Carlton Hotel sits between Orchard Road and Marina Square with Wah Lok restaurant on the second floor. With its nouvelle architecture, the signature restaurant resembles an opulent dining paradise with Oriental-themed settings. Its rotunda hall, an extension built above the terrace, with its grand high ceiling and floor to ceiling glass windows, adds a touch of refined elegance to the restaurant renowned for its Cantonese dim sum and fine cuisine. Draped with silk-like curtains round the hall, the restaurant evokes an immediate mood for grandeur.

The executive chef, Mr Li Kwok Kwong, has been at the helm since the restaurants inception back in the late '80's. A loyal clientele show up to enjou the Hong Kong-style Cantonese cooking and extensive range of healthy vegetarian dishes. Appetizers of deep-fried silver fish sprinkled with chilli pepper flakes or the roasted suckling pig are great introductions to this award-winning cuisine. Noted for their dim sum, one not-to-be-missed is the po lo bao, a golden bun filled with bursting hot grilled pieces of lean pork. The double-boiled soups are famous - and one of the most popular is superior shark's fin with whole chunks of Yunan ham and chicken on the bone served in an earthenware pot in a rich clear stock. An ol' favorite is the Soon Hock fish in a very tasty sauce. Carnivores will ejoy the roasted chicken flavored with taro curd sauce. For dessert, the baked cover egg tart & sago jelly with mango was an excellent finish.