The last time we were at Wo Peng Cuisine (和平饭店) Chinese restaurant was some years back at their branch on McPherson Road. We remembered that the food was good but for some reason (probably the difficult parking situation there), we did not return. The Wo Peng Cuisine McPherson Road outlet had since been closed and their two current restaurants are at Furama Hotel in Singapore’s Chinatown area and in the residential area of Serangoon Gardens. We were at the Furama Hotel restaurant for lunch recently.
This was an egg-shaped object placed on the table. Can you guess what is it? The answer is at the end of this post.
The decor of the restaurant appears rather haphazard although it should be said that the private room that we checked out was quite nicely furnished. It seems to be equipped for karaoke singing.
According to their website, Wo Peng claims that their award-winning Hong Kong Chef, Julian Tam Kwok Fai, was “…not only the First to Bring in ‘Poon Choy’ to the Singapore Chinese Cuisine as a Festival New Year Delicacy, he is also the First to Convert “Poon Choy” into a Dish which can be Enjoyed Daily.” Here are random pages of the Wo Peng menu. It would seem that poon choy is available all the time, not just during Chinese New Year.
We ordered a mix of dim sum items and some regular dishes. The steamed dim sum items were prepared and served in wooden square boxes instead of the usual round bamboo ones. The spinach dumpling ($6 for 4 pieces) and the xiao long bao ($6.40 for 4) were pretty good.
We also tried the “Special Recommendation” on the menu, the crispy lobster bun ($3.80 each). At that price we did not expect much lobster content and indeed that was the case. One has to keep quiet and concentrate while eating to detect the small lobster pieces. But overall the taste was good.
The carrot cake with XO sauce ($8.80) was a very small portion and tasted quite ordinary.
Next we had a dish, the name of which I cannot remember, which was mostly of broccoli and egg white ($28). The taste was quite good even though it looked so plain.
Our final savoury item was half of a tea leaves smoked duck ($35). This was highly recommended to us by the staff. We did not detect any tea leaf smell or taste with this duck. It just seemed like ordinary roasted duck with rather tough meat. An overall unremarkable dish.
Almost the end of the meal and time for desserts. The yam paste ($6) was a slight variation of the traditional Teochew dessert. Coconut milk was added to the usual yam paste combination with gingko nuts and pumpkin. This received mixed reactions. The oh nee purists did not like it as it diluted the yam taste. The modernists were happy to see new variants. Personally, I think it is quite good and deserves a try.
The other dessert was red bean paste pancake ($8). This was very well received. The red bean fillings had good consistency and not overly sweet. The sesame coated pastry was light and crisp. Very good.
Now that the meal is over, it is time to identify the mystery object. The correct answer: a toothpick holder. This Faberge egg-like object was the most elaborate toothpick holder I have seen. Apparently the restaurant also sells such an object.
Overall, we had mixed feelings about the food. The service though was consistently good. The staff were attentive and helpful. Parking is available in the hotel’s basement carpark and complimentary parking for diners was available.
Overall Rating: 3 TOPs
Wo Peng Cuisine
Furama Hotel and Shopping Centre
60 Eu Tong Seng Street #03-01/02
Tel: +65 65342282 / 65332282
Nearby Stations : Clarke Quay, Chinatown