Reservations are recommended, especially for weekend dim sum as the place can be very popular and tables extend out towards the walkway leading up to the main dining areas of the restaurant. Steamed Carrot Cake -The carrot cake wasn't as smooth as I remembered it to be but I liked the bits of dried prawns atop which gave it flavour. Century Egg & Pork Porridge - Now, the porridge was rather disappointing. Stodgy and rather bland with bits of pork and century egg. No wonder there was leftovers. Steamed Crab Meat Dumplings - This was pretty decent with the skin translucently thin and chock full of crab meat paste. But to be honest, it tasted pretty similar to the steamed prawn dumplings so I'm not too sure if its worth the slight price premium. Steamed Scallop Cheong Fun -Silky smooth cheong fun coupled with sizeable bits of scallops, what's not to like? Well, more scallops would always be welcomed. Deep Fried Prawn Dumpling - The deep friend prawn dumplings came a nice crisp shell that didn't carry the residual oil taste. Add the fact that the prawns were crunchy made it all the better, especially with a dollop of mayonnaise. Steamed Beef Balls - I personally didn't quite take to the beef balls even though I'm a fan of beef. It lacked that beefy punch (bland!) and the texture was rather soft. But on the upside, I did like the addition of water chestnuts for that extra crunch. Meat Platter -Our meat platter consisted of roasted pork, BBQ pork and roasted duck. The roasted pork skin was crispy to a fault and evenly salted with an excellent fat to meat ratio whilst the BBQ pork sported a nice sheen over rather lean meat that didn't come across as too sweet. On the other hand, the roasted duck was a tad dry but compensated a little with its crisp skin. Steamed Prawn Dumpling - The ubiquitous dim sum dish; har gao (虾饺). Translucent skin with a wee bit of elasticity enveloping a chunk of crunchy prawn. What's not to like? Steamed Custard Bun - With a semi sweet molten center and nuances of saltiness all wrapped up in a reasonably delicate bun, the steamed custard bun was a nice sweet treat after all the preceding savoury ones. BBQ Pork Bun - One of Wah Lok's signature dishes and one of my personal favourites as well, the BBQ pork bun sported a crusty sweet top with delectable morsels of BBQ pork cocooned in a soft and warm bun. Very good! Baked Custard Pastry - Another one of my favourite dishes, the 美人腰 was obviously over baked this time round, as evident by the burnt nuts. But the pastry was still flaky and the custard filling, smooth and sweetly satisfying. Dim sum for the 4 of us cost about $125, which isn't too expensive for the quality that Wah Lok offers. It is heartening to note that Wah Lok has managed to maintain its consistency even as competition heats up and traditional rivals (ie. Royal China) have fallen by the wayside. See all my pictures here.
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.
A trip to this restaurant always puts a smile on my face – it’s almost like our family restaurant. From suckling pigs and winter melon crabs for dinner to dim sum lunches, we have frequent this restaurant for more than a decade. Creative interpretation of Cantonese cuisine and great service quality are the reasons why we always return. Read full review at gastronomy.sg!
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...
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