Wan Hao Chinese Restaurant Balances Cantonese Tradition with Contemporary Refinement.
Tucked within the Singapore Marriott Tang Plaza Hotel along Orchard Road, Wan Hao Chinese Restaurant has, since 1995, established itself as a steady presence in Singapore’s Cantonese dining landscape.
Under the direction of Executive Chef Brian Wong, the kitchen leans into a philosophy that prioritises ingredient integrity and technical precision. The result is a menu that feels anchored in tradition, but not weighed down by it.
Roasting remains one of the restaurant’s strengths. The Whole Roast Suckling Pig with crêpes arrives with the expected lacquered skin and tender meat, while the Irish Peking Duck — also served with delicate crêpes — demonstrates the discipline required to balance crispness with succulence. These are familiar dishes, but executed with a level of consistency that keeps them relevant.
Seafood creations offer a slightly more contemporary expression. The Deep-Fried Cod Fish with Crab Meat and Hairy Crab Roe pairs crisp cod with a rich velvety crab meat and roe sauce, while the Braised Lobster with Egg Noodle, Spring Onion and Ginger allows the sweetness of the lobster to come through against a savoury base. Both reflect an assured kitchen that understands the layering of flavours.
Other luxurious traditional dishes that anchor the menu include the South African 22-Head Dry Abalone with Goose Web in Chef’s Secret Sauce as well as Double-boiled Boneless Quail with Bird’s Nest and Superior Soup, which leans into Cantonese cuisine’s emphasis on nourishment and depth of flavour.
Dim sum is one of Wan Hao Chinese Restaurant’s key highlights. The selection is extensive and, most importantly, consistent. The Steamed Hokkaido Scallop and Sturgeon Caviar Dumpling is a standout — delicately crafted and layered in flavour. Equally delicious is the Steamed Lobster with Bamboo Pith Beetroot Dumpling, a vibrant beetroot-tinted dumpling, finished with tobiko and gold leaf.
Crisp options such as the Deep-Fried Prawn with Avocado Vermicelli Roll offer light crunch and textural contrast. Rounding out the selection are well-loved staples like wok-fried carrot cake in XO sauce, xiao long bao, pearl glutinous rice wrapped in lotus leaf with chicken, conpoy, salted egg and mushroom, and steamed honey-glazed pork buns.
Guests get to experience all this in an elegant setting adorned with Chinese gold leaf calligraphy and chinois artwork. Wan Hao Chinese Restaurant is both sophisticated and welcoming, ideal for business engagements, family gatherings and celebratory occasions. There are four private dining rooms designed for exclusivity, making them perfect for intimate gatherings and special occasions.
In addition to its signature offerings, Wan Hao Chinese Restaurant regularly presents seasonal specialties that celebrate the finest ingredients at their peak, from prized crustaceans such as lobster, crab and giant grouper to thoughtfully curated thematic creations.
From now to 30 April 2026, guests can look forward to the Spring in Bloom Delicacies menu. Available are la carte dishes, handcrafted dim sum, seasonal mains and an elegant five-course set menu inspired by ingredients traditionally savoured during the spring season. Highlights include Steamed Morel Mushroom and Red Grouper Dumpling, Stewed Iberico Pork with Fermented Red Bean Curd Paste and Spring Bamboo Shoot served in Stone Pot, and more.
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