Guest chefs Chow Shing Yip and Liu Wai Hung from the JW Marriott Hotel Hong Kong are currently presenting The Finest Hong Kong Dim Sum at Wan Hao Chinese Restaurant located in the Singapore Marriott Hotel.
For a limited time only (9 - 22 March), savour the masterfully handcrafted dim sum creations from the Marriott Cafe in JW Marriott Hotel Hong Kong which has won multiple awards in recent years.
The dumpling duo pictured above which consists of the Steamed Wild Mushroom and Celery Dumpling as well as the Steamed Scallop with Fungus and Vegetable Dumpling are made of the freshest ingredients. My personal favourite amongst the two was the Steamed Wild Mushroom and Celery Dumpling which is strange considering how I absolutely cannot stand celery and love scallops. The wild mushrooms provided a decent crunch while a hint of celery gave the dumpling a refreshing flavour that was not overpowering.
Otherwise known as Xiao Long Bao, the guest chefs' version come with steamed crab roe. The Steamed Crab Roe with Minced Pork in Superior Soup Bun is my favourite dish. Breaking into the delicate skin, you will find that the stock is absolutely flavourful and intense yet somehow, the flavours of the meat and crab roe were not undermined by this delicious broth.
The Abalone and Taro Puff is a winner for many diners - visually it is beautiful and impressive. The abalone has a great flavour and the taro puff truly shines through. While it is crispy and flakey on the outside, it is still light on the palate without overly oily. Even though I am generally not a taro fan, I found this dish to be extremely enjoyable.
The Crispy Shrimp Dumpling and Supreme Soup is perhaps the most underwhelming dish for me personally. While the flavours of the shrimp dumpling is whole and the crunchy texture of the fresh shrimp provided consistency to the dish, the supreme soup was something I couldn't quite fathom. The flavours were largely confusing to me and I actually thought that the dumpling was better on its own.
The Baked BBQ Pork and Egg White Puff is my second favourite dish on this special menu. Much is fresh snow, the puff pastry breaks apart effortlessly, revealing a deliciously sweet BBQ pork underneath - a definite crowd-pleaser!
More commonly known as Shengjian Bao, the Pan-fried Minced Pork Bun with Sesame Seed and Spring Onion has a slightly chewy and soft skin. I would have personally preferred for the deep-fried side to be more defined instead of having an almost pan-seared sort of texture. On the other hand, the pork was flavourful and still moist - definitely enjoyed the taste on this one.
The Pan-fried Shredded Abalone and Pork Dumpling is another dish that does not look particularly impressive but the flavours underneath the crispy golden shell was impressive to say the least. Dipped in black vinegar, this dish is the perfect blend of malty, woody and savoury flavours.
As dessert, the Sweetened Old Dragon Fruit Cake (although I do not know the difference between an Old or Young Dragon Fruit) was served. Visually, it looks stunning - the suspension of chunky dragon fruit through the agar-agar, jelly-like substance looks absolutely beautiful. The dish does not disappoint in the taste department too - delicately sweet while maintaining the original flavours of the dragon fruit (another dish not to be missed!).
Finally the Crispy Sesame Sticky Rice Flour Ball (which some of you may wonder why did it fall under 'desserts') is airy and light. In case you are wondering about the contents of this sesame ball, it is practically air - which makes it light, sweet and the perfect end to this special menu by the two guest chefs from JW Marriott Hotel Hong Kong.
If you enjoy dim sum and do not foresee yourself heading down to Hong Kong any time soon then you should definitely go down to Wan Hao Chinese Restaurant at the Singapore Marriott Hotel to savour the dim sums created by guest chefs Chow Shing Yip and Liu Wai Hung from the JW Marriott Hotel Hong Kong - remember you have only up to 22 March 2015!
This was an invited media-tasting session.