bite, while the ikan bilis added a nice savoury contrast. However, the sambal was rather mild and lacked the fiery punch we were expecting. If you enjoy your sambal with plenty of heat, this might come across as a little restrained.

Dried Shrimp Fried Lala 4/5

The Dried Shrimp Fried Lala ($14) was another enjoyable dish. The lala were plump and juicy, wok-fried in a fragrant dried shrimp sauce with sweet, spicy, and savoury notes. The dried shrimp gave the sauce a deep umami character, coating the shellfish with plenty of flavour without overpowering its natural sweetness. A good option to order alongside the curry and rice for some variety.

Ginger Paste Kampung Chicken 3.5/5

The Ginger Paste Kampung Chicken ($18) comes with kampung chicken, identifiable by its slightly more yellow-toned skin. The chicken was paired with a fragrant ginger paste that brought a warm, aromatic quality to the dish. The ginger sauce complemented the chicken well, though we found some parts of the chicken slightly dry. It is a comforting and familiar zi char-style dish, but compared to the curry fish tail, it was less memorable.

JB Claypot Curry Fish Head offers a satisfying selection of hearty zi char dishes, but the highlight for us was definitely the JB-style Curry Fish Tail. The rich, creamy and lemak curry, together with the crispy beancurd skin and generous serving of vegetables, makes it particularly enjoyable with plenty of steamed rice. If you are a fan of rich curry and communal zi char meals, this Bedok North stall is worth checking out for its charcoal claypot curry.

Note: This is an invited tasting.


JB Claypot Curry Fish Head
Chang Sheng Eating Place
Blk 539 Bedok North Street 3
#01-593
Singapore 460539
Instagram
Nearest MRT: Bedok (EW Line)

Opening Hours:
Daily: 12pm - 930pm

Direction:
1) Alight at Bedok MRT Station. Take Exit B or C. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 225G. Alight 3 stops later, cross the road and walk to the destination. Journey time is about 10 minutes. [Map]

Sha Xian Snacks (沙县小吃) @ West Coast Plaza - Affordable Fujian-Style Comfort Food 24 Hours a Day

Located in the basement of West Coast Plaza, Sha Xian Snacks (沙县小吃) is a casual spot serving classic Fujian-style snacks and comforting rice and noodle dishes. With several outlets around Singapore, the brand offers a convenient option for a quick, affordable meal, and the West Coast Plaza outlet stands out for being open 24 hours, making it especially handy for late-night meals or an early breakfast. We tried a few of the rice and noodle sets, which are generally generous in portion and reasonably priced.

Pork-Bone Wonton Soup 4/5

The Classic Trio Set ($8.80) comes with Pork-Bone Wonton Soup and Fragrant Scallion Oil Noodles with Braised Egg, offering a satisfying combination of soup and noodles in one set. The Pork-Bone Wonton Soup comes with plump wontons filled with juicy minced pork. The wonton skin is thin enough without being overly delicate, while the pork filling has a pleasant savoury flavour. The accompanying pork-bone broth is light and comforting, making this an easy dish to have alongside the noodles.

Fragrant Scallion Oil Noodles, Braised Egg 3.5/5

The Fragrant Scallion Oil Noodles are tossed in aromatic scallion oil and a savoury, braising-style sauce, giving the noodles a deep, slightly sweet, savoury flavour. The noodles have a decent bite and are well coated with the sauce, while a whole braised egg adds another layer of richness to the dish. It is a simple combination, but it works well for a quick, filling meal.

Sauerkraut Fish Rice Set 3.8/5

The Sauerkraut Fish Rice Set ($12.80) comes with tender slices of fish in a tangy and spicy broth, accompanied by sauerkraut and cabbage. The broth has a noticeable sour, spicy kick, and the sauerkraut adds a characteristic tang that helps cut through the soup’s richness. The fish slices are reasonably tender, while the cabbage adds some texture and sweetness. Served with steamed rice, it makes for a hearty, satisfying meal, and the portion is fairly generous for the price.

Sichuan Boiled Beef Rice Set 3.8/5

For those who enjoy a bit of heat, the Sichuan Boiled Beef Rice Set ($11.80) offers tender-ish slices of beef in a spicy, mala-style broth. The beef may not be the most tender, but it comes in generous portions. More importantly, the broth delivers a good mala kick without completely overwhelming the dish. The steamed rice also helps balance the spiciness and makes the dish more substantial.

Braised Chicken Rice Set 3.5/5

For something milder, the Braised Chicken Rice Set ($9.80) is a straightforward option featuring braised chicken pieces served with onions and capsicum over rice. The chicken is tender and carries a savoury braised flavour, while the onions add a touch of sweetness. The capsicum, however, could have been cooked a little longer, as it retained a raw, crunchy texture. Nevertheless, this is a decent choice for those looking for something non-spicy and uncomplicated.

Overall, Sha Xian Snacks may not be the destination to visit if you are looking for refined or top-notch Chinese cuisine, but it does a decent job at what it sets out to do — serving affordable, filling and comforting food without much fuss. The portions are generous for the price point, with most of the rice and noodle sets hovering around the $10 to $13 range. The West Coast Plaza outlet’s 24-hour operation is another major plus, especially for local residents or anyone looking for a late-night meal. Whether it is a bowl of wonton soup and noodles, a spicy Sichuan beef rice set, or a comforting plate of braised chicken rice, Sha Xian Snacks offers plenty of fuss-free options for a quick, wallet-friendly meal.


Sha Xian Snacks (沙县小吃)
West Coast Plaza
154 West Coast Road
#B1-09
Singapore 127371
Tel: +65 8221 6723
Nearest MRT: Clementi (EW Line)

Opening Hours:
Daily: 24 Hours

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk to the bus stop at Clementi MRT station. (Stop ID 17179). Take bus number 201. Alight 2 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Linkus (临家) Singapore @ Suntec City - A Taste of Minnan Heritage in the Heart of Singapore

If you have ever found yourself craving the refined, ingredient-driven comfort of Minnan (Hokkien) cuisine without the flight to Fujian, a new culinary landmark has quietly taken root at Suntec City. Linkus (临家), a celebrated institution founded in Xiamen in 2004 with over two decades of heritage, has officially opened its first international outpost in Singapore.

Stepping away from the bustling mall corridors into the restaurant’s dark-wood, lantern-lit dining hall feels less like entering a typical mall eatery and more like being welcomed into a neighbour’s home—true to their name, “Linjia” (临家). Moving beyond the familiar local Hokkien favourites, Linkus invites diners to rediscover the roots of Minnan cuisine, which champions natural flavours over heavy seasoning. With accolades such as the “Golden Wutong” award under its belt, expectations are naturally high. Here’s how it fares.

Xiamen Tusundong Jelly 厦门土笋冻 4.2/5

Xiamen Tusundong Jelly 厦门土笋冻 ($3.50) may be a bold introduction for the uninitiated, but it is also one of the most culturally authentic offerings on the menu. A traditional chilled snack from Xiamen, Tusundong is crafted using marine sipunculid worms, commonly known as sand worms, harvested from coastal mudflats. The preparation is meticulous. The worms are thoroughly cleaned before being boiled, releasing natural collagen into the broth. Once cooled, the liquid sets into a clear, firm jelly with the worms suspended inside. The result is a visually intriguing dish with a cool, bouncy “QQ” texture. Each bite delivers a gentle crunch from the worms, reminiscent of bamboo clams, paired with a savoury, tangy dipping sauce that lifts the overall profile. Surprisingly refreshing and texturally fascinating, it is an adventurous start that pays off.

Original Flavour Native Pork Soup 临家土猪肉汤 4/5

The Original Flavour Native Pork Soup 临家土猪肉汤 ($12.90) is a seemingly simple dish, yet one that embodies the soul of Minnan cooking. This clear, unadorned soup highlights Linkus’ “farm-to-table” philosophy, using high-quality native pork (土猪肉) prized for its depth of flavour. Slow-boiled with patience, the broth emerges crystal clear yet deeply flavourful, carrying a natural sweetness that lingers on the palate. There are no heavy seasonings or embellishments; it’s just pure, honest cooking. The pork pieces are tender yet retain a pleasant bite, free from any gamey notes. It is comforting, restorative, and quietly impressive in its restraint.

Buddha Jumps Over the Wall in Original Broth with Shark Fin 佛跐墙原汤烧鱼翅 4.5/5

Buddha Jumps Over the Wall in Original Broth with Shark Fin 佛跐墙原汤烧鱼翅 ($58). Instead of the traditional, lavish medley associated with Buddha Jumps Over the Wall, Linkus presents a refined interpretation focused on the broth itself. Using the essence of the original dish as a base, the soup delivers a rich, collagen-laden depth without the full extravagance. The shark fin adds a delicate, slightly crisp texture, beautifully absorbing the luxurious broth. This approach allows diners to experience the iconic dish’s signature richness at a more accessible price point, while retaining its essence of indulgence and sophistication.

Braised Pork Wonton with Taiwan Daylily 台湾黄花菜煮肉燕 4.5/5

The Braised Pork Wonton with Taiwan Daylily 台湾黄花菜煮肉燕 ($22.90) showcases one of Fujian cuisine’s most prized delicacies — Rouyan (肉燕). Unlike conventional wontons, the wrapper here is crafted from a hand-pounded mixture of lean pork and sweet potato starch, resulting in a translucent, paper-thin skin with a distinctive “snappy” bite. The texture is silky yet resilient, offering a refined mouthfeel that sets it apart. Filled with seasoned pork and served in a light, savoury broth, the dish is further elevated by the addition of Taiwan daylily. The vegetable introduces a subtle floral sweetness and gentle crunch, balancing the richness of the meat. Each bite is layered, delicate, and deeply satisfying.

Quanzhou Mee Sua with Fritters 泉州舌尖面线糊 5/5

The Quanzhou Mee Sua with Fritters 泉州舌尖面线糊 ($19.90 Small) is arguably the heart and soul of the menu. This dish is a masterclass in comfort food. Unlike typical noodle soups, the mee sua here is simmered until it dissolves into a thick, velvety, almost porridge-like consistency. The result is a rich, starchy broth that is smooth, warming, and incredibly soothing. The addition of You Tiao (fried dough fritters) is essential—crisp on the outside yet airy inside, they soak up the broth while retaining structure. The interplay between the silky noodles and the crunchy fritters creates a deeply satisfying textural contrast. Simple in appearance but profound in execution, this is a must-order.

Hand-Picked Crab Meat with Amaranth 手剥蟹肉浸苋菜 4/5

The Hand-Picked Crab Meat with Amaranth 手剥蟹肉浸苋菜 ($25.90) exemplifies how humble ingredients can be elevated through thoughtful execution. The vibrant amaranth greens, known for their earthy sweetness and striking magenta hue, are gently simmered in a light broth. Topped with generous portions of hand-picked crab meat, the dish achieves a delicate balance between land and sea. The sweetness of the crab enhances the greens’ vegetal notes, while the broth remains light and clean, allowing both elements to shine. Nutritious, elegant, and comforting all at once.

Puff Pastry Curry Snow Beef Steak 酥皮咖喱雪花牛排 4.2/5

The Puff Pastry Curry Snow Beef Steak 酥皮咖喱雪花牛排 ($32.90) is a creative fusion that bridges Minnan sensibilities with Southeast Asian influence. This dish presents a marbled “snow beef” steak encased in a golden puff pastry. The pastry is light, flaky, and buttery, shattering delicately with each bite. Inside, the beef is tender and succulent, slow-cooked to a melt-in-the-mouth texture. Paired with an aromatic curry sauce, the dish delivers layers of flavour, from the richness of the beef to the warm spice of the curry, while maintaining a balanced profile. It is indulgent without being overwhelming.

Linkus (临家) brings something refreshingly different to Singapore’s dining scene, not just another Chinese restaurant, but a thoughtful revival of Minnan culinary heritage. Its strength lies in its restraint, allowing premium ingredients and time-honoured techniques to take centre stage. From the adventurous Tusundong Jelly to the deeply comforting Mee Sua, the menu offers both discovery and nostalgia. While some dishes may challenge the uninitiated, they ultimately reward with authenticity and depth. For those willing to explore beyond familiar flavours, Linkus offers a meaningful and memorable dining experience.

Note: This is an invited tasting.


Linkus (临家) Singapore
Suntec City
3 Temasek Boulevard
#01-436
Singapore 038983
Tel: +65 8985 7888
Instagram
Website
Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 5pm - 930pm

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

2) Alight at Esplanade MRT station. Take Exit A. Walk to the destination. Journey time is about 6 minutes. [Map]

Nong Geng Ji (农耕记湖南土菜) @ Great World City - Bold Hunan Flavours Meet Family-Style Dining

With the rapid expansion of Nong Geng Ji across Singapore, more diners are getting acquainted with the bold, rustic flavours of Hunan cuisine. I recently visited their Great World outlet with my family to try the 4-Pax Cherished Family Moments Set ($138), a hearty spread designed for communal dining. Larger groups can opt for the 6-Pax Joyful Reunion Feast ($188). In conjunction with Parents’ Day, the restaurant sweetens the experience with a scratch-and-win card (chance to win $100 in vouchers) for every table, plus a complimentary mugwort hammer with any set meal. This thoughtful, slightly quirky touch adds to the celebratory occasion.

Stir-Fried Pork with Abalone and Chilli 4.2/5

The Stir-Fried Pork with Abalone and Chilli is undoubtedly the centrepiece of the meal. Served in a signature golden wok kept warm over a flame, it arrives with an intoxicating, smoky aroma and wok hei. Tender slices of pork are paired with plump baby abalones, elevating what is typically a humble stir-fry into something more luxurious. The interplay of textures is delightful: the springy bite of abalone, the succulence of pork, and the crunch of Hunan green chillies. Despite its fiery appearance, the heat leans more aromatic than aggressive, making it surprisingly approachable.

Big Shrimp with Vermicelli and Garlic 4.2/5

A highlight for both flavour and theatrics, the Big Shrimp with Vermicelli and Garlic is cooked tableside. Fresh butterflied prawns are laid over vermicelli, drenched in an aromatic garlic sauce, then steamed for a precise seven minutes. When the lid is lifted, a cloud of garlicky steam fills the air. The prawns are sweet and snappy, but it’s the vermicelli that steals the show, soaking up the umami-rich juices and fragrant garlic broth. Comforting yet indulgent, it offers a welcome contrast to the bolder, spicier dishes.

Lotus Root with Superior Pork Broth 4/5

The Lotus Root with Superior Pork Broth provides a soothing interlude amid the spice-laden spread. Simmered for hours, the broth is rich, creamy, and deeply nourishing, drawing out collagen and marrow from the pork ribs. The lotus root here is of the prized “powdery” (mian) variety, breaking apart effortlessly with a soft, almost fluffy texture. Each spoonful is mellow yet flavourful, coating the palate with gentle sweetness and offering a much-needed reset.

Stir-Fried Spinach with Century Egg 2.8/5

The Stir-Fried Spinach with Century Egg was the weakest link of the meal. While the idea is appealing, with century egg breaking down into a creamy, umami-rich coating, the execution fell short. There was a noticeable bitterness in the finish, and the spinach could have been cooked slightly longer for a softer texture. The broth also lacked depth, and a more robust stock base would have helped lift the dish. While it still offers an interesting flavour profile, it didn’t quite match up to the rest of the spread.

Mao’s Braised Pork 4.5/5

A Hunan classic, Mao’s Braised Pork is a must-order. Unlike the darker Shanghainese version, this rendition achieves its deep amber hue through caramelised sugar and spices. Each cube of pork belly is beautifully layered and braised to perfection — tender to the point of melting in the mouth. The fat is rendered luxuriously without being greasy, while the lean meat remains juicy and flavourful. Rich, sticky, and deeply satisfying, it’s best enjoyed with a bowl of rice to mop up the luscious sauce.

Sweet and Sour Chicken with Pineapple 4.2/5

For a non-spicy option, the Sweet and Sour Chicken with Pineapple is a reliable crowd-pleaser. The chicken pieces are fried to a crisp golden exterior, retaining their crunch even after being coated in the glossy sauce. The balance of flavours is well judged, tangy without being overly sweet, with juicy pineapple chunks adding brightness. It’s a refreshing contrast that cuts through the richness of the meal and appeals to all ages.

Rock Sugar Golden Fungus Dessert Soup 4/5

Ending on a gentle note, the Rock Sugar Golden Fungus Dessert Soup is both nourishing and refreshing. The golden fungus offers a slightly more velvety bite compared to the usual white variety. Lightly sweetened with rock sugar, the soup is delicate and soothing, allowing the natural flavours to shine. Served chilled, it provides a cooling contrast to the preceding spicy dishes, making it a fitting finale to the meal.

Nong Geng Ji delivers a robust introduction to Hunan cuisine with its bold flavours, generous portions, and communal dining format. The set menu offers a good variety, balancing fiery stir-fries with comforting broths and crowd-pleasing classics. While there are minor inconsistencies, the standout dishes — particularly the Stir-Fried Pork with Abalone and Mao’s Braised Pork — make the experience worthwhile. Coupled with seasonal promotions and family-friendly bundles, it’s a compelling spot for gatherings, especially for those looking to explore the punchy, aromatic world of Hunan flavours.


Nong Geng Ji (农耕记湖南土菜)
Great World City
1 Kim Seng Promenade
#01-115/116
Singapore 237994
Tel: +65 6908 0347
Facebook
Instagram
Website
Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Great World MRT station. Take Exit 6. Walk to the destination. Journey time is about 5 minutes. [Map]

Xiang Kitchen Hunan Cuisine (湘厨湖南菜) @ Ang Mo Kio Ave 10 - Affordable Hunan Flavours in the Heartlands

With the rising popularity of Hunan cuisine, Singaporeans have gradually expanded their repertoire of Chinese food beyond the familiar realms of Cantonese and Sichuan fare. Thanks to the accessibility of restaurants like Xiang Xiang Hunan Cuisine and Nong Geng Ji, many have come to appreciate the bold, spicy, and smoky characteristics that define Hunan cuisine.

Now, even heartland residents can enjoy authentic and affordable Hunan flavours with the recent opening of Xiang Kitchen Hunan Cuisine at Block 421 Ang Mo Kio Ave 10 kopitiam. Prices here are wallet-friendly, often up to half the cost of the more established restaurants, making it a great entry point for anyone keen to explore the cuisine.

Smashed Century Egg & Chilli 4/5

The Smashed Century Egg & Chilli ($8.90) is a punchy appetiser that perfectly captures the bold and unapologetic flavours of Hunan cuisine. A rustic yet vibrant dish, it features chunks of century egg smashed and tossed with a medley of chopped green chillies, garlic, and aromatics, creating a striking contrast of colours and textures. The creamy, custard-like yolk of the century egg melds beautifully with the fiery crunch of the green chillies. Each bite delivers a spicy, smoky, and umami-laden kick that lingers just long enough to awaken the palate. Bold, aromatic, and deeply satisfying, this fiery starter sets the tone for the robust flavours that follow.

Steamed Rice

Like Xiang Xiang Hunan Cuisine and Nong Geng Ji, Xiang Kitchen offers fragrant steamed rice served in a whole rice pot. The perfect companion to soak up the rich and punchy flavours of its dishes.

Special Chilli with Stir Fry Beef 4/5

The Special Chilli with Stir-Fry Beef ($15.90) is an appetising dish best enjoyed with a bowl of steamed rice. The beef slices are tender and well-coated with the fragrant mix of chillies and coriander, delivering both aroma and heat. During our visit, the chef had adjusted the spice level in response to customer feedback. If you can handle the heat, please let the staff know you'd prefer the original, fiery version.

Stir Fry Pork 4/5

The Stir-Fry Pork ($12.90) is a quintessential Hunan dish showcasing the cuisine's hallmark balance of smoky heat and savoury intensity. Thinly sliced pork belly is wok-fried over high heat to achieve a light char and enticing wok hei, before being tossed with an aromatic blend of green chillies, garlic, and fermented black beans. The pork remains tender with just the right amount of fat for richness, while the chillies impart a fiery yet fragrant bite. It's a comforting yet exhilarating dish that pairs beautifully with steamed rice, embodying the rustic and full-bodied flavours of Hunan cooking. That said, the seasoning could have been a touch bolder to elevate the dish even further.

Mao's Braised Pork 4.5/5

A standout for me was the Mao's Braised Pork ($18.90). The pork belly glistens invitingly in its luscious braised sauce, boasting a tender, juicy texture. Reminiscent of Dong Po Rou, the dish is rich and flavourful yet not overly greasy. It is a satisfying balance of fat and umami that makes it one of the highlights here.

Organic Cauliflower 4.2/5

The Organic Cauliflower ($11.90) may appear unassuming and straightforward, but it's a well-executed dish with delightful crunch. Stir-fried with pork lard, red chillies, and coriander, it's aromatic and lightly spicy, with just enough richness to make a humble vegetable shine.

Golden Soup Pickled Vegetable with Fish 4.2/5

Another must-try is the Golden Soup Pickled Vegetable with Fish ($16.90). The fish is poached to a soft, tender texture and served in a spicy, sourish golden broth that balances heat and tang beautifully. It's a comforting yet invigorating dish that rounds out the meal with finesse.

Xiang Kitchen Hunan Cuisine brings authentic Hunan flavours to the neighbourhood at affordable prices, offering dishes that are both hearty and satisfying. While a few items could benefit from a heavier hand with seasoning, the overall execution and value make it a worthy contender in Singapore's growing Hunan food scene. It is a great spot to satisfy your craving for bold, spicy, and smoky Chinese fare without breaking the bank.

Note: This is an invited tasting.


Xiang Kitchen Hunan Cuisine (湘厨湖南菜)
Blk 421 Ang Mo Kio Ave 10
Singapore 560421
Facebook
Instagram
Nearest MRT: Ang Mo Kio (NS Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Ang Mo Kio MRT station. Take Exit A. Cross the road and walk down Ang Mo Kio Ave 8 under the MRT track. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Ang Mo Kio MRT station. Take Exit C. Walk to Ang Mo Kio bus interchange (Stop ID 54009). Take bus number 22, 24, 135 and 262. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Marrott Tang Plaza Singapore - Savour Newly Curated Six-Course Roast Irish Peking Duck Set Till End April 2025

Wan Hao Chinese Restaurant’s Roast Irish Peking Duck has long been a diner favourite for its tender meat and crisp, golden skin. This time, the restaurant presents a limited-time Roast Irish Peking Duck Set, available until 30 April 2025.

The six-course set menu requires a minimum of four diners and costs $128.80++ per person ($118.80++ for in-house guests and Marriott Bonvoy members). While we sampled a portion for two, a full set for four includes half an Irish duck.

Imperial Roast Irish Peking Duck with Chinese Crêpe 4.5/5

The meal begins with the Imperial Roast Irish Peking Duck with Chinese Crêpe, a classic pairing of thin crêpe, duck skin, julienned cucumber, and scallions. This was executed perfectly. We especially loved how the duck skin had a good thickness to it, yet remained so crisp.

Fortune Eight Treasures Broth 4/5

Next, the Fortune Eight Treasures Broth, a Szechuan-style hot and sour soup, surprised us with its gentle heat. Ingredients like fish maw, sea cucumber, and duck meat added texture, though we wished the duck flavour stood out more.

Baked Grouper Fillet with Cured Duck Meat and Black Bean Sauce 4.2/5

The Baked Grouper Fillet with Cured Duck Meat and Black Bean Sauce arrived in a stone pot, keeping it piping hot. The thick, tender fillets were infused with savoury black bean sauce and bits of cured duck meat, enhanced by fragrant leeks.

Stewed Scampi Prawn with Spicy Light Soy Sauce 4.2/5

The Stewed Scampi Prawn with Spicy Light Soy Sauce was next. The meaty and chunky prawn had a delightful crunch, coated in a mildly spicy, sweet glaze.

Braised African 5-Head Abalone with Irish Duck Meat in Wok-Fried Japanese Pearl Rice 4/5

The final savoury dish was the Braised African 5-Head Abalone with Irish Duck Meat, Diced Vegetables, and Crispy Conpoy in Wok-Fried Japanese Pearl Rice. The rice had a beautiful hint of wok hei aroma and was well-textured, though I personally preferred it on its own without the abalone sauce.

Double-Boiled Bird's Nest with Coconut Milk and Egg 4.2/5

Dessert was the Double-Boiled Bird's Nest with Coconut Milk and Egg. It featured a smooth, custard-like base reminiscent of a coconut egg tart filling. It was a soothing finish to the meal and was lightly sweet and generously topped with bird's nest.

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 MRT (NE, 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]