Dim Sum

Dim Sum

Featuring Red Star Restaurant, Swatow Seafood 汕头海鲜 (Toa Payoh), Victor's Kitchen (Chinatown Point), Victor's Kitchen at Chinatown Point
Wilson Foo
Wilson Foo

One of the best Dim Sum in Singapore in my opinion. Truly similar to those you get in Hong Kong or Guangzhou (taste wise).

Recommend their Polo Bun, Bean Curd Skin prawn rolls, porridge and Har Gao.

Downside is the restaurant here in Chinatown Point is rather small and you may have to queue for a long time during mealtimes to get a table.

Confirmed and chopped! Authentic push cart dim sum! Besides Red Star, this is the only other place with old style push cart service that I know of. And I have been looking for these on both sides of the border for some time now.

The dim sum still taste good after all these years. Not mind-blowing good but comfortably adhering to the taste you are used to and familiar with. The selection is somewhat limited and this is understandable due to manpower constraints. But they do have all the popular items like Siew Mai, Har Gao, Braised Chicken Feet, Steamed Pork Ribs, Char Siew Buns, Beancurd Skin Wraps, Chee Cheong Fun and Century Egg / Sliced Pork Porridge. Notably missing were Radish Cake and Lotus Leaf Wrapped Glutinous Rice. The one complain I have would be their rule for 90 mins service limit for each table, although I don’t really see them enforcing it.

Opens from 8am daily so yes, this is the one place in Singapore where you can enjoy a yum cha culture closest to that of Hong Kong. Call it nostalgia but the push cart system is a huge winner for me.

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This is one of the few dim sum restaurants where they still serve the dim sum using push carts on trolleys. The owner is also famous as one of the original Four Heavenly Kings who invented the Chinese New Year dish Loh Hei.

The queues to get a table, especially on weekends, was legendary. The restaurant being in 7th Floor, you’d encounter snaking queue outside the restaurant, winding down the stairwell until 4th floor! But with COVID, we did not have to queue at all.

The food standard is still the same. Especially recommend their Pork and Century Egg Congee and Egg Tarts.

I pray this old institution survives COVID lockdowns and all these measures designed to prevent the pandemic from spreading. As Iong as they stay open, I will continue to patronise. Already been eating here for 38 years, why stop now?

The place is pretty spartan but the dim sum is very legit Hong Kong style. We liked the Boluo buns, the fish porridge (cod fish) with century eggs and especially the steamed chicken feel with abalone sauce. Everything is steamed fresh upon order although it did not take too longer for food to be served

I’ll be back.

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