I am very impressed that the quite a number of dim sum items are different and creative from the run-of-mill types. The steamed dim sum items are exceptionally good since the skin is very thin and moist, where the succulent contents threatening to break out of the fine layer of translucent dough holding them together .
The general taste of the dishes tends to be on the light side with light soya sauce and hints of garlic so as to let the natural sweetness of the fresh ingredients shine through.
The osmanthus jelly here is given a unique twist by pairing with a layer of mango pudding. The combination works very well. The baked custard pastry is filled with creamy goodness of the fragrant custard—high ratio of the fillings to the pastry gets the thumbs up from me.
The ambience is very posh and modern oriental, with huge spaces between the tables. Great choice for high end Chinese dining. The service is very efficient, friendly and prompt. The dining experience would have been perfect if the counter staff bided farewell to leaving patrons; too bad, they didn't. I have no idea why quite a number of high end restaurants seem to downplay the importance of this small gesture of friendliness which serves to put a sweet ending to one's dining experience.
Nonetheless, Wan Lok is one of the restaurants that will come into my mind when deciding on which Chinese restaurant to go to for a good meal.
For photos, visit my blog at http://morsels-of-delice.blogspot.sg/2014/09/wan-lok-place-for-best-steamed-dim-sum.html
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