Wan Hao Chinese Restaurant

Review

Helmed by executive Chinese chef Brian Wong Shiuh Yean, Wan Hao serves up classic Cantonese delicacies such as dim sum, roast suckling pig, and Peking duck with Chinese crêpe, all using the freshest and finest ingredients. The aforementioned duck is sliced, wrapped and served at the table; the remaining meat is served in another dish with fried rice or noodles. The restaurant’s stir-fried dishes are also worth mentioning—the wok-fried beef tenderloin with black garlic sauce and shiitake mushroom exudes the aroma of the wok. For a classic, opt for the pork ribs with mandarin orange sauce; a refreshing dish, the ribs are lightly crisp on the outside, and tender inside. The sweet sauce, seasoned with garlic and herbs, complements the ribs nicely, while the slices of mandarin orange add a citrusy zest to the dish.

TATLER TIP

Wine lovers will appreciate the extensive wine list, which offers more than 300 selections.

SIGNATURE DISHES

1. Irish roast duck with Chinese crêpes
2. Wok-fried beef tenderloin with black garlic sauce and shiitake mushroom
3. Pork ribs with mandarin orange sauce
4. Braised assorted mushroom with seaweed tofu, served in claypot