Do you like eating dim sum?
Then you should not miss out on this limited culinary
cultural exchange between Singapore and Hong Kong at the Wan Hao Restaurant
this month. For a short period, two Hong Kong chefs from the JW Marriott Hotel in Hong Kong, Chef Chow Shing Yip and Chef Liu Wai Hung have come up with a few
dim sum creations that you can enjoy at Wan Hao Restaurant in Marriott Hotel
Singapore. If you are in Hong Kong, Singapore Marriott Hotel's Sous Chef John Chye is in Hong Kong's JW Marriott Hotel to present the Best of Singapore Cuisine from 16th - 29th March 2015.
Here is a list of dim sum that you could look forward to in
this special, exquisite Cantonese dim sum menu prepared by the guest chefs.
Steamed Scallop with Fungus and Vegetable Dumpling | Decent.
This was decent, scallop was just right.
Steamed Wild Mushroom and Celery Dumpling | Simple but superb.
This has a mix of crunchy celery and smooth flesh-like
texture of the wild mushrooms. Along with the Crispy Shrimp Dumpling with
Supreme Soup, this is another of my favourites among this list. This is simplicity
at its best.
This is like a xiaolongbao with the addition of crab
flavours. Not bad. The soup was pretty well done, clean, refined and rich.
Texture-wise, this beats Ding Tai Fung’s Chili Crab Xiaolongbao hands down.
Abalone and Taro Puff |
The usual taro puff is given a midas touch with the addition
of a small abalone. This was pretty good, I loved the flaky texture of the taro
puff and the filling was very nicely done. However, I found it to be rather oily.
Crispy Shrimp Dumpling with Supreme Soup |
This is my favourite dim sum of the meal, I the supreme soup
am very rich and I thought it was a refreshing take on dim sum by using the
crispy shrimp dumpling to soak up the rich flavours of the soup. The mix of
textures and the combination of flavours was interesting in a good way.
Baked BBQ Pork and Egg White Puff |
This is rather different from the usual baked BBQ Pork buns
or puffs. The texture was uniquely flaky or crumbly yet firm enough to not
break apart in to bits. The filling was not bad. The char siew and gravy is on the sweeter
side but the meat was very tender without any fatty bits.
Pan-fried Minced Pork Bun with Sesame Seed and Spring Onion
These shengjian bao is a common breakfast item in Shanghai
where it comes from. As its name suggests, these pork-filed buns are pan-fried
rather than steamed in its raw bough form. Usually the bottom would be the
pan-fried then flipped over but here at Wan Hao, the top is the pan-fried
portion. By pan-frying the baozi, the bun would have a combination of chewy and
crispy textures. This was pretty tasty.
Pan-Fried Shredded Abalone and Pork Dumpling |
This resembles the gyoza or guo tie we are familiar with.
While it was decent, it did not left a deep impression.
Sweetened Old Dragon Fruit Cake | Like agar agar, not bad.
This is something new for a dim sum menu. It was refreshing
and a welcomed ending to a dim sum menu. It has a texture similar to agar agar
but with the flavours of a dragon fruit.
Crispy Sesame Sticky Rice Flour Ball | Good.
Another common dim sum item on the menu, I thought this was
nicely done, the pastry was delicate and not starchy and the sweetness was just
rice. In retrospect, this is one of the better zhimaqiu or jian dui I had. I would
love to savour this with a nice pot of oolong tea.
Before our meal, we were treated to an invigorating concoction
of chye sim, honey and pineapple which was an excellent drink to cool off in
the blazing hot afternoons.
This Hong Kong Dim Sum Feast at Wan Hao Chinese Restaurant is
only available till the 22nd of March 2015, 11.00 am to 3.00 pm. For
more information visit their website or call (+65) 6831 4605.
Singapore Marriott Hotel
320 Orchard Road
Singapore 238865
Thank You Karen, Eileen and Shi Ning from Singapore Marriott Hotel for the invitation and hospitality!
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