Braised Szechuan Style Hot and Sour soup with black mushrooms, bamboo shoot, black fungus, shredded chicken and mixed seafood (prawns, crabmeat, scallops and fish maw).
Contains: Prawns, Scallop, Crab Meat, Chicken, Dried Shitake Mushroom, Black Fungus, Bamboo Shoot, Tofu, Black Vinegar, Soya Sauce, Dark Soya Sauce, Hot Bean Paste, Sugar, Chilli Oil
Source: House of Wèi
About: House of Wèi
Introducing HOUSE OF WÈI, a brand new modern Chinese restaurant concept that has arrived at Fairmont Singapore, heralding a new chapter for the former Szechuan Court. Inspired by Master Chinese Chef Mok Wan Lok’s 42-year culinary journey spanning across some of the greatest culinary capitals in the world including his home country in Hong Kong, Shanghai, Kuala Lumpur, Dubai and Singapore; the new concept presents impressively executed Chinese culinary creations that are reinterpreted through contemporary and time-honoured Chinese cooking techniques to indulge modern palates of today.
Diners will have their palates delighted in refreshed ways that marry different cultures, flavours and tastes; and with unique creations that showcase the best seasonal and homegrown produce, from locally sourced live seafood to vegetables lovingly cultivated at the Hotel’s onsite aquaponics farm.