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]

FOC Restaurant @ Keong Saik - Reintroduced Signature Spanish Dishes That Defined A Decade in Singapore

FOC Restaurant has settled comfortably into its new home along Keong Saik Road, 6 months after relocating from its original space. The long-standing Spanish establishment continues its legacy of Catalan hospitality, serving bold flavours and refined plates that have defined the restaurant in Singapore for over a decade.

As the Lunar New Year festivities wind down, it’s a good time to take a break from reunion feasts and rediscover the vibrant flavours of Spain. With its cosy ambience, thoughtfully crafted dishes and well-balanced cocktails, FOC makes for a lovely spot for date nights, celebratory gatherings or a relaxed evening out.

Foie Gras Terrine & Ahrenka Caviar in Crispy Phyllo 5/5

Sea Urchin, King Crab & Tarragon Butter on Toast 3.5/5

We started the evening with two snacks. The Foie Gras Terrine & Ahrenka Caviar in Crispy Phyllo ($20 / 2pcs) was an instant highlight. The buttery foie gras terrine is sandwiched between a delicate, crispy phyllo shell and crowned with briny Ahrenka caviar. Each bite delivers a rich, indulgent contrast of textures that is crisp, creamy and luxurious.

Next was the Sea Urchin, King Crab & Tarragon Butter on Toast ($32 / 2pcs). While lighter in comparison, it carries a deep umami flavour from the sea urchin and sweet king crab, complemented by aromatic tarragon butter. It was enjoyable, though slightly overshadowed by the decadence of the foie gras bite.

“Huevos Rotos” Japanese Egg 4/5

Argentinian Prawns ‘al Ajillo’ 4.5/5

For tapas, we tried two classics. The “Huevos Rotos” Japanese Egg ($22) is served with crispy potatoes, Iberico ham, piquillo peppers and a light foam. Breaking the egg over the potatoes creates a comforting, creamy mix of textures. While the dish was enjoyable, we wished the smoky sweetness and spice from the piquillo peppers came through a little more prominently.

The Argentinian Prawns ‘al Ajillo’ ($32), on the other hand, was a standout. The prawns are cooked in a fragrant garlic sauce and paired with a spicy white bean emulsion that adds creaminess and depth. The sauce was so addictive that we happily mopped up every last drop with toast.

Seafood ‘Senyoret’ Paella 4/5

No Spanish meal is complete without paella, and the Seafood ‘Senyoret’ Paella ($54) delivers a generous spread of seafood including Carabinero red prawns, Hokkaido scallops and squid. The seafood was impressively fresh and sweet, and the flavours were well-balanced throughout the dish. We personally would have liked the rice to be slightly more al dente with a more pronounced socarrat (the prized crispy layer at the bottom), but overall, it remains a very solid and satisfying paella.

Suckling Pig with Cabbage ‘Trinxat’ 4.5/5

Another highlight of the evening was the Suckling Pig with Cabbage ‘Trinxat’ ($12 / 100g). The pork was incredibly tender, with beautifully crisp crackling skin that provided a satisfying contrast in texture. There was a slight gaminess to the meat, though the accompanying sauce and the earthy cabbage trinxat helped balance the flavours nicely. It’s a dish that showcases the richness and rustic charm of traditional Spanish cooking.

Flaming Grand Marnier Baba 4/5

To end the meal, we had the Flaming Grand Marnier Baba ($16) served with vanilla ice cream and confit orange. The dessert is theatrically finished tableside, flambéed with whisky while guests are warned about the robust alcohol kick. The baba itself is wonderfully soft and fluffy, soaking up the fragrant liqueur while remaining moist and airy inside. Paired with the creamy vanilla ice cream and citrusy orange, it makes for a lovely dessert to share.

FOC’s new Keong Saik space feels intimate, polished and welcoming. We were seated at the counter, which allowed us to watch the chefs in action, which is a delightful experience for food lovers who enjoy seeing the craft behind the dishes.

With its cosy atmosphere, attentive service and consistently well-executed Spanish cuisine, FOC remains a wonderful spot for special occasions, date nights or relaxed gatherings over good food and drinks. For those looking to visit during the day, FOC also offers a Weekday Lunch Promotion: a 3-course set lunch for $56++, with 1 diner free for every 4 guests, making it an attractive option for group lunches.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


FOC Restaurant
32 Keong Saik Road
Singapore 089139
Tel: +65 6206 5810
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Mon-Thu: 12pm - 1130pm
Fri-Sat: 12pm - 12midnight
Sun: 6pm - 1130pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Keong Saik Road. Turn right onto Keong Saik Road. Walk to the destination. Journey time is about 3 minutes. [Map]

LUCE @ Frasers House, a Luxury Collection Hotel - Season of Abundance Buffet For This Lunar New Year, Where Italian Conviviality Meets Festive Asian Traditions

This Lunar New Year, LUCE invites diners to gather around a table defined by abundance, craftsmanship and festive cheer. For its Season of Abundance buffet, the Italian restaurant blends the warmth of Italian conviviality with familiar Lunar New Year flavours, resulting in a spread that feels celebratory yet comforting, with plenty to explore across Western and Asian offerings.

DIY Yu Sheng Station

No Lunar New Year meal feels complete without Yu Sheng, and LUCE’s D.I.Y Yu Sheng station sets the tone nicely. What I really appreciated was the option to make smaller portions, so you can enjoy the ritual without sacrificing precious stomach space for the rest of the buffet. Even better, you’re free to add as many fish as you like, which is always a win in my books.

Seafood and Sashimi Station

The Seafood and Sashimi spread is a clear highlight, featuring Japanese oysters, mini abalone, jade salmon and ahi tuna sashimi. Everything looked fresh and inviting, making it dangerously easy to over-serve yourself early in the meal, which is a familiar buffet dilemma.

Salad, Cheese, Cold Cuts

We couldn’t take our eyes off the Salad Bar, where diners can customise their own bowls using the Harvest of the Day selection, featuring fresh greens, generous add-ons, and a wide variety of dressings. The adjacent Artisanal Cheese and Cold Cuts section is equally tempting, showcasing a weekly selection of Italian and French cheeses alongside the chef’s curated imported cold cuts, best enjoyed with freshly baked bread.

Prawn Noodle

Pasta with Salmon Vodka Cream Sauce

One of the most crowd-pleasing stations is the make-your-own Signature Frasers House Prawn Noodle. Ingredients include tiger prawns, fish cake, bean sprouts, quail eggs and noodles, all finished in a rich prawn broth. If you’re in the mood for pasta, the chef also prepares Pasta with Salmon Vodka Cream Sauce tossed in a Parmesan wheel. The pasta was perfectly al dente — so good I genuinely wished I had more stomach space for a second portion.

Luce Pizza

Melanzane alla Parmigiana

Pasta alla Norma

Pure di Patate al Tartufo

Sicilian Style Branzino

The Italian Hot Dishes are a carb lover’s dream. From LUCE Pizza to Melanzane alla Parmigiana, Pasta alla Norma, Purè di Patate al Tartufo and Sicilian-style Branzino, the selection is generous and varied. Sadly, I could only manage small bites of each, but most dishes were well executed and satisfying, making it hard to pick favourites.

Salted Egg Pizza

Another standout is the buffet-exclusive Salted Egg Pizza, specially created for this Lunar New Year spread. Topped with roasted chicken and melted mozzarella, the pizza strikes a surprisingly balanced flavour profile that is lightly sweet, savoury and rich without being overwhelming. The salted egg sauce adds a creamy depth, while the fragrant curry leaves lift the whole dish, giving it an unmistakable Southeast Asian twist. It’s indulgent yet approachable, and easily one of those slices you go back for “just one more” even when you’re already full.

Roman-style Roasted Pork Knuckle

Roasted Australian Beef Ribeye

At the Carving station, the Roman-style Roasted Pork Knuckle stood out with its irresistibly crispy skin. At the same time, the Roasted Australian Beef Ribeye was juicy and tender - exactly what you’d hope for from a carving station at a festive buffet.

Netted Seafood Springroll

Nonya Chicken Curry

Five-spice Slow-braised Pork Trotter

XO Tiger Prawn with Scallop Sauce

Lotus-leaf Wrapped Glutinous Rice

The Asian Delights section brings a comforting familiarity to the spread, featuring Netted Seafood Spring Rolls, Nonya Chicken Curry, Five-Spice Slow-Braised Pork Trotter, and Lotus-Leaf Wrapped Glutinous Rice. A dish that stood out quietly was the XO Tiger Prawn with Scallop Sauce, served with broccoli and mushrooms - a well-balanced Cantonese-style dish where the prawns were sweet and plump and the XO scallop sauce added a savoury depth without overpowering the vegetables.

We were told these dishes are prepared by the team from Man Fu Yuan, the hotel’s Cantonese restaurant, and it shows. Some dishes tasted reassuringly homely, while others surprised us with flavour profiles that were pleasantly unexpected in a good way.

Eight Treasure Almond Fruit Cake

LUCE-misu

Lucky Gold Bar Chocolate Cake

Earl Grey Lavender Cake

Chocolate Swiss Roll

Auspicious Golden Ingot Nian Gao

Gelato Selections

The Desserts section is fully dressed in Lunar New Year colours and symbolism. Highlights include the Eight Treasure Almond Fruit Cake, LUCE-misu, Lucky Gold Bar Chocolate Cake and Earl Grey Lavender Cake. The Gelato selection is also worth saving space for; my personal favourites were the Mango and Matcha.

Overall, LUCE’s Season of Abundance buffet strikes a nice balance between festive indulgence and variety. Whether you’re drawn to Italian classics, comforting Asian dishes or seafood and desserts, there’s something here for every diner, making it a solid option for Lunar New Year gatherings with family and friends.

Buffet Dates & Prices

Pre-Lunar New Year | 1–15 February
Lunch from $59++ per adult
Dinner from $85++ per adult
Sunday Brunch from $118++ per adult

Lunar New Year Eve, Day 1 & Day 2 | 16–18 February
Lunch from $75++ per adult
Dinner from $95++ per adult

Lunar New Year | 19 February–3 March
Lunch from $69++ per adult
Dinner from $78++ per adult
Sunday Brunch from $118++ per adult

Enjoy preferential dining privileges with ‘LUCE30’ on weekdays and ‘LUCE25’ on weekends. Blackout dates apply: 14, 16, 17 and 18 February 2026.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


LUCE
Fraser House, a Luxury Collection Hotel
Level 1
80 Middle Road
Singapore 188966
Tel: +65 6825 1008
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Mon-Sat: 12pm - 2pm, 6pm - 10pm
Sun: 6pm - 10pm

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