Wo Wo Dian: Century-old bun recipe lands in Singapore

Wo Wo Dian, a brand with origins in Mianyang, China, has landed in Singapore, bringing with it time-honoured techniques stretching back over a hundred years.

Its first Singapore outpost, Wo Wo Dian at Raffles City, opened officially on May 15 and has already drawn gourmets and foodies eager to taste its wares.

What’s more: To celebrate its grand opening, Wo Wo Dian Raffles City is offering a 40% discount on its food, drink and dessert menus from May 16 to 19!

Cultural heritage in a bite

At the heart of Wo Wo Dian’s appeal is its 老面 (laomian), or traditional sourdough, as the brand calls it. Organic flour is blended with fermented starter to create the brand’s famous, firm — yet fluffy — skin, which in turn is wrapped around incredibly juicy fillings. 

This technique is unique to Wo Wo Dian’s home province of Mianyang, where it’s been enshrined in the city’s catalogue of intangible cultural heritage.

Choose between original and sauced pork varieties (from S$7.90 for three pieces) and try it for yourself.

Diners can also help themselves to some condiments for an added touch of flavour. Check out Wo Wo Dian’s self-service counter to enjoy their buns with a side of red chilli oil sauce or seasoned chopped pepper sauce. This combination not only enhances the flavours but also pays homage to the rich culinary traditions of Mianyang.

Some like it hot

For those who enjoy a bit of spice, be sure to try the range of Sichuan specialities at Wo Wo Dian Raffles City. 

The boiled pork belly with spicy sauce (S$25.90) is a highlight. Boiling hot oil is poured over the meat tableside to release that unmistakable smell of spicy chillies and fragrant garlic, all the while sizzling gently before your eyes. Taste-wise, it numbs the tongue without being overtly spicy. In our opinion, it’ll be good for those who can take mild levels of heat.

Other fiery favourites include the classic mapo tofu (S$9.90), which pairs exceptionally well with rice, as does the firecracker chicken (S$13.90). 

The lively chatter of diners enjoying these dishes only adds to the spicy atmosphere.

Noodle lovers should look out for Wo Wo Dian’s thin rice noodles, which are served here in rich broths. Go for the Szechuan beef broth rice noodles — priced at S$13.90 — if you can take the spice. (Otherwise, there’s the non-spicy classic chicken broth rice noodles (S$14.90), which caters to all palates.) The texture is more akin to our local mee sua (wheat vermicelli) and takes on a similar melt-in-your-mouth quality.

Wo Wo Dian also serves other Sichuan delights — that Singaporeans have grown to love in recent years — such as sauerkraut crispy fish slices (S$29.90) and wantons in fragrant chili oil (S$10.90).

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Less spicy treats

Not all dishes at Wo Wo Dian Raffles City pack a spicy punch. The kung pao eggplant with fragrant shrimp balls (S$22.90) — a new menu addition that’s exclusive to Singapore — offers a milder, yet equally delightful experience. It combines the savoury flavours of house-made tomato sauce with the delicate texture of eggplant and a generous heap of shrimp balls and cashew nuts. The eggplant, in particular, had a good bite — it was fried to an airy crisp with a slightly crunchy exterior.

End the meal on a sweet note with treats such as poached pear in rice wine (S$6.90), which boasts a laborious 15-step process. It has a syrupy texture with mild, delicate flavours that refreshes and cleanses the palate, especially after a heavy meal. 

If you’re looking for something a little more flavourful, the Three Delicacies iced jelly, comprising jelly, glutinous rice wine and lemon slices, (S$4.90) is a good choice.

This was a hosted tasting.

Curious about more new gourmet spots in town? Check out the newest openings in Singapore here. 

You can also book a ride to Wo Wo Dian to savour its signature buns and classic Sichuan dishes. 

Do explore the GrabFood Dine-in service for awesome deals.