Headed by the prominent award-winning culinary personality Chef Kang, Canton Wok is a humble family-styled restaurant serving a whole range of Cantonese and Local favourites that are a twist from the familiar. Located along the stretch of Joo Chiat Road and minutes away the hip enclave of Siglap, this restaurant is his first independent venture into the local restaurant scene five years ago. The former Lei Garden chef states that his dishes reflect a different nature from what is being offered in Singapore , with his cuisine influenced greatly by the culinary experience he had gained in Hong Kong and the region.

• The Vibe
  The ambience of Canton Wok resembles the Chinese family restaurants that many local families are accustomed to, with its huge round tables that facilitate communal sharing of dishes, and the animated buzz of conversations that fill the air of the entire dining space. To further authenticate the feel of being in a “true Chinese restaurant”, the Chinese and Cantonese speaking service staff will further convince you that you are indeed, seated amidst one bone fide Cantonese restaurant. To enjoy a more intimate setting, do request for their well-enclosed VIP rooms that seat up to 20 people comfortably, with personalized services and attention to cater to your gathering between business associates, family or friends. 

• The Food
  An avid challenger in international food competitions, multiple awards winner Chef Kang is surely one who is deeply dedicated to his passion for creativity and excellence in his cuisine. With a modest start learning the craft from a Hong Konger chef in Hong Kong when he was young, he has spent over twenty six years honing his skills in various kitchens around the region.

  One dish that is reason enough for a trip down to Canton Wok is the Red Pocket Chinese Culinary Competition 2005 Gold Medalist Baked Crab with White Cream Sauce ($38 per crab). Laden with scents of butter and chicken stock, the crabs' natural sweetness and juiciness were expertly retained and immersed in the smoothly textured cream gravy that has delicious hints of spice infused within. Whether accompanied with some freshly baked white mantous (buns), plain jasmine rice or even eaten alone, this delicacy is a treat not to be missed.

  Continue in your gourmet stride by ordering the popular Deep Fried Brinjal ($12 small) that is lavishly sprinkled with a generous portion of fluffy pork floss that melts in the mouth, with its sweetness complementing the lightly salted brinjal crisps superbly. Another note-worthy dish that deserves much praise is the “Yuan Yang” Pork Ribs ($20 small) that exhibits complimentary twin flavours in one platter. Start off with ribs accented with the fragrance of freshly grinded coffee beans, before moving onto the other half of the platter that features pork that is infused with sweet mixed fruit marinade. To conclude your meal here, it is always wise to refresh your palate with a calming Tie Guan Yin tea that is also reputable for its health properties.

The SD Food Advisor's take on Canton Wok by Chef Kang
Noticeably, the food served here at Canton Wok is not one easily found in other restaurants in Singapore . With the dedication of Chef Kang, diners can expect quirkily composed dishes that are unique to their palates, with its emphasis, of course, on the quality of taste. This is also one chef who does not want to succumb to offering the usual favourites like the Chilli or Black Pepper Crab for he wants to set trends, rather than follow them. All in all, its food, and the reasonable prices tagged onto them, makes this restaurant a choice dining spot to enjoy a commendably sumptuous meal, with several regulars already making this their regular haunt for a dose of Chef Kang's praiseworthy delicacies.