I came across this restaurant through the building directory online and decided to bring my parents here for a Mother’s Day celebration. The restaurant did not offer a dedicated Mother’s Day menu, aside from their six‑person “Parent’s Day” set, individual set meals, and the standard à la carte options. The overall dining experience was pleasant. The food was enjoyable, the staff attentive, and the atmosphere calm without feeling crowded. It is a comfortable spot for a quiet, relaxing meal. The mall itself, Connexis, was notably tranquil on a Sunday evening, with only a handful of dining outlets in operation.

We ordered the golden tofu with crabmeat and the pumpkin salted egg prawns, and both dishes were absolutely delicious. The tofu was very well fried, silky with a rich crabmeat sauce, while the prawns were crispy, flavourful, and coated generously in a fragrant salted egg pumpkin sauce that we couldn’t stop eating. The portions were surprisingly generous too, more than enough for two hungry adults. This was our first visit and we’re already excited to come back and try more dishes. Feels like the kind of place that would be perfect for family meals and group gatherings as well. Highly recommend!

It’s been my upteenth time here at this restaurant and the experience has always been great. If you like quiet, good food and great service, this is the place to go. We always feel welcome by Sam and Ah Leng with their friendly service and good recommendations. Must try dishes : san lo hor fun, chilli crab, kurobuta sambal pork, kale beancurd just to name a few. Remember to end your dinner with the ‘orh ni’ (yam) and sago dessert.

Stepping into Wok Palace, one is immediately struck by an ambition that seeks to bridge the gap between traditional Cantonese hearth-cooking and contemporary refinement. It is a space that promises the regal soul of the wok, yet my recent experience suggests a kitchen caught between flashes of brilliance and minor technical oversights. We began with the Wagyu Beef. The provenance of the protein was evident; the flavour profile was inherently rich, carrying those signature buttery notes one expects from highly marbled kobe-style beef. However, the execution lacked the necessary finesse. The meat had been taken a touch too far past the point of ideal succulence, resulting in a texture that was unfortunately firm—verging on resilient—rather than the 'melt-in-the-mouth' experience one craves. A tighter control over the searing process would have better preserved its delicate cellular structure. The Roast Duck followed—a dish that is the litmus test for any Cantonese establishment. While the meat itself was well-seasoned and tender, it suffered from a classic culinary tragedy: the loss of the crackle. The sauce, though aromatic, had been applied with a heavy hand, compromising the skin’s integrity and softening what should have been a crisp, lacquered exterior. In the world of roast meats, the interplay between viscous glaze and shattering skin is paramount; here, the moisture won the battle. The Stewed Trio Egg with Spinach was, in a word, serviceable. It hit the requisite notes of comfort—the creamy yolk of the salted egg and the umami depth of the century egg—but it lacked a certain vibrancy. It was an average rendition of a classic, missing that silkiness in the broth that separates a standard side from a standout dish. However, the meal found its redemption in the Dried Scallop and Shrimp Fried Rice. This was a masterclass in balance. Each grain of rice was distinct, kissed by the 'Wok Hei' (the breath of the wok), and imbued with the concentrated, salty ocean-essence of the dried scallops. The prawns were snapped to perfection—plump and translucent. It was a harmonious composition of textures and salt-fat ratios that reminded me why this humble dish remains a pillar of the cuisine. The Pu-erh with Chrysanthemum tea was a gentle palate cleanser, though it lacked the 'Shan' (mountain) character I prefer. The earthiness of the fermented Pu-erh was slightly eclipsed by the floral notes; a longer steep or a higher leaf-to-water ratio would have yielded a deeper, more resonant body to stand up to the richness of the meal.

Recommend the dual style hor fun, the crispy hor fun is unique while the stor fry hor fun has the wok hey. Thai style fried prawn is nice too. Herbal roast duck was a bit hard.