A flight to Hong Kong may not be possible at the moment , but you can take a walk down memory lane as you feast at Wan Hao Chinese Restaurant. The restaurant showcases traditional Cantonese classic cuisine that are refined and exquisite with the use of the finest and fresh ingredients. Each dish showcases traditional recipes and methods of braising, slow cooking and deep frying. To celebrate the rich heritage of Cantonese cuisine, the restaurant has launched “Rediscover Cantonese Classics” from 9 September to 31 October 2020.The A la Carte delicacies from this special promotion is available from S$38.00++ onwards. Here are the delicacies that you can spark joy from the promotional menu at Wan Hao Chinese Restaurant.
Traditional Braised Lamb with Mushroom & Bamboo Shoot S$55.00++
Not everyone is appreciative towards lamb meat and this includes my sisters. But this dish proves otherwise. They enjoyed every bite of the melt-in-the-mouth texture lamb meat, perfectly complemented by fresh mushrooms and bamboo shoots. No gamey taste at all. The lamb is braised for three to four hours over low heat. Thus, this explains the texture and packed with flavour meat.
Braised Pork Ribs with Honey Plum Sauce S$38.00++
The ribs are slow-cooked for hours that produce the tenderness in texture to the meat. And of course , the tangy sweet plum sauce cuts through any grease and making us feel less guilty wiping off from the plate.
Stewed Fuzzy Melon and Conpoy with Superior Stock S$38.00++
This dish is to pay tribute to Guangzhou’s blessed location near the coast. Subtly sweet, fleshy fuzzy melon paired with natural essence of moreish high-quality dried scallop. The superior stock is a blend of all-natural ingredients integral to Cantonese cuisine, like conpoy, old chicken, chicken feet and more. Every bite is a bliss and the superior stock contains no artifical flavourings, additives or preservatives.
Trio-Platter : Sampling of 3 different meat dishes, which are Wok-Fried Beef Roll & Enoki Mushroom in Black Pepper Sauce , Marinated Irish Duck with Sea Salt and Spice, Mandarin Orange Crispy Deer Ribs
The tasting session comes in sampling size but the dishes are available in individual portion.
The classic roast duck employs meat from Ireland’s famed Silver Hill farm, where the ducks are fed a soy and wheat-based diet. It is relatively high fat content of the duck keeps the meat moist and tender when roasting at a high temperature. This explains the uber-juicy meat.
Crispy,yet succulent deer ribs are first braised for two and a half hours, then fried to caramelise the exterior and seasoned with mandarin orange peel. It has the earthy aroma of the meat profile that is exquisite. This dish is popular in winter, as deer meat is rich in warming energy, as the Chinese believe.And of course the beef roll and enoki mushroom combination is perfect covered in blanket of black pepper sauce.
Black Sesame & Peanut Sauce served with custard puff
Lastly,I highly-recommend to order this delicious dessert. As we all know chinese black sesame dessert can be very strong in taste and can be jerlak after a few sips. But this version is unexpectedly good. Even my sister went “wow” after the first sip. it has the silky, smooth with nutty and slight earthiness in flavour. Although it is strong in flavour, it somehow tasted light for us and I secretly wished for more. The custard puff, which has the similar texture like churros makes a perfect combo.
It is always a joy to dine in at Wan Hao Chinese Restaurant. Each dish is masterfully prepared with dedication and the culinary team deliver each dish with focusing the importance of natural flavours brought about by each ingredients.
For dining reservations or pre-orders, please call 6831 4605, email email@example.com or visit http://www.singaporemarriott.com/dining/
Singapore Marriott Tang Plaza Hotel
Address: 320 Orchard Road
Tel: +65 6735 5800