Sunday, October 05, 2014

Wah Lok Part V

Dropped by my favourite dim sum place, Wah Lok, with my friends one weekday afternoon for a leisurely lunch. 

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Suckling Pig Combo

We had the suckling pig and BBQ pork combination and it honestly wasn't a very good start to our meal. The BBQ pork sported a beautiful sheen but lacked bite whilst the suckling pig had a nice crisp skin to it but came across as overwhelmingly oily. 

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Steamed Pork Dumpling

The 烧卖 had a rather low fat to meat ratio thus didn't come across as too overwhelming. Pretty good.

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Deep Fried Beancurd Skin Roll

A crisp but a wee bit too oily exterior packed with crunchy prawns. Best eaten hot!

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Steamed Custard Buns

Now this wasn't quite impressive. The flowing custard lacked the saltiness and texture of egg yolk. It was just plain sweet honestly.

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Steamed Prawn Dumplings

Fresh tasting, crunchy prawns all bundled up in a thin, semi translucent skin. What's not to like?

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Steamed Crabmeat Dumpling

This tasted rather similar to the steamed prawn dumplings except that it was filled with crab paste instead of prawns and wrapped up in a mildly stretchable, semi translucent skin. Pretty decent.

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Steamed BBQ Pork Cheong Fun

Another dim sum staple, the BBQ pork cheong fun boasted silky smooth skin with generous servings of BBQ pork within, all sitting in a pool of light soya sauce. Nice!

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Steamed Carrot Cake

The steamed carrot cake honestly didn't look like much but it came across as smooth, moist and encrusted with savoury dried shrimps. Simple yet nice!

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Baked BBQ Pork Bun

One of the signature dishes of Wah Lok, the baked BBQ pork bun ranks a close third behind that of Tim Ho Wan and Lung King Heen (top of my chart) in my humble opinion. Sporting a darker than usual colour probably due to a slight overbaking, the bun had a nice crusty top with mildly viscous, semi sweet pork filling encased in soft dough.

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Abalone & Chicken Pie

Exhibiting a nice sheen on the crust, the abalone and chicken pie was wonderfully buttery with generous bits of moist chicken and abalone cocooned within. It was so good that we had 2 servings!

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Baked Mini Egg Tarts

Quivery, not too sweet custard center on a flaky tart base. Pretty good but the tart could do with a little more butter in my humble opinion.

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Baked Custard Pastries

One of my must order dishes whenever I visit Wah Lok, the baked custard pasty (美人腰) was as good as my previous visit. "Lithe" and flaky with a smooth and sweetly satisfying custard filling.

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Homemade Soya Beancurd

To round up our largely excellent lunch, I had the homemade soya beancurd with gingko nut and chestnut. Though smooth, it honestly wasn't my cup of tea due to the amount of gelatin in it. I personally prefer the silky smooth, soft type. I did like the crunchiness from the chestnuts though.

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The 3 of us racked up a bill of over $150 for a pretty satisfying meal, in terms of quality and quantity. Wah Lok has been very consistent over the years and I look forward to returning soon!

Final Verdict:

Ambience: 7/10
Service: 7/10
Food: 7.5/10
Value for money: 7/10
Overall: 7.125/10

Address: 2nd floor, Carlton Hotel

Contact: 63118188/9

Opening Hours:

Lunch 11:30 am - 2.30 pm (Mon - Sat); 11 am - 2:30 pm (Sun & PH)

Dinner 6:30 pm - 10:30 pm


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