In Cantonese, Dim Sum simply translates to “touch your heart” and from 1 to 31 August 2017, award-winning Executive Chinese Chef Brian Wong of Wan Hao Chinese Restaurant will be touching the hearts of diners with a medley of exquisite, handcrafted dim sum that brings about a triumph of taste, texture and aesthetics. Steaming with goodness and maximum tummy happiness, each parcel of epicurean delight is familiar and comforting, yet offers a luxurious, refined take on these traditional delicacies. Having dim sum is almost always a communal affair, so gather your loved ones, ready your chopsticks and help yourselves to these lovely mid-day indulgences.
Wan Hao Chinese Restaurant, Level 3
1 to 31 August 2017
Monday to Friday / Saturday, Sunday and Public Holiday
Lunch: 12pm to 3pm / 11.30am to 3pm
Dim Sum is only available for lunch.
Dim sum never fails to hit the spot, but it is the moreish ones that will have you yearning for more, such as Deep-fried Prawn &Chinese Chives Dumpling with Black Truffle Mayonnaise 金钱韭菜明虾伴黑松露沙律酱 ($8++ for two pieces). Think sweet, succulent prawn filling laced with fragrant Chinese chives encased in a light, crisp crust and dipped in a rich Black Truffle Mayonnaise for a refreshing take on an old favourite. Crunchy, sweet and with a touch of earthy aroma, prepare to get hooked on this addictive rendition and enter a new realm of addiction.
If you’re after a fancy Siew Mai experience, you can count on the Steamed Minced Fish Siew Mai with Avruga Caviar 鱼子鲮鱼烧卖 ($15++ for two pieces) to deliver. Freshly made to order, each dainty gem is filled with perfectly seasoned minced dace, wrapped in fresh wanton skin and topped with smoky avruga caviar for an extra dash of indulgence. Simple and yet so scrumptious, biting into this gourmet treat is definitely one of life’s greatest pleasures.
For those interested in bolder flavours, bite into our Pan-fried Spicy Minced Pork Bun 香辣煎包 ($8++ for two pieces), and let the good times roll. With a generous amount of spicy minced pork held in a pocket of pillowy, soft bun and pan-fried until crispy on both sides, each mouthful promises a textural surprise and robust, savoury flavours for those willing to take the heat. Douse the fiery kick with a cup of aromatic tea and find yourself going back for repeated bites.
Get into a steamy love affair with Steamed Diced Prawn & Squid wrapped in Squid Ink Skin 墨鱼汁
鲜虾饺 ($8++ for two pieces). Relish in fresh flavours of the ocean with a piping hot and
flavoursome combination of juicy chunks of prawn and squid cradled in a thin, silky skin infused with
squid ink and topped with salty tobiko. Sweet and delicate, with perfect skin to meat ratio, these
heavenly pockets are so irresistible that it will be almost impossible to stop at one.
Set aside some space for a refreshing serving of Chilled Chrysanthemum Tea Jelly with Mango
Sorbet 香芒雪花伴菊花冻 ($16++ per portion). Cleanse your palate with this happiness inducing
marriage of golden, fragrant jelly and tangy mango sorbet made in house with a blend of fresh
mango and lemon. Flowery and fruity, this dessert just doesn’t get any better.
Squeeze in Green Bean Paste Glutinous Rice Ball with Osmanthus 桂花绿豆汤圆 ($15++ per
portion) for dessert and complete lunch on a sweet note. This sweet green bean paste filled
glutinous rice ball with a mochi-like texture is pleasantly chewy and each pop is like a warm blanket
and a hug wrapped into one. Spoon yourself a rice ball followed by a sip of the warm, floral scented
Osmanthus soup to unlock pure bliss.
For dining reservations, please call 6831 4605 or visit singaporemarriott.com/dining.
All prices stated above are subject to 10% service charge and 7% Goods & Services Tax (GST)
unless otherwise stated.