Zi Char - Wo Peng Restaurant

Award Winning Cantonese Cuisine

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 9
Ambience & Setting: 9
Food & Beverage: 9
Service: 9
Value for Money: 8
Spent about SGD $44 per person.





Since 2008, Wo Peng Restaurant has been serving up great tasting, authentic Cantonese cuisine with a modern spin. Helmed by master chef Mr. Julian Tam Kwok Fai, Wo Peng Restaurant is knwon for their impeccable service, home made Dim Sum, rustic double boiled soup, and for Poon Choi / Big Bowl Feast.

Ambience at Wo Peng Restaurant exudes an elegant opulence, with colours of white, gold, purple and black. Floral wallpaper adorn the walls, with bright lighting and furniture clothed in patterned cloths. I like that Wo Peng Restaurant has made good use of the limited floor space, the interior seems more spacious due to the openess of the place.

Service at Wo Peng Restaurant is impeccable. Staff are unobstrusive, quietly topping up tea and treating guests politely. While staff are able to make recommendations, some of them lack the ability to converse in English. As beftting a Cantonese restaurant, some of the staff are able to speak both Mandarin Chinese and Cantonese.

Food at Wo Peng Restaurant is similar to Zi Char, but upmarket. Focusing on traditional Chinese Cantonese dishes and Dim Sum, Wo Peng Restaurant is known to put a modern spin on traditional dishes, sometimes including ingredients from other cuisines in their dishes.





The interior exudes elegance and sets the mood for fine Chinese dining.

Wo Peng Restaurant Interior

Wo Peng Restaurant Seating

Wo Peng Restaurant Signage

Salted Peanuts And Chili

Pu Er Tea

Befitting Cantonese Cuisine, the Chinese style soups / broth such as the Double Boiled Conpoy Soup and Buddha Jump Over The Wall are packed full of herbs and ingredients, making them tasty, hearty, and fortifying. Just makes you want to take spoon after spoon, it's that good!

Double Boiled Conpoy Soup

Buddha Jump Over The Wall

The Crispy White Bait With Salted Egg was a standout dish for me. Fried till crisp, and well coated with a savoury salty egg yolk, this was a fantastic appetizer.

Crispy White Bait With Salted Egg

The Sauteed Green Vegetables With Tibet Black Fungus features perfectly cooked, fresh peas in a pod, carrots, spring onions, red onions, ginger and garlic, which gives the dish a pleasant, uplifting fragrance and floral taste. The star is the Tibet black fungus, with its juicy burst of earthy savouryness, excellent!

Sauteed Green Vegetables With Tibet Black Fungus

I loved the Smoked Duck Breast With Camphor And Tea Leaf! The duck breast is still moist, and infused through with the smoky aroma of fragrant tea, making each bite a pleasure. And under the duck slices is... more duck! Generous portion and good value for money!

Smoked Duck Breast With Camphor And Tea Leaf

Hands down, this was easily the best Braised Ee Fu Noodles With Conpoy And Enoki Mushroom I've had! The fragrant aroma hits you the minute it's set upon the table, and you can tell it's good. The noodles are slippery and savoury, and the gravy of conpoy and mushrooms is the secret that makes this stand out!

Braised Ee Fu Noodles With Conpoy And Enoki Mushroom

The dessert of Chilled Sweet Potato And Fungus Soup was among the weakest dishes I had here. Overly sweet, this would have been much better as a warm dish, rather than a cold one.

Chilled Sweet Potato And Fungus Soup

The Carrot Cake is very good, crisp outside and soft inside, with a full daikon and carrot flavour. Love it when it's warm.

Carrot Cake

The Steamed Fresh Shrimp Dumpling Har Gao are like little balls of flavoru that explode in your mouth. The shrimp / prawn within is very fresh, and the juice coats your mouth when you bite into it.

Steamed Fresh Shrimp Dumpling Har Gao

There are 2 styles of Siu Mai here. The Steamed Pork Siu Mai With Fish Roe is the traditional style, which I prefer, and is fresh and meaty, although I dislike that there is only 2 in a basket. The Chef Special Skewer Fried Pork Siu Mai is slightly different, because of the grilled taste and the sweetness of the sauce used to garnish it.

Steamed Pork Siu Mai With Fish Roe 01

Steamed Pork Siu Mai With Fish Roe 02

Chef Special Skewer Fried Pork Siu Mai

The Steamed Pork Ribs With Black Bean Sauce are very good, meaty and savoury, juicy and tender enough to pull away from the bone easily. The black bean sauce is slightly oily though. Served hot which I like!

Steamed Pork Ribs With Black Bean Sauce

The Steamed Salted Egg Yolk Bun Bao is above average. While the filling is rich and sweet, the thickness makes it less runny than it should be. Decent enough to try though.

Steamed Salted Egg Yolk Bun Bao 01

Steamed Salted Egg Yolk Bun Bao 02

I suspected the Egg Tart might be good... and it was! The egg custard is wobbly and sweet, while the pastry crust is flaky, yet shatters when bit. Only wish they made it bigger!

Egg Tart

Despite being recommended, the Lobster Bun Bao wasn't that great. Sure the lobster meat within was fresh, and the mushrooms enhanced the flavour, but I disliked the overall dry texture of this dish.

Lobster Bun Bao 01

Lobster Bun Bao 02

Lobster Bun Bao 03