It’s an early Sunday and we were due for an Escape Game at Prinsep Street so we came earlier for a dim sum brunch!
Victor’s Kitchen has been in business for a long while and has been on many Must-Eat list also for a long while. It’s tugged in a little corner of Sunshine Plaza, and the stall floor space is not too large either. We counted close to 8 tables arranged in a school tuck shop style and diners are expected to share table (搭檯) like in Hong Kong.
There was already a queue formed when we reached around 10:15am (they open at 10:30am). The auntie let us in 5mins earlier but did not switch on the lights. She also cautioned some diners to lower their volume. Not sure if she broke any ‘rules’ by letting the diners into the stall early.
Since there were 5 of us, we could order quite a bit of everything to share around.
From my memory, we had:
- Yummy Yummy Phoenix Claws (香辣凤爪) – This chicken claws was quite similar to the others which we have tried, except that it’s really spicy.
- Spinach Dumpling (香菇菠菜饺) – The dumpling was juicy with lots of spinach that’s filled into the dumpling, and the skin was translucently thin which made it an easy bite.
- Crispy Golden Shrimp Roll (香脆鲜虾腐皮) – Quite a normal shrimp roll.
- Steam Spare Ribs with Black Bean Sauce (鼓汁蒸肉排骨) – Quite normal as well, and not as nice as what we had at other dim sum places
- Char Siew Cheong Fun (蜜汁叉烧肠粉) – The skin was smooth and not lumpy, and the char siew was juicy to make it a delightful dish.
- H.K. Style Pan-fry Cheong Fun (香港特色XO酱煎肠粉) – This was something different from normal dim sum dish in that the cheong fun was pan-fried instead of steamed. The XO sauce made the otherwise plain cheong fun very fragrant and nice.
Chicken and Sausage in Glutinous Rice (干贝蛋黄腊味珍珠鸡) – The glutinous rice is huge and very filling! The filling was very sumptuous, with dried scallops, Chinese sausages, salted egg yolk and chicken. The rice was steamed just nice, not too hard or soft and easy to eat.
- Wala Wala Porridge (荔湾艇仔粥) – This is the porridge which has everything, like cuttlefish, peanut, minced meat inside. The porridge base was smooth and creamy and made it a a good filling to warm the tummy.
- Nemo’s Porridge (皮蛋鱼片粥) – Interesting name they gave to this dish in the menu (as well as Wala Wala Porridge). The fish slices were fresh and flavourful, and good to share!
- Scallop, Sausage Carrot Cake with XO Sauce (XO酱干贝腊味蒸萝卜糕) – This is very different from the other carrot cakes because it was steamed and comes with a watery XO sauce instead of the usual fried version. The carrot cake had generous shreds of white carrot, Chinese sausage and dried scallop inside but was incredibly melt-in-your-mouth as one eats it.
- Rosey Wine Char Siew Bun (玫瑰露蚝油叉烧包) – The char siew bun was big and fluffy. The oyster-marinated char siew smelled good when one pry open the soft bun. But of course one should eat it hot. 🙂
Golden Egg Yolk Lava Bun (黄金流沙包) – This is the must-order and must-have when you are here; some friends labelled this as the Best Liu Sha Bao in Singapore! And the shop spared no effort in urging its diners to order this dish. All the walls in the small eatery are plastered with pieces of notices that this is the must-order dish. The buns come in 3s in a basket, and it is best to eat it while hot, to ensure that the molten egg yolk is not hardened. The egg yolk inside was blended with butter and the resulting mixture was both salty and sweet which went very well with the soft, fluffy bun!
- H.K. Summer Ice Tea (香港夏日冰镇奶茶) – This milk tea was creatively presented in a glass placed in a bowl of ice cubes to maintain its coolness. In this way the ice cubes would not dilute the milk tea to ensure consistency of the taste.