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  • Writer's pictureCSP Times

Redefined Cantonese Classics at Woo Cheong Tea House

Following a three-month renovation, The Pawn's landmark location has resurfaced with a brand new concept and menu – a modern Cantonese tea house.


woo cheong tea house

The first thing you'll notice upon entering is the tropical wallpaper. Decked in rainforest green, the restaurant offers an immediate lively ambiance.


Image courtesy of Faye Bradley | CSP Times

Image courtesy of Faye Bradley | CSP Times

Private rooms on the second floor include terraces.


The first floor focuses on offering premium tea, tea cocktails and dim sum by chef Eric Sun while the second floor, the main dining room, serves up refined sharing dishes reinterpreted by chef Edmond Ip.


Images courtesy of Faye Bradley | CSP Times


We started with the dim sum specialties, the homemade daikon puff first. It's a refined update on the yum cha staple but feels less greasy, with its delicately layered pastry encompassing the daikon, a seasonal winter ingredient. Next to arrive is the pan-fried salmon formed with tea-infused homemade tofu.


Image courtesy of Faye Bradley | CSP Times

More compelling is the Woo Cheong premium barbecue pork, a juicy, succulent salute to the Cantonese dish, coated in a sweet and sticky glaze with a taste of charcoal from chef's cooking method.


Image courtesy of Faye Bradley | CSP Times

Every dish is a visual spectacle.

Image courtesy of Faye Bradley | CSP Times

Image courtesy of Faye Bradley | CSP Times

Pigeon is usually a crowd pleaser at Chinese restaurants and the Woo Cheong Tea House variation exceeds expectations. It's deep fried for that extra crispiness and served on an – note, inedible – replicated bird's nest with a tea-cured pigeon soft-boiled egg. This dish is eaten with gloves which arrive together for the best off-the-bone experience.


Image courtesy of Faye Bradley | CSP Times

Another addition to the floral-inspired presentations, the poached Chinese white cabbage is cut meticulously into the shape of a flower. It's served in a rich and aromatic matsutake mushroom broth and was the perfect palette cleanser we needed after the pigeon.


Image courtesy of Faye Bradley | CSP Times

We're treated to an assortment of desserts which we had just about enough room for. The trio of sweet canapes included Bailey's baked egg tart, steamed red date cake with coconut milk and steamed sugarcane juice roll.


Woo Cheong Tea House is a divine establishment worth visiting if you haven't already. Opened in December, it's already attracted the likes of both neighbourhood locals and beyond and we look forward to seeing what it has in store for us this year.


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