In just a matter of weeks, the Lunar New Year of the Monkey will be here! For this joyous occasion of feasting and celebration, Wan Hao at the Marriott Tang Plaza Hotel will be presenting a range of signature delights set to tempt the senses. This year’s CNY menu includes dishes including the Premium Seafood Yusheng (至尊捞鱼生), Wan Hao Deluxe Pen Cai with Pig Trotter (黄金盆菜), Wok-fried Beef Cube with Black Garlic Sauce (黑金蒜煎牛柳), Pork Rib with Mandarin Orange (金橘蜜汁肉骨), Fragrant Glutinous Rice in Lotus Leaf (香芋腊味荷叶饭) and the Koi Fish Fresh Mango Pudding (香芒鲤鱼布丁).
The first course of Premium Seafood Yusheng (made out of Salmon, Scallop, Caviar and Tuna) appears with a well-elaborated design in broadly spelling out “Gong Xi Fa Cai (恭喜发财)” and the year “2016”. With each toss, the ingredients became better mixed, spreading the flavours evenly throughout the dish.
Up next, the all-time popular Chinese New Year festivity dish – the Poon Choi. What struck me in the first instance was the array of tiger prawns laid out in a fan. The prawns are partially deshelled to make it easier for the diners to extract out the meat and let the essence of the prawns infuse fully into the soup base. Unique for the Poon Choi at Wan Hao, is the inclusion of pig’s trotter as a special ingredient. Further, when prepared with other precious items like the three-headed abalone and the Hua Jiao fish maw, the broth reduces to a certain viscosity, thereby delivery a stronger exposition of flavours. A thoroughly, well-recommended dish.
My favourite for the night was the Wok-fried Beef Cube with Black Garlic Sauce (黑金蒜煎牛柳). Every beef cube comes from a wholehearted selection process and it is cooked with the black garlic sauce till tender. The irresistible flavor of the black garlic sauce, with the traces of zesty vinegar, complements the juicy beef cube well. I look forward to coming back for another portion of this dish.
The Pork Rib with Mandarin Orange (金橘蜜汁肉骨) is another artwork worth trying. The well-roasted pork rib is fully coated with honey sweet sauce and the mandarin orange topping leaves a slight sweet-sour taste on the top. I guess the reason for the choice of this ingredient is not just for its complementing flavours, but also its auspicious meaning – “Golden Luck”.
Next up, the Fragrant Glutinous Rice in Lotus Leaf (香芋腊味荷叶饭). Wrapped in the lotus leaf, every grain of glutinous rice is steamed until it fully absorbs the scent of the lotus leaf. Unwrapping the lotus leaf was not an easy task as it was thin and hot, but it was an exciting one as if uncovering some mysterious treasure. Indeed, buried inside the glutinous rice is diced taro and Chinese sausages.
Symbolically, the dessert Koi Fish Fresh Mango Pudding (香芒鲤鱼布丁) is a fitting way to end any meal during the Lunar New Year. Generally associated with good fortune, success and prosperity, it is one dish that will please many. I enjoyed the rich mango pudding, and especially savoured the silky carnation milk topped onto the dessert. Somehow, that combination of flavours makes the overall experience all the more worth having.
This CNY dinner experience at Wan Hao is simply put as “gorgeous”. While presentation is still a finesse to be achieved, I do heartily recommend the meal as one rich in symbolism and flavour. For all the reunion dinners and Lunar New Year celebrations to come, Wan Hao is perhaps one more choice to add to the list. Come back for the Poon Choi and the Wok-fried Beef Cube with Black Garlic Sauce, these are dishes certainly not to be missed.
Thank you Marriott Tang Plaza Hotel for the invitation.
This article is brought to you by guest writer Wu Chao.
|Wan Hao Chinese Restaurant|
|Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Contact: 6831 4605
| Opening Hours:
Lunch 12pm to 3pm
Dinner 6.30pm to 10.30pmSat, Sun and PH
11.30am to 3pm
6.30pm to 10.30pm