{"id":33084,"date":"2015-03-11T07:58:10","date_gmt":"2015-03-10T23:58:10","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=33084"},"modified":"2016-05-10T18:23:14","modified_gmt":"2016-05-10T10:23:14","slug":"wan-hao-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2015\/03\/11\/wan-hao-singapore\/","title":{"rendered":"Wan Hao, Marriott Hotel: Dim Sum by Decorated Hong Kong Chefs (9 – 22 Mar)"},"content":{"rendered":"

\"wanWith 45 years of experience between them, two award-winning Hong Kong chefs Chow Shing Yip<\/strong> (left) and Liu Wai Hung<\/strong> (right) present dim sum for lunch (11am-3pm) from 9 – 22 Mar at Wan Hao at Marriott.<\/span><\/p>\n

Dim sum <\/a>is a culinary craft so difficult that Gordon Ramsay couldn\u2019t master it<\/a>. Dim sum contains two contrary elements: ethereal exquisiteness (because of its origins for yum cha<\/em>, as light tea-time snacks), and unpretentious homeliness (because Cantonese eat dim sum for\u00a0family bonding). To a large extent, the two shifu<\/em> have achieved to combine the two different elements.<\/span><\/p>\n

\"wanThe steamed items were par excellence. The translucent skins of dumplings were supermodel-thin and didn\u2019t stick to the paper\u2014traits of good dim sum. Indubitably, the auspicious-looking\u00a0steamed scallop dumplings<\/strong> ($5, 2 pcs, pictured above) and steamed wild mushroom dumplings <\/strong>($4, 2 pcs, below) are must orders<\/strong>.<\/span><\/p>\n

\"wan<\/p>\n

The xiao long bao<\/strong> ($3\/pc) was different from the ones we have at Crystal Jade<\/a> or Ding Tai Feng<\/a>: it was not as flavorful\u2014which isn\u2019t a bad thing\u2014it was clean, and more refreshing, which made me feel good, and less guilty for skipping gym.<\/span><\/p>\n

\"wanWilliam and I had an argument of whether Wan Hao\u2019s baked BBQ pork<\/strong> ($4.50, 2 pcs) was better or Tim Ho Wan<\/a>\u2019s. William liked THW more because the char siew<\/em> had a smoky flavor, but I mentioned that THW\u2019s bun couldn\u2019t match the texture of Wan Hao\u2019s. The texture was amazingly soft and fluffy, and yet with a lovely grainy crust.<\/span><\/p>\n

\"wanHowever, the fried items weren\u2019t as ideal as the steamed and baked. They were greasy enough to moisturize the lips, especially the abalone taro puff<\/strong> ($5\/pc, above). But when the crispy shrimp dumplings<\/strong> ($4.50, 2 pcs, below) were washed in its accompanying broth, boiled from ham and old hen, it was unique and fun. The noteworthy broth itself was a light dance, swirling at tip of memory.<\/span><\/p>\n

\"wan<\/p>\n

Like the fried items, the crispy sesame rice flour ball<\/strong> ($2.50\/pc, below) was oily, but the texture was sensational: a right balance of chewiness and tenderness, and it didn\u2019t stick to the teeth. It was very simple, but simplest things are hardest to excel. I loved this very very much.<\/span>\"wan<\/p>\n

The dim sum presented by the two maestros is unlike any found in Singapore. They have their own distinctive style, which makes dining at Wan Hao full of surprises: you think you\u2019re eating food you\u2019re familiar with, then BAM! the food tastes different but equally (or more) delicious. A second plus point: the affordability. If the dim sum can impress even a blas\u00e9 person as I, I should recommend it highly.<\/span><\/p>\n

Wan Hao Chinese Restaurant \u4e07\u8c6a\u8f69<\/a><\/span><\/strong><\/h1>\n

Singapore Marriott Hotel, 320 Orchard Road, Level 3, Singapore 238865
\nT: +65 6831 4605
\n9-22 Mar, 11am-3pm
\nRating: 4.313\/5 stars
\n\"chope-reservations\"<\/a>
\n<\/strong><\/span><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>\n

Thank you, Karen, Shi Ning, and Eileen, for the invited tasting.<\/em><\/span><\/p>","protected":false},"excerpt":{"rendered":"

With 45 years of experience between them, two award-winning Hong Kong chefs Chow Shing Yip and Liu Wai Hung present dim sum for lunch (11am-3pm) from 9 – 22 Mar at Wan Hao at Marriott.<\/p>","protected":false},"author":263488,"featured_media":33091,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: Wan Hao, 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