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This famous Chinese restaurant transcends time. Originating from Mianyang, Szechuan, Wo Wo Dian (窝窝店 百年包子) traces its roots back to 1899 — the Qing Dynasty era. Can you believe it? For over 135 years, the historical store has remained faithful to its traditional recipes passed down through 5 generations of culinary experts.
Well, look no further. Wo Wo Dian has established its first outpost outlet at Raffles City!
Fun fact on how the name Wo Wo Dian was derived. Hailing from old Jing Zhong Street, the original store was situated at a low-lying intersection of two streets. Thus, it was known by the name, “Ao Ao Dian (凹凹店)” among locals and that gradually became “Wo Wo Dian” due to the similar pronunciation.
Today, the Mianyang restaurant boasts a diverse menu that showcases the best of Szechuan cuisine. From the fiery heat of Firecracker Chicken (辣子鸡)(S$13.90) to the comforting warmth of Classic Chicken Broth Rice Noodles (S$14.90), Wo Wo Dian’s dishes are a testament to the timeless appeal of traditional recipes.
Proudly upholding the centuries-old technique of using laomian 老面 (traditional sourdough), Wo Wo Dian’s handmade steamed buns are made with fermented organic flour that contributes to the buns’ airy-soft exterior, a perfect combination for the juicy meat within.
Their Century-old Pork Buns come in 2 fillings — Traditional (S$8.90) and Traditional Sauced (S$7.90). Generously loaded with ingredients, the Traditional Pork Bun is filled with lightly-seasoned minced pork while the Traditional Sauced Pork Bun is filled with minced pork drenched in savoury brown sauce.
This is for those who can endure the heat.
The massive bowl of Szechuan Beef Broth Rice Noodles (S$13.90) came in a close second, but the Boiled Pork Belly with Spicy Sauce (S$25.90) stole the show. Submerged in a piquant spicy sauce with Szechuan Pepper, the dish is served with a dramatic flourish of aromatic oil poured over thick slices of tender pork.
For the spice-intolerant (unfortunately me), you may opt for other sides like Crispy Bamboo Shoots (S$6.90) or my personal favourite, Kung Pao Eggplant with Fragrant Shrimp Rolls (S$22.90).
What’s a meal without dessert? The store’s signature Poached Pear in Rice Wine (S$6.90) is worth a try. Nestled on a bed of fermented rice wine, the snow pear is poached for hours to yield a velvety-soft texture with a zesty edge.
If you wish to travel back in time, Wo Wo Dian will take you there.
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