Wah Lok Cantonese Restaurant

Even though Ernie is based in Hongkong, I probably see him more than I see some of my other friends who live in Singapore. I mean, just last week, we went to Seoul together. And this weekend, Ernie came back for a quick visit. Obviously, we met up for our usual Saturday lunch date. We were supposed to go have Japanese food for lunch, but he suddenly felt like dim sum instead. It's funny that although he's currently based in Hongkong, the land of dim sum, he still wants to have dim sum when he comes back to visit.

We headed to Wah Lok, which isn't as packed on Saturdays as it is on Sundays. Although we didn't have reservations, we got a table almost immediately.

We started off with some "Siew Mai" Steamed Crab Roe with Shrimp Dumplings ($5.60), juicy and succulent.


We also had the ubiquitous "Har Gow" Steamed Prawn Dumplings ($6.80), a sweet crunchy prawn enveloped in a thin translucent slightly chewy skin.


The Steamed Roasted Pork Meat Bun ($4.80) was fluffy and soft, filled with sticky and sweet barbecued pork cubes.


The Steamed Carrot Cake ($4 per bowl) is their specialty here, soft and fragrant with rehydrated dried shrimp and cubed Chinese sausage adding texture.


The Steamed BBQ Pork "Cheong Fen" ($6.50) was a little thick skinned than I'd preferred, but otherwise palatable.


I love the Steamed Dough Fritters "Cheong Fen" ($6.50) here, thin flour skin lightly wrapped around a crisp dough fritter, with a sprinkling of dried shrimp for flavour.


The Appetizer of Cashew Nuts ($3), served warm, was obviously freshly roasted. This was unsalted so the natural nutty flavour came through every crunch.





Wah Lok Cantonese Restaurant
Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558
Tel: 6311 8188/9
Email: restaurants@carltonhotel.sg
Open from 11.30am to 2.30pm for lunch (Mondays to Saturdays);
11am to 2.30pm (Sundays and Public Holidays); and
6.30pm to 10pm for dinner daily

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