Wan Hao Chinese Restaurant – New Items Tantalizing Tastebuds

Many people take on different perspectives when it comes to Chinese restaurants but whichever restaurant you patronize, the menu is repetitive and overtime, it gets boring so restaurants have to revamp their menu occasionally to uphold their competitive advantage. Besides being located centrally and being easily accessible, we’re pretty sure many of you will be making reservations at Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel after knowing how their new items fare.

Beginning with Dim Sum, we had Steamed Crystal Skin Vegetarian Dumpling ($4 for 2 pieces), Deep-fried Prawn Mango Roll ($5 for 2 pieces) and Baked Crispy Honey-glazed Pork Puff with Black Pepper Sauce ($5 for 2 pieces). Amongst the three, the Baked Honey-glazed Pork Puff with Black Pepper Sauce stood out! The pastry puff was crispy on the outside yet fluffy and soft on the inside.

The highlight was the honey-glazed pork that’s stuffed inside. It’s so flavourful, with a tinge of caramelized sweetness, that one serving simply wasn’t enough! Moreover, the black pepper sauce gave it a little kick. This dim sum is perfectly concocted by the chef, Brian Wong! As for the steamed crystal skin vegetarian dumpling, it is handmade to the right thickness and generously filled. It might be a little too bland if you prefer strong flavours. The deep-fried prawn mango roll was well-prepared. We love the well-balanced sweetness from the mango and saltiness from the prawn.

We had the Bird’s Nest Dumpling in Superior Sauce Soup ($28 per portion) after a round of delectable dim sum. Bird Nest is definitely nourishing but dumpling?! This has got to be the first time a chef has creatively combined quality ingredients such as scallop, prawn and conpoy in order to create such a soup dish! We love how smooth the soup is and admire the way this creative chef chooses particular ingredients to perfect not just the taste, but the texture of the soup as well.

Main courses such as Deep-fried Prawns with Pumpkin Butter Sauce ($35 per portion) and Wok-fried Beef Fillet with Angelica and Chinese Yam ($32 per portion) were served after the soup. We heard feedbacks from customers that their deep-fried prawns with pumpkin butter sauce tasted like salted egg yolk sauce but we hold a differing view. We enjoyed the tinge of a secret spice that the chef has added into the sauce. It tasted a little like curry leaves and gave the prawns a unique finish! The Wok-fried Beef Fillet with Angelica and Chinese Yam was another winner! The beef was cooked to perfection and tender.

Moving on to the noodle dish that we savoured – Wok-fried Wanton Noodles with Lobster in Superior Stock ($38 per portion). Well well, the word, “lobster”, must have captured everyone’s attention but to our disappointment, we felt that the taste of the wanton noodles and vegetables overpowered the lobster. Shouldn’t the lobster be the highlight of this dish? Honestly, it’s decent but we felt the lobster could be better.

Last but not least, one can never resist the temptation of desserts! Wan Hao Chinese Restaurant has done a splendid job in offering this unique Chilled Double-boiled Peach Resin with Red Dates ($16 per portion). Notice the jelly-like yellowish and transparent ingredient? This is peach resin, which is commonly used in Chinese medicine. It relieves stress and has an anti-wrinkle skin effect. Peach resin is rich in collagen. It gives the dessert a natural sweetness. Together with other ingredients, this dessert certainly ends your meal on a healthy note. You don’t have to feel sinful for indulging!

Are you drooling yet? We love dining in a clean and elegant environment where we can hold conversations without being disrupted by rowdiness. Coupled with new food items that have managed to impress us, don’t be surprised to see us visiting Wan Hao Chinese Restaurant again.

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