A wooden house near a church at the Brickfield station, the place is famed for its ong yee tau (silver carp fish head) with lots of ginger for garnishing. The braised pork leg and chicken baked with herbs and spices in foil are also very popular. The name Woo Lan is actually derived from a province in Fuzhou, China, so the fare is as authentic as you would expect.
|Venue name:||Woo Lan||Contact:|
19, Jalan Scott
|Opening hours:||Tue-Sun, 12noon-3pm; 6pm-10pm|