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2015-05-20 285 views
For pictures and full review, pls visit:http://madamechewy.com/2015/05/20/wah-lok-dim-sum/I’ve heard many positive reviews on Wah Lok’s dim sum and finally had the time to check it out. This is my first time at Carlton Hotel and I was impressed by the spacious lobby, featuring an eye-catching chandelier made out of blown glass.The grand entrance of the restaurant. I noticed numerous awards are display on the right; this upped my anticipation. Wah Lok’s decor is sophisticated, with Oriental archi
I’ve heard many positive reviews on Wah Lok’s dim sum and finally had the time to check it out. This is my first time at Carlton Hotel and I was impressed by the spacious lobby, featuring an eye-catching chandelier made out of blown glass.
The grand entrance of the restaurant. I noticed numerous awards are display on the right; this upped my anticipation. Wah Lok’s decor is sophisticated, with Oriental architecture features and motifs. Tables are spaced comfortably apart. Service is brisk and helpful.
Unlike most restaurants that offer their dim sum in portions of 3, Wah Lok accommodated our request for 4 portions. No need to cut (and at the same time ruin) the dim sum for sharing. Fantastic!
No comments about the dish indicates I find it passable. I’ll elaborate further on the notable items, and also those I find lacklustre.
Wah Lok has a fixed soup of the day from Mondays to Saturdays. On Sundays, it varies. On this particular Sunday, it was Shark’s Fin Melon Soup ($7.50), aka 鱼翅瓜 soup. Don’t worry, no sharks were used to prepare this. The main ingredient is a type of melon, which got its name from its resemblance to shark’s fin. The texture of the melon is beautiful- juicy and soft noodle-like strands. Slurping up the melon and fortifying soup was a joy!
The Roasted Pork ($12) had enticing crackling skin, but the flesh itself was a tad dry and not as melt-in-the-mouth as expected.
Large Steamed Prawn Dumplings ($6.80/4 pcs) came with shimmery translucent skin which held the fresh, crunchy prawns very well. The Steamed Pork Dumplings ($6/4 pcs) was another well-executed classic. Nice bouncy texture with great flavours from the fresh pork and mushroom.
Century Egg with Pork Congee ($6.80) and Pig Liver Congee ($6.80). Portions were small for the price.
Deep fried Beancurd Skin Rolls with Shrimps($9.20) and Deep Fried Prawn Dumplings ($6/4 pcs) were delightfully crispy and not at all oily.
Steamed Carrot Cake ($4)
Steamed BBQ Pork Buns ($4.80/ 3 pcs)
The Steamed Custard and Egg Yolk Buns ($4.80) were having a bad day; they failed to flow. The custard was too sweet as well, overshadowing the salted egg yolk flavour.
Deep Fried Crabmeat and Scallop Balls with Chilli Sauce ($10). What a convenient and fuss-free way to enjoy chilli crab, made even better with succulent scallops. The gravy is truly highlight here- addictively spicy and tasty.
The Baked Mini Egg Tarts ($6/4 pcs) could do with a more flaky and buttery pastry.
We rounded off the excellent lunch with appealing desserts- Cold Aloe Vera with Lemongrass ($6) and Chilled Green Apple Jelly with Chrysanthemum ($6).
While prices may be a bit steep for Wah Lok, the quality, execution, ambiance and service makes it worthwhile.