Wong Kok Char Chan Teng 旺角茶餐厅 – Bugis Junction (Closed)

(Wong Kok Char Chan Teng had since ceased all operations in Singapore including the Bugis Junction and Havelock II locations. The Bugis Junction outlet is now replaced by Chir Chir/Kogane Yama.)

Wong Kok Char Chan Teng is one of the few places that one of my friends love to visit. While I am one who is really into what Hong Kong Tea Rooms serves these days, I got convinced by my friend to give this place yet another go following a quite forgettable experience the previous time I visited, so I relented and gave this place another visit.

The menu had since changed and there are a few new items spread throughout the menu. Hong Kong Tea Room common fare such as Cheese Baked Rice are sold here, and in Hong Kong style served in a steamer. Others include Ramen and few rice dishes, as well as toast dishes and a myriad of drinks to choose from.


(Yam Milk Shake)

For drinks, I went for the Yam Milk Shake. It is topped off with a Yam Ice-Cream on top that is very strong in it’s creamy taro flavour. It complimented the drink well, which is pretty milky and light on the taste of yam.


(Double Sauces Sandwich)

Double Sauces Sandwich is a toast dish with a bit of their own twist to it. Instead of serving just normal toast, there is a variation of french toast and white toast, served with mushroom sauce and italian tomato sauces placed symmetrically with a hotdog and ham styled creatively for presentation. The white toast which was supposed to be a bit crispy turned out to have a texture which suggested that it was reheated after being left out there for too long. The french toast was fragrant with the egg beaten and soaked into it, but did not really seem to match with both sauces. The italian tomato sauce was somewhat similar to a tomato puree, while the mushroom sauce was quite near to cream of mushroom in taste with other ingredients added into it. While the idea was a good one, the dish just does not seem to match up and felt pretty random in my opinion with items that should have been served separately all placed in a single plate.


(Teriyaki Chicken Rice)

Teriyaki Chicken Rice had the nice salty and sweet flavour that is the signature of Teriyaki. The onions were also cooked well with the usual sauce which it is cooked in Japanese stalls. The qualm was that there was no gravy or broth in the rice which made it seem a tad dry to swallow, especially when it is such as big bowl of rice.


(Salmon in Cheese Sauce with Rice)

Salmon in Cheese Sauce with Rice is probably a mistake to order, after all this was only the dish I settled upon as my first order was out-of-stock. The cheese was pretty pungent on it’s arrival, and while the salmon was pretty reasonable a portion, it was a dish that was hard to down. The cheese sauce was just too overwhelming and strong, and the coleslaw was served warm and it turned a wee bit sour when placed beside the warm sauce and rice. It was pretty disastrous in my opinion, no matter how good the salmon was cooked and definitely not worth the Chef’s Recommendation title that it had.

Having visited many Hong Kong Tea Rooms ever since they had started sprouting out in Singapore, I had not really tried one that had uphold the standards of a true blue Hong Kong Tea Room that is in Hong Kong. Personally, I might not have went to Hong Kong before, but then the few in Singapore just do not feel authentic enough in both the menu and atmosphere. Wong Kok Char Chan Teng is no exception, and given the low quality of the mains here it would take a lot to bring me back ever again, especially for the mains. However, I for one find the drinks served here pretty decent, so probably this would only be a place for me to quench my thirst with a friend or two to talk over a plate of dessert. Just no more mains.

Wong Kok Char Chan Teng 旺角茶餐厅
Bugis Junction
200 Victoria Street
Singapore 188021

Web Page: http://www.wongkok.com.my/
Facebook Page: https://www.facebook.com/pages/Wong-Kok-Char-Chan-Teng/102475106479404?fref=ts


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