Marking the arrival of Spring, award-winning Wan Hao Chinese Restaurant presents Spring in Bloom Delicacies, a limited-time menu inspired by ingredients traditionally savoured during the season. Masterfully crafted into refined Cantonese creations, the menu reflects the restaurant’s long-standing commitment to premium, sustainably sourced produce. Available from 4 March to 30 April 2026, diners can look forward to an extensive à la carte selection of handcrafted dim sum and a variety of seasonal main dishes, alongside an elegantly curated 5-course set menu.
Available for lunch only, the delightful dim sum selection introduces new spring-inspired delicacies, such as the Steamed Morel Mushroom and Red Grouper Dumpling ($8++ for two pieces), pairing earthy morel mushrooms with silky red grouper, and the Steamed Prawn Dumpling with Pea Sprout Skin and Asparagus ($8++ for two pieces), which features a dumpling skin made from pea sprouts for a burst of natural colour and flavour.
Additional dim sum creations include the Deep-Fried Bamboo Pith Roll with Spring Bamboo Shoot, Pea Sprout, Mushroom and Chicken ($8++ for two pieces), where light, airy bamboo pith is wrapped around the tender filling for a delicate crunch, and the Deep-Fried Crab Meat with Yuzu Spring Roll ($8++ for two pieces), where floral yuzu lends a refreshing citrus lift to the naturally sweet crab meat within.
Moving beyond dim sum, diners can revel in an exquisite selection of à la carte dishes that celebrate seasonal spring produce at its finest. A standout dish is the Wok-Fried Spring Bamboo Shoot with Conch Meat and Preserved Mustard Green ($58++ per portion), combining prized, briny mollusk meat from China with crunchy spring bamboo shoots, while the preserved mustard greens round it off with a rich savouriness.
For those seeking lighter flavours, the Steamed Marble Goby Fillet with Pea Sprout in Lemon Grass Chicken Superior Stock ($25++ per person) is gently perfumed with lemongrass, allowing the natural sweetness of the marble goby to shine alongside the crisp freshness of pea sprouts. For those drawn to comforting classics, the Claypot Chicken with Spring Bamboo Shoot and Morel Mushroom ($38++ per portion) is a warming classic enriched with seasonal aromatics.
Rooted in traditional Cantonese flavours, the Stewed Iberico Pork with Fermented Red Bean Curd Paste and Spring Bamboo Shoot, served in Stone Pot ($38++ per portion) offers an innovative take on a well loved favourite – sustainably sourced Spanish Iberico pork is slow-cooked with fermented red bean curd paste, resulting in robust umami notes with immense depth. Equally refined is the Braised Cod Belly Fillet with Cordycep Flower in ‘Hua Diao’ Chinese Wine ($50++ per portion), showcasing a premium cut of cod valued for its silky and soft texture, gently braised to draw out the aromatic warmth of ‘Hua Diao’ Chinese wine.
Lastly, adding a textural contrast is the Golden Vermicelli with Crab Meat, Spring Bamboo Shoot and Ginger ($50++ per portion), where pan-fried vermicelli is crisped to a golden finish and topped with sweet crab meat and plump spring bamboo shoots.
For guests seeking a more immersive way to experience the season’s offerings, the Spring in Bloom Delicacies Set Menu ($88++ per person, minimum of two persons) presents a specially tailored 5-course journey that unveils spring in a single seating. Beginning with a platter of intricate bite-sized appetisers, the menu progresses through a blooming selection of signature meat and seafood dishes, before concluding with a refreshing dessert.
For more information, please visit https://www.wanhaochineserestaurant.com/.
