Wan Hao Chinese Restaurant is a masterpiece of Cantonese fine dining

Sophistication and refinement are the hallmarks of Wan Hao Chinese Restaurant, a beacon of Cantonese culinary artistry

In a city where Chinese cuisine is ubiquitous, it is surprisingly difficult to find an establishment that truly takes the art of Cantonese gastronomy to new heights. For Singapore’s many discerning epicures, the answer lies in Wan Hao Chinese Restaurant.

Decked in contemporary resplendence with gold leaf calligraphy and chinois artwork, this celebrated establishment at Singapore Marriott Tang Plaza Hotel has kept ahead of the curve in the last 30 years by keeping a laser sharp focus on the preservation and refinement of traditional Yue cuisine.

Every element from the luxuriously intimate private rooms to the stellar, affable service is meticulously designed to put forward the best showing of fine Chinese dining one can find along Orchard Road—and perhaps in all of town. Just as over 2000 years of Cantonese culinary tradition dictates, Wan Hao Chinese Restaurant’s cuisine is ingredient-centred, with an unwavering commitment to quality, sustainability, and freshness.

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Above Deep-fried cod fish with crab meat and hairy crab roe

Deep-fried cod fish with crab meat and hairy crab roe

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As a guardian of these time-honoured philosophies, Wan Hao Chinese Restaurant strives to illuminate the very essence of each dish, whether it is a delicately folded crystal shrimp dumpling or a tender Peking Irish duck served alongside light-as-air Chinese crêpes. But what makes this sophisticated eatery truly stand out is its dedication to advancing the art of Cantonese cuisine.

Several exemplary items on its newest menu showcase this graceful blending of traditional practices with ever-changing modern approaches, including a crisp, deep-fried slab of cod presented atop a throne of glistening golden roe of a hairy crab and briny-sweet crab meat sauce. Aesthetically pleasing and thoughtfully presented, it is a stunning refinement of the conventionally messy-to-eat hairy crab dish.

Above Whole roast suckling pig wrapped with wok-rried glutinous rice, pork sausage and Chinese wine

Whole roast suckling pig wrapped with wok-rried glutinous rice, pork sausage and Chinese wine

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Another excellent transformation can be seen in the glutinous rice suckling pig, a traditionally hefty and decadent dish popularised in Hong Kong in the ‘90s. Wan Hao Chinese Restaurant’s iteration sees the deboned suckling pig carved into bite-size sushi-style servings, each a heavenly combination of crispy, melty fat stuffed with tightly packed pearls of glutinous rice and sausage.

Complemented by a pour from the restaurant’s well-stocked wine cellar and rounded off by its well-balanced desserts—think: luscious deep-fried Musang king durian spring rolls—every meal at Wan Hao Chinese Restaurant captivates with fresh gastronomic discoveries that keep epicures coming back for more.

For reservations, please visit wanhaochineserestaurant.com, call 6831 4605, or email mhrs.sindt.fb.reservations@marriotthotels.com.

Wan Hao Chinese Restaurant

Chinese | $ $ |