Chinese restaurant review: Wan Hao at 3F Marriott Tang Plaza Hotel, Singapore 238865

September 17, 2016

I love Chinese food. I really do. Especially after coming back from Europe recently. Chinese food in Singapore has this way of warming the cockles of my heart with its flavours while being more refined than regular Chinese food in China, in my opinion. And Wan Hao restaurant at the Singapore Marriott Tang Plaza Hotel at Orchard Road has revamped their ala carte menu earlier this year with Executive Chef Brian Wong coming up with healthier and modern Chinese dishes. Healthier you say? Now that's the way to go!



First up, a trio of dim sum. We sampled the Deep-fried Mango Roll ($5 for two pieces); Steamed Crystal Skin Vegetarian Dumpling ($4 for two pieces) and Baked Crispy Honey-Glazed Pork Puff with Black Pepper Sauce ($5 for two pieces). They were all delicious so no need to pick, just take all! 4/5



Then something a little more premium - the Bird’s Nest Dumpling in Superior Sauce ($28 per portion). While it sounds absolutely scrumptious, I thought this was a little odd-tasting in fact. I'm accustomed to bird's nest being sweet, and while the soup was super comforting, the dumpling itself was rather tasteless. I also feel bad for the swallows because we just ate their home :S 2/5



What I liked more was this - the Deep-fried Prawns in Pumpkin Butter Sauce ($35 per portion). The pumpkin butter sauce tasted really close to salted egg yolk but is a healthier alternative. I'm so sick of salted egg yolk sauces anyway. The prawns were really fresh and encased in a crispy bite. 4/5



You might not see it clearly, but underneath the angelica and Chinese yam, there's some thinly sliced wok-fried beef ($32 per portion). While tasty, I can't detect any fire or wok in the beef, which perhaps was sliced a little too thinly as well. The herbs was a nice touch but again I would have preferred if there's more kick or sauce. 2/5



The piece de resistance of that night's dinner was the Wok-fried Wanton Noodles with Live Lobster in Superior Stock ($38 per portion). Mmmm lobster! This was really delicious, and probably quite worth it for that price compared to say.. prawns? The stock that coated the lobster was made by a chef with real skill, for sure. 4/5



We ended the session with a delightful bowl of Chilled Double-boiled Peach Resin with Red Dates ($16 per portion). Double take because it is peach resin? I did! That is an unusual choice of ingredient, even for a Chinese restaurant. But then again if frog ovarian tubes are a dessert too... Chef Brian actually came out to show us the hard pieces of peach resin that has to be soaked for hours before they can be cooked. It was a delicate dessert which rounded off the Chinese meal. 4/5


I really liked the emphasis by Chef Brian at Wan Hao in creating dishes that uses less oil, salt and seasoning and instead relies on the natural ingredients to provide the flavours and nutrition to diners. Going healthier is a smart and right direction to go for Chinese cuisine, which is typically known for being super salty, oily and heavy. I do hope this trend will continue elsewhere, and recommend for you to check out Wan Hao if you are thinking of going someplace for a special dinner with the family.

Wan Hao Chinese Restaurant
320 Orchard Road, Singapore Marriott Tang Plaza Hotel, Singapore 238865
+65 68314605
Mon to Fridays 12pm to 3pm (lunch) and 6.30pm to 10.30pm (dinner)
Sat, Sun & PH 11.30am to 3pm (lunch) and 6.30pm to 10.30pm (dinner)

Thank you Wan Hao for the invite!

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