Literally meaning “to touch your heart,” dim sum consists of a variety of dumplings, steamed dishes and other goodies – much like Spanish tapas or French hors d’oeuvres. Originating from Canton, dim sum was first served in teahouses to accommodate travelers and workers along the famous Silk Road.
Wan Hao’s new Dim Sum Chef – Chef Loh Kah Poh is one of the few female dim sum chefs in the culinary scene. With 28 years of experience in Chinese Cuisine, Chef Loh is definitely a force to be reckoned with. To celebrate her entry into the Marriott family, Chef Loh displayed her forte in dim sum creation and introduced 5 new dim sum masterpieces to the menu, featuring a range of baked, fried and steamed delights.
Visually stunning, and lavishly tasty, be awed by the daring creations with the most intricate flavours. These exquisite delights will be available at Wan Hao Chinese Restaurant from now till 31st December 2014.
Deep fried yam paste with black truffle | 黑松露炸芋角
Savour the delicate flavours of Black Truffles amidst the chicken filling wrapped in aromatic yam-paste crust ($4.00 per piece)
Steamed whole abalone with pork & shrimp dumpling | 鲍鱼蒸烧卖皇
Relish the abalone-essence infused dumpling, topped with the lavish steamed whole abalone ($5.80 per piece)
Deep-fried crispy bun stuffed with chili crab fillings | 辣汁蟹包
Be delighted by the bursting flavours of sweet-chilli crab filling balanced with a tinge of spiciness, and encrusted within the crispy bun fried to golden perfection. ($3.50 per piece)
Steamed diced prawn and squid wrap in squid ink skin | 特色墨鱼饺
Visually stunning, lavishly tasting – this fine masterpiece makes a bold visual statement coupled with exquisite sweetness of the seafood filling. ($3.50 per piece)
Baked diced chicken and mushroom puff | 蘑菇鸡丁烤酥盒
A golden pillow of delight – savoury diced chicken and mushroom is nestled within the sweet-buttery pastry puff that crumbles into smooth pastry bits to bite. ($3.50 per piece)