From Italian, we decided to have Session 2 of my Gastronomical Birthday Party at Wo Peng Restaurant at Macpherson road. From quick research, Wo Peng are renown for their Poon Chay and deep fried fish skin.
The
set up of the restaurant is a reminiscent of traditional Chinese
restaurant in the 80s and 90s. A little bit dim, and the furniture
are decorated in golden colour, including the table cloth, golden with flower motifs. Decoration
aside, the place is clean and cosy. Bringing our parents and
grandparents here, will definitely give them some nostalgic feeling.
We went on Wednesday night around 8+, so there is not much crowd.
We
ordered:
- Crispy White Bait and Vegetables Salad in Thousand Island Sauce - $38
- Deep Fried Fish Skin with superior stock - $12.80
- Signature smoked roasted duck with camphor, raw rice & Tea leaves - $28 for half
- Steam fish with mustard green - around $70
- Baked crab with vermicelli in Superior stock - $38
So
how is the food? Well, the salad is not something definitely not a
Chinese food, but who cares as long as it is good. The salad, which
they claim is organic is fresh and really kick start your appetite
for the evening. Together with crispy white bait fish and thousand
island sauce topped with tobiko just make your hand keep bringing the
food into your mouth. Nice combination, really unexpected and a
journey to the Western side.
 |
| Crispy White Bait and Vegetables Salad in Thousand Island Sauce |
This
bring us to what we are really here for. The Deep Fried Fish Skin
with superior stock. The fish skin is light, crispy and not oily. A
quick dunk in the peppery superior stock, makes the combo of soggy
and crispy really comes together. We know we are going to like it so
we ordered 2 portions, which is still no enough. This dish alone is
worth your taxi fare to this restaurant. I find one serving per
person should be the right portion for the next visit. Super Yummyyy.
 |
| Deep Fried Fish Skin with superior stock |
Next
is their smoked roasted duck. The combination of smoky flavour and
the herbs in the duck is really something. The meat is tender, with a
touch of crispy skin is something you must try if you are a first
time here. The steam fish with mustard green is not something common
that you find everywhere. The salty flavour really goes well with the
fish, which was steam to perfection. A bit of fish, mustard green and
the gravy, with a little rice, will tingle your tastebud anytime. No
complain here.
 |
| Signature smoked roasted duck with camphor, raw rice & Tea leaves |
 |
| Steam fish with mustard green |
Some reviewer mention their baked crab with vermicelli in superior stock. Although it is good, I find you can give this dish a miss. The crab is a bit old, and although the vermicelli absorbed the stock well and the crab roe, it lacks the omphhh factor. I prefer this dish to have more gravy, rather than just dry vermicelli.
 |
| Baked crab with vermicelli in Superior stock - The Crab |
 |
| Baked crab with vermicelli in Superior stock - The Vermicelli |
We
tried some of their deserts like the gluttonous rice balls with
peanut filling and mango sago desert. Both of the deserts are a let
down. The gluttonous rice balls are not cook properly. You can still
taste the frozen feeling on the skin. The sago taste like come
straight from the packet. So unless you really really must have
something sweet, skip the deserts.
 |
| gluttonous rice balls with peanut filling |
 |
| mango sago |
Service is good and efficient. The lady boss took our order and recommended some of the dishes. If you can't find parking, there is a valet to settle your parking hassle.
Overall,
the deep fried fish skin and smoked duck is already worth the price
of admission. Considering there are so many item in the dish, I will
definitely come back for more. Please keep the deep fried fish skin
on the menu. Thanks to Benjamin Choo for the recommendation !!
Food
& Drink – 8/10 (except for deserts)
Value
– 8/10
Service
– 6.5/10
Ambiance
– 6.5/10
Overall
– 7.5/10
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