It is probably no secret that Yuen Kee Dumpling has quite an aggressive expansion plan in Singapore given how there are new outlets sprouting all across the island almost every month — that being said, it does seem that the brand is reaching out into areas that are slightly unconventional and far out for some. Whilst one of their newest outlets is situated within the Food Republic food court at Mandai Wildlife East, Yuen Kee Dumpling is one of the more significant tenants that are situated within the Gourmet Paradise food court within Parc Point in Tengah. Yuen Kee Dumpling takes quite a substantially-sized stall unit within the food court — they are located at the end of the food court that is close towards the exit doors of Tengah Polyclinic which is also integrated to the complex. Yuen Kee Dumpling’s menu at their Parc Point location is the same as the menu that the brand offers at their other food court stalls which includes side dishes, wantons, dumplings and noodle dishes featuring their wanton and dumpling offerings.

We have written about various offerings that Yuen Kee Dumpling had been serving up whilst visiting several of their outlets around the island — it has also been a while since we had last visited Yuen Kee Dumpling as a whole as well. One of our go-tos at Yuen Kee Dumpling would be the Shrimp & Crab Roe Pork Wanton — patrons do get a choice to pick and choose a sauce offering to go along with their wanton / dumpling dishes at Yuen Kee Dumpling; our choice of sauce would be the Viral Mixed Sauce w/ Chilli Oil which is also our go-to. Thought that the Viral Mixed Sauce w/ Chilli Oil at their Parc Point location seemed to come with a higher proportion of chili oil than peanut sauce as compared to their other outlets — whilst the chili oil that also features crispy bits of chili does give a smoky crunch and a note of fragrance and numbness from Sichuan chili peppers, it felt a little short on the creaminess and nuttiness that we experienced at their other outlets prior. That being said, the wantons were still plump; well-filled with pork, shrimp and crab roe with the shrimp giving it a bit of a bite whilst carrying its natural sweetness, while the inclusion of crab roe adds a popping sensation to the wanton — the skin of the wanton also being silky smooth, whilst catching on the sauces and oil for flavour.