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Introduction
Platinum Awarded Winning HK Chef, Julian Tam Kwok Fai, not only the First to Bring in “Poon Choy” to the Singapore Chinese Cuisine as a Festival New Year Delicacy, He is also the First to Convert “Poon Choy” into a Dish which can be Enjoyed Daily. Customers Appreciate Chef Tam’s Passion and Knowledge in Traditional Hong Kong Style Chinese Cooking much and will never Disappoint by his Delicacies. “WOPENG” brings you the very Best and Traditional and Authentic Hong Kong style Cantonese Taste. Served Homemade Dim Sum, Country style Boiled Soup, Hometown Specialities and Guangzhou BBQ.
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Opening Hours
Mon - Sun
11:00 - 15:00
18:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Full Wo Peng Restaurant review here: http://ivanteh-runningman.blogspot.sg/2014/04/zi-char-wo-peng-restaurant.htmlSince 2008, Wo Peng Restaurant has been serving up great tasting, authentic Cantonese cuisine with a modern spin. Helmed by master chef Mr. Julian Tam Kwok Fai, Wo Peng Restaurant is knwon for their impeccable service, home made Dim Sum, rustic double boiled soup, and for Poon Choi / Big Bowl Feast.Ambience at Wo Peng Restaurant exudes an elegant opulence, with colours of white, gold, purple and black. Floral wallpaper adorn the walls, with bright lighting and furniture clothed in patterned cloths. I like that Wo Peng Restaurant has made good use of the limited floor space, the interior seems more spacious due to the openess of the place.Service at Wo Peng Restaurant is impeccable. Staff are unobstrusive, quietly topping up tea and treating guests politely. While staff are able to make recommendations, some of them lack the ability to converse in English. As beftting a Cantonese restaurant, some of the staff are able to speak both Mandarin Chinese and Cantonese.Food at Wo Peng Restaurant is similar to Zi Char, but upmarket. Focusing on traditional Chinese Cantonese dishes and Dim Sum, Wo Peng Restaurant is known to put a modern spin on traditional dishes, sometimes including ingredients from other cuisines in their dishes. The Crispy White Bait With Salted Egg was a standout dish for me. Fried till crisp, and well coated with a savoury salty egg yolk, this was a fantastic appetizer.I loved the Smoked Duck Breast With Camphor And Tea Leaf! The duck breast is still moist, and infused through with the smoky aroma of fragrant tea, making each bite a pleasure. And under the duck slices is... more duck! Generous portion and good value for money!Hands down, this was easily the best Braised Ee Fu Noodles With Conpoy And Enoki Mushroom I've had! The fragrant aroma hits you the minute it's set upon the table, and you can tell it's good. The noodles are slippery and savoury, and the gravy of conpoy and mushrooms is the secret that makes this stand out!Despite being recommended, the Lobster Bun Bao wasn't that great. Sure the lobster meat within was fresh, and the mushrooms enhanced the flavour, but I disliked the overall dry texture of this dish.
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