Despite not being impressed with the hosted dinner at Wanhao, we returned shortly after for a family dinner - in the dining hall, without a specified server nor plated dishes. Which was really fine by us since that makes dining more casual and intimate.
Deep Fried Prawn, Black Truffle Mayonnaise, Broccoli ($35)
Perfumed with a black truffles, these deep fried prawns were on the sweet side and was more of a fragrance teaser than an oral satisfaction. Stick with the pumpkin sauce prawns I'd say.
Wok Fried Beef Tenderloin, Black Garlic Sauce, Shitake Mushroom ($38)
Another dish that was attempted in similar fashion the last meal except this time round, the beef cubes were sous vide prefectly to a medium - lovely pink and juiciness.
Pork Ribs, Mandarin Orange Sauce ($36)
Sticky ribs glazed with a delectable mandarin orange sauce that turned the tables on the usual coffee or honey ribs. Loved the glaze and ratio of fat and meat in each bone, one dish worth getting your fingers dirty for.
Braised Homemade Seaweed Beancurd, Conpoy, Shredded Mushroom ($22)
Beancurd ingots fried and doused in a starchy mushroom sauce.
Stir Fried Asparagus with Minced Garlic ($24)
Wok Fried Eefu Noodles with Crabmeat
The finale was a winner on its own, springy noodles tossed in crabmeat. Possibly the most overrated and under delivered course at any wedding meal but it takes more than technique to get it so right. I think I rekindled my love to this bowl of hearty noodles.
Inconsistent standards throughout my two visits, I suppose it is akin to getting up on the right and wrong side of the bed and we got lucky in our second visit.
Wanhao
Singapore Marriott Tang Plaza Hotel
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