Wong Poh Restaurant

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Another cold dish we ordered for that day was this jelly fish with squid. The dish is similar to what we usually have during the Chinese banquet dinner where they served the combination platter. The jelly fish was soft and has a transparent look. It definitely has a texture of “jelly”, similar to gelatin. Although the texture is like jelly, there is still some bits of crunchiness in it. The squid was also nice. The small, red and rounded squid was fresh and easy to chew. The sauce was slightly s

Steamed fish is also on top of our order list during Chinese new year, as fish symbolizes abundance of wealth. We ordered this tilapia in special sauce which tasted great. The fish has no smelly dirt taste, and the texture of the fish was tender and smooth. Good thing about tilapia is it doesn’t have lots of tiny bones and it is very meaty. The special sauce was mouthwatering. In the sauce were lots of garlic, chili, black bean and other spices. The sauce tasted slightly spicy due to the chili p

Lala fried meehon is also one of the must order food when you come to a seafood restaurant. We order the lala/clam fried meehon because we wanted to avoid eating boiled rice. The clam fried meehon was also one of the best I have tasted over the years. Initially, I thought it would just be another normal clam fried meehon, but Wong Poh did a pretty good job. It was very tasty and with lots of “wok hei”. Love the small clams that were all so sweet and meaty. The meehon was fried exceptionally well

Wong Poh is in fact famous for its variety of meaty crab. If you come here for the crab, you are most likely a happy satisfied customer. We wanted to try something different and spotted the Ham Sap Crab written in Chinese. Well, if you understand Cantonese, the word ham sap literally translate into a sex pervert. But not to worry, the ham sap crab turns out to be the best crabs I have eaten over the years. First of all, the crabs were really meaty with the shells coming off easily. The white me

During Chinese New Year, Loh Sang is a popular and auspicious dish we like to order. It is a cold appetizer that all of us at the table will toss the ingredients together to signify good luck. The food is presented with colorful ingredients and stacked like a mountain. Main ingredients were raw salmon fish, gingers, pomelo, crackers, peanuts, jelly fish, shredded carrots, shredded radish and sesame seeds. The sauce is a sweet and sour plum sauce which is very appetizing. The raw salmon was fresh

Spicy and sour crab. This is another signature crab dish in Wong Poh. If someone does not prefer the buttery version, you may opt for this. The crabs were fresh and quite meaty. The gravy was indeed spicy and sour, but it was slightly on the watery side. I would prefer the gravy to be much thicker. Nevertheless, the gravy still went well when I dipped it with mantao.

Yam basket in 2 styles. The yam basket was holding the “kung pao” chicken and surrounded by lo bak pieces. This yam basket was indeed a unique one as compared to that of other restaurant. The yam was deep fried till crispy on the outside while maintaining the moisture and softness of the yam. The kung pao chicken was slightly spicy and very tasty. The lobak was made of crab meat and fish paste, it was not too salty, decent piece.

The “siong tong yin choy” (simply translated to spinach in superior soup) was quite good to me. It came with a generous amount of soup that has mulberries and flavoured with garlic pieces. The soup was not too salty and the mulberries gave it a tint of sweet flavor. The spinach was soft while the baby anchovies were crispy. Each of us got to savour two bowls of soup.

I love two style kai lan and it is a must order for me whenever I patron any restaurant that serves this. Wong Poh’s version was better than average one. The deep fried pieces of kai lan were crispy and it was sprinkled with baby anchovies on top of it that gave the kai lan a further crispy texture, slightly salty. The stir-fried version was at the bottom and was not too salty. It was very crispy.

The lala fried meehoon is a must-order in Wong Poh. I find it tastes a lot better than other counterpart restaurants. The meehoon was full of “wok hei” and lots of baby clams were spotted in it. Every single strain of meehoon was coated with black sauce and not too salty. The baby clams were fresh and nice to chew too. I would not want to miss this dish everytime I come to Wong Poh.

We tried the “cheong ching” fish (simply translated to gravy steamed fish). The fish came freshly with a huge amount of “cheong ching” sauce covering it. The fish was not over-steamed and the meat was good and fresh. The gravy was slightly sour, spicy and salty, which was an excellent combination of flavor I must say. It also consisted pieces of pork lards in it which made it so crispy to chew.

Octopus and jelly fish salad. This dish is seldom spotted at Chinese restaurants, and in fact Wong Poh serves this made me think that whether it would taste as nice as Chuka Lidako in Japanese restaurants. This Wong Poh’s version combination was a unique one. The octopus was big and springy, sweet. The sauce was slightly sour and slightly spicy. The jelly fish was springy. The sesame gave a fragrant taste to the dish. Not bad at all.

After we settled down at the restaurant and thinking which type of crab we shall order, we saw the writings on the wall everywhere said “hum sap” crab (simply translated to salted wet crab). We ordered this. The crab came in a thick gravy and strong smell of salted egg. It is a combination of butter and salted egg, which made this dish so heavenly. The crabs were meaty and sweet. The gravy was salty and powdery, true to its salty egg ingredients. A pleasant dish!

咸蛋sotong是旺来海鲜饭店的招牌菜之一，咸蛋sotong是将sotong粘上咸蛋酱然后拿去炸，菜上桌之后咸蛋的香味扑鼻而来，咸蛋黄配搭sotong蛮好吃的，sotong不会太咸而且变得更香酥，不论是配饭还是下酒都很适合

这款排骨王是煮酸甜的，先将排骨炸了然后淋上酸甜汁，炸过的排骨变得外酥内嫩，肉咬下去不会很黏骨，排骨即使炸过了可是肉还是很滑嫩多汁，不会说咬来咬去都不会烂，配上酸甜酱蛮美味的而且很下饭