Birthday Dinner @ Singapore Marriott Hotel

Some say the best part of birthdays are the presents. I agree! Gifts can come in many forms. And my best gift this birthday came in my child’s open expression. I never expected Valerie to do this as she takes after her daddy – a man of few words. I was pleasantly surprised. I’m ecstatic in fact! I couldn’t help but relish in every single letter.

Happy birthday momma bear!
Even though we don’t get along sometimes, even though I’m mostly busy with work/school/appointments, even though I often fail to show you that little bit more of love I know you could use, I hope you know that you’ll always be blood.
You’re my family.
You made this family. Dad, Vany and I will never have the relationship we have now without you. Everything that is nearest and dearest to us is constructed by you, slowly, over many years, and with every little thing you do.
Weird to admit, but I take after dad in appearing a little hard hearted sometimes. And that can often hurt you who wear your heart on your sleeve.
When it comes down to it, I will sacrifice everything happy and good I come across for you, and to do you the little bit of justice I can for having such an earth-shatteringly wonderful, crazy and amazing mother. Heart, Wayney (Wayney is Valerie’s nickname)

Xenophobia has become an underlying unresolved issue in Singapore especially after the Riot in our Little India.<br />I wish for world peace. Now does this makes me Miss Congeniality?

Xenophobia has become an underlying unresolved issue in Singapore especially after the Riot in our Little India.
I wish for world peace.
Now does this makes me Miss Congeniality?

Before I left for Macau, Adrian and Yap had “booked” me for this dinner occasion, 10th December 2013. Adrian made the reservation at Wan Hao for Tuesday evening and Yap dutifully picked me at the appointed time. I had overslept and was slightly late but they did not reprimand me. The privilege of a birthday girl. 😉

Adrian made the reservations at Wan Hao, Singapore Marriott Hotel.

Adrian made the reservations at Wan Hao, Singapore Marriott Hotel.

Click on pictures to view in full:

Cashew nuts instead of the honey walnuts often offered at a Chinese restaurant was a refreshing change.

Cashew nuts instead of the honey walnuts often offered at a Chinese restaurant was a refreshing change.

Appetiser of Pig's Ear (front), Black Pepper Chicken and Smoked Duck Breast. Adrian didn't know what the first item was and I casually said "Pig's ears". I should have kept my mouth shut for he didn't partake anymore after learning.

Appetiser of Pig’s Ear (front), Black Pepper Chicken and Smoked Duck Breast.
Adrian didn’t know what the first item was and I casually said “Pig’s ears”.
I should have kept my mouth shut for he didn’t partake anymore after learning.

Click on pictures to view in full:

Click on pictures to view in full:

I felt the claw was overcooked.

I felt the claw was overcooked.

Marriot Bday-8612

On birthdays, noodle is a must order food. You already know the significance - longevity.

On birthdays, noodle is a must order food.
You already know the significance – longevity.

Walnut Paste for dessert.

Walnut Paste for dessert.

Click on pictures to view in full:

We wanted to go to The House of  Robert Timms for desserts but in the end, we opted for the Poolside Terrace at Marriott since we parked here. Driving in Orchard during this time of the year is madness with the Christmas shoppers trolling around.

We wanted to go to The House of Robert Timms for desserts but in the end, we opted for the Poolside Terrace at Marriott since we parked here.
Driving in Orchard during this time of the year is madness with the Christmas shoppers trolling around.

Click on pictures to view in full:

I began to appreciate the food in Wan Hao 万豪 after my last visit. Prior to that, I had dinners there before – not fantastic then and not earth shaking now either, but the service has always been excellent!

Chinese restaurants often offer nuts as tidbits and they are usually coated in caramelised sugar and toasted sesame seeds. The cashew nuts here served as is was actually steering away from boring.

Appetizer Trio:
Old school, modern and western fused into a unique platter of appetiser. Pig’s Ears are hard to get these days in “healthy” Singapore diet but a couple of slices would definitely not clog up one’s arteries. I’d mentioned before I do not particularly like black pepper in my food (especially in Chinese cuisine) but these slivers of Chicken were tantalising. Smoked Duck Breast, something western, was quite creatively introduced to an otherwise mundane albeit tasty dish.

Lobster, Scallop Seafood Broth:
Lobster Seafood Soup with the allotment of sliced asparagus gave the starchy broth some crunch while the addition of black/red (I prefer black) vinegar highlighted the natural sweetness of succulent lobster chunks. Adrian was very very pleased with the soup and I could not fault it either.

Braised Premium Sea Cucumber Spring Onion Sauce:
I was a little dismayed at the different sizes of Sea Cucumber when it arrived but it was a set meal and I assume cost was taken into consideration. I was, however, pacified when I realised the chef did try to ameliorate the dish with the addition of 2 spiky version of the echinoderm, although they were much smaller in size. The garlic could do with more deep-frying to deliver better aroma and texture.

Steamed Fresh Crab Claw, Supreme Lobster Broth, “Hua Tiao” Wine:
“Do not judge a book by its cover” described the next dish best! The prodigious Crab Claw looked remarkably scrumptious. Adrian enjoyed this dish while Yap found it to be light on taste bordering bland but I found the flesh to be overdone. We mentioned this to the server and she explained the cooking process. The crab claws were lightly blanched and then steamed together with the egg white custard. Had the chef not taken this step, the dish would be “runny”. Withholding the blanching process per contra had rendered the crustacean to be tough and dry. She would, however, relate this to the chef and see if he could think of a better way to counter this dilemma (in future).

Stewed Ee-fu Noodles, Crab Meat and Conpoy:
In my humble opinion, the Ee-fu Noodle dish was best. The blended seasoning and chewy texture of the flat Cantonese egg noodles made from wheat flour was almost purr-fect! Adrian refused to continue after one bite as he knew he would finished the whole plate. He’s about to go on his holidays and he wanted to look good shirtless (rolling my eyes here). I finished mine and Yap had the pleasure of woofing down Adrian’s plate.

Sweetened Home-made Walnut Cream:
I was ready to go for dessert at The House of Robert Timms but Adrian said the set meal consisted a Chinese dessert. Walnut Cream, one of my favourite! However, the paste had too much sugar and starch (cornflour or the like). I preferred grainier-textured cream, composed of wholesome ground walnuts with lesser sugar. I had 2 spoonfuls and decided to chuck it aside (and you know by now how I dislike wasting food).

Bill was settled but Adrian refused to tell me the price. He split the bill with Yap and had his oath not to tell me. Thank you boys, for the treat.

Instead of going to Robert Timms, we decided to go to Marriott’s Poolside Terrace for coffee. We ordered 3 Latte and a slice of Chocolate Cake. Adrian instructed the waiter to put a candle on it. The young waiter asked if it was somebody’s birthday and Adrian replied “Yes”.

Soon after, the coffee was served, we requested for the bill. The young smiley waiter told us his “boss” said the cake was complimentary.

Adrian turned to me and chimed “And that is why I pledge my undying love to Marriott”, lol…

Adrian and Yap have been my friends for a long time now. The hotel gave me a complimentary cake which was a delight but the boys sang me a birthday song, and that takes the cake! lol...

Adrian and Yap have been my friends for a long time now.
The hotel gave me a complimentary cake which was a delight but the boys sang me a birthday song, and that takes the cake! lol…

Singapore Marriott Hotel
Address: 320 Orchard Rd,
Singapore 238865
Tel:+65 6735 5800

Wan Hao 万豪
Level 3
Reservations:+65 6831 4605

Operating Hours:
Lunch 11:00am–3:00pm
Dinner 6:00pm–11:00pm

Poolside Terrace
Level 5

Happy celebrating 🙂

Click here to see other food review on Wan Hao.

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Comments
10 Responses to “Birthday Dinner @ Singapore Marriott Hotel”
  1. Lignum Draco says:

    A very heart warming letter from your daughter and another splendid birthday celebration. Congratulations and Cheers!

  2. Sheryl says:

    Happy Birthday! Until I knew what the were, I thought that the pigs’ ears looked delicious. (Actually, I’d be willing to try them before making a decision about whether or not I like them.)

    • Sam Han says:

      Hahaha, Sheryl, the taste is crunchy and gelatinous at the same time. No gamey smell at all. Most people should like it until they hear the name 😉

  3. BG says:

    Sam, you are so lucky to have 2 nice buddies.

    • Sam Han says:

      Thanks BG, I am counting my blessings always 😀 Thank you for reading and making constructive feedbacks on the posts I blogged. You are a blessing to me too 😀

  4. The Mouse says:

    Happy belated B-Day!

  5. Jessica says:

    Happy Belated Birthday, Beautiful!!!

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