Entering Victor’s Kitchen is like entering a eatery in Hong Kong with the staff speaking in cantonese or cantonese-accented mandarin. The boss Victor and his wife moved here from Hong Kong many years back. Victor has 20 years experience as a dim sum chef, and has worked in several countries. This is probably one of the very few places in Singapore, that serves dim sum all day. And mind you, it’s authentic dim sum.
We didn’t plan to eat here that day. But because it was a public holiday with many shops closed, we ended up walking in Sunshin Plaza looking for food and saw Victor’s Kitchen. It was my first time and I had a good experience.
The Scallop, Sausage Carrot Cake with XO sauce（XO 酱干贝腊味蒸箩卜糕，$4）is the first one that I will rave about. They made their own carrot cakes with scallop and sausage mash. I can’t really taste the XO sauce but the carrot cake is smooth with a hint of seafood.
The cheong fun（蜜汁叉烧粉，$3.50）here is smooth, which comes with juicy char siew. I will prefer it to be thinner though.
How many of the dim sum restaurants actually uses such big and juicy prawns? Not many. Being a huge har kau fan, it is a must for me to order har kau when I visit any dim sum place. And Victor’s King Prawn Dumpling（超级虾饺王，$4.50）is definitely one of the best I had in Singapore.
The prawns here are huge, juicy and crunchy, that looked like its going to burst out anytime. A pity that the skin was stuck on the metal pan, breaking before I could pick it up. But I would still come back for it.
For a variation, go for the Steam Shrimp Dumpling with Kau Choy（鲜虾韭菜饺，$3.50）. The plump dried scallops and chives inside make this a delicious treat.