Visited Victor’s Kitchen on a Saturday night for dinner and it was quite packed but we didn’t have to queue for seats. Was rather excited to try their HK milk tea (the unsweetened version) but these days, they serve them with sugar only as they are pre-made. While it still retains the tea fragrance characteristic of HK milk tea, I wish they would offer patrons a no sugar version instead.

For our dim sum, we had a bowl of fish with century egg porridge. It came in a larger than normal bowl and was pretty filling for two people to share when you’re ordering other dim sum dishes as well. They gave a few big chunks of century egg and fish slices as well. On top of that, ginger and spring onion strips were also added, likely to neutralize the fishiness of the porridge dish. It’s definitely comforting for the tummy but nothing exceptional.

The fried prawn dumpling was the first dish served to us and as the plate used was big, the dumplings appeared really small in comparison. That said, served alongside tartar sauce, the prawn dumplings did concern a substantial amount of prawn meat and the skin did offer a nice crunchy texture after being fried to a nice golden brown color.

Was personally most excited for the chee cheong fun - with a fried youtiao encasing prawn meat being stuffed between layers of the silky rice roll. It’s a really nice combination of soft and crunchy textures, with the soft cheong fun contrasting with the crunchy youtiao before you reach the innermost layer of fresh juicy prawn meat. At the side, the usual sweet sauce was given but it wasn’t a sauce that would complement well with the cheong fun in our opinion.

We also had a bowl of their XO sauce with steamed carrot cake, which featured strips of radish and lup cheong cubes embraced by soft carrot cake in a bowl. It’s rather unique compared to the usual fried carrot cake pieces at dim sum places. What we liked best about this dish was the XO sauce that came in a metal saucer that we also enjoyed with other dim sum (like the chee cheong fun).

Not pictured, we also ordered their glutinous rice that my partner found a bit too soft for his liking but I personally thought the pillowy soft rice grains were quite enjoyable when eating with tougher chicken meat served in the dish.

While prices are on the higher side, the quality is worth paying for and most dishes are quite authentic. As a bonus, you probably wouldn’t have to wait as long for a table compared to swee choon but the trade off is that you do have fewer options here.

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