For more Dim Sum reviews, check out www.jerjerjer.com.Dim Sum is something that I fell in love with at a very young age. There’s a mystical allure to those little bite-sized delicacies that enthralled me. Every basket is like a surprise in a box and opening it will engulf you in a puff of steam. Victor’s Kitchen is a very humble dim sum restaurant located at Sunshine Plaza and they serve up some really good value-for-money dim sum!The dim sum here is really quite affordable, ranging from $3 – $4 per dish. I’m not usually a fan of spare ribs, but my friends decided to try the Spare Ribs with Black Bean Sauce 豉汁蒸排骨 ($3). It was very tasty and the meat was tender. But like I said, I don’t really know how to appreciate this boney dish. *shrugs*Call me a traditionalist, but the Har Gow 蝦餃 ($4.50) is like the benchmark of a good Dim Sum restaurant. If the restaurant makes good Har Gow, then I’m sure the rest of the dishes will turn out to be quite good too. The Har Gow at Victor’s Kitchen is stuffed full of crunchy fresh prawns encased in a light skin. Probably one of the better Har Gow I’ve tasted.

But don’t expect much from the ambiance of the restaurant. It’s located in a rather small and stuffy shop, with tables tightly packed next to each other, so there is a bit of squeezing involved if you’re there at peak hour. Also, the restaurant is known for being closed without warning, even during days when they are supposed to be in operation. So it’s good to always have a backup plan in mind when you intend to visit Victor’s Kitchen.Another must-have dim sum is the Siew Mai 燒賣 ($4) which usually comes with a pork and prawn filling. The siew mai at Victor’s Kitchen isn’t that special but the filling was crunchy and tasty. The flavour was pretty standard without any fancy mushrooms or wolfberry on top.I didn’t really enjoy the Char Siew Pau 叉燒包 ($3.50) here because it was not as fluffy as it looks in photos and the skin was a little too thick for me. The char siew filling wasn’t that fantastic also – better than normal hawker center standard but not on par with other Chinese restaurants.Traditionally eaten with pig intestines, Chee Cheong Fun 猪肠粉 ($3) nowadays comes in lots of other fillings like char siew, prawns or even scallops. We ordered the prawn one that day. The thing about chee cheong fun is that you should definitely eat it while it’s hot and not let it sit for too long – actually that applies to all steamed dim sum. The skin isn’t as silky smooth and I thought it tasted quite normal.Crispy on the outside and crunchy on the inside, this Deep Fried Beancurd Skin with Prawn 鮮蝦付皮卷 ($4) is pretty good. It’s a very simple dish basically just prawn wrapped in beancurd skin and deep fried to a crisp, but the saltiness of the beancurd skin goes together with the prawn really nicely.I’ve heard quite a few of my friends raving about the Salted Egg Custard Bun 流沙包 ($4) at Victor’s Kitchen and now I know just why they have been so crazy over these small little buns. The salted egg yolk filling was rich and buttery, though I found the skin of the bun to be not so fluffy. But this is one awesome Liu Sha Bao in my opinion. =D

Overall, I had a good time at Victor’s Kitchen and walked out of there with full and satisfied tummies. Just don’t expect top-notch service here, though the aunties are pretty friendly. It’s very much your typical Cantonese Dim Sum place with direct, no-frills kind of service with a bit of shouting across the room during peak hours – basically you sit, order, eat and get out. And I definitely look forward to the next time I visit again!

Sun with Moon serves pretty awesome mid-ranged Japanese food and I've also heard people raving about their signature Tofu Cheesecakes, which supposed comes in a birdcage (not sure if they still do that for dine-in customers). Anyway, I bought their Matcha Tofu Cheesecake ($6.50) as a takeaway dessert after having lunch at Skinny Pizza just opposite. It came with Anko (red bean paste) on top which was not too sweet and a crumbly biscuit crust. The cheesecake however had a rather sourish taste to it because of the matcha, but the texture was so silky that it literally melts in your mouth. I also got a chance to taste their Original-flavoured Tofu Cheesecake which was a lot better than the Matcha one. The original one was creamier and had a distinct cream cheese taste. And considering how light it is, you can definitely still eat it after a heavy meal.

Every year during Chinese New Year, I'm usually the one tasked to get the Yu Sheng. What's there not to like about a sweet, sour, salty salad tossed in a heap of peanuts and other crunchy stuff? Not to mention, the sashimi that comes with it! This year, I decided to go for a more indulgent version and got myself a Lobster Yu Sheng ($89) from Marriott.The lobster slices were not that many and once you mix all the ingredients together, you have quite a difficult time locating the lobster meat. On hindsight, we should have just tossed the salad without the lobster meat and just distributed the lobster meat individually. Anyway, the lobster was rather fresh and chewy although not as satisfying as large slices of salmon sashimi.

I was having a staycation (yay!) at Mövenpick Heritage Hotel Sentosa that day and decided to check out Chili's for lunch since Resorts World was only a short walk away (read more about my staycation on my blog www.jerjerjer.com).

Well, Chili’s has been around for a while already but it was my first time eating there (can you believe it?). I decided to order their Big Mouth Bites ($23) burgers which comes with 4 mini beef burgers, fries and their signature onion rings. The beef patty was rather tender and juicy but having to wolf down 4 mini burgers myself was a little too much for me. Their onion rings were quite unique too. It’s made up of finely sliced onions coated with crispy batter and it almost resembles McDonald’s crispy fries. I also got myself a Mojito (Vodka + Strawberry soda).. hehe, drinking in the day rocks! =D

My boss brought us here for lunch today claiming that this is one of the best duck rice in the area. True enough, the duck here is quite different from other braised boneless duck stalls. The meat comes very thinly sliced and is a bit more dry and chewy compared to most braised duck rice. One thing I particularly liked about the duck is the sauce that they used - a combination of both sweet and salty. However, the rice they served did not make the cut. It was plain white rice served with some of the sauce from the duck. I would have given this stall 5-stars if they have the dark yam rice instead.We also ordered the eggy Tofu, Kang Kong and some duck innards (which I don't eat). The tofu was quite good - silky and very eggy. I can't say much for the sambal Kang Kong since I'm not a chili person either. Overall, it was a satisfying lunch at a rather nostalgic duck rice stall.