A Celebration of Wok Hei, Flavour, and Community — only at Mandalay.
Dim Sum @ Mandalay may be known for its handcrafted dim sum and elegant lunch offerings — but behind its kitchen doors lies a rich zi char tradition, brought to life through the restaurant’s Chinese Wok-Fried Specialities menu. At the heart of it all is Chef Ling, the culinary force who serves bold, wok-fired flavours to members each evening.
“Zi char is about soul and sharing,” he reflects. “It’s meant to be enjoyed with the people you care about — with generous plates in the centre, and laughter around the table.”
At Mandalay Guild House, members can now enjoy the best of both worlds: the finesse of dim sum by day, and the comfort of homestyle zi char dinners by night. From crowd favourites like Fried Kway Teow with Chai Po and Prawns, to signature dishes such as Braised Fish Maw with Sea Treasures and Bean Curd, Sweet and Sour Pork with Mixed Capsicum, each plate carries the wok hei and heart that define true zi char.
“Hearing members say – this reminds them of Adam Park, even though I wasn’t there myself – is the best compliment I could ask for,” says Chef Ling.
Prepared à la minute with heat, speed, and precision, his cooking celebrates both tradition and community — making Dim Sum @ Mandalay much more than its name suggests.
To learn more about the man behind the wok, we asked Chef Ling a few quick questions about his culinary journey, his inspiration, and the flavours that keep members coming back:
Q: You’ve been with NUSS for some time — tell us about your culinary journey and how you came to specialise in zi char cuisine.
A: I’ve been with NUSS for a while, bringing with me over 20 years of culinary experience. I started in my early 20s, training under old-school masters and Hong Kong chefs at Crystal Jade before moving on to Marina Bay Sands, Tang Yun at Tanglin Club, Sichuan Dou Hua at UOB Plaza, and the Singapore Swimming Club.
Zi char came naturally to me – it’s where you truly learn the power of the wok. I enjoy its spontaneity and energy, where each dish has its own rhythm and story. Though I also specialised in Cantonese cuisine and dim sum, zi char remains closest to my heart.
Q: Many members may not realise that Dim Sum @ Mandalay serves a full zi char menu at dinner. What inspired you to keep that tradition alive?
A: Back at Adam Park Guild House, zi char dinners were hearty, lively, and full of flavour. When we moved to Mandalay, I wanted to carry that experience over. Even though we’re called “Dim Sum @ Mandalay,” we’ve always had a full zi char dinner menu. It gives members the best of both worlds – dim sum by day, homestyle sharing dishes by night, keeping the community spirit alive.
Q: Which dishes are most popular in the evening service — and which are your personal favourites to cook?
A: Fried Kway Teow with Chai Po and Prawns is a big hit, while Curry Fish Head is a favourite for groups. I also enjoy cooking Braised Fish Maw with Sea Treasures and Bean Curd – it takes skill to balance textures and flavours. But my personal favourite remains Curry Fish Head, as it symbolises family togetherness – one pot that brings everyone to the table.
Q: Which dish(es) on the menu that you feel showcases the true spirit of zi char?
A: I’d say the Sweet and Sour Pork with Mixed Capsicum. It’s vibrant, balanced in flavour, and instantly recognisable as a sharing dish. Another would be the Sliced Beef with Ginger and Scallions, a simple classic that showcases wok skills and timing. To me, these dishes reflect the essence of zi char: comforting flavours, cooked with skill, and always best enjoyed together.
Q: Back at Adam Park Guild House, zi char dinners were legendary. How do you see Dim Sum @ Mandalay carrying on that legacy?
A: Adam Park was known for its warmth and lively dinners. Here at Mandalay, we’ve recreated that same spirit in a new setting. The menu continues, the memories continue, and I still see familiar faces returning for their favourites — just with modern touches and greater comfort.
Q: We often hear the term ‘wok hei’ — how do you ensure each dish carries that signature smoky aroma?
A: Wok hei is all about timing, heat, and movement. The wok must be very hot, and cooking must be quick and precise. It’s not just the fire, but how the chef controls it. After years of practice, I’ve learned how to bring out that smoky aroma and charred flavour – the soul of zi char.
Come rediscover the full flavours of zi char — only at Dim Sum @ Mandalay.
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