Birthday Party at Wo Peng on Macpherson Road

Blow Job

Performing a blowjob

The story goes like this:

A group of 40 year old buddies discuss where they should meet for dinner.

Finally it is agreed upon that they should meet at the Ocean View restaurant because the waitress’s there have low cut blouses and are pretty.

10 years later, at 50 years of age, the group again talks about where they should meet for dinner. Finally it is agreed that they should meet at the Ocean View restaurant because the food is very good and they have an excellent wine selection.

10 years later at 60 years of age, the group again discusses where they should meet. Finally it is agreed that they should meet at the Ocean View restaurant because they can eat there in peace and quiet and the restaurant has a beautiful view of the ocean.

10 years later, at 70 years of age, the group once again discusses where they should meet. Finally it is agreed that they should meet at the Ocean View restaurant because the restaurant is wheel chair accessible and they even have an elevator.

10 years later, at 80 years of age, the group once again talks about where they should meet for dinner. Finally it is agreed that they should meet at the Ocean View restaurant because they have never been there before.

Like the buddies, we’re never at a lost for places to celebrate our consistency in avoiding death since we were born, but I was glad to that Wo Peng was chosen as I think it was time for a visit.


’twas a heavy bottle

Much has been written about Wo Peng, so I won’t bore you with a bout of Regurgitalis Fanboiticus but I was happy to see that Chef Julian has expanded into the adjacent shop, doubling his seating capacity. Given our proclivities, we were assigned a private room, all the better to shield their other valued guests from our festivities. It’s nice to be remembered.

Dinner started with the usual Champagne toasts and the obligatory, customary, celebratory birthday bun in the shape of something reminiscent of something that I cannot put down in a classy family food blog.

Either Kiss My Ass or Finger My...

With that out of the way, it was time to get things started with the Yu Sheng (raw fish salad). So far, this is the best Yu Sheng I’ve had in a long while because the veggies were crisp and dry, or rather, not soggy. The sauces were well-balanced without being too sticky sweet and the crispy fish skins took the whole ensemble to a new level.


The proper way to toss a salad

This blog entry was going to be about the fun we had, but people have asked about the food there, so while I’m not gonna bore you with exactly what we had, but here are the highlights of what we actually had.

Starting with the Tilapia (I am guessing here) which was done two ways. Although Wo Peng is (as the Anglicized name implies) a Cantonese restaurant, one part of the fish was steamed with preserved mustard greens (meicai or mui chai) which gave it a light, slightly salty but very fresh taste. Chris, a true-blooded Teochew (who are all very picky about fish), gave her thumbs up; it’s rare to see her approve, much less deign to eat fish unless it’s very good.


Tilapia steamed with preserved Mustard Greens (Meicai)

The other part of the fish was done in a claypot which wasn’t really very interesting. I can’t remember a thing about other than I enjoyed the tau kua (compressed beancurd) which had absorbed what flavor there was.

I was amazed when the Pencai (literally “bucket o’ chow”) was displayed; it looked more elegant than the ones I’ve had elsewhere. There’s two separate servings, one with the seafood (with an amazingly curled prawn) and one with a duck’s feet, ‘shrooms and facai.


Bucket o’ chow

I got a little hungry from all that seafood but my patience was rewarded with the amazing Charcoal-grilled Duck. This actually shook us out of our half-tipsy, half-surfeited stupor with it’s sweet smoky and meaty taste. Usually I’m just interested in the crispy skin part, but the flavor actually permeated through. Delicious.


Charcoal-grilled Duck – Smoking!

And what’s a Chinese birthday party without noodles? I, for one, am not sure because we have noodles at every Chinese birthday party. And the noodles to have at Wo Peng is the Braised Trotter Bee Hoon. It looks decidedly inelegant and, to be frank, downright uninspiring. Ah but just as it took a brave man to eat the first raw oyster, one should have the fortitude to look past the physical and simply enjoy the gastronomical. After all, is it not written “kissing don’t last, but cooking do”?

It was slurp-worthily moist with a brown sauce that had deep flavors of mushrooms and porky pork that any porker would be proud to make the ultimate sacrifice for.


The pig died well

And there you have it. This was a dinner where the conversation flowed as free as the wine and where we didn’t have a care in the world about the food simply because we trusted Chef Julian and his team to whip up something outstanding for the birthday celebration of one of our oldest friends.

As always, we were not disappointed.


Clink! Clink!

Wo Peng Eatery is at 476 Macpherson Road. Tel. 6747-9892. Opens daily 11.30am-3pm, 6.30pm-11pm.


’nuff said


Shark’s fin with crab with roe



Other part of the Tilapia done with tofu and root vegetables






Posted on 2nd Feb 2010 in Cantonese, Food and Drink, Makankaki


There Are 4 Comments


NJT commented on February 2, 2010 at 10:01 pm

Which vintage of the GE and CSJ?


ivan commented on February 3, 2010 at 1:31 am

Both were 1996.


NJT commented on February 3, 2010 at 9:01 pm

Had the 96 GE before. Very good.


ivan commented on February 4, 2010 at 1:00 am

They were both good but I lean slightly more towards the CSJ. 🙂

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