126 Dim Sum Wen Dao Shi - 24-Hour Dim Sum in Geylang

One of Singapore’s most enduring dim sum institutions, 126 Dim Sum Wen Dao Shi 揾到食 has been turning out fried and steamed dim sum varieties since 1985 — and after a brief hiatus in mid-2024 when the original owner retired, the Geylang shophouse on Sims Avenue is back, reopened under new management by a former client and former staff who have kept the kitchen running and the menu largely intact.

The decor has shifted from its previous rustic character to a cleaner, more modern space, with murals featuring Chinese calligraphy and food illustrations lining the walls — but the no-frills, eat-and-go spirit that made the place a supper institution remains unchanged. With the Geylang outlet operating 24 hours daily, 126 Dim Sum serves a sprawling selection of steamed, fried, and baked dim sum that draws diners from breakfast through to the small hours of the morning.

Shrimp Dumpling (Har Gow) — $4.80

The Shrimp Dumpling is among the most ordered items on the menu, and for good reason. Each piece is wrapped in a thin, translucent rice flour skin and filled with whole prawn, offering the clean, briny sweetness that is the benchmark of any dim sum spread. The skin is steamed to a tender, slightly elastic texture without tearing — a marker of proper har gow technique.

Ebiko Siew Mai — $4.80

The Ebiko Siew Mai carries a topping of ebiko — flying fish roe — that adds a pop of brininess to each bite, distinguishing it from the standard pork and prawn siew mai found across the island.  The open-faced dumpling is made from a minced pork and prawn filling enclosed in a yellow wonton wrapper, with the roe lending both visual colour and a burst of texture to the finished piece.

Lotus Leaf Glutinous Rice (Loh Mai Gai) — $4.80

The Glutinous Rice is one of the signature bestsellers at 126. Glutinous rice is packed around a filling of chicken, mushroom, and dried shrimp, then wrapped in dried lotus leaf and steamed until the rice is fully cooked through. The lotus leaf imparts a faint herbal fragrance to the rice as it steams — a characteristic that sets loh mai gai apart from other glutinous rice preparations.

Da Bao — $2.20

At $2.20, the Da Bao is one of the most accessible items on the menu. This large, steamed bun is filled with a mixture of minced pork, hard-boiled egg, and vegetables, wrapped in a soft, pillowy dough that puffs up to a substantial size during steaming. The size-to-price ratio makes it a common order at the takeout counter.

Prawn Chee Cheong Fun Roll — $5.30

The chee cheong fun selection at 126 includes a Prawn Chee Cheong Fun Roll, with silky rice rolls encasing whole prawn.  The rice sheet is rolled thin and steamed until smooth, then served with a sweetened soy sauce. The version here uses a slightly thicker pour of sauce than the lighter style found at Hong Kong-style dim sum houses, which sits well with the savoury prawn filling.

Fried Prawn Roll — $6.20

The Fried Prawn Roll is one of the most popular signature fried items at 126.  Prawn is wrapped in a beancurd skin and deep-fried until the exterior achieves a firm, golden-brown crunch, while the prawn inside remains plump and juicy. The beancurd skin casing chars lightly at the edges during frying, adding a layer of toasted flavour to the finished roll.

Pork Ribs — $4.80

The steamed pork ribs are cut into short segments and prepared with black bean paste and garlic before steaming, a standard Cantonese technique that produces tender meat with a savoury, slightly fermented depth from the black bean. The pieces are small enough to eat in a single bite and are typically ordered alongside steamed dumplings to balance the spread.

Chicken Feet — $4.80

The fried chicken feet at 126 are braised and then deep-fried until crispy  before being steamed a second time — a multi-step preparation that produces a skin that is yielding and gelatinous at the bone while retaining some surface texture. The extended cooking time allows the seasoning to penetrate throughout.

Century Egg and Minced Pork Congee — $3.00

The century egg and minced pork congee is garnished with scallions and fried shallots.  The century egg used here carries a mild flavour rather than a sharp pungent note, which makes it more approachable for those unfamiliar with the preserved egg. The fried shallots add fragrance and a subtle crunch to the otherwise smooth, slow-cooked congee base.

For a restaurant that has been part of Geylang’s food landscape since 1985, 126 Dim Sum Wen Dao Shi’s return to Sims Avenue fills a genuine gap — a place where a full dim sum spread is available at any hour, at prices that remain well within reach. The menu spans more than 300 steamed and fried varieties, giving diners ample reason to return across multiple visits and explore beyond the bestsellers.

126 Dim Sum Wen Dao Shi 揾到食 @ Geylang
126 Sims Avenue, Singapore 387449
Opening Hours: 24 hours daily
Tel: +65 6746 4757
Email: [email protected]
Website: 126.com.sg
Facebook: facebook.com/126wendaoshi