Wan Hao Chinese Restaurant: A New Menu of Elevated Cantonese Classics on Singapore’s Orchard Road

Having served gourmands in Singapore since 1995, Wan Hao Chinese Restaurant is known for staying true to the roots of Cantonese food by highlighting the natural flavours of its premium ingredients in each dish. Located on the third floor of Singapore Marriott Tang Plaza Hotel in the city’s prime shopping belt of Orchard Road, the reliable stalwart is currently helmed by Executive Sous Chef Brian Wong Shiuh Yean.

Hailing from a family of culinary masters, Chef Brian’s dad was his key mentor particularly in the art of controlling the fire – a key element in Yee cuisine. This involves two interactions in the synergy cycle; the relationship between fire and ingredients, and that between fire and cooking methods. In addition to showcasing his skill, Wan Hao’s new repertoire of 20 plus dishes prides itself on a balanced composition of comforting flavours and nutritious elements.

Big Fire: Keeping Ingredients Fresh

The strongest firepower reduces the loss of nutrients in the cooking time of the dish. Cooking methods that utilise this heat include steaming and stir-frying. New on the dim sum section of their menu are contemporary and luxe entries like Steamed Lobster with Bamboo Pith Crystal Dumpling with Gold Leaf ($8++, two pieces) and Steamed Hokkaido Scallop Dumpling ($6++, two pieces) with caviar.

We get another gem from the sea with the Wok-Fried Cod Fillet with Foie Gras in Chef’s Secret Sauce (S$48++). Boasting a medley of luxurious flavours on the palate, you’ll want to mop up the secret sauce of this dish, with the crispy vessel it’s served in.

Medium Fire: Show Stopping Mains

If you’ve got the numbers, we highly recommend sharing Wan Hao’s Roasted Spanish Suckling Pig (S$508++) that wraps wok-fried glutinous rice and Chinese sausage. The suckling pig is completely deboned, leaving a layer of collagenous fat on crispy caramelised skin, that serves as a wonderful textural contrast to the flavourful glutinous rice.

Small Fire: Tender & Juicy

Slow and steady, the burn of a small flame yields tender and buttery textures like that in the South African 22-head Dry Abalone with Goose Web (S$188++) – another plate that showcases the flavours of Chef’s secret sauce (brewed for over six hours with ingredients such as using Chinese ham and pork trotter) excellently. Or opt for a surf and turf combination with the Braised Guan-dong Sea Cucumber (S$88++), where Japanese sea cucumber is stuffed with a juicy Iberico pork filling made from the secreto cut for a nice interplay in textures.

While you’ll find quintessential Chinese sweet soups like the Double-boiled Peach Resin ($18++) with red date and white fungus, consider the Brandy Baked Alaska with Ice Cream ($15++) instead. Fire features literally in this dessert as it’s flambéed with brandy right at your table.