Wan Hao Chinese Restaurant (萬豪軒) @ Singapore Marriott Tang Plaza Hotel - Usher In The Year of the Dragon with A Reunion of Bountiful Blessings

As the Wood Dragon graces us with its presence, Singapore Marriott Tang Plaza Hotel invites you to embrace the Lunar New Year at the esteemed Wan Hao Chinese Restaurant. Renowned for its culinary finesse, Wan Hao presents specially curated set menus, exquisite a la carte dishes, and a delectable range of takeaway treasures, promising an auspicious start to the Year of the Dragon.

Wan Hao Prosperity Yu Sheng with Bayberry Dressing

The Wan Hao Prosperity Yu Sheng with Bayberry Dressing kicked off the celebration — an opulent rendition featuring rock lobster, scallop, Irish smoked salmon, yellowfin tuna, caviar, and salmon roe. The bayberry dressing, meticulously crafted from the best harvest between March and June, adds a refreshing touch with its sweet and tart notes. Toss to abundance and prosperity with this vibrant and flavourful Yu Sheng.

Wan Hao Bird's Nest Eight Treasure Pot

Diverging from the traditional Pen Cai, Wan Hao presents the Bird's Nest Eight Treasure Pot — a collagen-rich concoction brimming with indulgence. Laden with Bird's Nest, 5-Head Australia Abalone, Fish Maw, African Premium Sea Cucumber, Black Moss Dace Fish Bean Curd Skin Bag, Live Prawn, Pork Tendon, Free-Range Chicken, and Japanese Shiitake Mushroom, this modern interpretation symbolizes harmony and prosperity. A lighter, healthier twist on a Lunar New Year classic. Roast

Duo Style Turbot Fish

Fish, a symbol of abundance, takes centre stage with the Sauteed Turbot Fish Fillet. It is served with fresh lily bulb, pan-fried lotus root stuffed with minced dace fish, and barbeque sauce. The dish captures the essence of prosperity and good fortune. It is a delightful addition to the Lunar New Year set menus.

Braised Lobster with Passion Fruit Custard Sauce

The Braised Lobster with Passion Fruit Custard Sauce is a symphony of sweet and tangy flavours. The succulent lobster, coated in a luscious custard sauce, creates a harmonious balance that delights the palate.

Claypot Rice with Chinese Sausage and Cured Duck in Superior Soya Sauce

The Claypot Rice with Chinese Sausage and Cured Duck in Superior Soya Sauce is a highlight that resonates with simplicity and comfort. The richness of preserved meats infuses the fluffy rice, and a drizzle of superior soya sauce elevates the aroma — a bowl of pure comfort that captures the essence of traditional Lunar New Year feasting.

Osmanthus with Water Chestnut Jelly and Wolfberry, Golden Pandan Nian Gao Tart

Dessert unveils a trio of delights—Osmanthus with Water Chestnut Jelly and Wolfberry, Double-boiled Bird's Nest with Whole Coconut and Rock Sugar, and the star of the show, the Golden Pandan Nian Gao Tart with Gula Melaka & Grated Coconut. Wan Hao's perennial favourite, Nian Gao Tart, takes centre stage this year with a golden pandan twist that garners raving approval. The tart is a delightful creation that deserves applause and, perhaps, a standing ovation.

Double-boiled Bird's Nest with Whole Coconut and Rock Sugar

Available from 4 January to 24 February 2024, toss up good fortune with an exquisite 6 or 8-Course Lunar New Year Chinese Set Menu – prices start from $138.80++ per person. For gourmet takeaway treasures, guests can pre-order online beginning on 26 December 2023 at https://celebratorydelights.com/cny or visit our Lunar New Year booth at the hotel's forecourt starting 4 January 2024.

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 (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]

5 ON 25 @ Andaz Singapore - Bountiful Reunions with Exquisite Lunar New Year dishes, Curated Set Menus, and Takeaway Goodies

5 ON 25 in Andaz Singapore will launch its Lunar New Year menu from 29th January 2024 until 24th February 2024. Curated by 5 ON 25's Head Chinese Chef Lim Hong Lih, the Lunar New Year menu includes à la carte dishes, yu sheng, pen cai, dim sum, and set courses available for lunch and dinner.

Yu Sheng 4/5

We started with its Yu Sheng( $88/3-6 pax and $138/ 7-10pax), served with sustainably sourced New Zealand King Salmon, topped with fried yam, homemade candied walnuts, and zesty golden plum dressing. What stood out for me were the sweet and crunchy candied walnuts, providing a moreish textural and flavour contrast to the overall dish. Additional seafood toppings are available: Jade Tiger Abalone, Sustainable Australian King Scallops, and Australian Spiny Lobster at an additional cost starting from $38. Available for dine-in and takeaways.

Dim Sum 5/5

Our starter was from the Dim Sum Lunch menu, featuring Bailing Mushroom, Wood Ear & Bamboo Shoot Dumpling, Wagyu Beef Egg Tart and Taro Fritter. The dumpling had a tender skin encasing well-seasoned filling that provided a delightful textural bite. The Taro fritter's crust was light and airy, and within was filled with delectable Yunnan Mushrooms. The Wagyu Beef Egg Tart had a very interesting tangy and creamy custard loaded with wagyu beef, complemented by a buttery and flaky crust.

Double-boiled Fish Bone Soup, Kampong Chicken, Superior Bird's Nest 4/5

The soup course was from one of the Set Dinner menus, a luxurious Double-boiled Fish Bone Soup with Kampong Chicken and Superior Bird's Nest.

Pen Cai 4.5/5

We had the chance to try the Pen Cai, which is for takeaway only. Braised for eight hours, each pot comprises 12 premium delicacies, including six-head abalone, fish maw, sustainable tiger prawns, king scallops, roasted pork, duck, and dried oysters. In particular, the braised duck feet stood out - They were so delicate and tender, with a slight chewiness. The fish maw was equally enjoyable with its gelatinous texture. 5 ON 25 Pen Cai is priced at $398 (4 pax), $598 (6 pax), and $798 (8 pax). A 24-hour advance notice requirement is required.

Steamed Turbot Fillet ‘Hong Kong’ Style 4.5/5

The Steamed Turbot Fillet 'Hong Kong' Style is a fish dish from the Set Dinner menu. It was perfectly steamed, offering a firm and flaky texture.

Crispy Egg Noodles 4/5

The most premium Set Dinner menu features Crispy Egg Noodles served with Half Maine Lobster Tail, topped with Golden Chives and Crispy Garlic for flavour nuances. The lobster was succulent and firm, pairing well with the savoury crispy noodles.

Red Bean Soup, Dried Tangerine Peel 4.8/5

Chilled Cream Of Mango 4/5

We had the joy of trying a few desserts, among which my favourite were the Chilled Cream Of Mango and Red Bean Soup. The latter was nourishing and comforting, laced with fragrant notes of Dried Tangerine Peel.

For restaurant reservations and takeaway orders, please call + 65 6408 1228 or visit https://www.hyatt.com/andaz/sinaz-andaz-singapore/dining/5-on-25.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


5 On 25
Andaz Singapore
5 Fraser Street
Level 25
Singapore 189354
Tel: +65 64081228
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Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6-1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit E or F. Walk to destination. Journey time about 5 minutes. [Map]

Alma by Juan Amador @ Goodwood Park Hotel - Homecoming of Executive Chef Yew Eng Teng, Leading Alma to a New Chapter

Excitement filled the air as I stepped into Alma by Juan Amador, eager to explore the new chapter under the helm of Executive Chef Yew Eng Teng. With a remarkable career quietly etched in Michelin-starred kitchens and the prestigious role of the winning Team Captain for Singapore at the Culinary Olympics 2014 in Germany, Chef Yew brings a wealth of experience and accolades. His journey extends beyond national borders, with participation in various international competitions further highlighting his culinary prowess.

Cauliflower Tartlet 5/5

The 8-Course Dinner ($248++ per pax) unfolded with two snack bites, starting with the Cauliflower Tartlet. Delicately crafted with raw cauliflower, creme, and marinated raw seafood in a pie tee cup, it danced with flavours of white shoyu, fried white kombu, salted finger, and arctic char skin crisp.

Takoyaki Potato Gratin 4.2/5

Following suit is the Takoyaki Potato Gratin, inspired by the dish created at the esteemed Bocuse d'Or competition. This delightful morsel is a symphony of flavours, blending potatoes, cream, and Parmesan, encasing a core of pink garlic-infused cream. Adorned with a dab of black garlic, it's a testament to Chef Yew Eng Teng's artistry and ingenuity.

Blue Fin Tuna 4.8/5

An exquisite presentation graces the palate with the Blue Fin Tuna at Alma by Juan Amador. A delicate "fish bone" potato crisp sits atop a grilled squid ink brioche, housing luscious tuna tartare adorned with smoked mayonnaise and truffle parfait. The culinary ballet unfolds as flavours and textures dance in harmony, a testament to Chef Yew Eng Teng's culinary finesse.

Artic Char 5/5

The meticulously crafted Artic Char undergoes a flavourful journey. Brined and seasoned, it transforms into a roulade through sous vide cooking, encased in a layer of pickled radishes and sushi vinegar jelly. Sliced into perfection, it is crowned with N25 hybrid caviar and passionfruit gel, resting on a vibrant watermelon and salsa bed. The result is a symphony of bursts, amplifying this cold-water fish's mildly sweet and pristine essence. Chef Yew Eng Teng orchestrates a palate-pleasing masterpiece.

Egg 4.5/5

The Egg course takes center stage. A sous-vide 65-degree egg, bathed in hollandaise, accompanies sautéed cep with chicken velouté in a cep broth. This seemingly simple ingredient, the egg, transforms in taste and the overall experience. Chef Yew Eng Teng's mastery elevates this humble component into a symphony of flavours, creating a memorable moment for the diner.

Mantou Bread 4.8/5

Indulging in the Mantou Bread at Alma by Juan Amador is a delightful experience. Crafted as a homemade multi-seed bun, it undergoes a unique preparation — steamed and fried to perfection upon order. Each bite is topped with a blend of chia seeds, sesame, and flaxseed, revealing a soft and fluffy texture. The true magic happens when paired with the smoked Bordier butter and prawn head espuma, creating a symphony of flavours that lingers on the palate, making it a must-try sensation.

Blue Lobster Tail 4.2/5

The Blue Lobster Tail is truly a feast for the senses. Glazed with an assam balsamic glaze and seasoned with a harmonious blend of curry and Japanese rice seasoning, the lobster tail is char-grilled over an open flame, ensuring it retains a delectable moist texture. The inherent sweetness of the lobster is elevated by Chef Juan Amador's signature purple curry sauce, creating a symphony of flavours that dance on the palate. Adding ladyfinger in ponzu and pickled mustard seed adds a delightful touch, completing this delicious masterpiece.

Glacier 51 toothfish (Turbot) 4.5/5

The Glacier 51 Toothfish was replaced by Turbot, pan-seared and served with crustacean cream, chive, carrot and prawn oil, caviar vinaigrette, seaweed tempura crisp, and carrot puree. The dish's finesse is further accentuated by the textural contrast of seaweed tempura crisp and the smoothness of carrot puree. This dish is a culinary dance of lightness and robust flavours, which is a testament to Chef Yew Eng Teng's ingenious marriage of diverse elements.

Miyazaki Wagyu A5 4.2/5

The exquisite Miyazaki Wagyu A5 is captivating with its charred leek ash coating, perfectly complemented by a luscious cocoa jus. The simplicity of the execution allows the exceptional quality of the ingredient to shine, offering a melt-in-the-mouth texture and pure, unadulterated flavour.

Red Ruby 4/5

In a creative interpretation of the Red Ruby, a beloved Thai dessert, it presents a delightful composition featuring water chestnut with rose gelatine. This exquisite treat is immersed in lemongrass coconut soup, accompanied by coconut espuma with a hint of mint oil, and crowned with a delicate milk crisp. The dessert achieves a perfect balance of textures, offering a contemporary twist while preserving the authentic taste of the traditional Thai sweet.

Poached Peach 5/5

Expressing adoration for the dessert, the Poached Peach takes centre stage, accompanied by soursop sorbet on a bed of salted buttermilk sago. The ensemble is elevated with Sakura espuma and purple shiso salt and crowned with Sakura and purple shiso meringue. Despite the challenge of capturing its essence in words, the combination stands out as one of the most exceptional desserts experienced.

Petit Fours

The Petit Four concludes the dinner experience, featuring the Burnt Calamansi Tart, Pandan Financier, and Mochi Bread. Often regarded as mere baked confections, these petite fours at Alma showcase a distinct passion and commitment. They go beyond the ordinary, infusing a soulful touch into each bite, ensuring that the dining experience concludes on a high note, leaving a lasting impression.

Note: This is an invited tasting


Alma by Juan Amador
Goodwood Park Hotel Singapore
22 Scotts Road
Singapore 228221
Tel: +65 6735 9937
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun & Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes.[Map]

The Astor Grill @ St. Regis Singapore - A Pop-up Restaurant Inspired By The Heritage of St. Regis, New York

Nestled within the St. Regis Singapore, The Astor Grill is a pop-up dining experience that promises an unforgettable culinary journey from 1 June to 31 August 2023. This exclusive pop-up brings together premium cuts from renowned artisan suppliers and introduces bespoke dining rituals from the esteemed House of Astor in New York. Available for a la carte lunch and dinner at Brasserie Les Saveurs, The St. Regis Singapore, The Astor Grill offers a truly exquisite experience.

Assorted Bread Basket

To kickstart the gastronomic adventure, diners are treated to a complimentary Assorted Bread Basket featuring a delightful selection of Sourdough, Curry Leaves, and Seaweed-infused bread.

Amuse Bouche

The culinary journey begins with a tantalizing Amuse Bouche—grilled sourdough topped with Tomato and Iberico Ham. While a small morsel, it serves as a flavorful teaser to awaken the taste buds.

Traditional Beef Tartare 4/5

King Crab Salad 4.2/5

Grilled King Prawn 4.2/5

Impeccably crafted starters grace the menu, including the Traditional Beef Tartare ($30), King Crab Salad ($52), and Tiger Prawns 'A la Plancha' with Avocado, Peach, and Basil ($39). Each dish offers a unique combination of flavours and textures, making it difficult to choose a favourite. However, the grilled tiger prawns stand out with their sweet succulence, complemented by the fruity peach and creamy avocado.

Tomahawk Australia Angus Grass Fed 4.2/5

From the signature sharing cuts menu, we had the 1.4kg Australian Grass Fed Angus Tomahawk ($290) grilled over the custom-built parilla grill. The whole tomahawk will be presented on a steak trolley and carved tableside. Beautifully marbled texture, tender and succulent. A rich and robust full-bodied flavour enhanced with the rosemary aroma.

Striploin Japan Full Blood Wagyu A5 4.5/5, Bavette Australian Angus 4.8/5

For discerning palates, The Astor Grill offers artisanal cuts and monthly exclusives. We had the pleasure of savouring the Striploin Japan Full Blood Wagyu A5 500 Days Grain Fed ($170) and Bavette Australian Angus 200 Days Barley Fed ($62). Our table was divided in preferences, with some favouring the Japanese Wagyu for its exceptionally high marbling content, resulting in buttery tenderness. On the other hand, I found the Bavette more appealing, with its well-rounded beefy flavour and a slightly firmer bite, striking a perfect balance between tenderness and texture.

Oven Roasted Rack of Lamb 4.2/5

The menu also features non-steak options, such as the Oven Roasted Rack of Lamb ($76). Perfectly grilled, tender, and devoid of any gaminess, it is a delightful choice for those seeking an alternative to beef.

Grilled Whole Turbot 4.5/5

The Grilled Whole Turbot ($298) is ideal for sharing, and it impresses with its impeccable texture and flavours.

Lemon Tart 4.2/5

Astor Grill Tiramisu 4.5/5

To conclude the meal on a sweet note, The Astor Grill offers a selection of delectable desserts. The Lemon Tart ($22) is a perfect choice for a light and refreshing option. Those with a sweet tooth will delight in the Chocolate Mi-Cuit ($22) and Sticky Toffee Pudding ($22). However, my personal favourite is the Astor Grill Tiramisu ($22)—a deconstructed yet well-balanced rendition comprising espresso-soaked ladyfingers, coffee gelato, and crispy gold crumbs.

Chocolate Mi-Cuit 4/5

Sticky Toffee Pudding 4/5

The Astor Grill at St. Regis Singapore is a culinary haven that delights diners with its exquisite cuts, bespoke dining experiences, and impeccable flavours. Whether you're a steak aficionado or searching for a remarkable dining adventure, The Astor Grill will leave a lasting impression on your palate. There is even a value-for-money 3-course Set Lunch priced at $48.

Note: This is an invited tasting.


The Astor Grill
St. Regis Singapore
Lobby Level
29 Tanglin Road
Singapore 247911
Tel: +65 65066860
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm 1030pm
Sun: 630pm - 103pm

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. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. St Regis is just beside Tanglin Shopping Centre. Journey time about 15 minutes. [Map]

2) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn left onto Cuscaden Road. Walk to Tomlinson Road. Turn left onto Tomlinson Road. Walk to Tanglin Road. Turn right onto Tanglin Road. Walk to destination. Journey time about 8 minutes. [Map]

Morsels @ Dempsey Hill - Celebrates 10th Anniversary With A New Spring Menu

Morsels at Dempsey Hill celebrates its 10th anniversary with a renewed concept. Moving away from its small plates sharing menu concept, Morsels 2.0 offers a new fixed course tasting menu concept to showcase the season's best produces with Chef Petrina's fermented sauces.

Season Oyster 4.2/5

We had the 9-course Full Tasting Menu ($188++), starting with four snack items. Interestingly, Chef Petrina incorporates East and West influences into each snack. We kickstarted with the fresh Season Oyster (French + Japanese) paired with citron green tea kombucha vinaigrette and olive gel, brightening the taste profile of the shellfish.

Sanchoku Corned Beef Cream 4/5

Next is the Sanchoku Corned Beef Cream (British + Indian) that is presented in the form of a Pani Puri. The blended Sanchoku beef d-rump is mixed with crunchy cornichon stuffed inside a crispy pani puri shell. Bite into it and get an explosion of flavours.

Zucchini Pancake 4/5

The bite-size Zucchini Pancake (Korean + Spanish) coated in egg batter is pan-fried till golden brown and topped with ricotta cheese, red bell pepper and boquerones. I felt the soul of the dish come from the marinated anchovy fish, accentuating the whole dish.

Mushroom Garum Broth 3.8/5

Lastly is the Mushroom Garum Broth (Chinese + Indian), packed with the essence from the smoked willow tree mushrooms and blaze mushrooms, topped with burnt banana leaf oil. It even comes with a crispy light puffed pastry twist dusted with oregano, thyme and onion powder.

After the snacks, we had the bread course, in which a warm and fluffy Brioche is served together with seaweed herb butter.

Cured Stolt Farm Turbot Carpaccio 4.2/5

We moved on to the entree, starting with the Cured Stolt Farm Turbot Carpaccio. The sustainably sourced turbot is aged for 3-5 days, then thinly sliced and dressed in smoked zucchini dashi to enjoy the turbot. It is paired with crunchy ice plant, cucumber and crispy rice puff for texture, enhanced with 8 Gems caviar for popping brininess.

Toriyama A4 Japanese Wagyu Eye Round Tataki 4.2/5

Next is the Toriyama A4 Japanese Wagyu Eye Round Tataki paired with a spring salad. The wagyu eye round is cured overnight in Morsels's two years old corn miso and finished in the hibachi for a pleasant smokiness while retaining the tender and juiciness. Round up the enjoyment with the thick creamy sabayon and cured eye yolk.

Chinese Celery Tortellini 4/5

Another beautiful dish is the Chinese Celery Tortellini. The delectable texture of the pasta dough is stuffed with wild mushrooms and potato duxelles, served in a vibrant green pea sauce and preserved lemon foam. Lastly, the morsel is topped with charred fermented asparagus for texture.

Jeju Abalone & Sakura Chicken 3/5

The Jeju Abalone & Sakura Chicken is a rice dish. The bouncy abalone and tender chicken rested on a bed of multigrain risotto flavoured with Morsels's four year old doenjiang. I enjoyed the risotto texture comprising Koshihikari Japanese rice, Calrose Californian short grain rice, Cambodian brown rice, and barley. It felt like travelling to Jeju island with the beetroot stock surrounding the dish, poured at the tableside. However, there was a lack of sharpness in the flavour, and it was too earthy for my preference.

Fjord Trout 4/5

Still from the ocean, we had the Fjord Trout that is lightly cured and smoked, complemented by a delicious soy dashi stock, rhubarb compote and edamame cereal. Though cooked using Western techniques, each bite has flavours resembling our local fish soup.

Primrose Farm Pork Tenderloin 4.2/5

I have already lost count of the number of dishes I had, and we are just moving to the mains. For mains, there is a choice of Primrose Farm Pork Tenderloin or Rougie Magret Duck. The sous vide Primrose Farm Pork Tenderloin was tender and succulent, enlivened by the accompanying kumquat red pepper kosho. The other components on the plate are potato pave and grilled baby gem.

Rougie Margret Duck 4.2/5

The other main is the Rougie Margret Duck presented in Western and Asian styles. The grilled duck breast grilled and glazed with ume bbq sauce is tender and comes with a hint of smokiness and sweetness. For the Asian style, it is served as a Japanese duck tsukune.

Palate Cleanser

After all the savoury dishes, we had a cup of refreshing beverage comprising a mixture of lemongrass, pear juice and yuzu juice as a palate cleanser.

Apple 4/5

Moving to desserts, we started with the Rice Whipped Panna Cotta, which is topped with sago and diced apple. The dessert, served chilled with shiso granita and apple lemon balm kombucha, provided the acidity for a light and refreshing finish.

Ang Butter 3.8/5

Morsels's version of Any Butter comes in the form of a polenta cake crowned with Amalfi lemon cream, sitting atop a bed of sweet red bean paste, paired with rosemary namelaka and kinako sable. It is richer in flavour than the first dessert, but the combination worked beautifully.

Petit Fours

Wrapping up the 9-course meal is the Petit Fours comprising of choux, nougat, and pear sour cherry pate de fruit.

Note: This is an invited tasting


Morsels
25 Dempsey Road
#01-04
Singapore 249670
Tel: +65 62663822
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Nearest MRT: Napier (TE Line)

Opening Hours:
Tue-Sat: 12pm - 3pm, 6pm - 10pm
Sun: 1130am - 3pm
(Closed on Sun dinner and Mon Full Day)

Direction: 
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Opposite Botanic Gardens (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 and 174. Alight 2 stops later. Take the flight of stairs up to Dempsey Hill. At Dempsey Road, turn left and walk to the open-air carpark in front of block 25. Walk to destination. Journey time about 8 minutes. [Map]