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2012-01-18
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Had dim sum at Victor's. Quality is quite good while prices are relatively cheap.Victor's custard buns were probably one of the better ones that I've tried so far, with the custard milky, smooth and moist while the bun soft, fluffy and warm. The only thing that's lacking is the richness of the custard, which I did find a little lacking. Maybe I'm just picky.Tasty Chicken (Hong Kong Style) - I didn't find this dish too fantastic as the taste of the rice wine was overwhelming and personally, I'm n
Victor's custard buns were probably one of the better ones that I've tried so far, with the custard milky, smooth and moist while the bun soft, fluffy and warm. The only thing that's lacking is the richness of the custard, which I did find a little lacking. Maybe I'm just picky.
Tasty Chicken (Hong Kong Style) - I didn't find this dish too fantastic as the taste of the rice wine was overwhelming and personally, I'm not really a fan of chicken cooked this way.
The Char Siew Cheong Fun was probably one of the weakest links in Victor's offerings. The skin was a little too thick and came across as rather starchy, unlike the silky smooth and translucent thin skins that good cheong funs should have. The char siew was rather normal as well, which kinda sealed the fate for this dish.
The Tasty Queen size Siew Mai wasn't really queen size per se. It was just slightly bigger than your average siew mai. What I liked about it was that the proportion of fatty meat to lean meat was relatively low, which didn't make me queasy after eating too much. But the skin was a tad too dry though
A hot favourite amongst customers, the prawns in the har gao were very fresh, albeit not too crunchy. The skin was nicely done, lightly stretchable and not too thick, but please eat it when its still hot.
Marginally smooth with a fair amount of bite best describes the Scallop, Sausage Carrot Cake. Sure it isn't exactly near the best that I've eaten, but for the price, no one's complaining. One gripe though, I couldn't taste or make out any traces of scallop or sausage in the carrot cake. Talk about misrepresentation.
Maybe its a norm to call it something as grand as phoenix porridge in Hong Kong, but in Singapore, we call it pi dan chow, or century egg porridge. Victor's rendition wasn't the least bit impressive, being average at best. The porridge tasted like normal slightly runny porridge with small pieces of century egg and prawn balls in it.
A filling dim sum brunch for 2 pax cost us in excess of $20, which is cheap for the above average quality dim sum that you get. Of course there are better ones out there, but don't forget that they cost a lot more too. Try this place out, but please don't get your expectations too high and you will enjoy it.
張貼
