5 Cantonese Specialties At The New Wan Hao

Refurbished in black and gold, the Chinese fine dining restaurant oozes with oriental charm

Photo: Wan Hao

It’s 2016 and we ought to stop associating Chinese restaurants with swaths of garish red and gold.

As testimony to this shift towards elegant modernity, Wan Hao’s recent refurbishment sees its transformation into a “House of a Chinese Scholar”.

Inspired by the ideals “Qin” (zither, 琴), “Qi” (strategy board games 棋), “Shu” (calligraphy 書) and “Hua” (painting 畫), the ‘house’ is decked out in dramatic shades of black and gold.

Wall-length calligraphy works line the interior, leading the eyes towards the beautiful booth seats, which resemble giant jewel boxes.

Cuisine wise, one can expect classic Cantonese delicacies worthy of the luxurious setting. Each dish is created with much thought and deliberation, offering full expressions of the fine ingredients used.

Here are our top five must-tries:

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1. Deep-fried Taro Dumpling with Mini Abalone & Scallop ($10.50++ for two pieces)

Among the selection of exquisite dim sum, the Deep-fried Taro Dumpling with Mini Abalone & Scallop stood out for its earthy, umami-rich flavours.

The crisp exterior yields to a tender, whole scallop, meshed within soft yam filling. The mini abalone on top was a much-appreciated treat.

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