76 Bras Basah Road
Level 2, Carlton Hotel
Singapore 189558

11:00am - 02:30pm
06:30pm - 10:30pm

11:30am - 02:30pm
06:30pm - 10:30pm

11:30am - 02:30pm
06:30pm - 10:30pm

11:30am - 02:30pm
06:30pm - 10:30pm

11:30am - 02:30pm
06:30pm - 10:30pm

11:30am - 02:30pm
06:30pm - 10:30pm

11:30am - 02:30pm
06:30pm - 10:30pm


Reviews at Wah Lok Cantonese Restaurant

Reviews of good food at Wah Lok Cantonese Restaurant
Company CNY 8-course Luncheon: Salmon Yu Sheng .

Eight Treasures Soup . Steamed Sea Bass in Superior Soya Sauce . Sautรฉed Prawns with Dried Chilli topped with Cashew Nuts . Giant Topshell with Shiitake Mushroom and Spinach . Crispy Roasted Chicken . Fried Rice with Dried Seafood wrapped in Lotus Leaf . Chilled Green Apple Jelly with Chrysanthemum ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ #burpple

Sat's dim sum brunch at our fave Cantonese restaurant.

Besides the usual, we tried their porridge this time round. Century egg with pork porridge (SGD6.80++) was smooth and flavourful, but it's quite a small bowl though.

We tried my fave dessert, Black Glutinous rice with Ice Cream (S$6++) this time round.

Love the texture of the black glutinous rice, but as usual their scoop of ice-cream's a tad too small.
And we thought they could do with a wider base glass, as the spoons we had couldn't dig deep enough into the glass.

This dish of Pan-fried carrot cake in XO sauce (S$8++) has got to be my fave!

We couldn't find it on the menu, but it was recommended to us by the waitress, and it was really good! Love how it's bite-size and so addictive!

We were told that these Baked Custard Buns (S$5.40/3 pieces) are always sold out by the first seating at 11am.

How could we miss them?

Though they are really fluffy pillow-soft, I though that filling could have been done better. But it's still a nice bun to munch on!

Desserts time!

I had ice-cream with avocado cream (S$8++). Love how smooth the avocado cream is! But a pity the ice-cream's quite a small scoop.

Steamed Cheong Fun with BBQ pork (S$6.80).

The Cheong fun could have been thinner, but I am glad its fresh made, which makes for a yummy treat with its generous BBQ pork filling.

First up, baked BBQ Pork buns (S$5.40++).

It's touted to be the best BBQ pork bun as stated on the menu, but I thought it's pretty similar to Tim Ho Wan's version. It's nice, but not exceptional.

Dessert time!

We were in awe over this beautifully presented plate of desserts on ice!

Each of us had 4 different types of desserts namely Mango pomelo sago, Green Apple jelly, avocado paste and tiny balls of fruits.
They tasted so good that all of us left with satisfied tummies full to the brim. Lol!

Longevity buns, specially for this occasion were also served together with the desserts. No pictures as we were too busy eating and with the birthday song. Lol.

Up next is noodle dish.

This is ee fu noodles with duck meat ( from the Peking Duck earlier on). I didn't quite like the green pepper / Chilli shreds. Otherwise, it's actually quite nice!

It's a veggie dish up next.

Plated and served individually to us, it's not only pretty to look at, but yummy as well!
Consisting of broccoli, fried fish and steamed fish slices, the portion's really small! As much as I love the tender soft fish slices, the fried fish pieces aren't too much to my liking due to the many bones in it. Love the flavour, but I don't like chewing on bones. Lol.

Next up is their Soy Sauce prawns.

Love the fresh prawns simmered in soy sauce, which results in fragrant and flavourful prawns!
And it's a plus when they provide fork and knife for us to peel the prawns whiteout getting our hands dirty. ๐Ÿ‘๐Ÿ‘

2nd dish to be served is Peking Duck.

Top pic shows the crispy skin of the Peking Duck plated for photo-taking purposes. Second pic depicts the Peking Duck skin all wrapped up in crepe, ready for eating!
Love the crispy Peking Duck skin wrapped in egg thin crepe! Yummlicious! ๐Ÿ˜‹๐Ÿ˜‹

Wah Lok has a really grand entrance but a little too dark for photos, hence no pictures.

I also noticed various awards displayed on the walls as we walked in.

It's sophisticatedly decorated, with Oriental motifs. Tables are spaced comfortably apart, and I am so lucky to be eating in 1 of their 9 private dining rooms today, specially for intimate family celebrations.

*feeling excited already*

First dish to be served is their appetiser platter, consisting of deep-fried silver fish, soy chicken, deep-fried spring rolls, pan-fried squid and roast pork. Each component is really delicious, which didn't left us with any greasy feel despite all the fried stuff!

My fave has got to be the pan-fried squid which has a lightly coated batter with crunchy and fresh squid pieces wrapped within. ๐Ÿ‘๐Ÿ‘

This is also one of the few times which I actually love EVERYTHING on an appetiser platter!

Carlton Hotel

Toss to new beginnings with resplendent Yu Sheng in Soon Tak style which consists of Hamachi (yellow tail) sashimi. Using simple condiments such as light soy sauce, sesame oil, pepper and their secret sauces, the entire Lou Hei tastes light yet very flavoursome.

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