Popular for its ‘hotel-standard’ dim sum, Victor’s Kitchen in Sunshine Plaza’s looks surprisingly nondescript in the old mall it sits in. However, do a simple Internet search on the place, and you’ll find its simple appearance belies its fame among ‘foodies’ in Singapore. The stall’s excellent dim sum has spawned piles of enthusiastic reviews online, gushing about its succulent prawns and gourmet standards.
We say, one of the best things about the place is its incredibly fresh shrimps. Basically, any kind of dumpling with shrimps here is worth sampling. For instance, the shrimps in the Har Gao we got were huge, succulent and juicy, with all the bounce of the freshest shrimp.
The other thing we really enjoyed was the Chee Cheong fun. Needless to say, the shrimp wrapped in the stall’s silky white skin (made on the spot too) was faultless. The one filled with crispy fritter or you tiao was an interesting match however. The you tiao, cocooned in soft chee cheong fun skin, was still surprisingly crispy, making an interesting clash of textures in one dish.
The stall also offers steamed carrot (or really, radish) cake, which is a healthy alternative to its commonly deep-fried cousin. Though steamed, the dish is by no means short on taste, as it comes coated with a tasty sweet soy sauce and a home made XO sauce which completely satisfies.
Their steamed Lor Mai Kai then, is a mish mesh of great flavors in one compact rice cake, topped with dried scallop, salted egg yolk and a hunk of sausage and meat.
The restaurant’s Char Siew Baos are winners too: little fluffy white cushions filled with chunky, roughly chopped char siew bits.
Generally, we found the quality of the dim sum really matched its hype. In fact, we’re so stoked we just had to rush back to join the crowd of raving reviewers to write this review.