Wah Lok Cantonese - Singapore

This is one of the best Chinese restaurants around. The food is excellent, and the service is quick with attentive waitstaff. Most dishes were quite good, with some being particularly tasty and nicely presented. I especially loved the Mongolian beef; it was incredibly tender, juicy, and flavorful. The interior is also pleasant, making it a great place for small to medium-sized gatherings, accommodating 2 to 10 people per table.

The Kailan with garlic was well-prepared, with tender, crunchy stems, earning a high score of 9.5 out of 10. For dessert, the Walnut Cream was enjoyable but slightly salty, reminiscent of peanut cream, so I would give it an 8 out of 10. The highlight of the evening was the Almond Cream with egg white, which was a perfect 10 out of 10. Overall, the meal was reasonably priced, totaling around $115 for the two of us, and it was good enough that we plan to return. On our second visit, on Saturday, May 7th, 2022, we celebrated Mother’s Day with a group of ten, hoping to try their dim sum, which is available only during lunch. However, the crowded restaurant seemed overwhelmed. The Almond Cream with egg white did not meet the quality of our first visit, earning only a 5 out of 10, and the Walnut Paste was notably less fragrant according to our guests. The Peking Duck was pretty good, although they did not serve it at the table; instead, it was pre-cut in the kitchen and plated atop crispy shrimp crackers. The leftover duck meat was fine, and the fried Ee-Fu noodles with the remaining duck pieces were nice as well. Unfortunately, the century egg porridge was rather ordinary, and we wouldn’t order it again. The Pei Foo Yuan (shrimp wrapped in bean curd skin and fried) was tasty, and the carrot cake was soft and smooth. The braised pork was also enjoyable, but the Char Siew Pau was average and not memorable. Despite the staff being quite overwhelmed, I’d rate the service overall at 8 out of 10. Given these experiences, our original five-star rating has now dropped to four stars; we feel the restaurant's standards have declined since the pre-pandemic years. The quest for great dim sum continues, and our next stop will be Spring Court Dim Sum.

This has been one of the best Chinese New Year dinners I've had! The roast sucking pig was cooked to perfection, and the red grouper was steamed flawlessly, even though the restaurant was fully booked that day. The Yushan was outstanding; I usually avoid it because it's often too sweet and oily, but Wah Lok's version was fragrant, flavorful, and fresh—we finished everything on the plate! The service was excellent; the staff were friendly and treated us like family rather than just customers. We opted for chicken with fish maw instead of shark fin soup because we decided to avoid shark fin on our dining table.

One amazing dimsum experience! Usually at dimsum restaurants certain items are a hit while others are a miss. This is completely different, with every piece so well made and delicious! We came here based on the recommendation from one of my Hong Kong friends who live in Singapore and I have to say it’s highly recommended. We had siew mai, har Gao, baked custard buns, baked char siew polo buns and crab meat dumplings. My hubby and I are torn between selecting siew mai or baked custard buns because both are so amazing.

After trying so many Cantonese restaurants. I think this is the best! Everything we ordered was delicious and fresh ingredients! The lobster is so sweet and fresh!