Wo Peng Cuisine Review

Helmed by platinum award winner Hong Kong Chef Julian Tam, Wo Peng is a culinary delight of diverse ingredients and refreshing pairings. He is the pioneer of bringing Poon Choy to the Singapore Chinese Cuisine as a Festival New Year delicacy. Read till the end for the Chinese New Year 2016 Promotion.

The restaurant is located at the corner of level 3 and could be considered a 'hidden find'. Entering the restaurant is akin to stepping into an eatery in Hong Kong— think dull carpet colours and brownish tones with chinese paintings on the walls. There are also lavatories located right inside the restaurant— so you can drink to your heart's content!

Typical of most chinese restaurants, we were given roasted peanuts as a starter as we wait for the other guests to arrive.

We were also introduced to the tea leaves used in our pot of tea — which was fragrant and light at the same time.

Prosperity Salmon Yu-Sheng with Crispy Fish Skin

What's unique about this dish is that the salmon is not real salmon— due to the Group B Streptococcus (GBS) bacteria scare in raw fishes, the restaurant chef and staff created a type of salmon that tastes like salmon and looks like salmon (but, isn't salmon). So you don't have to worry about raw fish this Chinese New Year!

Love the gamut of colours coming together!

Crispy Fish Skin

My favourite — Crispy Fish Skin

I don't eat fish skin but crispy fish skin is absolutely different. Crunchy texture without any fishy smell, you wouldn't think that it's fish skin at all!

Double-boiled Superior Chicken Soup with Almond

I didn't like the soup very much because the almond overpowered the chicken stock — and there were not much ingredients in the soup as well. It's a good nourishing soup for those who prefer a lighter, bland taste.

Each person had one wolf berry!

Sautéed "Peach Resin" with Egg White and Green Vegetables

This plate is the only one which had no leftover— the eggs were make scrambled, a little runny, with a perfect blend of chives and I'm guessing, preserved eggs? It was pretty satisfying!

Roast Duck

Steamed Wild Cod Fish Fillet accompanied with deep-fried Cod Fish Head and Fish Tail with Superior Soya Sauce in HK Style

This dish has such a long name, but it is highly recommended that you order this. The deep-fried cod fish is cut into pieces after the steamed wild cod fish fillet is cleared. The fish was extremely fresh and requires little dressing. I like the natural sweetness of biting into it!

WOPENG "Poon Choy"
Braised Whole Abalone with Assorted Dried Seafood in Casserole

Perhaps one of the most stressful thing about this dish is the inability to take a good photo of it. We were astounded by the large pot filled with many abalones! There was an uneven spread of ingredients— some got the scallop while others didn't, and some got the prawns but others didn't. Overall, I particularly like this dish because it was cooked so consistently and evenly.

Steamed Runny Yolk Custard Buns

I'm disappointed that this is the only Dim Sum which we tried — because I was looking forward to their delightful, daily hand-made dim sum from skin to filling. The custard bun is absolutely heavenly and I love the wooden basket that accompanies it! It is packed bursting wtih custard yolk— I wish I could get my hands on more :P Hope to try more of their dim sum soon!

Shermaine (left) and Charmaine (right)— the sisters!

Chef Julian Tam

Promotion Lunch Set Menu

CNY Menu

Wo Peng Cuisine
60 Eu Tong Sen St, Singapore 059804
Lunch:  11:00 - 15:00 DAILY (Last Order 14:30)
Dinner: 18:00 - 22:00 DAILY (Last Order 21:15)
Credit Card :VISA and MASTER, CHINA UNION PAY

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