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Introduction
<br>Yum Cha Restaurants first opened its doors in the heart of Chinatown and are well-known for their authentic dim sum delicacies. Apart from that, they also offer a sumptuous spread of seafood to whet their diners' appetites. To complement the dining experience at Yum Cha restaurants, push carts, wooden chairs and round marbled tables from the olden days are bound to stir up feelings of nostalgia.
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Opening Hours
Mon - Fri
11:00 - 15:00
18:00 - 23:00
Sat - Sun
09:00 - 15:00
18:00 - 23:00
Public Holiday
09:00 - 15:00
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
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It is a spacious retaurant with Oriental chic decor and the usual polished woodworks. The service was rather hospitable, probably servers used to the regulars residing around the lovely vicinity. And of course best of all, it was not a dimsum buffet and there were not much fried items on the menu. From dimsum to simple Chinese dishes, Yum Cha has increased its repertoire of selection to seafood as well, hence there was a huge selection of items to choose from.First we had one of the Specialties items, Soft Shell Crab with Mango Puree. Soft with no hints of crispiness, and made softer by the rich mango puree, I still enjoyed the soft shell shell crab served with fragrant and sweet chunks of mango and puree. It was a rather delightful combination.Then there were the steamed Prawn Dumplings (SGD$4.80 aka Har Gow) - thin, melt-in-the-mouth skins embracing fresh springy shrimps bursting from their wombs.The next dimsum dish was Shark's Fin with Meat Dumplings (SGD$3.80) - tasty with tender minced meat but the hints of shark's fins were minimal.Now, Beancurd Roll with Superior Sauce (SGD$3.80) - I enjoyed this. The outside is crunchy and the inside is juicy with sumptuous stuffings - shrimps and meat.Last but not least, we had the Fried Carrot Cake with Scallops. I enjoyed this as well - there was a very slight tinge of crispiness around the edges of the carrot cake cubes, and the interior was a lovely beancurd texture with strong flavor. The additional strips of scallops enhanced the carror cake tasty tremendously.For full review and more photographs, please feel free to visit:http://thearcticstar.blogspot.sg/2014/10/dinner-at-yum-cha-garden-restaurant.html
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Yum Cha Restaurant is a Chinese fine dining Dim Sum / Zi Char franchise chain, known for their use of high quality ingredients, masterfully prepared and beautifully presented dishes, and justifiably high prices. Yum Cha Restaurant also provides a catering delivery service, that is best utilized by large groups.Ambience at Yum Cha Restaurant is typical of a premium fine dining restaurant, which touches of Imperial elegance and splendor. Chinese decor and plants adorn the room, as do images of Koi fish in the Yin Yang formation. Fine cutlery and tableware is used, and the large floor space has spacious room for many guests.Service befits a fine dining establishment as well. Yum Cha Restaurant staff are observant and attentive, topping up drinks without request and making sure your dining experience goes well. They are polite and efficient, with food being prepared and served relatively quickly. They also accede to certain change requests. Very good.Food at Yum Cha Restaurant revolves around either Dim Sum or Zi Char. Their Zi Char dishes look and taste great, but portions are quite small, and prices are high per dish, even for simple ones with low cost ingredients. Their set menus are slightly more value for money, but the price listed is nowhere near the ballpark amount you'll pay.The Dim Sum at Yum Cha Restaurant is the star though, and the best time to dine at Yum Cha Restaurant is when their buffets are available.The complementary Braised Peanuts were undercooked, and slightly hard. Would be better off if it were braised longer till soft. Also, the sauce is underwhelming.The taste of the Fish Maw In Thick Seafood Soup was excellent. Thick and savoury with a pleasing yellow colour and a seafood / crustacean taste, the portion of ingredients within is decent.The Stir Fried Scallop Suillus With Asparagus was slightly oily at the base, but the spice combined well with the fresh, crunchy, and large asparagus. The scallops were medium sized, plump, and perfectly cooked. Portion was just nice for 4 people.I thought the Beancurd With Shimeji Mushrooms And Vegetables was the weakest dish here. Neither very tasty or spectacular. And the sauce tasted and looked similar to the prior soup course. The ingredients were fresh though.Full Yum Cha Restaurant review here: http://ivanteh-runningman.blogspot.sg/2014/05/zi-char-yum-cha-restaurant.html
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Had a lovely and peaceful lunch today at this Chinese restaurant with my fellow colleagues. Restaurant is quite spacious and temperature is cooling here as well. Service was prompt and really friendly. Spent about $15 for per person, which is reasonable. Carrot cake which is very moist andsoft inside and slight crispyness on the outer layer. THe salted eggyolk bao looks simple but inside is filled with generous amount of smooth salted egg yolk paste inside. Lotus leave glutinuous rice is also very soft and full of the leave fragrant. Meat inside is tender and goes very well with the rice. Yummy!
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Yum Cha is one of the many famous dim sum places in Singapore. But I felt that the standard dropped in the recent years. The har gao (prawn dumpling)'s skin fell apart though the filling was nice. The liu sha bao is not bad. We also ordered other lunch dishes like the fried youtiao which was really crispy and nice. The fried mango prawn roll was also quite nice where the mango oozes out as you take a bit into it, the sweetness of the mango combined with the prawn was really good. Overall, the dim sum is still not bad but definitely not as good as the last time I had it.
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Really enjoy having my meals in this Chinese restaurant as the surrounding here are very greeny and beautiful. THe restaurant inside is quite spacious and the seats are also comfortable. Service is alright and polite. My favourite dish here is their spinach tofu. THe texture of it is very smooth and soft, which is full of the light fragrant from the spinach used in it. The sauce used in it is sweet and not too oily. Great to have it with the plain rice.
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