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3.8
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6 Reviews
76 Bras Basah Road
Carlton Hotel 2nd Storey
Singapore
Postal code: Show postal code
Telephone: (65) 6311-8188
Category:
Restaurants » Chinese (Traditional)
Photos of Wah Lok Cantonese Restaurant - RestaurantsPhotos of Wah Lok Cantonese Restaurant - RestaurantsPhotos of Wah Lok Cantonese Restaurant - RestaurantsPhotos of Wah Lok Cantonese Restaurant - RestaurantsPhotos of Wah Lok Cantonese Restaurant - Restaurants

A Popular Cantonese Restaurant

    Overall Rating:
    » 6 Reviews for “Wah Lok Cantonese Restaurant ” - Restaurants


  1. feizhu
     506
         
     10 Aug 2008 at 12:22 pm
       Wah Lok Cantonese Restaurant - Restaurants   Wah Lok Cantonese Restaurant - Restaurants   Wah Lok Cantonese Restaurant - Restaurants   Wah Lok Cantonese Restaurant - Restaurants   Wah Lok Cantonese Restaurant - Restaurants

    Yes its Dim Sum for me and my gf on a weekend morning again. This time round, the venue of choice was Wah Lok. Known for its exquisite Dim Sum offerings and excellent Cantonese food, Wah Lok sits on the second floor of Carlton Hotel. Wood, like in many other mainstream Chinese restaurants, plays a main role in bringing out the understated opulence of the interior, especially that of the main dining hall. One can't help but feel very at home in this subtly lavish yet comfortable layout.

    The Appetizer of BBQ Pork, Salted Vegetables, Chilli and Sesame Seeds was something that I've honestly never tried before. And it was good. The BBQ pork was sweet while the salted vegetables were salty, naturally. This balanced things out really well and the sesame seeds gave it a nice fragrance while the mild chilli spiced things up a little.

    The Steamed Carrot Cake was a great dish to start off with. The carrot cake came piping hot in a small glass bowl and was very smooth without coming across as too soft and mashed up.

    I've always been a fan of BBQ Pork Pastry, or better known as Char Siew Sou, so it's no surprise that this dish was in our order list. The BBQ Pork Pastry was quite well done with the pastry being flaky and a little sweet from the exterior glazing. The BBQ Pork filling was held together by a semi thick and sweet gravy, which is very unlike most of the Dim Sum places I've tried that only wraps the meat without any gravy. However, the pork itself lacked the barbequed taste - a flaw that could make or break this dish. But all in all, still an above average eat.

    The Baked Egg Tart came across as pretty normal in terms of taste and texture. There was no slightly burnt crust taste which I like, but the egg filling was not too sweet, which was a plus. Other than that, just an average egg tart.

    Now this dish came recommended by our server and it proved to be excellent. The fried beancurd skin was brittlely(If there's such a word) crispy with fillings of prawns and some vegetables. Dip it in the accompanying premium grade soya sauce and you get a match made it heaven. The soya sauce gives it the salty yet zesty flavour. And I'm not kidding about the premium soya sauce label. It really is of premium grade. Try it and you'll know what I mean.

    Steamed prawn dumplings or better known as Har Gao is one of the de facto dishes of Dim Sum literally. Wah Lok's rendition tasted quite fine, with the shrimps evidently fresh. The skin was also relatively thin and moist.

    Like the Steamed prawn dumplings, the Steamed pork dumplings aka Siu Mai, are also another de facto dish of Dim Sum. I found this rather normal, but it didn't come across as too heavy on the palate, which was a change from the nausea inducing ones that I often eat.

    Century Egg porridge - This is my gf's favourite dish and although I'm no fan of it, I did find it quite good. The porridge was not too starchy neither was it too watery. I can't quite describe the taste because I honestly know nuts to nothing about Century Egg Porridge.

    Shark's fin dumpling - This was the most expensive dish we ordered ($7.80 per serving) but it was well worth the money. The shark's fin soup was light and sweet and came with a few strands of inferior quality shark's fin(hey its $7.80, what do you expect?). I did find the dumpling's skin a little too soft though, probably from soaking in the soup for too long.

    Fried Ice Cream - This is one rare dessert. I can't really tell you where to find this delicacy anymore. Wah Lok's rendition is different from all the others that I've tried. Here, the Mango Ice Cream is coated with a layer of Coconut shreds and flour before deep frying. The result is a crispy Coconut exterior encompassing a rather pleasant Mango Ice Cream. Quite good!

    See all my pictures here.

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    Rating given:4 stars
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    Comments on this review:
    1. ladyironchef
      ladyironchef said:
      how old is this review? haha
      10 Aug 2008 at 3:47 pm
    2. Lucardia
      Lucardia said:
      Definitely not in recent times. Read mine for a true update.
      31 Aug 2008 at 8:47 am
    3. feizhu
      feizhu said:
      this review was for feb 2007 lol
      31 Aug 2008 at 12:02 pm
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  2. genesis
     46
       
     09 Aug 2008 at 3:49 pm
       Wah Lok Cantonese Restaurant - Restaurants   Wah Lok Cantonese Restaurant - Restaurants   Wah Lok Cantonese Restaurant - Restaurants   Wah Lok Cantonese Restaurant - Restaurants   Wah Lok Cantonese Restaurant - Restaurants
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    Winner of the Singapore Tatler Best Restaurant award for more than 10 consecutive years, Wah Lok has much to live up to in terms of food and ambience. Visitors to Singapore who would like a taste of authentic Cantonese cuisine should not give Wah Lok a miss.

    The cantonese restaurant is set like an opulent dining paradise with its Oriental-themed settings. Its rotunda hall, an extension built above the terrace, with its grand high ceiling and floor to ceiling glass windows, adds a touch of refined elegance to the restaurant renowned for its Cantonese dim sum and fine cuisine.

    Perhaps it is also one of the largest round tables that we have ever sat in. With a group of about 10 of us, the table still feels empty and there seems to be much more space in between persons to still sit another 6 more.

    The table being large left us wondering if the dishes that we ordered would equally be large enough to fill the table space and most importantly our stomachs. It did not disappoint.

    For starters we had the BBQ Sucking Pig Combination. This was a mix of suckling pig, BBQ pork, roasted duck, Soy chicken and jelly fish. The clear winner here is the sucking pig and roasted dusk. Just can't have enough of the skin which is both crispy and tasty.

    Next came the Braised sharksfin soup with crabmeat and shredded chicken. The taste was not overpowering and unlike other sharksfin soup, there wasn't that "jelak" feeling after finishing one bowl. The interesting thing about this is the generous amount of sharksfin *oops...not for the environmentalist and wildlife activitst* and the shredded chicken. I do not know about you, but this is the first time I remembered having chicken in sharksfin soup. Or maybe I did not get to notice it when I ate it at other times.

    Another memorable dish is the Steamed Garoupa in Thai style. The word "Thai style" evokes sweet chilli if you order it from food courts and the like so we were very much relieved that that is not the case here. The steamed garoupa was served in an excitably huge plate (fit for a king) and had the most ugly looking garoupa. But looks are deceiving as it tasted great! The winner in this dish is the Thai sauce. Yes, this steam garoupa was hot....the taste that is. It was like garoupa in tom yam sauce...but also not exactly tom yum sauce. It was thick gravy and just made eating the garoupa a facinating experience. Surely would order this again!

    The Crispy 'Pi Pa' Duck was another clear favourite. The skin was crispy and thin. The only setback was the presence of too much fats in between the layers. But this might be the reason why some love it!

    Sauted Deer Meat was another dish ordered. The meat was tender and cut to bite size so there was no need to perform any complex operation on it. Easily another favourite.

    Other dishes ordered were the Scallops with brocolli and Braised Abalone with Black mushrooms. For desert, we had the Mango Pudding. It had a layer of evaporated milk which brough flavour to the pudding and was a nice finish to a satisfying meal.

    Service was prompt and efficient and overall the servers were a friendly bunch of people. The total damage was $1150 for 10 persons. Overall a satisfying meal.

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    Rating given:4 stars
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    1. ladyironchef
      ladyironchef said:
      wow! 115 per person. haha! i jus went recently too, but i had dim sum which is cheaper : )
      10 Aug 2008 at 9:03 am
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  3. Bobo
     154
          
     04 Feb 2008 at 10:21 pm
       Wah Lok Cantonese Restaurant - Restaurants   Wah Lok Cantonese Restaurant - Restaurants   Wah Lok Cantonese Restaurant - Restaurants   Wah Lok Cantonese Restaurant - Restaurants   Wah Lok Cantonese Restaurant - Restaurants

    Wah Lok is a Cantonese restaurant which has been on the 2nd floor of Carlton for a long time. The interior is quite lavish and traditional looking with a nice dome shaped main dining hall at the end which overlooks Chjimes.

    We ordered SO MUCH I just can't list them all. Also the receipt is with my companion and I forgot to take a picture of it. haha Some of the food we ordered:

    Century Egg Porridge This was one nice small bowl for me. I enjoyed it really. But it wasn't anything special. The serving was just right for one and the texture of the porridge was just right. It wasn't the watery sort one sometimes gets. Egg Tarts They were cute mini dim sum egg tarts. The filling was not tasty enough for me. The crust was a little too crumbly which forced me to put the entire thing in my mouth and I couldn't take my time with it. Average I guess.

    Steamed Prawn Dumplings - Har Gao Har gao is one dish I always look forward to when I eat dim sum. This one was not really what I like though. Although I attacked right after all the photo taking, it was already pretty dry and the edges were a tad hard. The prawn was pretty fresh but the skin wasn't what I would prefer. Sigh.

    Roasted Pork Bun - Char Siew Bao I like that the filling wasn't too sweet and there weren't fatty bits. But the dough portion was a little too thick. I like those that are thinner and open up more. Not bad really. Beancurd Skin with Prawn It was oily (as usual) but very crisp. I'm not a fan of beancurd skin but this was one I pretty much liked.

    It cost us about $28-$29 each. There were three of us that day. Service was pretty good though I didn't get my water filled at all throughout. My friend's warm water did get filled though. I find Wah Lok's dim sum too "heavy" for me... get full very easily. I guess, in a way, that's more traditional.

    Tags: 3  add tags
    Rating given:3 stars
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    Comments on this review:
    1. ladyironchef
      ladyironchef said:
      total how many u all ordered? each dim sum cost how much?
      05 Feb 2008 at 12:42 am
    2. feizhu
      feizhu said:
      we ordered a lot. I also forgot how many dishes haha
      05 Feb 2008 at 9:46 am
    3. Bobo
      Bobo said:
      Wah... think 13? definitely more than 10. Even the guru can't tell you how much we ate le.
      06 Feb 2008 at 12:27 am
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