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Wo Peng Cantonese Cuisine @ MyVillage in Serangoon Garden

Wo Peng Cantonese Cuisine @ MyVillage in Serangoon Garden

Wo Peng Cantonese Cuisine is one of three restaurants under the Wo Peng Restaurant (和平饭店)  group, operated by owner and award winning Hong Kong Chef Julian Tam Kwok Fai.

Chef Tam was the former Executive Chef of Furama Palace at the Furama City Centre Hotel for more than five years before he branched out on his own to open his first Wo Peng Restaurant on MacPherson Road in 2008.

Chef Tam was the first to bring the now ubiquitous Poon Choy (盆菜) to the Singapore chinese cuisine scene as a festive new year delicacy, converting it into a dish which can be enjoyed daily.

I had the good fortune to meet up with Chef Tam and enjoy his Poon Choy dish over dinner in a tasting session:

Wo Peng Poon Choy - Braised with Australian '8' head abalone and assorted dried seafood in casserole

Wo Peng Poon Choy – Braised with Australian ‘8’ head abalone and assorted dried seafood in casserole

Good stuff

Good stuff

Iceland Sea Cucumber - specially sourced by Chef Tam for his Poon Choy because of it's tangy texture, different from most other sea cucumbers

Iceland Sea Cucumber – specially sourced by Chef Tam for his Poon Choy because of it’s tangy texture, different from most other sea cucumbers

Quietly confident and extremely passionate about food, Chef Tam shared with us the journey behind each of the dishes we sampled and how he had personally flown around the world to select the best of ingredients for his creations:

Double-boiled chicken soup with

Double-boiled chicken soup with “Maca” and dried conch in superior stock

Maca - a herbaceous biennial plant of the crucifer family native to the high Andes of Peru around Lake Junin. Used by the Andean Incas for thousand years as a medicinal food.

Maca – a herbaceous biennial plant of the crucifer family native to the high Andes of Peru around Lake Junin. Used by the Andean Incas for thousand years as a medicinal food.

Smoked Golden Snapper with camphor and tea leaf (S$68 per fish)

Smoked Golden Snapper with camphor and tea leaf (S$68 per fish)

Piece of the fish flesh

Piece of the fish flesh

Double-boiled peach resin with ginseng

Double-boiled peach resin with ginseng for dessert

For his double-boiled chicken soup, the infusion of Lepidium meyenii, commonly known as maca adds traditional medicinal benefits, including supposed aphrodisiac and strengthening properties.

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Peach Resin or Peach Gum is used in his dessert dish because of its herbal properties and beautifying effects.

For the Chinese New Year period, Chef Tam offered the smoked snapper for takeaway as smoked dishes taste good even after a period of time. The flesh is moist and tender on the inside, kept intact by the smoked skin.

If a craving for thoughtful, fine cantonese cuisine crafted with dedication, why not visit Wo Peng Cantonese Cuisine at MyVillage in Serangoon Garden?

Wo Peng Cantonese Cuisine:

Address: 1 Maju Ave, Serangoon Garden #02-01 MyVillage, Singapore 556679
Tel: +65-6634-7666
Fax: +65-6634-8269
Email: wopengrestaurant@gmail.com

About The Author

alvinology

Alvin is a marketer by day and blogger by night. He is a 100% geek who spends too much time surfing the web.

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