Victor's Kitchen

Located at Sunshine Plaza, this humble little shop attracts many people each day. Even before the shop opens it door at 1030 daily, there are people queuing outside for their authentic Hong Kong dim sum.

No queue sign but there's people queuing...haha

The tables are arranged pretty closely to each other, which reminds me of the Cha Chan Tang (café) in Hong Kong.

流沙包 (custard bun)

This 流沙包 (custard bun) is no joke, the bun skin is very soft and the custard is superb.

The bun is soft and the custard filling has this rich salted egg flavor.

Be careful when you bite, as the custard filling will ooze out, sinful! It's a bit on the oily side as you can see a layer of oil on top of the custard filling.

Definitely must try!!!

Sausage yam cake

This reminds me of the yam cake my grandma use to make when I was young. A very homestyle feel

Victor’s sausage yam cake is fragrant and savory. And there’s lap cheong inside, something not quite common nowadays. It would be better if the texture is slightly softer.

Crystal bun

To my surprise, the crystal bun has this QQ texture. For some of those I have eaten, the skin is either too thick or hard. This is just right

Shrimp dumpling (Har kow)

Polo bun

The polo bun is crispy on the top, soft on the bottom and it goes very well with the char siew filling.

Siew Mai

It's unique as it comes in a bowl rather than in slices, which we often see. It's soft and goes very well with the sauce. Best to eat it when it's piping hot.

Steam pork ribs

Phoenix claw in abalone sauce

Pretty flavourful and tender. I enjoyed it.

Comments

Baby Belling

Been baking for 10 years and decided to invest on a reputable oven. Read many review on this oven call Baby Belling, well known for its quality, durable and maintain even heat temperature during baking. But this oven is not commonly found in Singapore, I have looking around, called the distributor and it's coming to Singapore. Quickly go around looking for it and saw it in a electronic store. This oven has those old fashion look and is really solid, the door is pretty thick and closed really tight. You can find more details of the oven here. http://www.belling.co.uk/baby-belling Wasting no more time, I quickly place an order for it and have to wait 2 days for it to arrive. Finally today, I got my new oven!!!! My Baby.. came wrapped up nicely... After unwrapping it. It has also 2 hobs on top of the oven, cool.... Peeling off the protective sticker on the stainless steel door The inner p...

Singapore Kin Kin Ban Mian

Have tried this in Malaysia and this is now always available in Singapore. I have posted in one of my post and the noodle was fantastic. When this shop was open in Singapore, there are long queues everyday. Therefore I have waited for the queue to cool down before trying this. I went there on a weekday and there is totally no queue. This shop is located in Macpherson road. Well, it might be a central location but have to walk around 5 mins from MRT station. Menu are available on the wall and you can place order by writing on the form they have provided on the table. I ordered the signature ban mian, can't wait to add in their dry chilli. Ordered their signature fish-ball soup too as according to my friend, this is nice. Serving was fast and in the noodle and fish ball soup are brought in front of us. For me, the noodle is not as nice compare to the one that I had in KL. The noodle is quite hard, it feel as the noodle is not totally cook. This is not ca...

Radish Kimchi (Kaktugi)

Have always been a fan for Korean food, no matter kimchi, hot stew pot, BBQ black pork (can't forget the one that I had in Jeju island) or any nice Korean food. Saw this recipe in a Korean grocery shop and decide to try this recipe. I have done a double potion for this, the ingredients in the picture below may look a lot to you. Ingredients 600g 2 stalks spring onion, slice 1.5 tsp salt Seasoning (Mix together) 1 tsp chopped ginger 2 tsp chopped garlic 2 tsp dried shrimp 2 tsp Anchovy sauce or fish sauce 3 tbsp red chilli powder 1 tsp sugar 3 tsp vinegar Glutinous rice batter - 2 tbsp glutinous rice flour, mix with water till thick (and not forming a dough) - 100ml water Method 1. Boil 100ml water and stir in glutinous rice flour mixture to form a paste 2. Peel off the radish skin, cut into dices and rub with 1.5 tsp salt. Set aside for 20 mins, drain away access water and pat dry with a cloth. 3. Add radish cubes, spring onion and 4 tbsp flour paste into...

mrKian

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