I couldn’t figure out what’s the centre part about - rather confusing taste. I would not order this again.
The salted egg yolk sauce was creamy and umami and the taste of salted egg was definitely prominent.
With quality ingredients prepared traditionally, enjoy authentic ‘Wok Hei’ and ‘Tze Char’ in air-conditioned comfort in Wok Master's City Square Mall diner!
We’d recommend their Honey Sambal Spare Ribs and Special Beancurd, try it out with Burpple Beyond’s 1-For-1: Main Dish deal~
Photo by Burppler The Hungry Fatty
I like to call Pork Belly with Red Beancurd (南乳炸肉), the porky equivalent of har cheong gai
To create this dish, red fermented beancurd (紅腐乳) is used to marinade the pork belly, enhancing its flavours, tenderising the meat and adding additional moisture. It also serves to 'cure' the pork belly of its 'gamey' aftertaste. Red fermented beancurd which incorporates red yeast rice also gives this dish a distinctive deep red tinge, flavor punch and aroma.
Wok Master's rendition of this dish was a little on the dry and tough side but still savoury!
Homemade tofu is a dish you can find in some but not most tzichar eateries because it is time-consuming and labour intensive to produce them and they are often produced in limited quantities to ensure that they are fresh.
I don't usually mind the slight premium charged (as with all things homemade/handmade) because fresh tofu has a soft silky texture and yet holds its jiggly shape well. It also has a cleaner taste.
Wok Master serves theirs deep fried and topped with mayonnaise and chicken floss, beautifully arranged like petals around a flower. The crust layer is crisp and the tofu interior soft. The combination of mayonnaise and floss cannot go wrong.
I did however feel that the homemade tofu could have been used in a much better way. I mean this is a dish that anyone could easier replicate at home with store bought ingredients without much difficulty and it would taste rather similar... It would have been better off letting the homemade tofu shine by braising it or with a simple sauce.
Sanbei Chicken literally means 'three cups' chicken because the braising sauce is traditionally made using one cup each of soy sauce, sesame oil and huadiao wine. It also usually contains sliced ginger, garlic and basil.
Wok Master's sanbei chicken was thoroughly enjoyable. The braising sauce in particular was really well balanced - the savoury soy sauce, the nutty sesame oil and the fragrant sweet huadiao wine. It also combines beautifully with the spicy ginger, buttery sweet garlic and minty herbaceous basil.
I'm sure you wouldn't be able to stop lapping up the sauce over rice!
The wonderful thing about tzichar eateries is that you usually get a wide range of dishes. There are however a few "standard" dishes such as pork ribs coated in a sweet sauce. The usual suspects are honey, marmite and champagne pork ribs.
Wok Master has a rather unusual style for theirs - honey sambal sauce. I must say though that this didn't really work for me as I couldn't taste the spices and the sauce tasted bitter-sweet and didn't pair too well with the pork ribs.
I have been back at Wok Master on 3 occasions after the #burpple #eatup in November 2023.
The main draw for me is that Wok Master serves good tzichar food at affordable prices in a comfortable aircon environment, making it perfect for large group meals without breaking the bank.
Their signature curry fish head comes with a half fish head in a rich lemak curry gravy full of fried taupok, tomatoes, eggplant, lady's fingers and long beans. It is the perfect dish with the current rainy weather.
The curry gravy is perfect over rice with a good balance between creamy rich and tangy sour. The fish is of good portion and was fresh on every visit. This is a must order if you do visit!
If you are around the area, this is one zi char place you can consider!
Wok Master offers a huge variety of food items in the menu and we selected a few. For the finger food items, the Handmade Prawn Roll ($12) and Pork Belly with Red Beancurd ($12) were great. The prawn rolls were crispy on the outside and succulent on the inside, perfect with their homemade sambal! The fried pork belly was also well fried, with a strong umami taste.
The Lala Bee Hoon ($14) takes the cake for me, with its adequately strong wok hei, flavourful soup and fresh clams! This is one dish I don't mind having all by myself 🥳
Unfortunately, the Wok Master Premium Claypot ($32) was a miss for me. The broth was a little strange and it was mostly vegetables. Felt like it was way too expensive for what was offered.
All in all, I felt like the food was decent but can be quite expensive. Also, during this upcoming CNY festive period, if you are thinking of getting some CNY set meals for takeaway, they do takeaway CNY sets, as well as Yu Sheng with Baby Abalone going at $48.80. Thank you @scalemicroinfluencers @wokmastersg for the invite!
𝗪𝗼𝗸 𝗠𝗮𝘀𝘁𝗲𝗿 一品锅’𝘀 mission is to serve up authentic and premium zichars dishes all while keeping the price point affordable. We were treated to a feast of their signature dishes and were especially impressed by their 🥓 𝗣𝗼𝗿𝗸 𝗕𝗲𝗹𝗹𝘆 𝘄𝗶𝘁𝗵 𝗥𝗲𝗱 𝗕𝗲𝗮𝗻𝗰𝘂𝗿𝗱 ($𝟭𝟴). On first look, it seemed rather dry but it was actually soft, flavourful and the fermented red beancurd flavours really shined through.
Their 🥘 𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 𝗖𝘂𝗿𝗿𝘆 𝗙𝗶𝘀𝗵 𝗛𝗲𝗮𝗱 ($𝟯𝟮) was served in a claypot filled to the brim with half a fish head and a generous amount of fried beancurd puffs, eggplants, lady’s fingers and long beans. The curry gravy was so flavourful and not too spicy, you would definitely want to drench a bowl of rice with it. 🤤🍛
Wok master’s 𝗗𝘂𝗮𝗹 𝗙𝗹𝗮𝘃𝗼𝘂𝗿 𝗞𝗮𝗶𝗹𝗮𝗻 𝘄𝗶𝘁𝗵 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗙𝗹𝗼𝘀𝘀 ($𝟮𝟲) 🥬 played on the textures of deep fried kailan leaves and stir fried kailan stems and was a crowd favourite.
Good things come in pairs and we also liked their 𝗗𝘂𝗮𝗹 𝗦𝘁𝘆𝗹𝗲 𝗣𝗿𝗮𝘄𝗻 ($𝟮𝟲) 🍤, which had chonky prawns coated with salted egg sauce and wasabi sauce. The sauces were rich and delicious and the batter wasn’t soggy despite the sauce which we liked!
(S: $16, M: $24) Pork spare ribs coated with wok master special honey sambal sauce was an interesting sweet-spicy combination, but we weren’t the biggest fans of it.
(S: $14, M: $20) a gorgeously arranged plate of homemade tofu with mayonnaise and special chicken floss. Homemade tofu is always a must order for us at any zi char place and sets the bar for how good their zichar is. Wok Master’s one was eggy and smooth, we would re order this.
