Wah Lok Cantonese Restaurant

Led by executive chef Ng Wai Tong, the culinary team at Wah Lok serves a delectable array of Cantonese dishes that have garnered a loyal following over the years. The extensive menu includes dim sum, traditional banquet dishes and other Cantonese staples, such as double-boiled soups, as well as fresh seafood delicacies. Top picks among the flavourful soups include the ginkgo nut and tofu skin with pig’s stomach, as well as the braised bird’s nest wrapped with egg white in red carrot, which shows the team’s finesse at serving dishes that skilfully blend modern influences into its Cantonese-style menu. The baked spare rib with barbecue sauce is simply delectable, with the tender meat sliding off the bone. The classical interior draws influences from traditional Chinese courtyards, conveying an elegant ambience with a luxurious mix of marble, brushed metal and plush carpeting.

TATLER TIP

Available during both lunch and dinner service on weekdays, the business set is good value at $68 per diner. The six-course menu include dishes like deep-fried prawn, smoked duck and pan-fried sea perch.

SIGNATURE DISHES

1. Braised bird’s nest wrapped with egg white in red carrot soup 2. Vermicelli soup with lobster in Chinese wine

3. Baked spare rib with barbecue sauce

4. Peking duck