What an incredible dining experience! WOK°15 Kitchen is one of those hidden gems in Sentosa Cove that deserves to be discovered. From the moment we walked in, we were impressed by the beautiful setting. The elegant chandeliers, stunning waterfront views, and luxury yachts outside create such a relaxing yet luxurious atmosphere. It’s the perfect place for a special celebration, family night, or if you’re simply looking to enjoy an exceptional Chinese meal. The food was outstanding. Every dish was beautifully presented and you could really tell how much care and attention went into every plate. The quality of the ingredients was exceptional, making this one of the best Chinese fine dining experiences we’ve had in Singapore. We started with fried tofu, crispy whitebait, black fungus, and a selection of three hand made dumplings, and every dish was delicious. For the mains, the Peking duck was an absolute standout , perfectly roasted with crispy skin and so much flavour. The sea cucumber dish was cooked beautifully and served on a bed of wilted spinach, the sang choi bao was packed with flavour, and the claypot rice with gourmet Chinese sausage was rich, fragrant, and incredibly satisfying. Dessert was just as memorable. The chef’s homemade chrysanthemum flower jelly was light and refreshing, the egg tarts were warm and flaky, and the warm black sesame mochi was the perfect sweet ending to an amazing meal. What made the experience even better was the service. Everyone was genuinely friendly, attentive, and made us feel so welcome without ever being overbearing. If you’re looking for an amazing Chinese restaurant in Sentosa Cove or somewhere special for a fine dining experience in Singapore, I can’t recommend WOK°15 Kitchen enough. It’s the kind of place that makes you want to come back and try everything on the menu. We’ll definitely be returning!

Wok°15 Kitchen is no stranger to us — this restaurant has been a long-standing favourite for the last twenty years, and we’ve returned time and again to celebrate many of life’s happy moments within its walls. This Mother’s Day was no different, and we were back for their dim sum buffet promotion, kicking things off with a pot of Pu’Er Chrysanthemum to settle the stomach before the parade of dishes began. A wise move, as it turned out to be a long and eventful meal. The Chilled Poached Chicken in Sichuan-style dressing was a strong opener — the chicken was tender and the mala spicing cut deep, warming from the inside out in that distinctly comforting way only a good Sichuan dressing can. A dish we’d order again without hesitation. The Double-boiled Crab and Fish Maw Soup had promise — every spoonful was loaded with ingredients — but the kitchen leaned too heavily on starch, leaving the broth thicker than it should be for a double-boiled soup. Dialled back slightly, this could be excellent. Sautéed Prawn Balls in Spicy Cream Sauce delivered well: fresh, bouncy prawns coated in a sauce that had genuine heat and appetite. The kind of dish that earns its place at any table. Both the Steamed Rice Roll with Shrimps and the Steamed Rice Roll with BBQ Pork were highlights. The skin was smooth and silky, the light soy sauce doing its job without overpowering. The pork version especially impressed — generously filled, with pork in every bite rather than the token stuffing you sometimes get. The HK-Style Deep-Fried Sea Bass was a mixed result. The exterior was over-fried and lost some of its appeal, though the fish inside remained tender. We’re not big fans of fried fish to begin with, so this one wasn’t really for us. Steamed Siew Mai was competent and well-made — the meat stuffing was decent — though it carried an odd underflavour we couldn’t quite place. Nothing offensive, but not memorable either. The Braised Abalone in Superior Oyster Sauce was the biggest disappointment of the meal. For a dish that carries so much expectation, the abalone arrived essentially flavourless — neither the braising nor the sauce seemed to have penetrated at all. The Steamed Ha Kau suffered from an over-thick skin. Crystal-clear dumpling skin should be almost translucent and delicate; this version was too heavy and upset the balance between wrapper and filling. On the brighter side, the Cantonese-Style Soya Sauce Chicken was a well-executed rendition — deeply flavoured, the soy marinade doing proper work all the way through. The Deep-Fried Beancurd Skin Roll with Shrimp was a crisp, light bite with prawn that didn’t overstay its welcome. The Sweet and Sour Pork missed the mark — coated too heavily in sauce and veering into an overly sweet territory with something slightly off in the flavour that we couldn’t warm to. A clear highlight near the end was the Mini Egg Tart — the pastry base shattered beautifully as you bit in, which is exactly what you want from a good tart shell. The Peking Duck, however, didn’t come together; the combination of egg skin and duck skin felt mismatched, neither element complementing the other. Several dishes — the Steamed Chicken Feet with Black Bean Sauce, Steamed Spare Ribs and Yam, Poached Chinese Spinach with Trio of Eggs, HK-Style Deep-Fried Milk, Wok-Fried Radish Cake in XO Sauce, Stewed Ee-fu Noodles with Preserved Vegetables and Shredded Duck, Marinated Duck, Roasted Honey Barbecued Pork Tenderloin, Steamed Barbecued Pork Bun, Charcoal Custard Lava Bun, and Pan-Fried Pork Patty with Salted Fish and Lotus Root — were ordered and noted, though they didn’t leave a strong enough impression either way to comment on at length. Overall, Wok°15 Kitchen’s Mother’s Day buffet was a decent spread with some genuine highs — the Sichuan poached chicken, the rice rolls, the soya sauce chicken — offset by a few execution gaps, most notably the abalone and the over-starchy soup. For a buffet format, the variety is commendable. Worth returning for, with managed expectations on the showpiece dishes.

Wok 15 Kitchen is situated within Sentosa Cove. A truely cantonese style restaurant serving wonderful dim sum. Tried the buffet dim sum and was blown away by the quality of food. Outstanding dishes include the egg tarts, congee, pan fried carrot cake and deep fried beancurd skin with prawn. Buffet included main dishes like salted egg York prawn, sautéed beef, fried rice and stir fried hor fan. Really value for money!!

First time here and already craving to go back. Food was on point. Love eateries with staff who proactively informs you of portion sizes. Missing from the pix is the dessert of Double Boiled Yam Paste in Young Coconut which was also delicious. We visited on Sunday evening and was not crowded. Maybe that explains the aircon chill.

First time visiting Wok 15 after coming across their buffet promotion, which we found to be reasonably priced at $68++ per adult for the weekend dinner buffet. The buffet offers a good variety of dishes and desserts, with an impressive selection of premium signature items such as fish maw and crab meat soup, abalone, and chilli and black pepper crab. Coupled with the pleasant yacht marina view, it made for an enjoyable dining experience. Service was warm and welcoming throughout our visit. Although we did not manage to catch the manager's name, she was attentive, proactive and displayed excellent hospitality. We had informed her that the shuttle bus did not arrive as scheduled. To our surprise, she personally reached out to us the following day to explain that the original shuttle bus had encountered technical issues and a replacement bus had been deployed instead. We truly appreciated her taking ownership of the matter and following up with us even after our visit. That level of accountability and service recovery left a very positive impression on us. Overall, it was a wonderful dining experience with good food, attentive service and a pleasant ambience. We will certainly be returning again.