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]

Boon Tong Kee @ River Valley Road - Heritage Cantonese Chicken Rice & Zi Char Delights

Boon Tong Kee is a household name in Singapore since 1979, recognised as a heritage brand for Cantonese-style Chicken Rice. Over the years, it has expanded beyond a humble chicken rice shop into a full-fledged zi char–style Cantonese restaurant, offering a wide selection of comforting dishes alongside its signature chicken rice.

Signature Boiled Chicken 4.5/5

I visited the River Valley branch, and of course, we had to order their Signature Boiled Chicken ($19 for half). The chicken was poached perfectly to tenderness with a beautiful layer of gelatinous skin. These days, most poached chickens are dunked in an ice bath to achieve that silky jelly-like layer. To avoid serving it icy cold, I noticed the kitchen gives the chicken a quick rinse in hot water before serving, so it arrives warm at the table.

The staff then drizzle soy sauce over the chicken, enhancing its savoury depth. The rice was fluffy and fragrant, while the chilli sauce packed a spicy, tangy punch, precisely what you want for a satisfying plate of chicken rice. It’s easy to see why Boon Tong Kee remains one of the most recognised names for chicken rice in Singapore, with the Balestier flagship even earning a spot in the Michelin Guide Bib Gourmand.

Fried Bean Sprouts with Salted Fish 4.2/5

Fried French Bean with Spicy XO Sauce 4.2/5

To complement the chicken rice, we ordered a couple of zi char dishes. The Fried Bean Sprouts with Salted Fish ($14) was stir-fried to a lovely crunch, with the salted fish adding a punch of umami depth. The Fried French Bean with Spicy XO Sauce ($18) was equally well executed. The beans remained crunchy and were coated in a savoury, spicy XO sauce that added layers of flavour.

Crispy Beancurd 4.5/5

A perennial favourite at Boon Tong Kee is the Crispy Beancurd ($12). Deep-fried to a perfect golden brown, the tofu is crisp on the outside while luxuriously silky within. It’s served with a wasabi mayonnaise dipping sauce, which adds a pleasant tang and slight heat that beautifully lift the dish.

Fried Threadfin in Superior Sauce 4.2/5

The Fried Threadfin in Superior Sauce (market price) was another highlight. The fish was deep-fried to a crisp skin while the flesh remained moist and tender. The superior sauce was the soul of the dish — rich, aromatic, and enhancing the natural sweetness of the fish.

Crispy Cereal Prawn 4.8/5

A favourite of ours was the Crispy Cereal Prawn ($49.80). The prawns were large and deep-fried to a delightful crispness; even the shell was edible. The meat was sweet, firm, and bouncy, coated in a sweet-savoury cereal mix infused with salted egg and aromatic curry leaves. Each bite was addictive and indulgent, a dish that truly stood out among the spread.

Overall, Boon Tong Kee continues to deliver consistent quality across its classic Cantonese offerings. Whether it’s for their signature chicken rice or a comforting zi char meal with family and friends, the restaurant remains a trusted name in Singapore’s dining scene. It is a true testament to its enduring legacy since 1979.

Note: This is an invited tasting.


Boon Tong Kee
425 River Valley Road
Singapore 248324
Tel: +65 6736 3213
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Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 1130am - 3pm, 5pm - 915pm

Direction:
1) Alight at Great World MRT station. Take Exit 4. Walk to bus stop at The Cosmopolitan (Stop ID 13079). Take bus number 32 and 139. Alight 1 stops later. Walk to destination. Journey time about 6 minutes. [Map]