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Wan Hao Chinese Restaurant & Boon Tong Kee

by | Oct 27, 2025 | Uncategorized | 0 comments

Wan Hao Chinese Restaurant (萬豪軒)

Location: Singapore Marriott Tang Plaza Hotel, 320 Orchard Road, Singapore 238865
Cuisine: Cantonese Fine Dining
Nearest MRT: Orchard (NS, TE Line) – 5 minutes walk from Exit 1
Contact: +65 6831 4605
Hours: Daily 11:30am – 3pm, 6pm – 10pm

Boon Tong Kee

Location: 425 River Valley Road, Singapore 248324
Cuisine: Cantonese Chicken Rice & Zi Char
Nearest MRT: Great World (TE Line)
Contact: +65 6736 3213
Hours: Daily 11:30am – 3pm, 5pm – 9:15pm

Wan Hao Chinese Restaurant – Seasonal Menu Review

Special Feature: Lobster & Sri Lankan Crab Menu

Available: Now through December 31, 2025

Wan Hao presents an elevated Cantonese dining experience with their seasonal seafood menu featuring Western Australian rock lobsters and Sri Lankan crabs. The restaurant offers eleven exquisite creations split between Dim Sum (lunch only) and À La Carte options.

Complete Menu & Pricing

Dim Sum Selection (Lunch Only)

  1. Minced Lobster Dumpling with Gold Leaf – $18/2 pcs
  2. Lobster Siew Mai with Crab Roe and Minced Pork – $18/2 pcs
  3. Crispy Crab Meat Puff with Glass Noodles and Chinese Parsley – $16/2 pcs
  4. Deep-Fried Lobster with Century Egg Sesame Roll – $16/2 pcs
  5. Crispy Vermicelli Lobster Roll wrapped with Beetroot Rice Noodle and Superior Light Soy Sauce – $28/2 pcs

À La Carte Mains

  1. Sautéed Minced Lobster Meat with Shrimp Roe, Egg White and Diced Asparagus Lettuce – $48/portion
  2. Baked Crab in Foie Gras and White Pepper Sauce – $18.80/100g
  3. Wok-Fried Lobster with Onion in Green Peppercorn Sauce – $18.80/100g
  4. Poached Sliced Pacific Top Shell with Asparagus Lettuce in Hairy Crab Meat and Roe Sauce – $48/portion
  5. Stewed Lobster with Dried Hong Kong Cuttlefish, Thai Basil and Shallot in Claypot – $25/100g
  6. Wok-Fried Lobster with Japanese Glutinous Rice infused with Dried Squid and Dried Shrimp – $25/100g

Soup & Dessert

  • Soup of the Day (Featured: Pumpkin Pork Ribs Soup)
  • Double-Boiled Bird’s Nest with Red Date, Lotus Seed and White Fungus

Detailed Dish Analysis

Top Rated Dishes

★★★★★ Wok-Fried Lobster with Onion in Green Peppercorn Sauce (4.5/5)

  • Profile: Fresh, succulent lobster pieces wok-fried to perfection
  • Flavor Notes: Fragrant green peppercorn sauce with mild heat and herbaceous complexity
  • Texture: Tender, bouncy lobster meat with crispy edges
  • Best For: Seafood lovers seeking bold flavors with sophisticated spice

★★★★★ Sautéed Minced Lobster Meat with Shrimp Roe, Egg White and Diced Asparagus Lettuce (4.5/5)

  • Profile: Delicate, refined preparation highlighting natural sweetness
  • Flavor Notes: Light seasoning with briny shrimp roe accent
  • Texture: Silky egg white with crunchy asparagus lettuce contrast
  • Best For: Diners who appreciate subtle, elegant Cantonese cooking

★★★★☆ Crispy Crab Meat Puff with Glass Noodles and Chinese Parsley (4.2/5)

  • Profile: Golden flaky pastry with seafood filling
  • Flavor Notes: Sweet crab meat balanced with aromatic parsley
  • Texture: Crisp exterior, moist filling with springy noodles
  • Best For: Dim sum enthusiasts wanting textural variety

★★★★☆ Baked Crab in Foie Gras and White Pepper Sauce (4.2/5)

  • Profile: Bold, luxurious fusion of flavors
  • Flavor Notes: Lightly spiced pepper sauce with rich foie gras depth
  • Texture: Fresh, sweet crab meat in creamy sauce
  • Best For: Adventurous diners seeking premium ingredients

Boon Tong Kee – Heritage Cantonese Chicken Rice Review

Restaurant Heritage

Established in 1979, Boon Tong Kee is a recognized heritage brand specializing in Cantonese-style chicken rice. The flagship Balestier location earned a Michelin Guide Bib Gourmand, testament to its quality and value.

Complete Menu & Pricing

Signature Dishes

  1. Signature Boiled Chicken – $19 (half) / Market price (whole)
  2. Crispy Beancurd – $12
  3. Crispy Cereal Prawn – $49.80

Zi Char Selection

  1. Fried Bean Sprouts with Salted Fish – $14
  2. Fried French Bean with Spicy XO Sauce – $18
  3. Fried Threadfin in Superior Sauce – Market price

Detailed Dish Analysis

Top Rated Dishes

★★★★★ Crispy Cereal Prawn (4.8/5)

  • Profile: Large prawns deep-fried until shell is edible
  • Flavor Notes: Sweet-savory cereal coating with salted egg and curry leaves
  • Texture: Crispy shell, sweet firm bouncy meat
  • Cooking Method: Deep-fried, then tossed in aromatic cereal mix
  • Best For: Special occasions, prawn lovers, those seeking indulgent zi char
  • Pro Tip: Eat immediately while hot and crispy

★★★★★ Signature Boiled Chicken (4.5/5)

  • Profile: Classic Cantonese poached chicken with gelatinous skin
  • Flavor Notes: Natural chicken sweetness enhanced with soy sauce drizzle
  • Texture: Tender meat with silky, jelly-like skin layer
  • Cooking Method: Poached, ice bath for texture, quick hot water rinse before serving
  • Accompaniments: Fragrant rice, spicy tangy chilli sauce
  • Best For: Chicken rice purists, first-time visitors
  • Pro Tip: Mix the chilli sauce with soy sauce for optimal flavor

★★★★★ Crispy Beancurd (4.5/5)

  • Profile: Deep-fried tofu with contrasting textures
  • Flavor Notes: Neutral tofu balanced with tangy wasabi mayo
  • Texture: Golden crisp exterior, luxuriously silky interior
  • Cooking Method: Deep-fried to golden brown
  • Accompaniments: Wasabi mayonnaise dipping sauce
  • Best For: Vegetarian option, tofu lovers, appetizer
  • Pro Tip: Dip while hot for best texture contrast

★★★★☆ Fried Threadfin in Superior Sauce (4.2/5)

  • Profile: Premium fish with aromatic sauce
  • Flavor Notes: Rich, aromatic superior sauce enhancing natural fish sweetness
  • Texture: Crisp skin, moist tender flesh
  • Cooking Method: Deep-fried, then coated in superior sauce
  • Best For: Fish lovers seeking traditional Cantonese preparation

★★★★☆ Fried Bean Sprouts with Salted Fish (4.2/5)

  • Profile: Simple stir-fry with umami punch
  • Flavor Notes: Crunchy bean sprouts with savory salted fish
  • Texture: Crisp, not soggy
  • Best For: Side dish to balance richer mains

★★★★☆ Fried French Bean with Spicy XO Sauce (4.2/5)

  • Profile: Vegetables with premium sauce
  • Flavor Notes: Savory, spicy XO sauce with multiple flavor layers
  • Texture: Crunchy beans with sauce coating
  • Best For: Spice lovers, vegetable side dish

Recipe Recreation: Home Cooking Guide

Recipe 1: Cantonese-Style Boiled Chicken

Inspired by Boon Tong Kee’s Signature Dish

Difficulty: Medium | Time: 1 hour | Serves: 4

Ingredients

For the Chicken:

  • 1 whole chicken (1.2-1.5kg)
  • 6 slices ginger
  • 4 stalks spring onion
  • 2 tbsp salt
  • Ice water bath

For the Rice:

  • 2 cups jasmine rice
  • 3 tbsp chicken fat or oil
  • 4 cloves garlic, minced
  • 3 slices ginger, minced
  • 2 pandan leaves (tied in knot)
  • Chicken stock for cooking

For the Chilli Sauce:

  • 8-10 red chilies
  • 6 cloves garlic
  • 1 inch ginger
  • 3 tbsp lime juice
  • 2 tbsp chicken stock
  • 1 tbsp sugar
  • Salt to taste

For Serving:

  • Light soy sauce
  • Dark soy sauce
  • Sesame oil
  • Sliced cucumber

Cooking Instructions

Step 1: Prepare the Chicken

  1. Clean chicken thoroughly, remove excess fat (save for rice)
  2. Rub chicken inside and out with salt
  3. Stuff cavity with ginger slices and spring onion
  4. Let rest 15 minutes at room temperature

Step 2: Poach the Chicken

  1. Bring large pot of water to rolling boil
  2. Add ginger slices and spring onion to water
  3. Carefully lower chicken into boiling water
  4. Return to boil, then immediately reduce to gentle simmer
  5. Cover and simmer 25-30 minutes (for 1.2kg chicken)
  6. Turn off heat, let chicken rest in hot water 10 minutes
  7. Check doneness by inserting skewer into thickest part of thigh – juices should run clear

Step 3: Ice Bath Technique

  1. Prepare large bowl with ice water
  2. Carefully transfer chicken to ice bath
  3. Submerge for 10-15 minutes to stop cooking and create gelatinous skin
  4. Remove from ice bath

Step 4: Prepare Chicken for Serving

  1. Heat small pot of water to boiling
  2. Dip chicken briefly in hot water (30 seconds) to warm
  3. Remove and let excess water drip off
  4. Chop chicken into pieces using sharp cleaver
  5. Drizzle with light soy sauce and sesame oil

Step 5: Make Chicken Rice

  1. Wash jasmine rice and drain
  2. Heat chicken fat/oil in pot
  3. Sauté garlic and ginger until fragrant (don’t burn)
  4. Add rice and stir-fry 2-3 minutes
  5. Add chicken stock (1:1 ratio with rice)
  6. Add pandan leaves
  7. Bring to boil, then reduce to low heat
  8. Cover and cook 15 minutes
  9. Turn off heat, let steam 10 minutes

Step 6: Make Chilli Sauce

  1. Blend chilies, garlic, ginger until fine paste
  2. Transfer to bowl
  3. Add lime juice, chicken stock, sugar, salt
  4. Mix well and adjust seasoning
  5. Sauce should be spicy, tangy, and slightly sweet

Serving: Arrange chicken pieces on plate, serve with fragrant rice, chilli sauce, soy sauce mixture, and cucumber slices.

Chef’s Tips:

  • Don’t overcook the chicken – it continues cooking in hot water during rest period
  • Ice bath is crucial for that signature gelatinous skin texture
  • Save chicken poaching liquid for making rice and soup
  • Chicken should be served warm, not cold or hot

Recipe 2: Crispy Cereal Prawns

Inspired by Boon Tong Kee

Difficulty: Medium-Hard | Time: 45 minutes | Serves: 4

Ingredients

For the Prawns:

  • 500g large prawns (shell-on, deveined)
  • 1/2 cup cornstarch
  • Oil for deep frying
  • Salt and white pepper

For the Cereal Mix:

  • 2 cups instant oat cereal (crushed)
  • 4 tbsp butter
  • 5 cloves garlic, minced
  • 2 red chilies, sliced
  • 10 curry leaves
  • 3 salted egg yolks, steamed and mashed
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Cooking Instructions

Step 1: Prepare Prawns

  1. Clean prawns, keeping shells on
  2. Use scissors to cut along back, devein
  3. Trim whiskers and sharp points
  4. Pat completely dry with paper towels
  5. Season lightly with salt and white pepper
  6. Coat evenly with cornstarch

Step 2: Prepare Salted Egg Yolks

  1. Steam salted egg yolks for 10 minutes
  2. Mash with fork until fine crumbs
  3. Set aside

Step 3: Deep Fry Prawns

  1. Heat oil to 180°C (350°F)
  2. Fry prawns in batches, 2-3 minutes per batch
  3. Shells should be crispy and edible
  4. Drain on paper towels
  5. Set aside

Step 4: Prepare Cereal Coating

  1. Heat wok over medium heat
  2. Melt butter completely
  3. Add minced garlic, fry until golden and fragrant
  4. Add curry leaves, fry 30 seconds
  5. Add sliced chilies, stir-fry 20 seconds
  6. Add mashed salted egg yolk, stir quickly
  7. Add crushed oat cereal
  8. Add sugar, salt, white pepper
  9. Stir-fry constantly for 2-3 minutes until cereal is golden and fragrant

Step 5: Combine

  1. Add fried prawns to cereal mixture
  2. Toss quickly and evenly to coat
  3. Work fast to keep prawns crispy
  4. Transfer to serving plate immediately

Serving: Serve immediately while hot and crispy. Garnish with extra curry leaves if desired.

Chef’s Tips:

  • Prawns must be completely dry before coating or they won’t crisp
  • Don’t overcrowd when frying – cook in batches
  • Use instant oat cereal (like Quaker Oats), not breakfast cereal
  • Work quickly when tossing – cereal can burn easily
  • Serve immediately as coating softens over time

Recipe 3: Crispy Beancurd with Wasabi Mayo

Inspired by Boon Tong Kee

Difficulty: Easy | Time: 30 minutes | Serves: 4

Ingredients

For the Beancurd:

  • 2 blocks firm tofu (450g total)
  • 1/2 cup cornstarch
  • 1/2 cup potato starch
  • 1 tsp salt
  • 1/2 tsp white pepper
  • Oil for deep frying

For Wasabi Mayo:

  • 1/2 cup Japanese mayonnaise
  • 1-2 tsp wasabi paste (adjust to taste)
  • 1 tsp lemon juice
  • Pinch of sugar

Cooking Instructions

Step 1: Prepare Tofu

  1. Drain tofu and pat very dry with paper towels
  2. Cut each block into 6-8 rectangular pieces
  3. Place between paper towels, press gently to remove more moisture
  4. Let sit 15 minutes to dry out

Step 2: Prepare Coating

  1. Mix cornstarch, potato starch, salt, white pepper in bowl
  2. Coat tofu pieces evenly with starch mixture
  3. Shake off excess

Step 3: Deep Fry

  1. Heat oil to 180°C (350°F)
  2. Gently lower tofu pieces into oil
  3. Don’t overcrowd – fry in batches
  4. Fry 4-5 minutes until golden brown and crispy
  5. Flip halfway through for even color
  6. Drain on paper towels

Step 4: Make Wasabi Mayo

  1. Mix mayonnaise and wasabi paste until smooth
  2. Add lemon juice and sugar
  3. Adjust wasabi to taste preference
  4. Transfer to small serving bowl

Serving: Arrange crispy beancurd on plate, serve with wasabi mayo on the side for dipping.

Chef’s Tips:

  • Removing moisture is key to achieving crispy exterior
  • The contrast between crispy outside and silky inside is the goal
  • Serve immediately while hot
  • Can substitute regular mayo + wasabi powder if Japanese mayo unavailable

Recipe 4: Minced Lobster Dumpling

Inspired by Wan Hao

Difficulty: Hard | Time: 2 hours | Serves: 4 (16 pieces)

Ingredients

For the Dumpling Skin:

  • 200g wheat starch
  • 50g tapioca starch
  • 1/4 tsp salt
  • 200ml boiling water
  • 1 tbsp oil

For the Filling:

  • 300g lobster meat, minced
  • 100g prawn meat, minced
  • 50g bamboo shoots, finely diced
  • 2 water chestnuts, finely diced
  • 2 tbsp ginger juice
  • 1 egg white
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1/2 tsp sugar
  • 1/4 tsp white pepper
  • Salt to taste

For Assembly:

  • Edible gold leaf (optional, for presentation)

Cooking Instructions

Step 1: Make Dumpling Skin

  1. Mix wheat starch, tapioca starch, and salt in bowl
  2. Pour boiling water over mixture
  3. Stir quickly with chopsticks
  4. When cool enough to handle, knead until smooth
  5. Add oil and knead until glossy
  6. Cover with damp cloth, rest 30 minutes

Step 2: Prepare Filling

  1. Mince lobster meat into small pieces (not paste)
  2. Mix with minced prawn meat
  3. Add bamboo shoots and water chestnuts
  4. Add ginger juice, egg white, sesame oil
  5. Add cornstarch, sugar, white pepper, salt
  6. Mix in one direction until sticky
  7. Refrigerate 20 minutes

Step 3: Shape Dumplings

  1. Divide dough into 16 portions
  2. Roll each portion into thin circle (3 inches diameter)
  3. Keep unused dough covered
  4. Place 1 tablespoon filling in center
  5. Gather edges and pleat to seal
  6. Leave top slightly open to show filling

Step 4: Steam Dumplings

  1. Line steamer with parchment paper (oil slightly)
  2. Place dumplings with space between
  3. Steam over high heat for 8-10 minutes
  4. Skin should be translucent

Step 5: Finishing

  1. Carefully transfer to serving plate
  2. Apply small piece of edible gold leaf on top (optional)

Serving: Serve immediately with Chinese black vinegar and ginger strips.

Chef’s Tips:

  • Boiling water is crucial for proper skin texture
  • Keep dough covered to prevent drying
  • Don’t overfill dumplings or they’ll burst during steaming
  • Lobster should be minced, not ground into paste
  • Gold leaf is for luxury presentation – not necessary for taste

Delivery & Takeaway Options

Wan Hao Chinese Restaurant

Delivery Platforms:

  • Hotel direct delivery (call +65 6831 4605)
  • May be available on premium delivery platforms (check GrabFood Premium, foodpanda)

Takeaway:

  • Available during operating hours
  • Call ahead to order
  • Pickup at hotel restaurant counter
  • Packaging charges may apply

Notes:

  • Dim sum best consumed fresh; takeaway may affect texture
  • À la carte seafood dishes travel better
  • Consider ordering items that reheat well
  • Premium packaging available for gifting

Recommended for Takeaway:

  • Baked Crab in Foie Gras and White Pepper Sauce
  • Sautéed dishes (can be reheated)
  • Avoid: Crispy items (will lose texture)

Boon Tong Kee

Delivery Platforms:

  • GrabFood
  • foodpanda
  • Deliveroo
  • Direct delivery hotline: +65 6736 3213

Islandwide Locations: Boon Tong Kee has multiple outlets across Singapore:

  • River Valley (reviewed location)
  • Balestier Road (flagship, Michelin Bib Gourmand)
  • Jurong Gateway Road
  • Marine Parade
  • East Coast Road
  • Yishun Avenue 5
  • Clementi Road

Takeaway:

  • Available at all locations
  • Call ahead or walk-in
  • Standard packaging provided
  • Bulk orders available with advance notice

Recommended for Delivery/Takeaway:

  • Signature Boiled Chicken – travels well, can be reheated
  • Crispy Beancurd – best eaten immediately, but acceptable for short distance
  • Fried French Bean with XO Sauce – maintains quality
  • Chicken Rice – Singapore classic, travels excellently

Not Recommended for Delivery:

  • Crispy Cereal Prawns – loses crispiness quickly (best dine-in)

Delivery Tips:

  • Order chicken separately from crispy items
  • Request sauce on the side to prevent sogginess
  • Reheat chicken gently to maintain texture
  • Consume within 1-2 hours for best quality

Dining Recommendations

When to Visit Wan Hao

Best For:

  • Special occasions and celebrations
  • Business dinners
  • Seafood lovers
  • Dim sum lunch gatherings
  • Seasonal promotion (until Dec 31, 2025)

Reservation: Highly recommended, especially for weekend dim sum lunch

Budget: $$$ – $$$$ (Premium pricing, expect $80-150 per person)

When to Visit Boon Tong Kee

Best For:

  • Family dinners
  • Casual zi char meals
  • Chicken rice enthusiasts
  • Value dining with quality
  • Group gatherings

Reservation: Walk-ins usually accepted, but call ahead for large groups

Budget: $$ (Moderate, expect $20-40 per person)

Final Verdict

Wan Hao Chinese Restaurant: 4.3/5 Overall

Strengths:

  • Exceptional seafood quality
  • Refined Cantonese techniques
  • Luxurious ingredients (lobster, crab, foie gras)
  • Beautiful presentation
  • Hotel setting with impeccable service

Considerations:

  • Premium pricing
  • Seasonal menu (limited time)
  • Best experienced fresh (takeaway not ideal for all dishes)

Must-Try: Wok-Fried Lobster with Green Peppercorn Sauce, Crispy Crab Meat Puff

Boon Tong Kee: 4.4/5 Overall

Strengths:

  • Consistent quality since 1979
  • Signature chicken rice perfected over decades
  • Excellent zi char variety
  • Michelin recognition (Balestier outlet)
  • Great value for quality
  • Multiple locations islandwide

Considerations:

  • Can get crowded during peak hours
  • Some dishes at market price
  • Crispy items best consumed immediately

Must-Try: Signature Boiled Chicken, Crispy Cereal Prawns, Crispy Beancurd

Conclusion

Both restaurants represent different facets of Cantonese cuisine in Singapore. Wan Hao offers refined, premium seafood experiences perfect for special occasions, while Boon Tong Kee delivers heritage flavors and comfort food excellence that has stood the test of time since 1979. Whether you’re seeking luxury dining or satisfying home-style cooking, both establishments showcase the depth and versatility of Cantonese culinary traditions in Singapore.

Pro Tip for Visitors: Try Boon Tong Kee for an authentic Singapore chicken rice experience and value zi char meals. Reserve Wan Hao for celebrations or when craving premium seafood prepared with refined Cantonese techniques during their special seasonal menu period.

Review Information: Wan Hao and Boon Tong Kee reviews based on invited tastings from October 2025. Ratings and experiences may vary.