A friend and I decided to have dim sum at Marriott Singapore Tang Plaza's Wan Hao Chinese Restaurant after scoring a $100 voucher to use at the restaurant. Reservations are highly recommended for the restaurant, we missed our reservation by 15 minutes and had to wait for a while before getting a seat.
We started off the meal with some Baked Crispy Honey Glazed Pork Buns (4.00++ SGD for 2 pieces) which was really good. Decent crust with a tasty, rich juicy char siew filling.
We also had the Poached Dumpling with Pork and Prawn served in Superior Stock (6.00++ SGD for 2). Generous portions of pork and prawn (crunchy too) wrapped in a delicate skin. The broth, while on the oily side was mellow but flavorful.
We also had a classic with a twist: Steamed Shrimp Dumplings with Black Truffle and Cordyceps Flower (6.00++ SGD for 2). I thought the combination was kind of odd and the skin was too thick.
Another classic dim sum item: Steamed Pork Xiao Long Bao (4.50++ SGD for 2). It was a pity that the skin was too thin or poor made for this item. The broth was good and the pork filling was done rather well. But all these was wasted because the skin broke too easily and sticks to the bamboo steamer.
Thankfully, the Steam Pork Siew Mai (4.00++ SGD for 2) was pretty decent. Once again, very generous amount of filling. Loved the combination of flavours and texture in this one. The minced pork, the mild amount of spice from the roe topping and the rather thick skin of the siew mai came together quite nicely.
Steamed Chicken Claw with Black Bean Sauce (4.00++ SGD for 2) was okay.
I am more of a fan of the Steamed Spare Ribs with Black Garlic Sauce (5.00++ SGD per portion.). It was yummy and the spare ribs were adequately tender.
The most popular dim sum items for us were the Deep-Fried Beancurd Skin Roll with Prawn and Crispy Rice Roll with Mango and Prawn. Both are a sure-win combination : crispy, sweet, generous amount of prawn meat and well-paired condiments of soy sauce and mayonnaise respectively can't go wrong.
This was surprisingly good. The Poached Dumpling with Pork and Prawn served in Spicy Szechuan Vinegar Sauce (8.00++ SGD for 4) was competently done. Once again, generous filling but it was the pairing with the mildly spicy szechuan vinegar sauce that makes this combination interesting in a tasty way.
Lastly, we ended with a dessert of Chilled Lemongrass Jelly with Red Wine Granite and Diced Dragon Fruit which helps cut and cleanse the heaviness of the earlier dim sum dishes. A refreshing end to the meal. They have to consider using tea spoons instead of the usual Chinese spoons though which is too big and troublesome to scoop up the jelly and dragonfruit flesh.
All in all, my friend and I were rather full and pleased with the meal. We agreed that the items which has more emphasis on sauces and broth tend to be the Wan Hao's stronger items and the dim sum skin could be improved. It is admittedly on the pricier side for a dim sum meal (especially the desserts) but was somewhat less expensive than expected. Our total bill added up to about 101.80 SGD, Pu Erh tea cost about 5 SGD per pax, and we also had a serving of glutinous rice and rice noodle rolls (both ain't impressive). We were really stuffed and felt that 100 dollars should easily feed 3-4 people for dim sum.
Wan Hao Chinese Restaurant
Marriott Singapore Tang Plaza