Victor’s Kitchen - Authentic Hong Kong-Style Dim Sum

Victor’s Kitchen has been serving Hong Kong-style dim sum at Sunshine Plaza for years, built on recipes developed by a head chef who previously worked in a five-star Hong Kong hotel kitchen before relocating to Singapore. The kopitiam-style setup keeps things simple and functional, with an open kitchen where dumplings and buns are folded and steamed to order throughout service. The menu spans classic Cantonese steamed items, congee, chee cheong fun, and a custard bun that has become the restaurant’s calling card. Here are the dishes that define a visit.

Golden Egg Yolk Lava Buns

This is the dish Victor’s Kitchen is best known for. Each bun is filled with a custard made from salted egg yolk and butter, steamed until the centre turns molten. The exterior stays soft and slightly sweet, so the salted egg filling provides the contrast when the bun is broken open. The recipe is prepared fresh in batches throughout the day rather than held for long periods, which keeps the lava filling from firming up before it reaches the table.

Victor’s King Prawn Dumpling

This is the restaurant’s take on har gao. Whole prawns are wrapped in a hand-pleated wheat starch skin thin enough to show the prawn through the wrapper. The dumplings are steamed to order, which keeps the skin from turning gummy and preserves the snap of the prawn inside.

Queen-Sized Siew Mai

The siew mai here are made larger than the standard size and topped with a dusting of crab roe. The filling combines minced pork and prawn, and the dumplings are left open-topped in the traditional style so the roe is visible before steaming.

Steamed Carrot Cake with XO Sauce

This carrot cake follows a traditional Hong Kong recipe rather than the Teochew-style version more commonly found in Singapore. It is steamed with scallops and Chinese smoked sausage folded through the radish batter, then finished with an XO sauce made in-house using ingredients imported from Hong Kong.

Golden “Bo Lo” Char Siew Butter Buns

This bun combines two Hong Kong bakery staples in one: a pineapple bun crust, cooked crisp on the outside, wrapped around a char siew filling. A slice of butter is tucked into the bun as it is served, so it melts into the barbecued pork filling from the residual heat.

Xiao Long Bao

The soup dumplings are made with a thin, pleated wrapper designed to hold in the broth that forms inside during steaming. The filling is a pork mixture set with aspic, which liquefies during cooking to create the soup that is characteristic of the dish.

Poached Szechuan Dumplings in Spicy Sauce

These dumplings depart from the Cantonese focus of the rest of the menu. They are poached rather than steamed, then served in a Szechuan-style chilli oil sauce that carries the dish’s heat rather than the filling itself.

Steamed Spare Ribs with Black Bean Sauce

The ribs are cut into small pieces and steamed with a fermented black bean sauce that seasons the meat as it cooks. Steaming keeps the ribs tender and allows the sauce to reduce slightly around the meat rather than sitting on top of it.

HK Style “Ting Zai” Porridge

This is a Hong Kong-style mixed congee, traditionally associated with street-side sampan vendors in Guangzhou and Hong Kong, made by simmering rice with a combination of ingredients until the grains break down into a thick, smooth base. It is served alongside the dim sum offerings as one of the menu’s rice and porridge options.

Spring Air Cheong Fun

This cheong fun sets itself apart from the restaurant’s other rice roll variants by using a vegetable and prawn filling rather than the more common char siew or plain versions. Shredded cabbage and carrot are rolled through the rice noodle skin together with prawn chunks, giving the dish a lighter, more textured bite than the standard steamed cheong fun.

Fresh Oven-Baked Egg Tarts

The egg tarts are baked on the spot rather than prepared ahead of service, so the pastry stays crisp and the egg custard filling stays tender rather than firming up from reheating.

HK Summer Iced Tea

This milk tea is brewed using tea powder imported from Hong Kong and served over a bed of ice rather than blended with it, a method intended to keep the tea from becoming diluted as the ice melts.

Victor’s Kitchen brings a specific slice of Hong Kong’s cha chaan teng and dim sum tradition to Singapore, with a menu built around recipes developed in a Hong Kong hotel kitchen before making their way here. Between the custard buns, the hand-folded dumplings, and the congee and rice offerings, there is enough on the menu to make repeat visits worthwhile.

91 Bencoolen Street, #01-49, Sunshine Plaza, Singapore 189652
Opening Hours: Monday to Thursday and Sunday, 10:30am to 8:00pm; Friday and Saturday, 10:30am to 9:00pm
Website: victors-kitchen.com
Facebook: victorskitchensg
Instagram: @victorskitchensg