Wah Lok Dim Sum @ Carlton Hotel
Was first brought to this place during my SMU MBA induction lunch. Was simply blown away with the quality of the Dim Sum. As you walk in, you will see an entire wall of top restaurant awards and certificates.
What I like about this place is that you can choose sit amongst the cosy low ceiling section reminiscent of old school chinese restaurants or the newly renovated high ceiling chandeliered classy room.
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Lo Mai Kai.
This standard tea-leaf wrapped glutinous rice with chicken, is simply on another level here at Wah Lok. The rice is soft and fragrant, whilst the meat bursts with flavour as you bite through it. One of the best I have had.
Roasted Pork Belly.
They press the pork with heavy stones as it is slow baked in the oven to have all the juices compressed into the meat. This is why it is so short as compared to the ones you see outside. Amazing with mustard.
Baked Char Siew Bun.
This is their version of the famed dish that people are flocking to Tim Ho Wan for. But I feel that the ones here are better. They make use of a Char Siew Sow pastry on the top to add additional texture and flavour.
Stir-Fired Carrot Cake in XO sauce
This is another must order in the premium Dim Sum places these days. The ones at Wah Lok is nice but certainly not the best that I have had. (Maybe Sum Yi Tai...)
Braised Chicken Feet.
Braised for long enough to have the skin and meat slip off the bones the moment you have them in your mouth. Generally a sweet sauce base, but some chefs add some heat to it.
Steamed Pork Ribs.
There's minimal fat on these pieces of Pork Ribs, usually there is. This is to give it that bounciness in each bite. But strangely, even with lean meat over the bones, it is still very tender and juicy. Flavours with Chinese wine and Superior broth.
Siew Mai (steamed pork dumplings)
You would have certainly expected this to be more premium than the other dim sum places. Firmness and Freshness of the Pork being used, and the Prawns simply adds the bite.
Har Gao (Steamed Pork Dumplings)
The skin is usually what spoils this dish, too thin a skin it breaks, too thick a skin it turns hard when left cold. Here is perfect. And with fresh prawns, this is a must-have.
Chee Cheong Fun (Steamed Rice Wrapped with Char Siew/Prawns)
This is nothing really special. Lacking in ingredients and the sauce fairly loose. I'd go to Alexandra Market to have my CCF fix.
Yam Fritters.
Now... this blew me away! Let me tell you, I do not like Yam at all. But when I took a bite of this... Wow. The batter so light and crispy and delicate. The filling in short tastes like a moist chicken mushroom pie's filling, with a bit more pepper. Love it!
You should also order the Century Egg Porridge, so smooth and tasty...
The best part is that the bill was barely damaging! Truly a place I will return for my Dim Sum fix. Please call in advance for reservations. They are almost always full.
Service: 3.5/5
Ambience: 4/5
Price: 3/5 (ave $30 per pax)
Wah Lok Cantonese Restaurant
Carlton Hotel Singapore, Bras Brasah Road,
Singapore 189558
Tel: (+65) 6311 8188(+65) 6311 8188
Website: http://carltonhotel.sg/wahlok.html
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