New dim sum creations at Wan Hao

Singapore Marriott Hotel’s flagship Cantonese restaurant has welcomed a new dim sum chef – the formidable Loh Kah Poh. Marking her introduction to diners, Loh has created a quintet of signature masterpieces that not only highlight her 28 years of experience in authentic Chinese cuisine, but also feature her deft dim sum handcrafting skills and bold innovation in fusing traditional dim sum with modern flavours.

Start your meal on a decadent note with the steamed whole abalone with pork and shrimp dumpling. Unlike regular siew mais, Loh’s version is sizeable and features crunchy sweet prawn topped with a lavish steamed whole abalone. The dumpling’s sweetness is enhanced by abalone essence that is infused into it, making each bite an explosion of flavour.

Don’t be taken aback by the dark shade of Loh’s rendition of har gao. Squid ink is used to colour the dumpling skin which harbours a combination of diced prawn and squid. The visually stunning dish is crowned with a dollop of orange-red roe. Biting into the dumpling, the familiar texture of the skin reminds you of Loh’s traditional background in dim sum making while the unmistakable flavour of squid ink makes a charmingly surprising addition.

The baked diced chicken and mushroom puff is a golden pillow of delight, featuring a sweet, crumbly, buttery pastry puff. Fans of chilli crab should have a go at Loh’s deep-fried crispy bun with chilli crab filling. Here, sweet chilli sauce and shredded crab meat are wrapped up in a man tou ball, which is then coated with bread crumbs and deep fried to golden perfection.

The final dish in Loh’s quintet of newfangled creations is the deep fried yam paste with black truffle. What appears to be a nondescript chicken filling lies beneath the crispy and aromatic yam paste crust. However, Loh’s judicious use of black truffles in the filling masterfully elevates the otherwise simplistic dish.

Chef Loh Kah Poh’s signature dim sum creations is available at Wan Hao Chinese Restaurant from now till 30 November 2014.