IMG_9716

Helmed by Chef Lau who had won a gold award in a 2006 International Culinary Competition, Wan He Lou serves a wide range of dishes at wallet friendly prices.

IMG_9696

Just last week, my family and I had dinner at Wan He Lou. We started with thinly sliced renkon chips that are deep fried till crispy and drizzled with salted egg yolk sauce. It’s a perfect snack but I was hoping to have more salted egg yolk sauce.

IMG_9706

I enjoyed a crunchy plate of green dragon vegetables (双味青龙菜). It is grown in Cameron Highlands with no pesticide added (read the story here). This is why this green dragon vegetable does not have a strong taste like the normal garlic chives. With such tender and delicious chives, it is simply stir fried with anchovies.

IMG_9700

Freshly made tofu comes with a layer of wheat grass and drenched in crab meat gravy. The tofu is really silk but wheat grass is almost non existent or perhaps covered with much gravy.

IMG_9708

Even though the dishes in the menu isn’t nothing too out of the world, I can see that the restaurant tries to use quality ingredients. One good example is the stir fried kurobuta pork. Originated from Spain, the lightly charred meat is so tender and caramelized to give a lovely sweetness.

IMG_9707

Stir fried mian xian comes with generous amount of seafood and smoked duck.

IMG_9702

Here comes the signature *drum rolls* — Lobster Porridge (招牌龙虾粥, $29.90 for 2 pax). The porridge is cooked in teochew style with very good soup stock that leaves an umami flavour. Fresh lobster is added in during the cooking process and the meat is cooked just right – firm and juicy. For a 2 pax bowl, you get two halves lobsters and the sea flavors of the lobster blended in well with the simple porridge.

Wan He Lou
Address: 65 Maude Road, #01-01
Tel: 6294 8057