Quite some time ago, a friend and I were back at Wan Hao Restaurant to sample some new additions to the menu. However, the restaurant has since closed for renovations and would be re-opening this coming October just in time to herald the start of the Hairy Crab season. Some of the details of the new Wan Hao include the Deep-fried Taro Dumpling with Mini Abalone and Scallop, Stewed Bird’s Nest with Egg White and for the Hairy Crab Season : Steamed Whole Hairy Crab with Shiso Leaf as well as Fresh Milk Stir-fried Hairy Crab Meat with Egg White and Shrimp Roe.
Nonetheless, here are some of the dishes we had from the old Wan Hao. Some of the more memorable ones include the Bird’s Nest Dumpling in Superior Sauce which was exceptionally delicious with generous fillings of scallops, prawns and dried scallops served with bird nest.
Then there was the Chilled Double-boiled Peach Resin with Red Dates which was something new then. The peach resin has a jelly like texture and has health benefits including helping blood circulation and relieve stress.
Last but not least there was the indulgent Wok-fried Wanton Noodles with Live Lobster in Superior Stock, a refined version of the wanton noodles that allows the delicate sweetness of the lobster to come through. It was one of the “lightest” dishes in the dinner.
Till then, let’s see what the new Wan Hao restaurant is going to cook up as it opens its doors in October!
Thank you Singapore Marriott Tang Plaza Hotel for the invitation and hopsitality!
Singapore Marriott Tang Plaza Hotel
320 Orchard Road