Wok Master - Changi City Point

Popular dish. Whole prawns deep fried in a crispy cereal batter.

Spicy level 1, popular dish. Fried shelled whole prawns coated with a salted egg yolk sauce with curry.

Spicy level 2. Hotplate lala fried with special chili sauce and ketchup, spring onions, egg, onions.

Spicy level 2, popular dish. Whole crayfish fried and simmered with a sweet and spicy sauce, served in a sizzling hotplate.

Spicy level 1. Deep-fried squid rings coated in a salted egg yolk sauce with curry leaves and red chilli.

Spicy level 2. Hotplate squid rings in a spicy sambal sauce.

Crispy fried prawn evenly coated with salted egg sauce and wasabi sauce

Popular dish. Fried belly of pork with fermented red beancurd.

Spicy level 1. Slices of pumpkin coated with a salted egg yolk paste and fried with curry leaves and chilli.

Salted egg chicken coated with salted egg batter and mixed with crispy fried sweet corn.

Chicken wings marinated with shrimp paste and fried crispy.

Chef recommend. Wok Master’s version of peking duck. A half duck cooked crispy and served with crepes, cucumbers, carrots, and spring onions with or dipping sauce.

Popular dish. Deep-fried prawns in a light and crispy batter and coated in a refreshing fruit mayonnaise.

Spicy level 1. Half fish head braised in a rich asam sauce with tomatoes, eggplant, lady’s fingers and long beans.

Wok-fried fresh fish slices with spring onions and ginger.

Sliced fish fried crispy and tossed with a classic sweet and sour sauce.

Whole fish delicately steamed with a soy sauce infused with ginger, spring onions and coriander.

Spicy level 2. Chicken, cashew nuts, vegetables, and dried chilli stir fried in a spicy sauce served in claypot.

Stir fried chicken with spring onions and ginger in claypot.

Spicy level 1, chef recommend. Sliced beef fried with a rich black pepper sauce and served on a sizzling hotplate.

Popular dish. Traditionally-prepared red braised pork belly cooked till tender and served with bun.

Fried pork spare ribs cooked with a special honey and pepper sauce.

Pork spare ribs coated with a salted egg yolk sauce with curry leaves and chilli.

Ribs with red millet with a traditional method of braising and topped with a slice of pineapple

Popular dish. Fried handmade tofu topped with crispy preserved radish (chye poh) and drizzled.

Tofu braised with mixed greens, carrots and assorted seafood served in claypot.

Spicy level 1, popular dish. Fried tofu on sizzling hotplate with assorted seafood and a minced meat sauce.

Chef recommend. Homemade tofu with mayonnaise and topped with special crispy chicken floss.

Classic egg omelette fried with chicken char siew, crabs sticks, shrimp, onions, spring onions.

Egg omelette fried with minced pork.

Egg omelette fried with pickled radish.

Spicy level 1. French beans fried and garnished with spicy chopped dried shrimps.

Chef recommend. Bamboo fungus slow boiled in a broth complemented with mushroom completes a crunchy and refreshing vegetable dish.

Popular dish. Deep fried kailan leaf, fried kailan with garlic, chicken floss on top.

Popular dish. Eggplant braised in claypot with minced meat and salted fish in a rich gravy.

Spicy level 2. Local favourite stir fried water spinach in a sambal sauce.

Stir fried golden mushroom, carrot, mushroom, beans, cabbages with beancurd skin in claypot.

Chef recommend. Fresh baby cabbage with mushroom and ham coupled with dried scallops broth.

Broad rice noodles with carrots, mushrooms, broccoli, sugar peas simmered in a flavourful stock in claypot.

(Please let us know if you wish to have your dish without eggs) traditional fried rice with mixed vegetables and eggs.

Fluffy golden fried rice with fresh seafood.

Spicy level 2. Local spicy and savoury fried rice with fish slices, sotong and prawn.

Wok- fried fried rice with salted fish and diced chicken.

Classic yang zhou - styled fried rice with egg, chicken char siew, crab stick bits, shrimp and mixed beans.

Spicy level 2, popular dish. Sliced beef fried with onions, curry leaves, capsicum, and carrots in a black pepper sauce. Served on a sizzling hot plate with rice.

Spicy level 2, popular dish. Stir fried spicy chicken, cashew nuts, vegetables, and dried chilli. Served on a sizzling hotplate with rice.

Stir fried fish slices in a classic sweet and sour sauce. Served on a sizzling hotplate with rice.

Popular dish. Broad rice noodles stir fried with tender beef slices served in claypot.

Crispy egg noodles on claypot with a rich seafood sauce of prawns, fish and squid.

Egg noodles with prawns, sliced fish and sotong served in claypot.

Spicy level 2, popular dish. Malay-styled stir fried egg noodles with fresh seafood coated in a sweet and spicy tomato sauce on hotplate.

Chef recommend, popular dish. Stir fried bee hoon with lala, special soup, Chinese celery, onion, spring onions in claypot.

Spicy level 1, popular dish. Thick rice vermicelli simmered in a claypot with spicy coconut broth with sliced fish cakes, fried bean curd and whole crayfish.

Broad rice noodles with fresh prawns, fish slices, and squid, cooked in a rich stock served in claypot.

Chef recommend. Half deep fried, half wok fried horfun together with lala and chicken broth.

Macaroni pasta cooked in clear broth with sliced ham and mixed peas.

Pineapple cubes, blue orange syrup in soda water, a tropical summer inspired drink.

A special sweet brew with lychee and strawberry syrup and our freshly brewed tea.

A refreshing infusion of honey and citron tea. Served either hot or cold.

Popular dish. Fresh calamansi and preserved sour plum in a cooling cold beverage.

Coke, Sprite, Fanta orange, green tea, chrysanthemum tea.

Popular dish.