My first review of Victor’s Kitchen (“Victor”) was way back in 2013. Since then, Victor’s has opened up another branch at Chinatown Point, survived the C-pandemic and even has island-wide delivery with oddle. I guess it is time to review the restaurant again.
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| Menu / Order Sheet 1 |
We visited after it pass the busy lunch hour, so we almost have the place to ourselves. Once you step into the shop, you can help yourself to the order sheet, 1 for the food and another A4 size board to order the drink. Once you are done, just submit the order to the counter.
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| Menu / Order Sheet 2 |
The drinks are the first to come. I ordered H.K. Summer Iced Ying Yang (Milk Coffee with Tea, $3.80). I decided that I need a bit more kick instead of the usual milk tea. The Ying Yang is silky and smooth with a touch of bitterness and kick from the coffee. Victor is probably the first establishment in Singapore that put ice outside the drink, to ensure the purity of the H.K. Summer Iced milk tea / ying yang. LD ordered the H.K. Summer Iced Milk Tea ($3.80) and they are still as good as before, 100% HK taste.
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| H.K. Summer Iced Ying Yang (Milk Coffee with Tea) |
“Bo Lo” Butter Buns (2pcs, $5.50). It is served warm with Lurpak butter on the side. The fluffy bun is coated with crispy and delicious pineapple crust. It was comforting and yummy. Perfect for any time of the day. The best part is no need to queue or wait very long for the bun to be ready.
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| “Bo Lo” Butter Buns |
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| “Bo Lo” Butter Buns |
Victor’s King Prawn Dumpling (3pcs per set, $5.90). The Har Gao is still jumbo in size. It is plump and juicy, while the skin is smooth and a bit sticky, with a bit of bounce to it.
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| Victor’s King Prawn Dumpling (Har Gao) |
Tasty Queen Size Siew Mai (4pcs per set, $5.50). The diced pork is firm and solid. When I bit into it, I can taste the fatty part of the pork used, to ensure the fillings remain juicy. Yummy.
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| Tasty Queen Size Siew Mai |
Xiao Long Bao (3pcs per set, $5.50). The skin is soft, while the pork filling is juicy and filled with broth as well. The taste is good, but not to the level of their har gao or siew mai.
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| Xiao Long Bao |
Fish Porridge with Century Egg ($7.80, subject to availability) An unusual combination, but it works. The congee is silky, yet gooey and tasty. The fish is fresh, thickly sliced and firm. I like, that they did not put too many century egg in the porridge therefore not overpowering the fish.
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| Fish Porridge with Century Egg |
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| The Sliced Fish |
Chicken Feet in Abalone Sauce ($5.50). If chicken feet are not your thing, I suggest you still try the abalone sauce. It is robust and packs with umami flavour. It is so good, I mixed it with the congee and the vegetables that we ordered. The skin on the chicken feet is sticky, as it absorbs the abalone sauce, I enjoy sucking it off the bones.
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| Chicken Feet in Abalone Sauce |
Seasoned Vegetables ($5.20). The kailan is soft, yet it retains the crunchy texture of the vegetables. I don’t know how they do it, but I find the vegetables serve here are sweet.
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| Seasoned Vegetables |
Crispy Golden Shrimp Rolls ($5.30). Crispy and crunchy. It is very tasty and you can enjoy it without the dipping sauce.
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| Crispy Golden Shrimp Rolls |
King Prawn Cheong Fun ($5). The jumbo size prawns are wrapped in thick yet a smooth rice sheet. Due to the thickness of the cheong fun, the sauce was not absorbed well into the skin.
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| King Prawn Cheong Fun |
Chicken & Sausage in Glutinous Rice ($6.20). It took longer to steam, so the rice only comes when we are almost full. The glutinous rice is soft, yet sticky, while the chicken and sauce fillings flavoured the glutinous rice although it was very light.
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| Chicken & Sausage in Glutinous Rice |
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| Chicken & Sausage in Glutinous Rice |
I ate it with the complimentary XO sauce given at the start of the meal. The spicy and solid flavour of the XO sauce provided another dimension to the lighter dishes.
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| XO Sauce |
Golden Egg Yolk Lava Bun (3pcs per set, $5.30). The signature dish that made customers flock down to Victor. They are one of the pioneers and still the standard-setter for Liu Sha Bao in Singapore. The bun is soft and fluffy, and the golden egg yolk lava just oozes out from the centre of the bun. The blend of the golden egg yolk is just superb, thick, rich and packs of punch. Yum Yum!
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| Golden Egg Yolk Lava Bun |
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| Golden Egg Yolk Lava Bun |
LD ordered Steam Ginger Egg Custard ($5) for dessert. It is not on the paper menu, but it is displayed on the poster at the restaurant. It is smooth and eggy followed by a slight ginger aroma and taste. I was hoping the ginger taste to be stronger.
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| Steam Ginger Egg Custard |
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| Steam Ginger Egg Custard |
The service staff are friendly, however, don’t expect restaurant standard. No décor in the shop, it is functional and they maximise the seating space in the limited environment
CBK Verdict: The changes at Victor’s have been very minimum. They still served solid dim sum, with minimum fuss. I must say for the quality of the food, Victor still kept their price increase to the minimum. Definitely, a must-visit HK-style Dim Sum in Singapore. Cheers!!
Food & Drink: 8.5/10
Value: 8.5/10
Service: 6/10
Ambiance: 6/10
Budget per Person: $11 - $25
Victor’s Kitchen
91 Bencoolen Street
#01-49, Sunshine Plaza
Singapore 189652
T:+65 9616 6077
OH:
Mon – Thu & Sun: 10.30 – 22.00
Fri – Sat: 10.30 – 21.00
Other Location
133 New Bridge Road
#B1-33 Chinatown Point
Singapore 059413
Menu Available Online + Online Order
