Located within the Carlton Hotel Singapore, Wah Lok has been awarded with Singapore Tatler Magazine's “Singapore’s Best Restaurants” since 1991 and “Singapore’s Top Restaurants” by Wine & Dine magazine since 1997. For the month of April 2016, this Cantonese restaurant is running a 30% off Boston lobster promotion for just S$9.80++ (U.P. S$14++) per 100g!
Since I have heard so much about Wah Lok's dim sum (especially that Baked Barbeque Pork Bun that you see in the center), I had to try it for myself! It was as good as what everyone has been telling me - the crusty top breaks into a tender-soft bun that is stuffed with delicious char siew. I also love the dumplings - the skin was thin (and chewy) while the contents were delicious!
While waiting for the other food to come, I also snacked on some simple but delicious deep-fried Fish Skin and Octopus Tentacles. The Fish Skin is definitely something to order - sure it isn't particularly complicated to do but it's served hot here and that makes all the difference! The Octopus Tentacles on the other hand was a little tough and definitely not as impressive as the Fish Skin.
The first Boston Lobster that I sampled was cooked in Supreme Stock and this was simple yet delicious. The ingredients were fresh and the live lobsters were cooked to the right amount without killing the meat. The supreme stock on it's own is delicious! I just wish they served this with more sauce for me to pair it with my rice.
Diners with a preference for spicier food will enjoy the Braised Boston Lobster with Ling Zhi Mushroom in XO Sauce - I do personally prefer the alternative version instead though! According to the chef, Wah Lok is able to cook these lobsters to your liking - so if you like salted egg yolk lobsters, just tell him and let the magic happen!
One of the dishes that look me by surprise was the Bamboo Fungus stuffed with Asparagus. Commonly known as Bamboo Pith, these fungus has a lacey skirt that gives a delicious crunch.
For my choice of carbohydrates, I opted for the Fish Noodles with Seafood - yes, those noodles are made with actual fish! True to Cantonese-cooking, the fish noodles had the right 'wok-hei' and they were seasoned perfectly.
Finally, for dessert, a simple but satisfying Coconut Ice-cream with Avocado Cream.
This was an invited media-tasting session, though all views expressed are my own.