New Executive Chinese Chef & Lunar New Year Treasures at Wan Hao‏

Wan Hao Chinese New Year Feast
This Lunar New Year, ring in the Year of the Monkey with Singapore Marriott Tang Plaza Hotel's newly appointed Executive Chinese Chef Brian Wong Shiuh Yean of its award-winning Wan Hao Chinese Restaurant. Trained in the rich and intricate art of Chinese cooking and driven by a zealous passion for exquisite culinary creations, Brian has acquired more than 15 years of culinary expertise from his tenure at notable restaurants in Singapore, Malaysia and Italy. 

Brian started his career in year 2000 as a Kitchen Assistant and with unbridled drive, he rose quickly to become the Executive Chef of Ruyi Chinese Restaurant in Rome, in 2006. His most recent stint was at Scholar Chinese Restaurant, NUSS Club in Singapore as Sous Chef. 

The 32 year-old has garnered gold medals for prestigious awards including “Taiwan World Culinary Competition 2014”, “Lee Kum Kee International Young Chef Competition 2014”, “FHA Kuala Lumpur Malaysia Chinese Chef Competition 2013”, “Hong Kong Ming Huo International Chinese Chef Competition 2012”, to name a few.

Brian believes in playing up the strengths of Asian culinary traditions while harmoniously introducing new ingredients and produce into his dishes. Without compromising on quality when it comes to the cuisine he presents, he continuously explores the interplay of taste, texture, imagination and presentation, balanced with a multitude of cooking techniques. He pushes the culinary boundary by challenging the conventional approach to Cantonese cuisine through his imagination, creating distinctive dishes while retaining the essence of traditional Chinese cooking. 

“I believe in introducing dishes that relates to a diversity of palates, rather than a recipe that is one-dimensional. I enjoy creating lasting impressions where plates are transformed into edible canvases bursting with exquisite tastes and flavours. It is important to bring out the flavour of each ingredient and let it shine through. And at the same time, presentations and serving temperatures are also critical elements that contribute to guests’ gastronomic experience,” said Brian. “With the team at Wan Hao, we will strive to breathe new life into this award-winning restaurant’s dishes through their flavours and presentation and to contribute to the food and beverage scene in Singapore,” he added.

 “I am delighted to welcome Brian, who I am confident will be an asset to the team. His standards will continue to elevate the guest experience at Wan Hao Chinese Restaurant. Brian has the expertise, confidence and finesse to bring Wan Hao Chinese Restaurant to new heights, attributes
which are fundamental in our competitive environment,“ said Simon Bell, General Manager, Singapore Marriott Tang Plaza Hotel.  

With the new appointment, Chef Brian will be presenting his signature creations. His exquisite selection includes: 

- Cordyceps Flower Double-Boiled Soup
- Wok-fried Beef Cube with Black Garlic Sauce
- Pork Rib with Mandarin Orange

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

CHINESE NEW YEAR TREASURES AT WAN HAO CHINESE RESTAURANT
PROSPERITY SET MENUS (18 JANUARY TO 22 FEBRUARY 2016) 


Chinese New Year reunions are elevated to new heights at Wan Hao Chinese Restaurant with Chef Brian’s exquisite line-up of Prosperity Set Menus that bespeak of luxury and culinary bliss. Priced from $98.80++ per person (4 to 8 persons) to $1888++ per 10 persons, highlights include Salmon, Scallops, Caviar, Tuna & Lobster Yu Sheng; Salmon Yu Sheng; Braised 3-head Whole Abalone with Baby White Cabbage and Brown Sauce; Roast Duck Marinated with Ginseng Sauce; Sautéed Scallop with Prawn, Asparagus, Macadamia Nuts & Golden Nest; Stewed Sliced Abalone with Pig Trotter, Black Moss and Seasonal Vegetables; Steamed Live Grouper with Sliced Ham & Black Mushroom in Light Soya Sauce; Wok-fried Prawn with Coral Clam, Broccoli & Chinese Rice Wine; Traditional Nian Gao; Wan Hao Signature Roast Chicken with Shredded Fillet; Barbecue Whole Boneless Suckling Pig and more.  


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

LUNAR NEW YEAR TAKEAWAY GOODIES (18 JANUARY TO 22 FEBRUARY 2016)

Chinese New Year Goodies
Reunite with family and friends, and celebrate the arrival of the Year of the Monkey with tempting celebratory takeaways. Making a debut this year is Wan Hao’s Deluxe Pen Cai with Nourishing Pig Trotter at $738nett (6 persons)/ $1388nett (10 persons). Suitable for the whole family with 14 luxuriant ingredients served communal-style in a festive casserole hot pot, this delicacy is not only steeped in symbolisms of goodness and auspicious meanings, it boasts the ultimate in taste and presentation, and is  brimming with collagen. Pig trotters are rich in collagen which helps your skin to retain moisture and it is the connective protein that holds muscle tissue together. A gastronomical centrepiece perfect of your Lunar New Year Table, this pot of prosperity is also filled with 3-head Australian Abalone, Japanese Large Conpoy, Sea Cucumber, Fish Maw, Dried Oyster, Black Mushroom, Prawn, Whole Pig Trotter, Roast Duck, Chinese Cabbage, Black Moss, Mustard Greens, Japanese Turnip and Bean Curd. 

For guests who prefer a healthier option, Wan Hao promises to whet your appetite with the Premium Vegetarian Pen Cai at $568nett (6 persons)/ $948nett (10 persons). Delight in Black Truffle, Morel Mushroom, Boletus, Button Mushroom, Japanese Black Mushroom, Cabbage, Mustard Green, Sea Moss, Japanese Turnip, Pumpkin, Kudzu stewed with Taro Beancurd and Bamboo Fungus filled with Bamboo Shoots. 

Choose from perennial Lunar New Year favourites such as the Auspicious Salmon Yu Sheng  with Shredded Cod Fish ($68nett - small, $136nett - large); Prosperity Tuna Yu Sheng with Jellyfish ($68nett - small, $136nett - large); Good Fortune Abalone Yu Sheng with Bonito Flakes ($88nett - small, $176nett - large); Wan Hao’s Signature Roast Duck ($96nett); Glutinous Red Rice with Chinese Sausage, Dried Shrimps & Mushroom ($78nett for 6 persons); Longevity Carrot Cake with Chinese Sausage, Dried Shrimps & Conpoy ($38nett for 6 persons); Lunar New Year Koi Fish – Nian Gao ($42nett for 6 persons); Koi Fish Fresh Mango Pudding ($52nett for 6 persons); Water Chestnut Cake with Rose  ($42nett for 6 persons) and more. 

For pre-orders, please call 6831 4605 or email mhrs.sindt.fb.reservations@marriotthotels.com

CHINESE NEW YEAR EVE CELEBRATIONS AT GRAND BALLROOM


Wan Hao-Stir-fried Fresh Scallop,
Coral Clam, Broccoli, X_O_ Sauce
Welcome the sweet success of spring with a feast of Lunar New Year traditions and culture that come in the form of appetising Lunar New Year gourmet offerings. With Chinese New Year Eve set menus starting from $888++ per table (10 tables), highlights comprise of Braised Shredded Sea  Cucumber with Bamboo Pith, Conpoy & Hashima Broth ; Stir-fried Scallop with Coral Clam, Broccoli & XO Sauce; Stewed Sliced Abalone with Dried Oyster, Black Moss, Flower Mushroom & Seasonal Vegetables, and more.  








CHINESE NEW YEAR GIFTS OF PROSPERITY AND ABUNDANCE AT FORECOURT STALL (15 JANUARY TO 6 FEBRUARY)

Reap an abundant harvest of life treasures with auspicious Chinese New Year gifts heavy with festive favourites. Showcasing a diverse symphony of flavours and textures, highlights encompass of Eight Treasures Cake ($66nett); Cornflake Cookies ($40nett); Bak-Kwah Cornflake Cookies
($42nett); Green Pea Cookies ($42nett); Nian Gao  ($22nett); Pandan Kueh Lapis ($66nett); Red Velvet Cheese Cookies ($38nett) as well as luxurious hampers starting from $208nett. 

For pre-orders, please call 6831 4708 or email mhrs.sindt.fb.promotions@marriotthotels.com.

Available at the hotel’s forecourt stall (by the hotel entrance).
All prices stated above are subject to 10% service charge and 7% Goods & Services Tax (GST) unless otherwise stated.

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