Daily: 11:00 - 15:00
Mon - Thu: 18:00 - 22:00
Fri - Sat: 18:00 - 23:00
Sun: 18:00 - 22:00
Savour the culinary masterpieces of renowned Chinese Executive Chef Lau that have garnered a faithful following since 1995. Slightly crisp and flavourful, the famous Peking Duck is matched perfectly when served with authentic Chinese crÃªpe. Wan Hao is also known for serving up good authentic dim sum.
Pre-ordered a peking duck and (like most restaurants) thought a chef will slice the duck for us, but it turn out to be one of the waiter/server. After slicing the duck skin, he took the rest of the duck to the kitchen and never return after 5 mins. Fed-up, we took the wraps, duck skins and etc from the trolley and wrap it up ourselves. We realised the duck skins were too big size.
Most chinese/cantoness restaurants server/waiter will re-fill our tea when our cup was 3/4 empty but Wan Hao restaurant server/waiter don't do that.
Server/waiter took out the birthday cake for us but no knife, plate and fork were given. We had to ask for it.
Food was not hot enough. The most well done dish was wok fried mee sua with the meat from the peking duck but alas it was serve warm.
We asked for a complimentary car park coupon from a server/waiter and it never came. Had to ask from another server/waiter.
Disappointed with the food and slow service. Will not return again.
For more reviews, visit www.ms-skinnyfat.com
Checked off another Cantonese classic, Wan Hao Restaurant at Singapore Marriott Tang Plaza Hotel. It's been a good 20 years for the hotel and they'd be having an array of promotions and activities from 4 May to 31 July 2015 to commemorate this milestone.
Our meal started off with some golden parcels of Crispy suckling pig with prawn paste. Think of it as a pork crackling sandwich with a perfectly browned crust, juicy prawn cake in the middle and a curry pok puff pastry/cracker at the bottom. I could see that it's impossible to stop at 1 though i'm not a fan of a dry dish for an appetizer.
Next was the Double boiled winter melon soup with assorted seafood. I'm a sucker for double-boiled wholesomeness and i liked how the seafood maintained their sweetness in the nourishing broth.
I was surprised by the size of the scallops served, but then i realised they were halved and then layered with a smooth shrimp paste before being pan fried. That said, they were still fat and succulent. I thought the Szechuan sauce that came with the scallops was kinda mild and tasted more like a pepper teriyaki sauce.
In the subsequent dishes, I noticed that Wan Hao goes really easy on the seasoning, which can be a double-edged sword. I could taste the oil in the Braised asparagus with fresh crab meat and crab roe in egg white sauce since it wasn't masked by any other flavor.
One would expect the Australian beef tenderloin to take centerpiece but it was the side of chilled marinated sour plum pear that stole the limelight. The sour plum flavored snow pear is an elixir to any sore throat or ill effects to the crazy summer weather. Make it a dessert already! The meat was blah, with an even blah-er wasabi sauce. On the whole, this was a really confused dish since nothing quite worked together.
For something more flavorful, you could consider the Claypot eggplant and Pork floss with spicy sauce. While i didn't see any pork floss, there were minced pork and mushrooms swimming in the ketchup based sauce (not spicy again). I could detect the greasiness in this dish despite the 'coverup'.
The meal took a slight turn for the better with the Wok fried lotus leaf rice and waxed meat. This was the most flavorful dish of the lot, and also my favorite. Loved the fragrant and fluffy long grained rice which was well flavored with the chinese wind-dried preserved sausages (lup cheong), chunks of chicken and Chinese mushrooms.
Conclude the meal with a refreshing cold lemongrass jelly, topped with a red wine granite (which could have more wine) and dragon fruit balls. It's not spectacular but i'm sure there are other desserts available on the menu.
Wan Hao currently has a promotion for the Best of Signatures dishes and selected dishes will only cost $20 each on Mondays. The promotion will run from 4 May to 31 July 2015.