Following Singapore Marriott Tang Plaza Hotel's 20-year anniversary and the name change earlier this year, Wan Hao Chinese Restaurant plays tribute to this monumental event by presenting 20 of the most popular and award-winning a la carte dishes all the way from 1995. I managed to sample 8 out of 20 items from the special menu and here's what I think about each of them:
The Crispy Suckling Pig with Prawn Paste is a great starter - not only is it actually really crispy, it had the right balance of crispiness and fattiness. There's an almost-biscuit like rice cracker at the bottom of the dish which contributes to the overall texture and a satisfying crunch.
The Double Boiled Winter Melon Soup with Assorted Seafood is a dish that demonstrates superior skills. While many Chinese restaurants in Singapore grow more fancy in terms of the ingredients they use, this dish right here is the perfect example of how you can create something so tasty and beautiful using basic ingredients and fresh seafood. The soup is nourishing and light but yet at the same time, it packs intense flavours that are often absent from soups like these.
In my opinion, the Pan Fried Fresh Scallop, Shrimp Paste & Broccoli with Spicy Szechuan Sauce has got to be the most ordinary dish amongst every dish I have sampled. It was not bad but it just was not good enough - especially when you compare it with the other dishes which stood out much more. If you are not a huge fan of fresh and plump scallops then this dish is probably one to miss.
Conversely, the Wan Hao Special Crispy Chicken is a dish that truy stood out. In fact, as I am writing this right now, I am thinking about that perfect skin, succulent meat and crispy cod strips on the side. This dish is highly recommended but just be careful of over-ordering. As a rule of thumb, most dishes feed three average adults.
I am generally not a fan of eggplant but this dish was actually pretty good. The minced pork and spicy sauce goes especially well with the rice and the serving is huge.
The Wok-Fried Australia Beef Tenderloin & Chilled Marinated Sour Plum Pear with Light Wasabi Sauce is my favouite dish of the night. Firsly, the chilled marinated sour plum pear is ingenious (and edible) - combining the all the right elements of crunch, texture, sweetness and saltiness, the pear goes incredibly well with the perfectly executed beef tenderloins. My favourite part of this dish has got to be the beed tenderloin. While many people may argue that not much skill is required to cook quality beef, this dish here truly transcends that. It is especially easy to overcook beef (especially in Chinese cuisine) and this right here has one of the best textures and firmness I have ever tasted - a definite must-order here at Wan Hao!
While most of us were stuffed by the time we got to the carbohydrate, the Wok-Fried Lotus Leaf Rice & Waxed Meat is a dish to watch out for if you enjoy your carbs. The rice is beautifully fragrant and the more than generous amount of waxed meat complements the saltiness from the rice with sweetness.
Finally, there is nothing I enjoy more than a clever play on fresh fruits. While it is generally common in Chinese restaurants to serve something starchy (like a red bean paste) as a dessert, I really like the Cold Lemongrass Jelly, Red Wine Granite & Diced Dragon Fruit option here at Wan Hao. The lemongrass jelly was delicious with the right sweetness (although personally I would have preferred the taste of the lemongrass to be stronger) and the red wine granite is almost like a sorbet - perfect for the sweltering heat lately.
The Shutterwhale Tips
- Dine on Monday and enjoy selected dishes from The Best Signature of All Time at just S$20++ each.
- Wan Hao Chinese Restaurant participates in The Entertainer Singapore program and therefore by purchasing the application (or a physical book), you will enjoy 1-for-1 deals a this restaurant. For an exclusive 10% off the listed price (which stacks with existing discount), enter "2015SHUTTERWHALE" (without the inverted-commas) into the promo code box upon checking out!