victor’s kitchen

Despite Singapore being a cosmopolitan city, with celebrity chefs’ restaurants and so on, we still maintained a few hole-in-the-wall places – and Victor’s Kitchen is one of them.

Named after its chef-owner, Victor Leung who used to be a dim sum chef in Hong Kong, Victor’s Kitchen has a focused menu which is inexpensive and so far everything I tried is delicious.

He Ye Fan

Before a day of shopping with Amy, I brought her to Victor’s Kitchen for brunch. We ordered a fair bit of food but we managed to wipe them out. One of the items we had was the He Ye Fan – glutinous rice with chicken and sausage wrapped in lotus leaves. The rice was cooked through and fragrant. The chicken and the sausage provided additional flavour and seasoning to this rice dish.

Crispy Golden Shrimp Roll

Amy wanted to have Crispy Golden Shrimp Roll which was basically shrimp (or prawn) paste wrapped in beancurd skin and fried. When it was first presented to us, one of the shrimp rolls was darker than the other. The amazing thing was it did not taste burnt – it was still good – crispy and salty, and you get bits of prawn inside too.

Nemo Porridge

Every time I have dim sum, I must have congee. Victor’s Kitchen has strange ways of naming their porridges – they have Phoenix, Wala Wala and Nemo. I ordered the Nemo porridge which was essentially sliced fish with century eggs. The porridge was very lightly seasoned (borderline bland) which was fine by me as I like my congee to be plain and not seasoned. The fish was fresh and they also added in generous amount of century egg (my favourite).

Steamed Shrimp Dumplings with Kau Choy

The day we were there, the King Prawn Har Gaw was not available so we ordered the Steamed Shrimp Dumplings with Kau Choy (chives). I love chives (they are an acquired taste), and matching it with plump and juicy prawns, the dumplings were delicious. The skin of the dumpling was also thin and almost literally just melted in my mouth.

Zhar Leong

The next dish I ordered was Zhar Leong which was dough fritter wrapped in cheong fan. I first got to know about this dish when I was studying in Perth. Every Saturday, my friends and I would satisfy our Chinese food craving at Hoi’s Kitchen (at Northbridge) and Zhar Leong was something we would order all the time. Victor’s version was great – the dough fritter was crispy and the cheong fan was fresh and thin. The sauce that came with the dish was just a tad salty.

Golden Egg Yolk Lava Bun


If you ever drop by Victor’s Kitchen, you must order the Golden Egg Yolk Lava Bun – they were to die for. The bun itself was soft. The filling! I don’t even know where to begin. The filling, made up of custard and salted egg yolk, a combination of sweet and savoury, it was creamy and divine. You need to be careful when you bite into the bun, it lived up to its name – lava of custard would ooze out.

We love food!

Victor’s Kitchen is small especially during weekend when crowds started to form. You can hear staff rambling in Cantonese, and occasionally you will catch glimpse of Victor taking a break. What I love about Victor’s Kitchen is its all about food. People come in here to eat really good and affordable dim sum.


Victor’s Kitchen
91 Bencoolen Street, Sunshine Plaza, #01-21
10.30am to 8pm; closed on Mon

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