Wan Hao Chinese Restaurant (萬豪軒) @ Singapore Marriott Tang Plaza Hotel - Re-opens With A New Menu

Wan Hao Chinese Restaurant (萬豪軒) on level 3 of Singapore Marriott Tang Plaza Hotel has re-opened its door after a major refurbishment. With the relaunch, Executive Chinese Chef Brian Wong Shiuh Yean has curated a new menu, ranging from dim sum to a la carte dishes showcasing classic Cantonese cuisine that are familiar and comforting, yet refined and exquisite with the use of the finest, fresh ingredients.

Dim Sum 4.2/5

From the new dainty dim sum creations, we tried the Steamed Shrimp Dumpling with Black Truffle and Cordyceps Flower ($6 for 2pc), Crispy Mango Prawn in Rice Roll ($6.50 per portion) and Deep Fried Taro Dumpling with Mini Abalone and Scallop ($10.50 for 2pc). I really enjoyed each and everyone of them. The chef has elevated the enjoyment of dim sum to a more refine level.

Stewed Bird's Nest with Egg White, Crab Meat and Superior Soup 3.5/5

We were specifically told not to pour the superior soup into the Stewed Bird's Nest with Egg White and Crab Meat ($68 per pax). We are told to taste it separately. One mouthful of the bird's nest with egg white and crab meat with a sip of the superior soup. It allows you to appreciate the individual components more and how they come together as a complete dish.

Deep Fried Prawn with Black Truffle Mayonnaise, Broccoli 4/5

Deep Fried to golden brown with a thin batter, the Deep Fried Prawn with Black Truffle Mayonnaise ($35 small) was fresh and crunchy. The rich and creamy black truffle mayonnaise sauce is a delectable substitution of the usual wasabi or salted egg sauce.

Wok Fried Iberico Pork with Home Style Spiced Sauce 4/5

The Wok Fried Iberico Pork with Home Style Spiced Sauce ($30 small) is served together in a yam basket that can be eaten. The iberico pork was not only juicy and tender, it has a robust blend of sweetness and spiciness that is rather appetizing. It made me craved for a bowl of white rice to go with it.

Braised Japanese Ramen with Lobster Meat in Superior Soup 3.5/5

The Braised Japanese Ramen with Lobster Meat in Superior Soup ($16 per pax) received mixed opinions around the table. While some enjoyed the lightness in flavour, others find it on the bland side. I am with the latter. We were later informed that the chef used the porridge water to make the superior soup. Something new to me and it could also be the reason why the soup was on the bland side.

Deep Fried Crispy Durian 4.5/5

Last but not least, we have the Deep Fried Crispy Durian and Chilled Coconut Pudding with Purple Glutinous Rice Sauce to wrap up the sumptuous dinner. The deep fried durian is simply irresistible with its crispy exterior and sweet, creamy interior. It was pure heaven for durian lover.

Chilled Coconut Pudding with Purple Glutinous Rice Sauce 4.2/5

The Chilled Coconut Pudding with Purple Glutinous Rice Sauce is a refreshing dessert which is an modernized rendition of the traditional pulut hitam. I like the idea of the chilled coconut pudding which was made using pure coconut juice. The whole execution was well balanced and enjoyable.

Staying true to the philosophy of Cantonese cuisine, Chef Brian focuses using only the best ingredients and its special execution to seduce the palate. He has leveraged on the natural flavours of each ingredient to enable the specialties to shine through, while reducing the usage of sugar, oil and salt, without compromising with the interplay of taste, texture, imagination and presentation.

Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒) 
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

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

Szechuan Court @ Fairmont Hotel Singapore - A Seasonal Crustacean Affair At Szechuan Court

The annual hairy crab season is back at Szechuan Court, Fairmont Hotel Singapore. The much anticipated Shanghai delicacy will be available at the restaurant from 24 October to 24 November 2016. Gourmands can indulge in the finest hairy crabs dishes specially created by Master Mok Wan Lok, ranging from dim sum to main dishes.

Hong Kong Style Traditional Roast 4.2/5

Dinner at Szechuan Court started with a trio of Hong Kong Style Traditional Roasted Duck, Pan Fried Pi Pa Tofu and Hairy Crabmeat Broth & Honey Glazed BBQ Pork. All three items on the plate were well executed and I have a hard time deciding which was my favourite. For something different, I would go for the Fried Pi Pa Tofu which is slightly crispy on the exterior with a smooth and silky interior. It is then topped with luxurious hairy crabmeat, giving it a fuller flavour.

Chef's Signature Superior Crabmeat Consomme 4/5

Next we have the Chef's Signature Superior Crabmeat Consomme. In the comforting and lavish bowl of soup, there are zucchini, cod fish, crab meat, carrot and scallop. There are so many ingredients in it that it can be a meal by itself.

Steamed Twin Hairy Crabs, Shiso Leaf Served with Hot Ginger Tea 4.2/5

The highlight of the night has to be the Hairy Crab itself. The Steamed Twin Hairy Crabs, Shiso Leaf Served with Hot Ginger Tea comes with both a male and female hairy crab. The prized crabs are sourced from the pristine freshwaters of Yangcheng Lake in Jiangsu province, China. I felt that the female crustacean is sweeter compared to the male one. But the utmost enjoyment was the rich and decadent roe.

Hairy Crab Roe Scrambled Egg White Tart 4/5

A new creation this year is the Hairy Crab Roe Scrambled Egg White Tart. This dim sum creation has incorporated a DIY element. Customers can squeeze from the plastic tube to add the amount of vinegar they like onto the pastry. Besides the flaky pastry, the vinegar plays an important element to make the scrambled egg whit glow.

Homemade Crispy Crabmeat Beancurd Skin Roll 4.5/5

Another new creation that I enjoyed a lot was the Homemade Crispy Crabmeat Beancurd Skin Roll. Besides the thin and slightly crispy beancurd skin, what I enjoyed most is the flavoursome stuffing of mushroom and crabmeat. It felt that the chef has wrapped a whole luo han zhai dish into the parcel.

Handmade Ramen, Hairy Crab Roe, Golden Pumpkin Soup 4.2/5

Progressing from the usual hairy crab fried rice, Chef Mok created the Handmade Ramen with Hairy Crab Roe in Golden Pumpkin Soup. The rich and sweet pumpkin soup complemented the silky ramen beautifully. This is further crowned by the hairy crab roe, giving it an unami finishing.

Black Glutinous Rice Cream with Lotus Paste in Filo Pastry 3.5/5

Wrapping up the sumptuous meal, I had the Black Glutinous Rice Cream with Lotus Paste in Filo Pastry. I enjoyed the modern interpretation of the traditional pulut hitam. This will delight both the young and old. Shaped like a flower, the lotus paste in filo pastry felt like Chinese Mid-Autumn festival again.

Set Menu (minimum 2 pax)
5-course set - $138++ per person
6-course set - $188++ per person
Complement your meal with a bottle of Shao Hsing Hua Tiao wine or house wine at a special price of $50++

For a truly decadent experience, dine in a minimum party of two and opt for the set menu from $138++  per person, and stand to win a weekend stay at Fairmont Yangcheng Lake. Seasonal a la items from $18++; a selection of premium Chinese teas and wines is also available.

Note: This is an invited tasting.


Szechuan Court
Fairmont Hotel Singapore
80 Bras Basah Road
Level 3
Singapore 189560
Tel: +65 64316156
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 230pm, 630pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit A and C. Walk to destination. Journey time about 3 minutes. [Map]