20 November 2012, Singapore – Wah Lok Cantonese Restaurant at Carlton Hotel Singapore gets a makeover after a four-month interior renovation by Hirsch Bedner Associates. The new look also includes a new focus in its menu on seafood and premium dishes as well as Chef’s specialties.
Wah Lok Cantonese Restaurant first opened in July 1988 and has won many accolades such as “Singapore’s Best Restaurants” by Singapore Tatler and “Singapore’s Top Restaurants” by Wine and Dine.
The interior now features high-polished marble, matte-finish stone wall, dark-lacquered arches, stucco painted screen panels, polished brass metal accents and traditional Chinese artifacts. A private dining space for up to 80 guests is available at the main Rotunda area. There are also nine private dining rooms.
Helming the kitchen is Executive Chef Ng Wai Tong from Guangzhou, China. He has more than 24 years of experience and moved to Singapore from Hong Kong. The new menu features live seafood such as Australian King Crab, Snow Crab, Alaskan Crab, Live Abalone, Canadian and US Geoduck, Live Sea Whelk, premium Shark’s Fins, Humphead Wrasse, Panther Grouper, Leopard Coral Trout and Green Wrasse. Chef’s Specialties include Braised Fresh Deer Sinew and Goose Web, Chilled Foie Gras and Whole Abalone, Baked Stuffed Sea Whelk and Bird’s Nest with Crab Claw in Clear Superior Soup.
Dim sum is available during lunch only featuring favourites such as Baked Barbecued Pork Buns, Steamed Glutinous Rice wrapped with Lotus Leaf, Baked Mini Egg Tarts, Steamed Bamboo Fungus and Vegetable Dumpling, Baked Diced Abalone and Chicken Pie and Baked Custard Bun. Set menus are available from S$48++ for a 6 course business set (per person) up to a 10 person Gourmet set starting from S$788++.
Wah Lok Cantonese Restaurant Operating Hours
Mondays to Sundays: Lunch 11.30am to 2.30pm | Dinner 6.30pm to 10.30pm
Sundays & Public Holidays: Lunch 11am to 2.30pm | Dinner 6.30pm to 10.30pm
Call +6563118188/8189 or email [email protected] for reservations.