Was very disappointed in our last visit to Victor's Kitchen, not because of the food but because I realised my flash card was not in the camera only after we finished the meal. Managed to have a few snaps using my phone :)
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| Long queue and Crowded restaurant during Weekend |
We made another visit Victor's Kitchen again, avoiding peak period this time round. As it was weekday and we are slightly early, we managed to get a table without queuing.
After getting a seat, unlike the previous visit, the staff was quite prompt to set the table for us. Knowing the protocol and to beat the crowd, I quickly go and grab an order chit at the counter, write down our table number, note down our orders and pass it to the lady boss at the counter.
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| Order Chit and Menu |
Ordering tip - if you want to enjoy their double-boiled egg white with fresh milk, do order early as it takes 20min to prepare. For Golden egg yolk lava bun, its important to eat it while hot so that you will enjoy a consistent flowing lava. If you intent to enjoy lava buns as savoury dessert after the dim sum, will suggest to submit your lava bun order separately when you are half-way through the meal so that you can eat them while hot.
Scallop, sausage carrot cake with XO Sauce XO酱干贝腊味萝卜糕@$4. One of Victor's Kitchen specialities and authentic Hong Kong's Dim Sum. Soft carrot cake in its simplicity with complimenting black sauce. Slight spiciness and added fragrance of the XO sauce contrasted and brought out the taste of the radish. Quite nice but would be better if there are more chinese sausage or dried prawns. Additional XO sauce at additional $0.50.
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Steamed Carrot Cake
Rating: 4/5 |
Yummy Phoenix Claws 香辣惹味凤爪@$3.50. Slightly spicy chicken feet with chopped garlic. Nothing really that fantastic.
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Phoenix Claws
Rating: 3.75/5 |
Victor's King Prawn Dumpling 超级虾饺皇@ $5. Pure white dumpling skin wrapped with big prawns. The skin is very thin and texture is soft but it tear easily when you try to pick it up. Quite nice and full of prawn flavours.
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Victor's King Prawn Dumpling
Rating: 4/5 |
The filling is not the usual where pork is mixed with prawns. It seems to be just prawns and generous big prawns. Which explains why the price of their prawn dumpling is similar to that offered in up-market restaurants.
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| Prawn Dumpling Filling |
Tasty Queen Size Siew Mai 美味蟹皇烧卖@$4. Their Siew Mai was quite nice, tender pork with a strong fragrance which I believe came from the mushroom.
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Tasty Queen Size Siew Mai
Rating: 4/5 |
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| Siew Mai Filling |
Steamed Chicken with Chinese Wine 花雕杞子蒸鸡@$3. Fragrance Hua Diao wine coupled with tender smooth chicken. The wolf-berries add sweetness to the dish as well.
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Steamed Chicken with Chinese Wine
Rating: 4/5 |
This is why I am back at Victor's Kitchen - Hong Kong Summer Ice Tea 香港夏日冰镇奶茶@$3. One of the best milk tea we had. One of the most "Kao", smooth, tasty and fragrant milk tea.
The thick milk tea was placed in a bowl of ice to keep it cool without diluting the tea. Although it can get a bit messy when the ice melts and the cup starts to floats up as it gets lighter, I still like this gimmick which adds some fun to it.
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Hong Kong Summer Ice Tea
Rating: 4.5/5 |
Chicken and sausage in glutinous rice 干贝蛋黄腊味珍珠鸡@$5. One of their signature dish. The glutinous rice is fragrant and super soft. The watery filling within are some chicken and sausage. Would prefer the egg yolk to be more apparent.
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Chicken and sausage in glutinous rice
Rating: 4/5 |
One of the authentic dish of Hong Kong Dim Sum - YouTiao Cheong Fun or "Za Leong" 香港风情炸两 @$3.50. Instead of wrapping the usual BBQ pork or prawn, the rice roll wraps a you-tiao (fried dough) which gives a contrasting yet complimenting texture. The fried you-tiao here is crispy and still soft, which is much better than those hard ones offered in some restaurants.
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YouTiao Cheong Fun
Rating: 4.25/5 |
Now we come to the desserts. They offered double boiled egg white with fresh milk in 2 flavours - Ginger or Almond 鲜奶炖蛋白@$3.50. Home-made style, soft pudding-like with ginger taste that is not too over-powering. Being traditional "dun dan" 炖蛋, do not expect it to be as smooth as Lao Ban Beancurd :)
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| Double |
Finally, THE dish that make them famous, Golden Egg Yolk Lava Bun 黄金流沙包@$4.0 for 3 buns. Golden savoury egg yolk lava flowing out as you break apart the steamed fluffy bun. Loved the consistency of the lava, not too watery nor too lumpy. The custard combined with fragrant salted egg yolk was simply yummy.
It is important to eat these buns while hot, else your bun might end up like the one in the photo where the lava filling starts to coagulate and oil starts to separate itself from the custard. Ya, the golden egg yolk lava is sinful, you will be surprise on the amount of oil in it. But its definitely worth the calories.
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Golden Egg Yolk Lava Bun
Rating: 4.5/5 |
Total cost S$49.50. The dim sum here is nice but not really the best - Steam carrot cake, I will prefer that from Kam Boat. Porridge? I will prefer the dried vegetable with roast pork porridge in Ritz Carlton Summer Pavalion. But their Golden Egg Yolk Lava Bun and Hong Kong Summer Ice Tea are something that I will definitely return for.
Squeezy small dining area that resembles Hong Kong as well? Be prepared to make way for people while you are eating. Since there is no service charge, be contented that the staffs set the table and bring you your food. Don't expect smile or attention from the busy staffs.
There will some "loud communication" among the working staffs now and then. We went over the counter to settle the bills, highlighting to the lady boss that one Dim Sum was not delivered to us and to be excluded from the bill. In Cantonese to her staff, "Hey, table 32 says you never serve the pan-fried rice roll!", then she turned to me, "How? she says she is cooking it for you already." Ok ok, pack it please.
Victor's Kitchen
91 Bencoolen Street, #01-21
Sunshine Plaza, Singapore
Tel: 9838 2851
Business Hours:
Daily 10.30am – 8pm
(Closed on Mon)
