Victor's Kitchen (Sunshine Plaza)

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We serve Hong Kong style dimsum and the best custard buns in Singapore at Sunshine Plaza on Bencoolen Street.

91 Bencoolen Street
#01-49 Sunshine Plaza
Singapore 189652

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10:30am - 08:00pm

10:30am - 09:00pm

10:30am - 09:00pm

10:30am - 08:00pm

10:30am - 08:00pm

10:30am - 08:00pm

10:30am - 08:00pm

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From the Burpple community

honestly i enjoyed both despite the reviews! the crust of both were rlly buttery. just that i wished the butter was inside the bolo bun😂

the filling is so good but the skin is sooo sticky

1 Like

veg and prawn filling. tasted v fresh! but i found the skin too sticky and thick

not that great honestly there’s barely any meat :( it’s mostly bones

Small store in Sunshine Plaza that always has a crowd of people at meal times. Came with a group of 6 and this was what we got.

What was nice:
- Golden eggyolk lava buns ($5.30 for 3) easily the best item on the table. Their bestseller and for good reason. Soft and fluffy bao encasing hot and gooey salted egg custard. Amazing.
- Bolo Charsiew Buns ($5.50 for 2) were crispy on the outside and piping hot on the inside
- 'Spring is in the air' Cheong Fun ($5.80) was so unique I had no idea what to expect. Seemed like a popiah with cabbage, carrots and prawn fillings which was also crispy? And wrapped in a smooth silky cheong fun skin? Actually tasted pretty good especially with the accompanying sweet sauce.
- Queen size siewmai ($5.50 for 4) were huge and chunky
- Carrot cake w/ XO sauce ($5 for 3) was decent but the XO sauce was standout
- Lupcheong glutinous rice ($7.80) was pretty good, save some of the XO sauce for this. Would have been better with some chilli shrimp paste, but I didn't ask

What I would skip:
- Xiaolongbao ($5.50 for 3) was forgettable but still alright
- Bolo Butter Buns ($5.50 for 2) literally the same as the charsiew buns but without the fillings and instad comes with lurpak butter, but at the same price
- Vinegar pig trotter ($9.80) too vinegary for my liking but had a decent amount of meat
- Sausage yam cake ($5.70) and Chee Cheong Fun ($5) was nothing outstanding

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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.