The story
Wo Peng Cantonese Cuisine began with a simple, bold idea: introduce the festive “Poon Choy” (盆菜) to Singapore as a Chinese New Year delicacy. Chef Julian Tam Kwok Fai, a Platinum Award-winning Hong Kong chef, didn’t stop there. He transformed Poon Choy from a once-a-year dish into an everyday comfort, and in doing so, built a restaurant that celebrates the full breadth of traditional Cantonese cuisine.
Today, Wo Peng is recognised by the Michelin guide (Recommended 2026) for its commitment to authentic Hong Kong flavours. The kitchen’s philosophy is straightforward: cook with love, joy and harmony. That spirit shows in every dish, from the robust “Hong Kong Wei Cun Poon Choy” to the delicately smoked Roasted Duck with rice, tea leaves and camphor wood. Other chef specialties include a rich Buddha Jumps over the Wall and Baked Lobster Noodles with Superior Stock.
Beyond the banquet-sized dishes, Wo Peng excels in handmade Hong Kong dim sum. The Barbecue Pork Buns with Preserved Leaf Mustard and the Skewer Fry Pork Siu Mai are standouts, crafted with the same attention to detail as the larger plates. A customer review highlighted the deep-fried cod fish, noting the “natural sweetness of biting into it” – a testament to the kitchen’s respect for fresh ingredients.
The restaurant operates two outlets in Singapore – at Furama City Centre Hotel and Sea Care Hotel – both serving lunch and dinner. It also offers self-pickup for those who want to enjoy authentic Cantonese cuisine at home. With a menu that adapts to seasons and celebrations (Mother’s Day set menus, Chinese New Year specials), Wo Peng remains a steady, welcoming place for both everyday meals and festive gatherings.
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