Wan Hao Chinese Restaurant (located within the Singapore Marriott Tang Plaza Hotel) serves up delicious and authentic Cantonese cuisine in the heart of Orchard. I have been to the restaurant on multiple occassions and I have always been impressed by the quality of food that is consistently good. The restaurant has invited world-renowned Chef Chan Po Sang as a Guest Chef to feature some of his hearty creations. While Chef Chan Po Sang has had a history of working with F&B establishments within luxury hotels (e.g. InterContinental Shanghai Puxi), he is currently not attached to any hotel. Enjoy his creations between now and 10 October 2015!
Starting off the seven-course menu was a Special Trio Platter that conprises of Iberico Pork, Scallop & Spinach with Conpoy. We were told to start from the lightest flavours first (that's the spinach by the way) and work our way from right to left. The scallop has got to be my favourite component of this dish - succulent, flavourful, crunchy and most importantly, cooked to the perfect doneness while still retaining its own natural sweet flavours.
The Double-boiled Conch and Morel Mushroom Soup is exactly what you need on a rainy evening (as a substitute to a glass of red of course) - simple and yet so comforting.
One of my personal favourite dishes that night at Wan Hao Chinese Restaurant was the Pan-fried Diced Beef Tenderloin with Black Pepper & Crispy Garlic. Chunky beef cubes cooked to the right doneness to retain most of its natural flavours and that black pepper sauce truly helps to bring the dish to another dimension. I am a huge beef lover (and by that, I mean I enjoy eating beef) so I may be biased but give it a try!
Midway through dinner, we decided that an alternative to Chinese tea was required. After much deliberation (and some skepticism), we decided on getting a bottle of premium Hua Dia Jiu (a type of Chinese rice wine) which is typically drank neat with a sour plum in the glass. It was surprisingly easy to drink and it went really well with the food at Wan Hao Chinese Restaurant.
The best dish from my dinner at Wan Hao Chinese Restaurant has got to be the Steamed Sliced Giant Grouper with Red Dates & Light Soya Sauce. While one may argue that nothing much needs to be done if the quality and freshness of fish is right, the lightness of the soya sauce and the natural sweetness of red dates definitely helped to complement the taste of the firm flesh. Additionally, the bean curd underneath the fish provided the dish with a nice contrasting texture and it helps to create more volume in the dish.
While I generally steer away from fresh tomatoes, the Stewed Tomato with Assorted Mushrooms took me by surprise. It was aesthetically pleasing - the photo you see above is after cutting - and slicing the stewed tomato open revealed a medley of delicious mushrooms within.
Most Chinese meals consist of a carbohydrate towards the end of the meal (usually the last course before dessert). Taking the place of a carbohydrate (although not really so), the Lobster Broth, Diced Seafood and Crispy Rice (served on the side) is another crowd favourite. I did not personally enjoy it as much as the crispy rice reminded me of rice crackers and having them drenched in a flavourful broth was just a little strange for me.
As part of the set menu, Double-boiled Hashima and Red Dates was served as a sweet conclusion to this satisfying meal.