One of Singapore’s most popular Cantonese restaurants, Wah Lok Cantonese Restaurant at Carlton Hotel has recently reopened after a four-month interior renovation, swaggering a spanking new contemporary concept with an elegant and exclusive dining ambience.
Traditional Chinese artefacts are carefully selected to enhance the oriental décor, while complementing the modern theme seamlessly.
There are nine private dining rooms of various sizes and seating capacity, each individually designed for every special occasion, be it for a cosy family gathering, an intimate celebration or business meetings and entertainment.
The crowd is bustling even on a weekday lunch. Dim sum is especially popular. Be sure to make reservations to avoid disappointment.
The earthy “Ling Zhi” mushrooms are coated with a thin batter and deep-fried to a light crisp. It makes a great snack to munch on while waiting for the mains.
The cold beancurd & century egg will be a huge hit. Those who loathe the pungent smell of century eggs are likely to be won over by this dish. The fragrant topping comprising dried shrimp successfully masks any possible odour from the century egg without being overpowering.
Pie lovers can enjoy a lavish rendition at Wah Lok, which consists of diced abalone and chicken. The pastry is flaky and not oily – it makes the perfect casing for the lip-smacking filling.
S$4.40++ for 3
It is somewhat disappointing that the egg custard filling doesn’t flow out when you tear the baked custard bun apart, but it still fares well in the taste department.
Another option would be the baked barbecued pork buns – totally worth trying.
A huge piece of succulent scallop is doused in a thick tasty golden sauce – so tasty that one might suspect it to be laden with MSG.
The baked stuffed sea whelk is one of Chef Ng Wai Tong’s specialties. He is the executive chef here, who has brought along his wealth of culinary experience attained from various esteemed hotels and restaurants to this kitchen.
There is a pronounced Mediterranean flavour in this dish, derived from a clever commingling of curry spices.
S$32, S$42 and S$56++ for small, medium and large respectively
The poached crispy rice with crab soup in casserole is one undeniable crowd pleaser.
The fried rice is poured into the casserole of crab soup right before your very eyes, giving you a medley of crispness and chewiness in a comforting bowl of soup. There’s a generous amount of crab meat in there too.
This is perfect for a rainy day. It is so comforting, you will be asking for seconds!
Desserts are also characterised and influenced by the contemporary theme. The ice cream with avocado cream is a simple but pleasant way to end the meal.
For the more adventurous, the deep-fried durian ice cream and chilled green apple jelly with chrysanthemum are two other interesting options you can consider.
The restaurant has an aura of warmth that is supplemented with modern sophistication; it will please both the traditionalists and the young and hip.
Carlton Hotel, level 2
76 Bras Basah Road
Tel: +65 6311 8188 / +65 6311 8189 | Website
Opening hours: 11:30am – 2:30pm; 6:30pm – 10:30pm daily