Wah Lok Can­tonese Restau­rant

T. Dining by Singapore Tatler - - Chinese -

Wah Lok Can­tonese Restau­rant is still one of the most pop­u­lar Chi­nese restau­rants on the is­land, which isn’t sur­pris­ing given its wide range of de­li­cious Can­tonese de­lights. You won’t be dis­ap­pointed if you or­der the restau­rant’s roasted pork belly; the skin is cooked to a nice crisp while the meat re­mains suc­cu­lent and ten­der. For a dose of seafood, the baked rock oys­ter with salted egg yolk is done just right and served pip­ing hot. It’s in­ter­est­ing how the chef pairs it with salted egg yolk, which adds to the dis­tinc­tive flavour and leaves you want­ing more. This is a Can­tonese restau­rant, af­ter all, so soups are a must. The dou­ble-boiled whole yel­low melon soup with mixed seafood is served in a scooped-out melon with an umami rich broth—sim­ple and de­li­cious. A limited wine list is avail­able. Staff are po­lite and do their best to at­tend to din­ers, even when the restau­rant is packed.


If you want more per­son­alised ser­vice away from the crowd, make a reser­va­tion for one of the pri­vate rooms.


1. Baked bar­be­cued pork buns (avail­able dur­ing lunch only) 2. Braised bird’s nest wrapped in egg white in red car­rot soup 3. Roasted pork

4. Ice cream with av­o­cado cream

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