Food Places - Victor's Kitchen

Back to my Cantonese genes, I’m the kind of dude who always have a soft spot for Dimsums, in particular to those that closely resemble the ones found in Hong Kong. And thankful enough, a few years back a bro of mine, Suans, brought me to Victor’s Kitchen at Sunshine Plaza. Since then, it has become probably my favourite dimsum place, especially when the thought of dimsum strikes my head.

Ulu as it can be, I always remember Sunshine Plaza as a place where art students do their printing stuffs or just Parklane wanton mee, but never did I know about this special place where they served authentic Hong Kong Dimsum. Maybe not then, but now, it’s pretty obvious when you walk through the inside and you see a pretty long queue during lunch time.

Ah! Then you’re at the right place.

Being always squeezy during lunch peak,

Options you have –

1. Definitely better to go in smaller groups or else you gotta play the waiting game which really does take awhile unless you’re lucky!

2. Go around 2pm+ after the lunch crowd subsides, but risk being told that some of the items have run out.

Items you should try

Victor’s King Prawn Dumpling ($5 for 4), Har Kow for short, is still alright in my opinion, the skin was a little thick for my preference but prawns were indeed fresh and doesn’t have that sandy aftertaste that will linger in your mouth after eating.

Tasty Queen Size Siew Mai ($4 for 4) was pretty normal, slightly dry and certainly doesn’t look queen size in any way.

Tender as it is, the Steam Spare Ribs w/ Black Bean Sauce ($3) didn’t much wow me but was good for the size at the price.

The MUST Tries

Just like any typical Hong Kong Cafes found in Singapore, the H.K. Milk tea has always make its fame to the beverage menu.

But at Victor’s Kitchen (they call it the H.K. Summer Ice Tea ($3) ), I like the way they served it on the rocks literally. It makes the tea like really concentrated or what Singaporean call it “ gao gao”, bringing the 100% Hong Kong Taste out to you even after forgetting the drink while savouring the other delights on the table.

Quirky names they have for their food, this is the Phoenix Porridge ($4).

Because I’m not really a fan of porridges, I wasn’t keen to try it at the start. As I frequently visit them, I just had to try it.  

The porridge they whipped out was a fusion of the super sticky and the watery kind of porridge, slightly starchy but very smooth to be devour. Mixed with bits of tender chicken and century eggs, it falls to the saltier side of porridges and doesn’t require much seasoning that can be eaten straight when served!

Rosey Wine Yummy Char Siew Bun ($4 for 2), is probably one of the more expensive but better char siew bun that you can find locally. Filled with honey sweet chunky bits of char siew and shaoxing (or was it huatiao) wine in the interior while encased with powdery and soft steam bao on the outside. A perfect blend I would say!

Chicken & Sausage in Glutionous Rice ($5), upon serving this dish, the whole table was empowered by the lotus leaf fragrance. Especially love it when I split it open to see a nice cut sized lap qiong instead of normal sausage served in mainstream HK restaurants. But again, famous for its HK authenticity, of course it was lap qiong, what was I thinking. Rice was moist and chicken chunks nicely done.

Overall this dish is really well portioned!

 

Now you must be thinking this is either Tauhuay (Beancurd) or Almond Paste right? Well, you’re only a fraction right!

Takes awhile (20mins) for the chef to prepare the Double Boiled Egg White w Fresh Milk and Almond Juice ($3.50), while it really let you experience the meaning of why they have this phrase imprinted on all their menu paper slips. “WE SERVE THE BEST FOODS, BUT NOT FAST FOODS”. This is really the best dessert dish I’ve eaten especially with almond going along.

Not gonna be long winded like the name of this dessert, so I’m going to describe it with just 4 words!

Tasty, Milky, Soft, Smooth

Saving the best for the last, the Golden Egg Yolk Lava Bun ($4 for 3) is really one of the best custard buns I have tasted by far. Victor's Kitchen have turned this simple bun dish into a sophisticated bun of enjoyment.

While you first admire the steaming hot bun, the lava would follow nicely as you tear the softness open,  initial taste would be creamy, silky, buttery while slightly oily. As the taste lingers, it doesn't real feel like you had enough. 

You just gotta try it out yourself for I count this as one of my guilty pleasures! So remember to save some space for this!

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Ways I eat my custard buns.

Whole, love how the custard explodes in my mouth when I decided to eat it whole which is a pretty insane and unglam move to do when it’s hot

or

Halved, tear it in half and let the “lava” flow out. Remember to have a spoon below to avoid wasting the yellow goodness!

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Feel like eating Dimsum already? 

This place might need to take some good walking distance from Dhoby Ghaut Mrt or Bugis Mrt but it’s always better to exercise a little, for you might feel sinful as you will just order too much!

P.s : Oh yes, people! Please try their Chee Cheong Fun as well. They are really really good, just that it was sold out already when I was there!

Victor’s Kitchen

91 Bencoolen Street, Sunshine Plaza 

#01-49

Singapore 189652

Phone:  +65 9838 - 1761