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

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