Lai Wah Restaurant is one of Singapore's heritage Cantonese restaurants, founded in 1963 by two of the celebrated Four Heavenly Kings of Cantonese cuisine. It is credited with bringing classics such as yu sheng, the yam pot with shredded meat and Mandarin stewed chicken to Singapore, and still cooks them the traditional way.

The online menu runs to more than 120 dishes: starter platters and crispy crab-meat balls, roasted crispy chicken and Golden Cage chicken, Eight Treasure duck, yam rings, live crab, garoupa and tiger prawns, venison with ginger and spring onions, wok-fried hor fun and ee-fu noodles, lotus-leaf glutinous rice, soups, desserts and Buddha Jump Over The Wall. Most dishes come in small and large portions for four to ten people, and there are signature set menus for ten.

Lai Wah takes pick-up and delivery orders through its own online store, run on its restaurant POS, with no minimum order; pick-up is usually ready in about 30 minutes and delivery takes around an hour. Ordering direct helps keep a piece of Singapore's food heritage going. It is at Bendemeer Court, 44 Bendemeer Road #01-1436.