Been wanting to get a seat here sometime ago. But it is always full. Booked yesterday and was told seat for 3 available but gotta leave by 12.30pm. That upped my expectations...
Arrived early n waited outside the restaurant with almost 20 people. No q no directions from the front desk personnel.
But we were promptly seated at 11am. We were given seats at the adjoining room not the main hall. So if you are claustrophobic ask for the main seating area.
Service was quick and efficient.
Food was served quick too. The appetiser of carrots, apples though roughly cut was really nice n crunchy. Helps to lighten your palate after all the oily dim sum.
What impressed me was the Har Kou, the shrimp n rice flour skin was fused as one..not like others..where the skin is always breaking up from the shrimp. Usually I peel the skin away u see. But this one just landed in my mouth whole. Yum!
Siew Mai was just average. Instead of being presented upright, 1 was lying on its side...The Char Siew Bun looks average but was heavenly as you bite into it. Not as filling as Tim Ho Wan's but just as good. Fried carrot cake was forgettable. Had better at Pinsi. Like the Char Siew Cheng fun. Light n not too salty!
My daughter had mango pudding. It was presented with the mango pudding sitting in Mango Pamela sago soup. Taste was good though. But it had loads of sago in it...
Will come back but probably not worth all the hype...
A certain maniacal yearning for dim sum saw me at Wah Lok on a busy Saturday morning, in an attempt to kill off the tiny voice in my head that screamed "dim sum" over and over again.
Carrot Cake - Best eaten piping hot, the carrot cake was smooth with bits of pork and shrimp, but not sublime enough with the gravy being a tad too salty. A decent eat nonetheless.
BBQ Chee Cheong Fun - Silky semi translucent skin hiding a generous serving of BBQ pork and topped with chives, which gave it a nice contrast and helped cut through the nausea. Nice but best eaten warm/hot as well, lest the skin turns limp when cold.
Century Egg Porridge - I'm not a big fan of century egg so I shall reserve my comments save for the fact that the porridge was nicely textured with bits of grain evident.
Pork Dumpling - The siew mai hit the right notes with its low proportion of fatty meat as well as a generous serving of relatively fresh and crunchy prawns. Not too salty as well.
Prawn Dumpling - Another quintessential dim sum staple, the har gao had nice crunchy prawns enveloped in a thin, not too elastic skin.
BBQ Pork Bun - Wah Lok purportedly serves up one of the best BBQ Pork Bun aka Bo Lo Bao (波萝包) in Singapore and its easy to see why. A crusty semi sweet top coupled with a nice, almost oozing BBQ pork filling that wasn't cloyingly sweet - No complaints, really.
BBQ Pork Pastry - I thought that the char siew sou lacked the buttery goodness in its pastry, something which I personally prefer. But still a notch above most places with its flakiness and not too sweet BBQ pork filling that had nice chewy bits of fat.
Egg Tart - Flaky pastry with a nice, moderately sweet custard center. Came in a nice bite size as well. Only thing lacking was the butter, in my humble opinion.
Custard Pastry - The 美人腰 (pretty lady's waist) ended our dim sum session on a positive note with its flaky pastry coated with tons of icing sugar, belying a warm, smooth and mildly sweet custard filling within.
A satisfying dim sum lunch cost the both of us about $58, which is very reasonable considering the quality. Wah Lok has managed to maintain its consistency over the years and I am sure I'll be returning for many dim sum trips to come.
See all my pictures here.
I like their siew mai, which offers a very pleasant dining sensation. It is made of fresh and good ingriedients. It is a must try.
Their supposed signature dish of roast pork is over-hyped, and over priced.
More photos and details at: http://fearstar.blogspot.sg/2015/10/wah-lok-cantonese-restaurant-carlton.html
Yup price steep but still worth it as the food is delicate and light...food texture and taste are well balanced,no overpowering sauce which some dim sums may tend to have,
The food may look simple but the ingredients and the way they cook are very precise...love the yam puffs...filled with correct amt of charsiew and yam...
the custard egg bun may look simple but be careful when u eat it...the texture of the bun is good!very springy and yet fragile...1 hard squeeze and the boiling egg custard will scorch ur hand...can say it has the hottest egg custard in singapore...
The pork ribs and chicken feet are also nice...porridge is also a hit...
However some dishes such as the chee cheong fun and roasted pork tend to be average but overall u will be pleased with the dining experience and will want to go back for more
For pictures and full review, pls visit:
I’ve heard many positive reviews on Wah Lok’s dim sum and finally had the time to check it out. This is my first time at Carlton Hotel and I was impressed by the spacious lobby, featuring an eye-catching chandelier made out of blown glass.
The grand entrance of the restaurant. I noticed numerous awards are display on the right; this upped my anticipation. Wah Lok’s decor is sophisticated, with Oriental architecture features and motifs. Tables are spaced comfortably apart. Service is brisk and helpful.
Unlike most restaurants that offer their dim sum in portions of 3, Wah Lok accommodated our request for 4 portions. No need to cut (and at the same time ruin) the dim sum for sharing. Fantastic!
No comments about the dish indicates I find it passable. I’ll elaborate further on the notable items, and also those I find lacklustre.
Wah Lok has a fixed soup of the day from Mondays to Saturdays. On Sundays, it varies. On this particular Sunday, it was Shark’s Fin Melon Soup ($7.50), aka 鱼翅瓜 soup. Don’t worry, no sharks were used to prepare this. The main ingredient is a type of melon, which got its name from its resemblance to shark’s fin. The texture of the melon is beautiful- juicy and soft noodle-like strands. Slurping up the melon and fortifying soup was a joy!
The Roasted Pork ($12) had enticing crackling skin, but the flesh itself was a tad dry and not as melt-in-the-mouth as expected.
Large Steamed Prawn Dumplings ($6.80/4 pcs) came with shimmery translucent skin which held the fresh, crunchy prawns very well. The Steamed Pork Dumplings ($6/4 pcs) was another well-executed classic. Nice bouncy texture with great flavours from the fresh pork and mushroom.
Century Egg with Pork Congee ($6.80) and Pig Liver Congee ($6.80). Portions were small for the price.
Deep fried Beancurd Skin Rolls with Shrimps($9.20) and Deep Fried Prawn Dumplings ($6/4 pcs) were delightfully crispy and not at all oily.
Steamed Carrot Cake ($4)
Steamed BBQ Pork Buns ($4.80/ 3 pcs)
The Steamed Custard and Egg Yolk Buns ($4.80) were having a bad day; they failed to flow. The custard was too sweet as well, overshadowing the salted egg yolk flavour.
Deep Fried Crabmeat and Scallop Balls with Chilli Sauce ($10). What a convenient and fuss-free way to enjoy chilli crab, made even better with succulent scallops. The gravy is truly highlight here- addictively spicy and tasty.
The Baked Mini Egg Tarts ($6/4 pcs) could do with a more flaky and buttery pastry.
We rounded off the excellent lunch with appealing desserts- Cold Aloe Vera with Lemongrass ($6) and Chilled Green Apple Jelly with Chrysanthemum ($6).
While prices may be a bit steep for Wah Lok, the quality, execution, ambiance and service makes it worthwhile.