Wah Lok Cantonese Restaurant
Opened since 1988, this Chinese restaurant has long been a popular choice for both families and corporates. The highlight here is its dim sum selection, a concise menu of traditional classics such as shrimp dumpling and freshly made rice flour rolls, which are executed with requisite finesse. Alongside are more uncommon numbers such as deep-fried crabmeat spring rolls with chilli crab sauce and steamed vegetarian dumplings with bambo fungus and scented with heady truffle oil for maximum impression.
But of course, the real star of the show is Wah Lok’s famed bolo bun. A pillowy bun stuffed with slightly sweetish barbecued pork and crowned with a moreish crusted top, this Hong Kong import is reason enough to make a stop here. They sell out on occasion, so do order ahead on weekends.
The a la carte menu, meanwhile, purveys the spectrum of Cantonese classics—from big-ticket items such as braised abalone with oyster sauce and roasted boneless suckling pig, down to home favourites such as double-boiled whole yellow melon soup with mixed seafood and an excellent pan-fried wagyu beef that’s lightly charred on the outside and meltingly tender inside. There is also a respectable selection of duck and quail dishes such as stewed duck with chestnut and mushrooms and baked quail with rock salt, although some require a day’s advanced notice.
Carlton Hotel, Level 2, 76 Bras Basah Road. Tel: 6311 8188