Wo Wo Dian, the steamed bun and rice noodles specialist from Mianyang in China’s Sichuan province, has welcomed the autumn season with a new menu, ‘Top 7 Fortune Dishes: A Feast of Flavours’. Founded in 1889, the eatery launched its first outlet beyond China at Raffles City in May this year. Since then, it has already drawn a steady following for its fluffy sourdough buns and traditional Sichuan favourites like Mianyang rice noodles, mapo tofu and firecracker chicken.
Wo Wo Dian has now introduced several seasonal dishes exclusive to Singapore, including vegetarian-friendly options and set menus for a more inclusive dining experience.
Wowodian’s outlet at Raffles City. Photo © Fen Chia.
One new dish is the Fresh Chilli Chicken Bun (S$6.90), which comprises a set of three pillowy soft buns with mildly spicy morsels of chicken laced with fresh chilli, suitable for those with a lower spice threshold. We also tried the classic Wo Wo Dian signature, Century-old Traditional Pork Bun (S$8.90), which I had not ordered on my first solo visit here as I thought it would be too much for me with my chicken broth rice noodles order then.
Fresh Chilli Chicken Bun. Photo © Fen Chia.
The Fresh Chilli Chicken Bun is suitable even for those with lower spice thresholds. Photo © Fen Chia.
To my delight, the texture of the buns is not thick and heavy like many baos or mantous are, which is usually a scourge for those going low-carb. Wo Wo Dian’s steamed buns are renowned for being made with laomian (traditional sourdough), which involves organic flour and fermented starter and results in a chewy exterior that has a depth of flavour of its own and holds fillings well without getting soggy. The time-honoured technique is revered as an intangible cultural heritage in Mianyang, China and makes for fluffy buns that are not too heavy or large.
I polished off three easily, on top of the other dishes we had. The buns are extremely addictive and also come in a saucier Century-old Traditional Sauced Pork Bun (S$7.90) and Sauerkraut Vermicelli Bun (S$4.90) versions.
Century-old Traditional Pork Bun, the Wo Wo Dian signature. Photo © Fen Chia.
Not your usual bao, Wo Wo Dian’s buns have an extremely fluffy texture and are made from sourdough. Photo © Fen Chia.
One of the new seasonal mains is the Chinese Red Sour Soup Seafood Pot (S$29.90) a tangy and addictive soup filled with seafood. Once again, I appreciated the fact that it had the numbing and spicy qualities of Sichuan dishes, but not to an extent that would be prohibitive for those averse to very spicy food. This dish was filled with prawns, squid, clams, mushrooms and napa cabbage, and is suitable for sharing, especially if you like tomato broths.
Chinese Red Sour Soup Seafood Pot. Photo © Fen Chia.
For side dishes, try the Signature Golden Crispy Wantons (S$9.90), presenting eight little purses of deep-fried meat wontons, through these were unremarkable compared with the Signature Golden Crispy Chicken Mid-Wings (S$7.90), perfectly done and juicy crispy chicken mid-wings with a side of spice powder for that added kick.
Signature Golden Crispy Wantons, Photo © Fen Chia.
Signature Golden Crispy Chicken Mid-Wings. Photo © Fen Chia.
If you are the type who always requires a chilli dip with your meal, Wo Wo Dian has two free-flow condiments at a self-help corner. The condiments are excellent and go well with their sides and buns; the sauces comprise a red chilli oil sauce and a chopped pepper sauce.
There is also free flow peach oolong tea. However, the water provided from the tap is kept at a tepid 65°C probably for safety reasons, which I felt was not of a suitably hot temperature to steep the tea leaves. I guess for Sichuan dishes most people are happy to have just plain old cold water to go along with the flavourful and often spicy food (ice is provided), which is what I resigned myself to in the end.
The two condiments at Wo Wo Dian are addictive and go with everything. Photo © Fen Chia.
If you love century eggs like I do, you will be grateful for the Double Blessing Yuan Yang Century Eggs (S$9.90), which come in a chilli oil and black pepper sauce respectively. Featuring a creamy centre, the cold egg slices were a good contrast to the other hot and spicy dishes we had so far. Indeed, it would provide a good balance to not only order hot dishes at Wo Wo Dian, but also include some cold plates from its extensive menu, such as pickles and mushrooms, cold noodles or cold pork and chicken.
Double Blessing Yuan Yang Century Eggs. Photo © Fen Chia.
Although solo diners can do well at Wo Wo Dian with a bowl of rice noodles accompanied by a side dish or a set of steamed buns, it is more common to find families or groups of co-workers who can order several sharing plates to try more dishes at once. From now till 30 November 2024, Wo Wo Dian has introduced well-designed set menus to try multiple dishes from its seasonal Fortune menu at one go. The solo diner is not left out here though, for he can also enjoy rice noodle sets paired with side dishes, or simply top up S$3 for a side dish of choice.
Wowodian is offering deal sets for its seasonal menu. Photo © Wo Wo Dian.
Wo Wo Dian is worth checking out for its wide-ranging and balanced menu that has something for everyone. It is not true that all Sichuan dishes are spicy, so do not be deterred if you do not take spicy food or have not caught onto the ‘mala’ wave. It is indeed fortunate that Wo Wo Dian has landed in Singapore, and we are able to access and enjoy the dishes of an 1889 institution here at reasonable prices.
An old photo of Wo Wo Dian’s storefront in Mianyang, Sichuan.
Wo Wo Dian
252 North Bridge Road
Raffles City Shopping Centre, #B1-13 to 15
Singapore 179103
Operating Hours: 11:30am to 9pm daily
