Wah Lok 😮 Wah-licious Cantonese Restaurant at Carlton Hotel Singapore

Opened in 1988, Wah Lok is one of those long, well established gems which most foodies in Singapore are familiar with, and at least visit occasionally.

Wah Lok doesn't have too much coverage on social media yet still pull in full house crowds with good old word of mouth and a solid reputation.

We had a great lunch at Wah Lok today 👍

Today is the eleventh day of Chinese New Year 🐍, so we started with the customary lou hei yee sang.

At Wah Lok, it's called 原只8头南非鲍鱼捞起 Whole South African Abalone "Lo Hei".

Another round 😂 Huat ah! Ong ah!

To me, keep safe, keep healthy, be grateful and everything good will follow.

Here are the auspicious words to say during lou hei tossing. Still got a few more days 🤭

金汤石榴官燕 Braised Bird's Nest wrapped with Egg White in Red Carrot Soup.

Soft delicate jelly-like sweet bird nest wrapped in a soft egg white purse set in a pool of creamy sweet red carrot soup.

南乳去骨猪 Roasted Boneless Suckling Pig.

This was mind blowing delicious.

The skin was well browned, paper thin, crackly crisp.

The fat melts in the mouth into savoury sweet juice while the moist soft tender white meat was sweet savoury with a subtle dairy milk taste and smell.

via GIPHY

Marvellous.

The head was brought back to the kitchen and returned nicely cut into bite size pieces.

I pinched the chubby cheeks 😁 So soft tender and full of flavour 😀

玉叶桂花翅 Scrambled Egg with Shark's Fin wrapped with Lettuce.

The fried rice was served wrapped in fresh raw lettuce.

The indulgent dish was a marvel. Layers of gentle savoury umami eggy sweet flavours from the shark fin, scrambled egg, subtly toasty rice, wrapped in refreshingly crunchy juicy lettuce.

When the waitress asked who would like seconds, I shot up my hand like an eager school boy in class with the correct answer.

黄金汁带子 Pan-fried Scallop with Golden Sauce.

Thick, succulent tender meaty delicately umami sweet pan seared scallop smothered in a thick creamy savoury sauce with broccoli.

鸡油花雕龙虾面线 Vermicelli Soup with Lobster in Chinese Wine.

The slurpy delicious mee sua (rice vermicelli) absorbed the umami savoury stock and its flavours well.

But, nothing can usurp the lobster from being the star of this dish.

The lobster meat was thick, crunchy chewy, tender firm almost sinewy but not. The meat carried a delicate umami sweetness which only well prepared live lobster can deliver.

Shiok.

杏汁炖雪蛤 Double-boiled Hashima with Almond Cream.

Nothing to see 🤭 but actually a tasty dessert. Jelly soft crunchy hashima in creamy full flavoured sweet almond milk.

Excellent pastry and cake to wrap up the delicious feast on a sweet note.

The staff from managers, waiters / waitresses, to reception were professional, attentive, responsive and sincerely warm. Thank you 🙏

Yup, actually Wah Lok doesn't need another recommendation. It lives up to its stellar reputation. All ten of us had a Wah-liciously great time. If you want a good Cantonese meal for yourself or people important to you, come to Wah Lok - no need to hedge or qualify this statement.