If you are having difficulties deciding on a place for lunch and dinner, look no further than Restaurant Wan Li. As restaurants around the city have been dialing back on promotions and innovations, this cozy restaurant situated in the lobby of the Renaissance Johor Bahru hotel has doubled down on their offerings for their patrons and is Halal-Certified to accommodate all guests.
Enjoy an all-you-can-eat Dim Sum lunch special at just RM64.15 where patrons can gorge themselves with a delectable selection of 18 signature dishes which cannot be missed. To name a few, “Har Kao” with Water Chestnuts, “Siew Mai”, Shanghai Dumplings, Deep-Fried Golden Chicken Dumplings, Radish Cakes, Steamed Bean Curd Sheet Rolls, Taro Buns, Phoenix Claws in Black Pepper Sauce and Taro Croquettes are amongst other beloved Dim Sum staples accompanied by an endless flow of “Tie Guan Yin” tea.
If Dim Sum is not your preferred cuisine, fret not as Wan Li has also devised a brand new À la carte menu from the 11th of November to the 12th of December, 11.30am to 3pm which will bring you on a journey of flavours at a special 20% discount. The resident head Chef has put together a few new dishes such as the “Wok-fried Australian Wagyu Beef with Foie Gras and Asparagus”, “Free Range Chicken with Fried Shallot and Black Truffle”, “Double-Boiled Silky Fowl Soup with Dark Garlic King, Conpoy and Vegetables”, “Grilled Lamb Rack with Homemade Pineapple Barbeque Sauce”, “Wok-fried White Bait with Spicy Crispy Garlic”. Not to mention my personal favourite – the “Glazed Air-Dried Beef Fillet with Chili Sauce”, not only a unique dish with complementing flavours but also a visual treat guaranteed to impress your dinner guests. If that wasn’t enough, how about a Chilled Mango Puree with Pomelo and Homemade Custard Bun, a perfect blend of sweetness and tanginess to satisfy your dessert pangs?
As for seating, Wan Li has taken appropriate measures for social distancing during the MCO so don’t hesitate to make a booking!
For bookings, there are 3 ways to get in touch: