Wah Lok Cantonese Restaurant

Came in here for a family gathering. The staff were very friendly to usher to our seats. Authentic Cantonese food, served with exquisiteness. My favorite is probably the chicken soup, simple but refreshing start of the meal. Overall enjoyed our meal here. Food is very good but for the price I have raised my bar much higher.

Welcoming the Year of the Fire Horse, Carlton Hotel Singapore presents a thoughtfully curated Lunar New Year experience centred on heartfelt reunions, auspicious flavours and timeless traditions. At the heart of the celebration is Wah Lok Cantonese Restaurant, where heritage Cantonese cuisine meets elegant festive dining. A cornerstone of Lunar New Year celebrations, the reunion meal takes centre stage at Wah Lok. Known for its culinary legacy and refined Cantonese craftsmanship, the restaurant offers eight auspicious Lunar New Year set menus, starting from $88 per person, available from 9 February to 3 March 2026. Each menu is meticulously designed to symbolise abundance, harmony, health and prosperity, making it ideal for multi-generational family gatherings and meaningful festive reunions. Set within a warm and elegant dining environment, Wah Lok continues to be a trusted choice for traditional celebrations elevated with finesse. Debuting this season are two standout offerings: Abalone Eight Treasure Duck ($208) A luxurious centrepiece featuring slow-braised duck with abalone, sea cucumber, conpoy, pork, chestnut, mushroom and lotus seed. Rich in flavour and symbolism, the dish embodies unity and prosperity. Sea Cucumber White Bait Lo Hei ($108 / $148) A refined interpretation of the festive classic, bringing together auspicious ingredients and layered textures for joyful tossing and shared moments. For celebrations beyond the restaurant, Carlton Hotel Singapore presents a refined range of Lunar New Year takeaways, thoughtfully crafted for home reunions and premium gifting. Pre-orders run from now to 10 February 2026, with collection and delivery available from 19 January to 16 February 2026.

📍 Wah Lok Cantonese Restaurant Level 2, Carlton Hotel Singapore 🇸🇬 We recently made a reservation for 10 persons, and the restaurant handled the group smoothly and comfortably. Our orders included a good spread of Cantonese favourites: 🍜 滑蛋炒粿条 — medium seasoning, flavourful and satisfying 🍝 星洲米粉 — with added curry powder, aromatic and nicely balanced 🥢 萝卜糕 — very good, crispy outside and soft inside 🦐 Prawn dim sum — fresh prawns with bouncy texture 🥩 三拼烧肉叉烧鸭肉 — crispy roast pork, juicy char siew, and fragrant roast duck 🥐 Polo bun — must try, crispy topping and soft inside ⭐️ 🍚 海鲜炒饭 — acceptable, decent flavour and texture We noticed that many dishes came with prawns, and overall the taste was acceptable, leaning towards classic Cantonese flavours. 💰 Total bill was around SGD 440+ for 10 persons, reasonable for a hotel-based restaurant.

Probably we made the wrong choices when ordering and should have stuck to dim sum. The seafood fried noodles were quite tasteless, and the soup had a strange flavour with an unexpectedly thick consistency for a Cantonese restaurant. The stir-fried radish cake and siu mai were alright. I would still give it another try for other dishes on the menu if I have the chance. Service was quick and friendly.

I've been a loyal fan of this dim sum spot for decades, and the overall experience has consistently impressed me. The food quality, service, and ambiance all come together to create a solid, classic dim sum experience with traditional flavors. The emphasis on quality ingredients and traditional preparation methods really shines through, providing a straightforward and satisfying experience. The service staff are always prompt and attentive, ensuring that our teacups are always filled. The consistency of their service standards is truly commendable.

All the dishes were delicious. However for the price I may have higher expectations. The dishes were great but not to the level of amazing. The scallop dish was the best for me. Amazing service throughout the meal.

Had a wonderful meal at Wah Lok (华乐酒家) recently. Everything from the service to the ambiance was excellent. Their dim sum is the real deal—authentic, traditional, and executed perfectly. Truly a satisfying experience!

One of the iconic Cantonese restaurants in Spore. Been around for a few decades, and till today the standard of food is still good. Prices are reasonable in today’s’ standards plus it’s in a Hotel Settings-not some Malls. Ambience is nice, place is spacious for biz meals/ catch up w/ pals etc… For weekends u need reservations… It also serve one dish that it’s quite hard to find which is my favorite: Steam Cheong Fun with scallops. Most places only offers Char Siew or Prawns. Cane here during a weekday late lunch at 1pm. Ordered all steam dim sum.. as only steaming will show the freshness of ingredients / quality / skills of the chefs.

Review: Wah Lok Restaurant - Exquisite Cantonese Dining Experience Wah Lok is an elegant Cantonese restaurant that delivers an exceptional dim sum experience. We visited during the first seating, just before the restaurant filled with the business lunch crowd, allowing us to enjoy a calm and unhurried ambiance. The service was outstanding. The waiting staff was polite, knowledgeable, and quick to recommend some of their signature dim sum dishes. They were attentive throughout the meal, efficiently changing plates at just the right moments, which added to the overall dining experience. As for the food, the signature dim sum was nothing short of exquisite. Each dish was a masterpiece, crafted with high-quality ingredients and attention to detail. Every bite was a delightful burst of flavors, leaving us impressed with the finesse of their culinary offerings. Wah Lok is a must-visit for anyone seeking top-tier Cantonese cuisine in a refined setting. Be sure to arrive early to avoid the crowd and savor the experience to its fullest!

I thought Wah Lok was a Michelin-starred restaurant, but I was probably wrong. Decor/ambiance: 3 ( looks like Chinese restaurant in the 70's) Food: 2 ( watery shark fin soup, it's unbelievable that they tried to serve me a mushroom instead of the abalone that I ordered, I was completely shocked. Never in my life had that happened to me, and I've lived in major cities globally) Service: the ladies made sure my teacup was full, so it was nice. The manager/supervisor was communicating with the kitchen with his headphone, he was so loud his conversations could be heard throughout the dining room) I had high hopes for Singapore before visiting the country. A handful of incidents changed my mind. They should have better policies for their tourists, and please don't cheat the tourists.

Great food n service Signature n speciality dishes are very impressive US Geoduck done two ways was great! Would like to return for lunch some day!! Price wise is reasonable for the quality rendered May do a few more visit after

Prominent Cantonese restaurant in town area. As a kid, I used to visit Wah Lok on every family celebration occasions including dim sums. However in recent years, the standard/quality has dropped and became more expensive. I'd recommend Asia Grand instead.

Just check in here again for the MSG intoxication fix and we got it for sure. Please to report they are still as good as ever. The fav is the yam fritter? It is nothing like any place we have in Singapore. Seaprch with brocoli also a winner. Please don't order the mango pudding and the PamelonSego they are basically the same base with an added mango pudding.

Was told that dim sum here was really delicious, and on first impression, they do look scrumptious, but soon realised that it's the skill of the photographer of those pics in the menu. Could not for the life of me understand how they managed to win so many 'awards' that lined the wall behind the concierge! The prawn dumplings were bland, and not even decently presented in the basket, rather it seemed thrown together. The BBQ pork puff with preserved vegetables did not have any preserved vegetables in them. The radish cake fried with XO sauce arrived cold as was the century egg porridge, which I subsequently sent back to be heated up. We also ordered a stir-fried vegetables with macadamia nuts - also cold, and bland, and looks like some home cook stir-fry! The siu mai is good, but one dish out of the 10 we ordered is dismal indeed.

My first time at Wah Lok was filled with mouth-watering dim sum. From the usual Har Gao, Siew Mai to the Bo Lo Bao and Lotus Leaf rice... each bite just gets more and more intriguing.. at least for me.. :P A good dim sum always makes me happy and I'll love to come back for more soon. Just remember to order their bo lo bao to try... the crust is crisps, bread soft and the char siew is juicy... Love love love!!

This place is nice, but way overpriced. The dim sum is very average. I'm not sure what's so special about it. Their portions are very small too. I wanted to try their baked salty egg oysters, but they were sold from the day before. That was a bummer. Their beef rice roll (cheong fun) has a hint of lemongrass that I'm not used to, but it wasn't bad. Their fried spicy crab roll was okay. Their chicken feet was bad. Their roast pork appetizer was ridiculously small. Most dim sum items were around $7-8 SGD. Literally, dim sum here cost double what it is in Chicago, and not even as good. The only thing I actually liked was their mini BBQ pork buns. We ordered a preserved meat fried rice, and the rice was so hard it was hard to swallow. Their service on the other hand was very good. They came and refilled tea very quickly, and changed our plates twice. The servers kept checking on us to see if we needed anything. Overall, I don't think it was worth it.

Overall pretty good dim sum (3.5-4 stars), similar to Imperial Treasure although I think I still prefer the latter. But it was a nice change and they had 雪山包 which is filled with custard rather than salted egg, which I prefer over 流沙包. Char siew - 3.5 stars Not exceptional. Ever-so-slightly on the dry end. Wish it came with a sauce as I was craving hawker-style char siew rice.

I stayed at the Carlton Hotel and randomly stumbled upon this restaurant based on the Lonely Planet. And it was one of the best things that ever happened! We ordered the crab meat fried rice, sweet and sour pork, and scallops and prawns with bean sauce. The three dishes were all so amazing that we went back the second time and ordered the exact same things again! What's great about Wah Lok is that they don't try to be fancy but get the basics solidly done. For example, the fried rice, which is not a fancy dish at all, was done perfectly right with just the appropriate amount of seasoning, seafood and adequately cooked rice. Possibly the best fried rice that I've ever had! It makes my mouth water again just thinking about it. Ambience is classy and perfect for a meal of any purpose. Looking around, I noticed a lot of locals which is always a good sign. Finally, service was great as well. One of the staff even recognised us the second time we went, and we felt very welcomed indeed. I highly recommend Wah Lok if you're looking for an Asian experience that's not necessarily at a hawker centre!

Nice place, think they upgraded quite recently so it's fairly modern and chichi looking. We made reservations but it wasn't that crowded when we were there around 1pm. We had dimsum for lunch - Decent food though I thought portions felt a little small. I liked the Po Lo Bao, freshly made, soft bun with gooey char siew filling. Rest of the food was ok - nice but not particularly outstanding. The chee cheong fun with fried you tiao was oddly a lot more you tiao than chee cheong fun, and you had to add on the sauce separately. The steamed carrot cake is served in a dessert-looking-container, couldn't identify what it was at first! I liked that they could do exact numbers for some of the dim sum - so everyone was ensured 1 pc without too many leftovers. They served lukewarm towels at each table instead of disposable wet napkins, felt a bit like I was on a plane.

The Best restaurant in Singapore , the reason why I go to Singapore so I can have their Peking Duck. There are a lot of places in Singapore but nothing comes close what these guys offer. Even better than HK , and this is HK style.

(this is a review of our chinese new year dinner - a tad late, folks!) wah lok has always been a steady bulwark of the fine dining cantonese scene, and it well deserves its reputation - food is outstanding, service is utter old-school goodness, and the place is modern (wnone of that outdated furnishing you see so often in these restaurants) but amenable to cosy family dinners. we started with a soup of whelk and chicken, chewy pieces of the seafood in a deeply-flavored, golden chicken soup (very good with lots of white pepper). comforting and cleansing, and a good start - we cantonese put great stock (oh, haha, punny) in our soups. and of course we had yusheng, especially since they had the parang fish my parents like - a small wolf-herring, the traditional choice before salmon became the in thing - I liked this for its heavy addition of nuts and sesame seeds and not-too-sweet-or-oily quality. it's been a tradition (ever since they started popping up in singapore) for us to have poon choi/pen cai as part of this first dinner; essentially a basin full of chinese-style dried seafood and meats cooking in a luxurious brown sauce, it's a symbol of abundance and prosperty - and therefore very luck-y. I took up their suggestion of soy sauce chicken as a substitute for the more traditional roast duck (which we dislike for the gamey-ness permeates the entire dish while braising), and this dish was pretty much close to perfect. chockful of stuff, this had 1. whole dried baby abalone 2. mud carp balls (crazy-delicious) 3. dried oysters 4. large dried shitake 5. pan-fried live prawns with caramelized shells 6. soy-sauce chicken 7. braised pork shank (tender and fall-off-the-bone) 8. black moss 7. tian jin cabbage (soft, and delicious from absorbing all the good stuff) 8. tender radish pieces 9. cubes of fried yam. we finished with a round of dessert, all mildly sweet renditions of cantonese mainstays, and a good soft finish to the elevating meal. I was beyond impressed - which I'm sure shows - and looking forward very much to my next meal here.

Before I start my review, I would like to commend a short-hair female staff named Siew Chin, for her excellent service and impeccable attention to the table. It was rare chance to be served by such a warm and lively lady who always carried a smile on her face and everyone was impressed with the service even though we did not feedback to the management. We were there to have a family dinner and tried some alacarte dishes. I am not a keen fan of expensive ingredients and thus I cannot comment on the taste of some food but those who had them enjoyed the delicacies. Mee Sua with Crab in Huatiao Stock ($12) was originally with Mee Sua with Lobster($22) but with opted for crabs since they were cheaper and the stock base remains the same. This was surprisingly simple but flavorful and mildly sweet. It was highly recommended by the staff and now by me because it is a nice change from the usual Yi Mian or fried noodles/rice. Hokkaido Scallops in Golden Sauce was better than the fish. The scallop was undeniably meaty and cooked to right doneness but the thin layer of fried flour batter wrapping the scallop was unnecessary.

We went to Wah Lok for an aunt's birthday lunch and on retrospect, we should have picked Hua Ting for assured quality Cantonese food instead of being all experimental. Didn't think it was at all value for money either. Food: OK it wasn't lousy, but it wasn't fabulous either. The deep fried white bait was soft and soggy, most disappointing. The steam prawn dumplings and steamed shrimp with pork and roe (har gau and siew mai respectively) were very average, and the steamed rice rolls with dough sticks tasted oily, flat and soggy. The fried beancurd skin prawn roll was too oily and the sliced fish congee had a thin consistency with very little ingredients. Mango pudding was the only decent thing we had. Overall disappointing. Ambience : Too dim Service: Manager was very nice but service otherwise unimpressive. Pfft. So will not return.

My son claims the Mango Chicken is the best meal he has ever eaten:) I got the fish with veggies and it was also very good. Service was great. They plopped down a bowl of cashews on the table and when I told the waitress my son is allergic to nuts, she immediately removed it and told all the other staff about his allergy.

I wanted to like Wah Lok as I love me some good dim sum. However, having just returned from Hong Kong a few days before my lunch at Wah Lok, I was disappointed to discover that the dim sum at Wah Lok, despite being one of Singapore's best dim sum restaurants, still can't compare to the typical dim sum restaurants in Hong Kong. The porridge was boring (perhaps its the nature of the dish?) and unmemorable but more significantly, I thought it was overpriced. The Po Lo Bao receives rave reviews online but I was let down by the thick pastry crust and overly starchy char siew filling. I prefer a light, fresh and crisp pastry crust. The chee cheong fun was also thick, and did not have a delicate, translucent texture, which I would have preferred. Perhaps standards are dipping. I'll probably check out other dim sum restaurants in Singapore.

Service was fantastic, very attentive staff and food was served up fairly promptly. Our lunch was mainly dim sum, and they were quite good. But I felt that dim sum at imperial treasure and paradise was much better at comparable prices. Har gao, siew mei, pork ribs and the usual dimsum stuff was ok. Their signature polo bao and char Siew zhu chang fen was good. their charsiew, suckling pork and seafood yi fu noodles was fantastic!

Invited to celebrate the signing of a $100M+ project with senior executives. Seafood menu was selected. 8 courses of well crafted meals added to the good company. One of the highlight meals so far in Singapore.

Since Cathay restaurant is now closed, we have been visiting Wah Lok for their dim sum selection. Great service, and yummy classic dim sum dishes, executed well. Highly recommended.

I grew up eating countless meals at Wah Lok Cantonese Restaurant and have many fond memories of birthdays and chinese new year meals there. Unfortunately, there was a period of time when the standard of food here dropped drastically and it was obvious in the subdued crowds even on weekends and public holidays. For full review, please visit: http://thisboyswallows.wordpress.com/2014/06/16/wah-lok-carlton-hotel/

Quality still as good as ever, but the portion sizes have shrunk so much it's almost funny - when I saw the size of the puo luo bao after 2 years overseas, I had a double take.