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2013-06-12
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Located in one of the quiet corners at the ground floor level of Sunshine Plaza, this hidden find was nestled among a few other small restaurants. With newspaper clippings plastered all over their glass shopfront, it seemingly gave an assurance that their dim sum were good or way commercialized.Dim Sum which was usually associated with yum cha (drinking of tea) originated in the days of the Silk Road. Drinking of tea was thought to aid in digestion for the meals and was henceforth introduced to
Dim Sum which was usually associated with yum cha (drinking of tea) originated in the days of the Silk Road. Drinking of tea was thought to aid in digestion for the meals and was henceforth introduced to complement dim sum. Enjoyed typically as a morning-after-exercise meal for the elderly, our families however only dined on it on our weekend family day.
The high amount of saturated fat and sodium in most dim sum dishes suggested it being a snack or tea-time meal. Meant to touch the heart in the form of a light treat and not a hearty meal, the conventions of modern dining however spelt a whole new experience. It was our first time in having dim sum for dinner and being a planned trip down to Victor's Kitchen, we were really looking forward!
Seated at a corner perusing the simple menu, posters such as Great Buns and strikingly yellow. Must definitely drew our attention to their famous Liu Sha Bau, i.e. salted egg custard bun. Let us find out if Victor's Kitchen has the perfect ooze factor indeed!
(+) Enjoyed the slightly sweet initial taste accompanied by a salty aftertaste.(+) Molten state of the filling was slightly gritty and offered a varied mouthfeel
(+) Fluffy, soft plain bun helped highlight the thick rich filling.
(-) Took some effort to juggle the molten custard in the bun to prevent it from spilling.
(-) Was good, but definitely not as good as acclaimed and described.
(-) The poster showed it was cheapest at S$3.50, guess not anymore.
I have always thought that a dim sum chef should be assessed on 3 simple yet intricate dishes, namely har gao, siew mai and lo bak go. Classically the must-haves when one dines for dim sum, we certainly could not do without!
(-) The prawns inside were neither crunchy nor soft, wasn't sure what was the intended taste supposed to be.(-) The dumplings were not well wrapped, one of it had the skin burst open.
(-) The skin of the dumpling was soft and thin but too sticky, leaving remnants at the teeth.
(+) Soft and juicy siew mai but really nothing too spectacular to rave about.(-) Largely disappointed as it was nowhere close to the Queen Size stated in the menu.
(-) Considering this was one of their signature dishes, I was expecting more.
(-) Minimal amount of fish roe on the top surface.
(+) Good mix of flavours, giving a very tasty spoonful for it was so soft.(+) The XO sauce kicked in after a while and could feel the warmness growing in the body.
(-) It was so soft that it was mashy, which was not quite what we expected.
(-) XO sauce was barely evident in taste, tasted more like mere soy sauce.
(-) Did not taste any scallops in the carrot cake too.
(-) Recommended as a signature, this was a complete disappointment.(-) Rice was not fragrant enough and relatively hard.
(-) Only 1 piece of Chinese sausage was found, as big as a section of your finger.
(-) Broken, loose and pathetic amount of chicken pieces, it was mostly rice.
(+) I enjoyed the slightly varied texture in the cheong fun, with a light crisp surface.(-) However, the inside of the cheong fun was not soft enough.
(-) Failed to bring out the much desired contrast in texture and mouthfeel.
(-) Sadly, not the authentic H.K style, especially the sauces.
(-) Lack of chili and peanut sauces for the real authentic deal.
(+) Could hardly go wrong with their fried dishes.(+) Freshly fried only upon ordered, it was very crispy indeed.
(-) It was a bit too much on the greasy side for me.
(+) Like above, it was only freshly fried upon order, very crispy.(+) Crunchy shrimps inside offered a very delectable bite to the crispy skin.
(-) Once again, too oily for my personal preference.
(-) Tasted some of the flour, maybe the skin was too thick or uneven mixture?
(-) We were served vinegar as accompanying condiments instead of mayonnaise, though was replaced after we requested.
In the mood for a cha chang teng H.K dining experience, we opted for the traditional drinks typically offered.
(+) Unique way to maintain the coolness of the tea without diluting it.(-) The milk tea was not fragrant, rich nor smooth enough.
(-) Tasted like 'milk-milk tea'.
(-) Certainly overpriced for the quality served.
100% H.K. Style Hot Ying Yang (Coffee mixed with Tea)
(+) Tasted rich and fragrant and not overly sweet.
(+) Adjusted to my liking for I told them not to add any sugar.
(+) Refreshing and zesty punch to wash down the greasy food.(+) The fresh lemon slices enhanced the tangy flavour to the drink.
When it comes to dim sum, we have an exceptionally high standard for it is one of our favourite dining options. That being said, we were rather disappointed with our visit to Victor's Kitchen. The lack of typical must haves such as egg tarts and char siew sou aside, most of their signature dishes failed to deliver to our expectations apart from their liu sha bau and their fried dishes (which are generally safe options for dim sum anyway). Also, the lack of chili sauce was quite a taboo by my books. The only one available was a watery sweet chili sauce which definitely did not go down well with the dishes for me. The menu had a tagline which read: We serve the best foods, but not fast foods. I would attest to their latter half of the sentence, but as for the former, I shall leave it to one's discretion.P.S: No service charge and GST were levied on the prices and this was highly commendable in today's dining in Singapore. Definitely value for money, which explained the brisk business, but it was a rainy day and we went early at about 6.30pm so getting a table was easy.
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