This May and June, Wan Hao Chinese Restaurant is reviving some of the most popular 1980’s and 1990’s Chinese delicacies, elevated to new heights with premium ingredients, finesse and astute cooking methods. After all, everyone loves reminiscing about the good old days, especially if they are filled with fond memories and great food. This is also the perfect opportunity to take your parents and grandparents down memory lane, indulge in the comforting taste of nostalgia, and bask in the joys of sitting around the dining table with loved ones.
With an emphasis on natural flavours, light seasonings and fresh ingredients, highlights not to be missed include Teochew Style Soya Irish Duck ($30++ per portion); BBQ Honey Char Siew with Duck Liver & Marinated Pork Lard ($28++ per portion); Free Range Poached Chicken in Spiced Superior Sauce & Ginger Sauce ($28++ per portion); Smoked Pork Trotter with Garlic Soya Sauce ($20++ per portion); Stewed Foie Gras with Spiced Superior Sauce ($28++ per portion); Fermented Red Bean Curd Paste Spring Roast Chicken ($38++ whole), and more.
Braised Duck holds a place close to the hearts of many locals and is commonly regarded as the ultimate comfort food. Elevating this dish to new heights is our rendition of Teochew Style Soya Irish Duck. Renowned as the “Wagyu of Ducks”, Irish Duck which originates from the Silver Hill Farm in Ireland is constantly stealing hearts with its uber juicy, flavourful and melt-in-the-mouth meat. In addition to the lack of a strong gamey taste, the skin also boasts a good layer of fat that adds a nice chewiness with every bite. The braised duck is complemented with a fragrant, luscious dark soy-based braising sauce with a subtle hint of spices.
Simple yet tender and incredibly delicious flavours take centre stage for the Free Range Poached Chicken in Spiced Superior Sauce & Ginger Sauce, while the Fermented Red Bean Curd Paste Spring Roast Chicken will tease the palate with lightly sweet and salty flavours, combined with the aroma of alcohol. The succulent BBQ Honey Char Siew with Duck Liver & Marinated Pork Lard boasts a depth of flavour with salty and sweet contrast and a hint of spice.