Wan Hao sits in the famous Singapore Marriott Tang Plaza Hotel and has established itself as a prominent restaurant in the Cantonese culinary scene. This Lunar New Year, the new Executive Chef Brian Wong Shiuh Yean who has been trained in the art of Chinese cooking and with 15 years of culinary experience under his belt, has brought together a medley of perennial favourites and new creations.
It is also customary to start every Chinese New Year feast with a Yu Sheng (or as the locals call it, Loh Hei) - even if this means eating more multiple Yu Shengs over a period of a few weeks. The Salmon, Scallop, Caviar, Tuna, Lobster Yu Sheng comes packed with deliciously prized seafood and the best part is really the fried cod strips which add so much flavour and texture to this dish.
One of the dishes that people return to Wan Hao each year for is the Wan Hao Deluxe Pen Cai (S$738 Nett for 6 | S$1,388 Nett for 10). There is also a vegetarian option which is priced from S$568 Nett - the Wan Hao Premium Vegetarian Pen Cai includes ingredients like Black Truffle, Morel Mushroom, Boletus, Button Mushroom, Black Mushroom, Cabbage, Mustard Greens, Sea Moss, Turnip, Pumpkin, Kudzu stewed with Taro Bean Curd, Bamboo Fungus with Bamboo Shoot.
The introduction of new 32 year-old Executive Chef Brian Wong Shiuh Yean sees the introduction of his signature creations like the Cordyceps Flower Double-Boiled Soup, Wok-fried Beef Cube with Black Garlic Sauce (photographed above) as well as the Pork Rib with Mandarin Orange (photographed below). I really love the flavours and textures on this one - the beefiness is complemented with sweetness of the black garlic sauce without being too overpowering.
The real star of the dinner has to be one of Chef Brian's specialties though - the Pork Rib with Mandarin Orange. The pork is deep fried to the perfectly golden crisp while still remaining succulent inside while the sweetness and zest of the mandarin oranges provides the dish with some acidity which helps in the balance of the flavour profile. While the photo does not seem to show the dish off well (since it is only one piece), I definitely wish there were seconds that I could have helped myself to.
Wan Hao also serves up some pretty delicious Fragrant Glutinous Rice, Preserved Meat, Diced Taro in Lotus Leaf. Pardon the mess that I have done - I was really just interested in digging in to the deliciously fragrant glutinous rice. Since it is steamed in the lotus leaf, you will be able to enjoy that pleasant lotus leaf scent with every bite.
Finally for dessert, we had the Koi Fish Fresh Mango Pudding (also available to purchase from the restaurant in two flavours). While I am generally quite skeptical about puddings from Chinese restaurants, the one from Wan Hao was delightful! It was packed with delicious mango taste, bits of fresh mango, and more importantly, it was soft enough for you to cut right through it effortlessly. I would definitely recommend the Mango flavour over the other one.