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開飯介紹
白金獎香港名廚，譚國輝師傅，不僅是本地第一位廚師推廣新年盆菜，也是第一位廚師把盆菜從新年菜轉型為日常佳餚。他對傳統香港中餐那份熱情和烹飪風格，正是食客們欣賞之所在；他炮製的美味珍餚,保證不會讓您失望。 “和平” 將為您呈獻真正的正宗港式粵菜風味,自製香港點心，鄉村風格的煲湯燉湯，家鄉特色小菜和經典的廣州燒烤。
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營業時間
星期一至日
11:00 - 15:00
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
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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