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
Singapore 238865
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