Wo Peng Cuisine

Open Now

Now Closed

My family enjoys coming to Wo Peng for their dim sum, a few favourites that we always get are the liu sha bao and the beancurd roll. I would also recommend the siumai on a skewer (串烧). Just like a regular siew mai that is steamed then grilled and coated with a smoky soy sauce. Mmmmm... An interesting dim sum item you won't find elsewhere!Other dishes to try are the seafood porridge and the lotus leaf rice.

The staffs here were very friendly and helpful. When we were there the captain immediately recognized us. We had been to this restaurant only 2 times. We were looking through the menu and could not decide what we wanted to eat, so had to ask the captain for recommendations. This was recommended: 上汤炸鱼皮 (Fish skin with pork bone broth) - S$13.00We were supposed to dip the fried fish skin into the superior broth to enhance the taste. I was curious how would the skin tasted without dipping. I had

I saw there's online coupon deal,seem cheap so bought 3 coupons to try The restaurant look quite old,not very big,was quite disappointed ,We never call to make reservation so they almost don't let us in,but lucky one of the waitress was nice to let us in,After seating down,they serve peanuts & sauceThe "ha gou" was not bad,very chewy,prawn was fresh,as for xiao long bao,tasted so so onlyThis fried shrimp dumpling was my fav among all,After finishing the 1st plate,we ordered another more,It was v

With the vouchers bought oneline, The food is certainly satisfactory, most of the dishes recommended were good and there was nothing to complain about. However, the prices were abit steep for a restaurant that sometimes felt more like a zhi char place than a proper restaurant. However, it is a Cantonese restaurant run by Chef Julian Tam that apparently specializes in Poon Choi. So the price is acceptable.

Wo PengWent to the restaurant in furama hotel. There were having a lunch promotion - dim sum dishes for only SGD1.98 each - really cheap given that dim sum normally costs around SGD 3-5.har gaw / prawn dumplings - huge prawns, skin is thin - very good!steamed pork ribs with pumpkins - generous amounts of pumpkins, flavour is good egg tarts - soft , tender and very tasty - i can eat a whole plate on my own!liu sha pao / egg custard bun - not too watery / sweet - good!siew mai - prawns are huge !

This Chinese restaurant has one of the finest selection of dim sums. The choices here are really wide and I really love the taste for most of the dim sums here. Especially like their Crispy Cheung Fun Steamed with Deep-Fried Mixed Mushrooms Roll, Topped with Pork Floss which the mushrooms are chewy and sweet and the pork floss topped on it has also enhance the flavour of this dish. The steamed fresh shrimp dumplings are also fill with the sweetness from the crunchy shrimp and the skin is ver

It was a homecoming of sorts as Chef Julian Tam of Wo Peng expanded on the Wo Peng brand name to include a new outlet at the site where he used to ply his trade years ago. Well almost.Located on the 3rd floor of Furama Hotel, just one level below Furama Palace where Chef Tam used to preside over, Wo Peng carries a rather traditional Chinese decor with its gold table cloths and red carpet. They are probably targeting the older crowd.Kampong Chicken - First thing that struck me about this dish was