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
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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]

Restaurant Cougar Lee (錦軒) @ Tras Street - Modern Chinese Cuisine with a Global Flair

Restaurant Cougar Lee (錦軒) on Tras Street is the newest addition to the scene, offering a fresh take on traditional Chinese cuisine. At the helm is Beijing-born Chef Ethan Lee, who brings a wealth of culinary experience from across Europe, including Lyon, Italy, and Barcelona, as well as his grounding in his family's Beijing restaurant. His cross-cultural background has shaped a bold and inventive menu that surprises while staying rooted in comfort and familiarity.

Lee's Steamed Roasted Iberico Pork "Siu Mai" 4.2/5

Lee's Steamed Roasted Iberico Pork "Siu Mai" ($3.90/pc, min. 5 pcs) is freshly made daily. These parcels reveal hand-chopped Iberico pork bursting with juicy richness, finished with garden greens and a hint of wasabi for a gentle kick. The presentation stood out — a playful twist on the classic siu mai with a crispy skirt reminiscent of Japanese gyoza.

Fish Maw, Silkie Fowl, Double Boiled Soup 3.8/5

The Premium Double Boiled Soup of the Day is Fish Maw, Silkie Fowl, Double Boiled Soup ($15/pax). It offered nourishment and comfort, though it lacked the depth and intensity one might expect from a traditional Cantonese-style soup.

Yellow Tail Amberjack 3.8/5

The Yellowtail Amberjack ($18) was well-portioned, featuring thickly sliced amberjack accompanied by a combination of tomato and mango. While refreshing, the citrus dressing leaned a little too sharp, overshadowing the natural sweetness of the fish and fruit.

Foie Gras Terrine wrapped in Filo Foil 4/5

The Foie Gras Terrine wrapped in Filo Foil ($6.90/pc, min. 2 pcs) was a creative highlight. Marinated with Chinese spices like five spice, star anise, and dried apple, the foie gras was slow-cooked in German sweet wine, encased in crisp filo pastry, and finished with a fruity vinegar sauce. The result is a beautifully balanced mouthful of richness and acidity.

The Classic Ngoh Hiang 4/5

The Classic Ngoh Hiang ($16) is a refined take on the local favourite. Handcrafted daily, the meat rolls are juicy with a satisfying crunch, complemented by a tangy and mildly spicy Nam Jim sauce that enhances the savoury flavours.

Braised Monkfish 4.5/5

The Braised Monkfish ($48) was one of the evening's standouts. Firm yet delicate, the monkfish paired beautifully with jumbo asparagus and heirloom tomatoes. The savoury, mildly spicy sauce was the soul of the dish, tying everything together in harmony.

Grilled King Prawn with Handmade Noodle 3.8/5

The Grilled King Prawn with Handmade Noodle ($32) featured springy noodles cooked in a prawn and tobiko bisque, topped with a grilled king prawn. While the presentation was appealing, the bisque could have been more robust and flavourful to bring the dish to life.

Homemade Burnt Cheesecake 4.5/5

Dessert was a delightful surprise. The Homemade Burnt Cheesecake with Chives ($12) is served with salted egg yolk ice cream. The cheesecake was creamy and luscious, with the chives adding an aromatic twist. The salted egg yolk ice cream paired perfectly, elevating the dessert with a sweet-savoury balance that kept us going back for more.

Guests can look forward to a wide range of offerings, from à la carte "tapas-style" small plates and mains to handcrafted desserts. For those seeking value, the set lunch and dinner menus are a great introduction to Chef Lee's creativity – starting from $25 for lunch and $35 for dinner, an exceptional value for its calibre.

Special Promotion – Enjoy over 50% OFF Set Menus:
Lunch: 4-course set at $25 (U.P. $55) | 5-course set at $35 (U.P. $88)
Dinner: 5-course set at $35 (U.P. $88) | 6-course set at $50 (U.P. $158)

Restaurant Cougar Lee (錦軒) combines Chinese tradition with European finesse, bringing a touch of flair and imagination. Chef Ethan Lee's creations showcase an adventurous yet thoughtful approach, offering a refreshing perspective to contemporary Chinese dining in Singapore.

Note: This is an invited tasting.


Restaurant Cougar Lee (錦軒)
61 Tras Street
Singapore 079000
Tel: +65 81624965
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Sun-Thu: 1130am - 230pm, 530pm - 10pm
Fri-Sat: 1130am - 230pm, 530pm - 1030pm
(Closed on Tue)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Kai Duck @ Takashimaya - Enjoy 30% Off Dim Sum & 50% Off Speciality Dishes For Members

Iconic Duck Specialist Kai Duck, located at Takashimaya, is turning up the indulgence with an irresistible dining promotion offering 30% off the entire dim sum menu during weekday lunch and 50% off one of six signature specialities during dinner. All you need to do is sign up for Kai Duck’s free membership programme to unlock these privileges. Known for its modern approach to Peking duck and Cantonese cuisine, Kai Duck’s menu continues to surprise with creative reimaginings of familiar favourites and well-executed classics.

Sliced Peking Duck with Crackers 4/5

Instead of the traditional crepe, the Sliced Peking Duck with Crackers ($23.20 for 4pc) is presented on crispy crackers paired with tomato and a sweet-tangy sauce. The contrast in textures — crisp cracker, tender duck, and juicy tomato — works harmoniously, while the sauce lifts the flavours and prevents the dish from feeling dry. It’s a playful and modern take on the classic that still respects its origins.

Pan-fried Siew Mai with Teriyaki Sauce 4/5

The Pan-fried Siew Mai with Teriyaki Sauce ($12.80 for 4pc) offers a refreshing twist on a dim sum staple. Plump and generously filled with minced meat and prawn, each bite bursts with flavour. The pan-fried exterior adds a slight crispness, and the teriyaki glaze imparts a savoury-sweet note that adds depth to this reinvented classic.

Deep-fried Yams and Pumpkin 4.2/5

A standout item, the Deep-fried Yam and Pumpkin ($9.80 for 3pc) impresses with its multi-layered texture. The top layer is light and crispy, followed by sweet pumpkin and fragrant yam. It is a delightful combination of crunch and softness, sweetness and earthiness. It’s a well-balanced and comforting bite that showcases the kitchen’s finesse.

Baked Pastry with Chinese Ham & Scallion 3.5/5

The Baked Pastry with Chinese Ham & Scallion ($9.80 for 3pc) features a beautifully flaky pastry topped with sesame seeds, exuding a lovely aroma. However, the filling could be more generous and robust in flavour to better match the pastry’s fragrant richness. It’s pleasant but lacks the punch of the other dishes.

Wok-fried Claypot Crab Tang Hoon with Luffa 4/5

A new addition to the menu, the Wok-fried Claypot Crab Tang Hoon with Luffa ($108) brings hearty satisfaction. The glass noodles absorb the savoury-sweet essence of the crustaceans, making every strand intensely flavourful. The crab is fresh and succulent, while the luffa adds a refreshing crunch that balances the richness of the dish.

Kai Duck continues to impress with its thoughtful modern interpretations of Chinese cuisine. With the 30% off dim sum and 50% off speciality dishes for members, it’s the perfect opportunity to revisit or discover this contemporary duck specialist at a great value.

Note: This is an invited tasting.


Kai Duck
Takashimaya
391 Orchard Road
#05-10/11
Singapore 238872
Tel: +65 62355419
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Nearest MRT: Orchard (NS Line), Somerset (NS Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 545pm - 10pm
Fri: 1130am - 5pm, 545pm - 10pm
Sat-Sun: 11am - 5pm, 545pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight at Ngee Ann City until destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]

Crystal Jade Group Celebrates SG60 with a Delicious Culinary Tribute

To mark Singapore’s Diamond Jubilee, the Crystal Jade Group has unveiled a limited-time menu titled ‘SG60 Flavours’, a delicious tribute to the nation’s 60th birthday. The celebratory offerings span across various Crystal Jade dining concepts, featuring dishes inspired by local flavours, patriotic red and white colour themes, and bold, fiery spice profiles. We had the opportunity to savour a selection of these unique creations.

Singaporean Chicken Rice Siew Mai 4.5/5, Steamed Prawn Dumpling 4.2/5

We began our dinner with two dim sum items that were as innovative as they were delicious. The Steamed Prawn Dumpling topped with Chilli Crab Sauce ($9.80 for 3pcs, Crystal Jade Hong Kong Kitchen) was a delightful fusion of the classic har gow and Singapore’s iconic chilli crab. The result was a harmonious pairing of sweet prawns with a spicy, umami-laden sauce that added just the right punch.

Equally memorable was the Singaporean Chicken Rice Siew Mai ($8.80 for 4pcs, Crystal Jade Golden Palace). This bite-sized dim sum reimagines the beloved chicken rice into a dainty morsel, with all the familiar flavours of ginger, garlic, and fragrant chicken in one savoury parcel. A clever and tasty interpretation that left a strong impression.

Duo Cheong Fun 4/5

The Duo Cheong Fun ($8.80 per portion, Crystal Jade Golden Palace) impressed with its red-and-white visual play, resembling the Singapore flag. The white version featured diced chicken and mustard greens, while the red cheong fun was filled with egg and tomato. It’s a dish that not only looks patriotic but also brings layered textures and flavours to the palate.

Wild Coral Trout Poached in Hot & Sour Tomato Broth 5/5

If there was one dish that stole the night, it was the Wild Coral Trout Poached in Hot & Sour Tomato Broth ($28 per 100g). Served tableside, the fresh coral trout was delicately poached in a vibrant broth brimming with sour, spicy, and umami notes. The fish was incredibly tender, soaking up the flavours of the broth beautifully. This dish drew so much praise that all of us went for second servings. It was easily one of the most outstanding dishes I’ve had this year.

Golden Phoenix Glutinous Rice Roll in Traditional Style 4.2/5

Available at all Crystal Jade fine dining restaurants, the Golden Phoenix Glutinous Rice Roll in Traditional Style ($88 whole) is an impressive centrepiece. The glutinous rice stuffing was fragrant and packed with flavour, while the roasted chicken was cooked to perfection with wonderfully crisp skin. A well-executed classic that evoked nostalgic flavours in a celebratory format.

Dry Curry Prawn with Yoghurt served in Banana Leaf 4.5/5

The Dry Curry Prawn with Yoghurt served in Banana Leaf ($26.80 per portion) was another standout, presenting an Indian-inspired local dish in a modern way. The prawns were plump and coated in an aromatic dry curry, with the yoghurt adding a lovely tang and richness. Presented in a banana leaf, it was a great representation of Singapore’s multicultural culinary heritage.

Youpo Shanxi Knife-cut Noodles with Minced Meat 5/5

From Crystal Jade La Mian Xiao Long Bao, the Youpo Shanxi Knife-cut Noodles with Minced Meat ($20.80 regular) delivered comfort and character. The hand-cut noodles had a satisfying chew, topped with fragrant minced meat and finished with sizzling hot oil poured tableside. The aroma of spices was enticing, and the julienned vegetables added freshness and crunch. A hearty, flavour-packed bowl not to be missed.

Red Ruby Sago with Coconut Milk 3.8/5

To end the meal on a sweet note, the Red Ruby Sago with Coconut Milk ($6.80 per pax, Crystal Jade Hong Kong Kitchen) was a refreshing treat. Crunchy red rubies and soft sago pearls bathed in creamy coconut milk made for a delightful texture contrast and a light finish.

Cute Animal Pastry with Brown Sugar Mochi 4.2/5

The final bite came in the form of the Cute Animal Pastry with Brown Sugar Mochi ($12.80 for 3pcs, Crystal Jade Pavilion). Not only was it visually adorable, but the pastry also delivered on flavour — with a crisp exterior and a chewy mochi centre filled with deep, caramel-like brown sugar. It is a fun and sweet end to a memorable meal.

Crystal Jade’s SG60 Flavours is more than just a festive menu — it’s a thoughtful and well-executed culinary tribute to Singapore’s rich food culture. Each dish showcases creativity while staying true to local flavours. Whether you’re after dim sum, noodles, or a show-stopping whole chicken, there’s something in this celebration menu to love.

Note: This is an invited tasting.


Crystal Jade Group
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Yum Cha Restaurant @ Chinatown - Celebrate SG60 with Innovative Local-Inspired Dim Sum Creations at $6 Each Till End August

To celebrate SG60, Yum Cha Restaurant, one of Singapore's beloved dim sum brands, is launching a creative, limited-time menu inspired by signature local flavours.

Available at both its Chinatown and Changi Business Park outlets, the specials are priced at just $6 each from now till 31 August 2025. Expect familiar dishes reimagined through a dim sum lens, featuring Singaporean favourites like Laksa, Chilli Crab, and Bak Kut Teh.

Bak Kut Teh Xiao Long Bao 4.2/5

Yum Cha's chefs dedicate 16 hours to crafting the peppery broth inside the Bak Kut Teh Xiao Long Bao (3 pcs). We took a bite and sip of the soup and were pleasantly surprised by a distinct kick of peppery notes. It even came served with dark soy sauce and chilli, mirroring the traditional BKT experience.

Crusty Chilli Crab Bao 4/5

There has got to be chilli crab on an SG60 menu, right? These Crusty Chilli Crab Bao (2 pcs) were fried to a crisp on the outside and filled with tangy, mildly spicy crab sauce. Topped with a playful crab-shaped crust, it delivers the flavours of chilli crab without the mess.

Handmade Otak-Otak Siew Mai 3.8/5

With its spinach wrapper, black tobiko, and a fragrant otak centre, this version of Handmade Otak-Otak Siew Mai offers a localised spin, though we’d have preferred a punchier spice.

Laksa Rice Flour Roll 4.2/5

One of our favourites from this launch is the Laksa Rice Flour Roll. It's cleverly layered with crab, shrimp, chicken, and dried shrimp wrapped in a crisp rice net and finished with smooth cheong fun skin. We especially enjoyed their house-made laksa gravy, which is well-balanced, neither too lemak nor watery. Make sure to dig into this hot to enjoy it at its best.

Satay Fried Rice 3.5/5

Served next was the Satay Fried Rice accompanied by two satay chicken skewers. While the flavour remained true, it was a pity that the rice was slightly too dry.

Prata Pork Pancake 4/5

I was sceptical of the Prata Pork Pancake initially. Still, I was surprised by the crisp exterior and juicy minced pork filling, which was reminiscent of that from Xiao Long Bao. We found this an enjoyable and likeable pairing, albeit a little oily.

Kaya Bolo Bao 3/5

The Kaya Bolo Bao (2 pcs) comes with a slab of butter and kaya sandwiched inside. The texture leaned more toward bread, and we wished for a crunchier top crust and fluffier bun.

Kopi Gao Bao 3.8/5

Local coffee lovers can keep an eye out for their Kopi Gao Bao (2 pcs), a joint creation with Singaporean instant coffee brand Coffee Hock. Their signature Kopi Gao powder adds a different flair to the usual salted egg custard buns.

Apart from the attractive pricing, Yum Cha is also inviting diners to do good this season with their "Bringing Back the Joy of Five Stones" initiative. Partnering with SG Enable and Re:store, diners who spend a minimum of $60 can purchase handmade Five Stones by differently-abled artisans at $6.

If diners are confident of their Five Stones skills, they can choose to challenge Yum Cha’s in-house Five Stones champions and stand a chance to win a $20 Yum Cha voucher.

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.


Yum Cha Restaurant
20 Trengganu Street
#02-01
Singapore 058479
Tel: +65 6372 1717
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Mon-Fri: 1030am - 9pm
Sat-Sun: 9am - 9pm
(Closed on Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street. Walk to destination. Journey time about 3 minutes. [Map]