Wah Lok, Cantonese Restaurant

A complete multi-course Cantonese meal designed for business dining. It features a progression of dishes including dim sum appetizers, soup, seafood mains, noodles, and dessert. The flavors range from savory and spicy to refreshing.

Translucent dumplings filled with chopped shrimp and green spinach. They have a chewy skin and a savory, slightly grassy flavor from the vegetables. Served hot in a steamer basket.

Delicate dumplings containing a mixture of seafood and fluffy egg white. The texture is soft and smooth with a mild, elegant taste. Best eaten gently to keep the filling intact.

Crispy golden rolls filled with a savory mix of meats and sweet, creamy taro root. The exterior is crunchy while the inside is hot and soft. Often dipped in a sweet plum sauce.

Rice noodle rolls wrapped around a filling of crispy fried bean curd skin and shrimp. Offers a contrast of textures between the silky noodle and crunchy filling. Served with sweetened soy sauce.

Soft, slippery rice noodle rolls filled with diced Chinese BBQ pork (Char Siu). The flavor is a mix of savory pork and sweet marinade. Douse with the accompanying soy sauce before eating.

Classic Siu Mai dumplings with a dense filling of ground pork and shrimp, topped with orange fish roe. Savory, meaty, and firm. One of the most popular dim sum dishes.

Known as Har Gow, these are shrimp encased in a pleated, translucent wrapper. The texture is bouncy and the flavor is sweet and clean. Dip in chili oil or soy sauce.

A premium delicacy featuring large, dried abalone that has been rehydrated and braised until tender. It has a unique chewy texture and rich umami flavor. Served with tofu and vegetables in a savory brown sauce.

Six pieces of abalone braised in a rich oyster sauce. The abalone is tender with a slight bite and tastes of concentrated seafood essence. A luxurious dish often shared.

High-quality abalone from Australia, slow-cooked in a savory oyster-based sauce. It offers a firm, fleshy texture and deep savory flavor. Served simply to highlight the main ingredient.

Fish maw (swim bladder) braised until it becomes spongy and gelatinous, soaking up the rich abalone sauce. Served with soft homemade tofu. Prized for its texture rather than strong flavor.

Sea asparagus (a type of shellfish) cooked with earthy shiitake mushrooms in a savory gravy. The shellfish is chewy and sweet, complementing the tender mushrooms. A classic banquet dish.

A dish focused on gelatinous textures, featuring sea cucumber and tender goose webs. Braised in a rich, savory sauce. Eaten for the mouthfeel and collagen content.

A thick, savory soup made with edible bird's nest and minced chicken. The nest adds a jelly-like texture to the broth. Considered a nourishing and prestigious soup.

A luxurious soup combining the gelatinous strands of bird's nest with sweet lumps of crab meat. The flavor is mild and savory. Served hot as a delicacy.