Opened in 1988, the award-winning Wah Lok Cantonese Restaurant is still one of the top spots for unrivalled Cantonese cuisine in Singapore and impeccable service.

Its well-crafted dim sum is renowned. Favourites such as baked barbecue pork buns with its scrumptious ‘bo lo’ crust, and baked mini egg tarts boasting a light, delicate custard and a crumbly, buttery crust, are sure to impress.

For mains, don’t miss the roasted pork belly which boasts crisp skin and succulent, tender meat that is full of flavour. Wah Lok’s double-boiled soups—a measure of a Cantonese chef’s skill—are popular with regulars. Try the nourishing braised bird’s nest wrapped with egg white in red carrot soup, or the double-boiled yellow melon soup with seafood. Other notable highlights include pan-fried wagyu beef—tender, succulent and cooked to perfect doneness—and the vermicelli soup with lobster served in a flavourful Chinese wine broth. If you still have space for one more dish, order the steamed red grouper, whose tender, melt-in-the-mouth flesh is a crowd pleaser.