Wo Peng Cuisine (Furama City Centre Hotel)

This was the main reason Leon took us to Wo Peng Cuisine, the “Buddha Jumps Over The Wall”, a luxurious soup brewed to exquisite sweetness and brimming with numerous types of treasured premium ingredients such as a huge whole piece of abalone, fish maw and Yunnan ham. I heard that each of these have to be cooked for different lengths of time to ensure they taste their best, which is something Chef Julian is an expert at. So even the pieces of chicken breast were tender and full of flavour. Served individually in special bowls ($98++ per person) that help to retain the heat, the appetising liquid was almost as hot at my last sip as my first. Furthermore, due to the large portion, it felt almost like a meal in itself.

An off-the-menu dish, this was a revelation. It starred a majestic specimen of wild-caught crustacean and extremely fragrant, roe-rich fluffy strands of beehoon. Which by the way, tasted just as good at room temperature after I brought home the leftovers.

Not the usual charsiew u would expect. Theirs coated w honey? so its kinda crispy

Pork rib with black garlic soup. Nothing fancy but oh so good! It's the epitome of 老火汤!

V tasty esp with the fish skin...cheers to an abundance year ahead

Beijing Duck. The crispy skin dip into their sweet sauce is really tastylicious. Add slices of cucumber with spring onions , wrap with egg roll, slowly bite and savour the taste together with the sound of crunchiness in your mouth, yeesss!!! And the remaining duck meat , we had it in black pepper - what a twist !!!