Suckling Pig Combo - We had the suckling pig and BBQ pork combination and it honestly wasn't a very good start to our meal. The BBQ pork sported a beautiful sheen but lacked bite whilst the suckling pig had a nice crisp skin to it but came across as overwhelmingly oily.
Steamed Pork Dumpling - The 烧卖 had a rather low fat to meat ratio thus didn't come across as too overwhelming. Pretty good.
Deep Fried Beancurd Skin Roll - A crisp but a wee bit too oily exterior packed with crunchy prawns. Best eaten hot!
Steamed Custard Buns - Now this wasn't quite impressive. The flowing custard lacked the saltiness and texture of egg yolk. It was just plain sweet honestly.
Steamed Prawn Dumplings - Fresh tasting, crunchy prawns all bundled up in a thin, semi translucent skin. What's not to like?
Steamed Crabmeat Dumpling - This tasted rather similar to the steamed prawn dumplings except that it was filled with crab paste instead of prawns and wrapped up in a mildly stretchable, semi translucent skin. Pretty decent.
Steamed BBQ Pork Cheong Fun - Another dim sum staple, the BBQ pork cheong fun boasted silky smooth skin with generous servings of BBQ pork within, all sitting in a pool of light soya sauce. Nice!
Steamed Carrot Cake - The steamed carrot cake honestly didn't look like much but it came across as smooth, moist and encrusted with savoury dried shrimps. Simple yet nice!
Baked BBQ Pork Bun - One of the signature dishes of Wah Lok, the baked BBQ pork bun ranks a close third behind that of Tim Ho Wan and Lung King Heen (top of my chart) in my humble opinion. Sporting a darker than usual colour probably due to a slight overbaking, the bun had a nice crusty top with mildly viscous, semi sweet pork filling encased in soft dough.
Abalone & Chicken Pie - Exhibiting a nice sheen on the crust, the abalone and chicken pie was wonderfully buttery with generous bits of moist chicken and abalone cocooned within. It was so good that we had 2 servings!
Baked Mini Egg Tarts - Quivery, not too sweet custard center on a flaky tart base. Pretty good but the tart could do with a little more butter in my humble opinion.
Baked Custard Pastries - One of my must order dishes whenever I visit Wah Lok, the baked custard pasty (美人腰) was as good as my previous visit. "Lithe" and flaky with a smooth and sweetly satisfying custard filling.
Homemade Soya Beancurd - To round up our largely excellent lunch, I had the homemade soya beancurd with gingko nut and chestnut. Though smooth, it honestly wasn't my cup of tea due to the amount of gelatin in it. I personally prefer the silky smooth, soft type. I did like the crunchiness from the chestnuts though.
See all my pictures here.
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