Singapore Marriott Tang Plaza Hotel celebrates 25th Anniversary this year and to commemorate this milestone, Wan Hao Chinese Restaurant has specially crafted a special menu to express their appreciation to all their guest for their unwavering support/ The special menu includes Wan Hao’s most popular dishes, refined and elevated to new heights with premium ingredients and a modern twist. The refined Cantonese delicacies that present fresh and modern interpretations, while maintaining the traditional essence of Cantonese cooking and yet evoke memories and a sense of familiarity.
The 25th Anniversary Celebratory Set Menu is available from 1 to 30 April 2020 is priced at S$138.00++ per person.
We started with Wan Hao Trio Combination Platter (万豪三品). The platter consists of Chilled Lobster with Champagne, Spring Onion and Lemon Sauce
Deep-Fried Suckling Pig Skin stuffed with Shrimp Paste, Almond and Avruga Caviar Roast Duck with Honey Glazed Pork, Century Egg, Ginger and Pickled Baby Cucumber. The crispy deep-fried suckling pig skin is my favourite among the 3 appetizers in the platter.
Next, we had the Braised Bird’s Nest with Crab Claw in Superior Stock (高汤蟹钳官燕). The key element of the dish is the superior broth boiled for long hours and extracting the essence along with the sweetness of the crab claw and addition of pumpkin into it. Hence, this explains why the soup is in orangey colour.
Moving on is the Wok-Fried Garoupa with Pumpkin, Asparagus,
Wok-Fried Fresh Milk, Egg White and Salmon Roe in an edible Taro Nest (鱼乐无穷). The edible nest can hold all of those delicate, tasty ingredients. The best way to enjoy it is to eat it altogether for awesome and palatable flavours experience.
And of course one of the highlight is the Braised Abalone with Crispy Sea Cucumber, Black Truffle and Seasonal Green (黑松露鲍鱼脆皮海参).Extremely flavourful braised abalone with slices of black truffle to enhance modern flavours to the Chinese cuisine. The black truffle taste does not overpowering the taste of the crispy sea cucumber with its gelatinous texture.
Wok-Fried Rice with Scallop, Char Siew Pork, Conpoy, Tomato, Salted Egg and Olive Paste (榄酱四宝炒饭).The rice is beautifully fluffy and fragrant with generous amount of filling complements each other very well.The best part is the crunchy rice to enhance the crunchy texture of the dish.
Lastly, the dessert is served in Petit Four style- Hashima with Red Date (Hot or Cold) ,Chilled Lemongrass Jelly with Red Wine Sorbet in Dragon Fruit and Baked White Lotus Paste Puff with Olive Nut(红莲雪蛤 / 火龙果红酒雪芭 / 榄仁莲蓉酥 ). Instead of the usual Chinese way of individual serving, diners get to try different kinds of desserts at the same time. Each dessert is made using premium ingredients and made from scratch by the culinary team.
The team did a great job for the delicate workmanship of taste, quality and aesthetics of each single dish. We left with a happy belly!
For dining reservations or pre-orders, please call 6831 4605, email firstname.lastname@example.org or visit http://www.singaporemarriott.com/dining/
Singapore Marriott Tang Plaza Hotel
Address: 320 Orchard Road
Tel: +65 6735 5800