Wah Lok is packed as usual for weekend brunch and if not for reservations, I highly doubt a table being released at all.
Yam Croquette
Yam Croquette
The usual dimsum orders of siew mai, har gao, char
siew pau which did not surprise too much. Char Siew Polo Bun was like
the last, too soft and flimsy to touch. It would have fallen apart from
the weight of the stuffing.
Signature Cantonese Rice Dumpling ($13.80)
roast duck, pork belly, barbequed pork, mushrooms, salted egg, chestnut and green beans
First signs of Dumpling Festival with the first
dumpling eaten! Soft fluffy grains of rice with a plethora of delicious
ingredients within. Loved the green beans actually, tantalizing dumpling
Wah Lok has got in its dumpling offerings this
year.
Peking Duck
The first cut of the duck had ready rolled crepes
with cucumber and duck skin with a bed of crackers. I had the liberty of
stuffing each crepe with chives and sweet sauce. The rest of the
chopped up duck was delicious, tender and thankfully
not too salty. Somehow toppled Imperial Treasure Super Peking Duck!
Seafood Kuay Teow
While the usual carb for the table is eefu noodles,
an order was made for seafood kuay teow. Loved the charred ends of the
ribbons of white kuay teow. Easy to slurp and most definitely eat! On
the bland side but a dab of soya sauce did
the trick.
Wah Lok
Carlton Hotel
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