Tag Archives: Breakfast

Department of Caffeine

Opened two years back, DOC is increasingly known for making wonderful pancakes and waffles. So when my friend was going through a pancakes craze, I said why don’t we give DOC a shot?

Brunch crowds at DOC are usually pretty long, so it’s wonderful that they are conveniently located at Duxton, surrounded by amazing shops like Flor Patisserie. and Littered With Books. There were about 5 people in the waiting list before us, so we spent the 20 minutes waiting time exploring the area.

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Long Black (S$4.50)

What surprised us about the weekend brunch menu (not the one featured above) was that half their food menu was crossed off. Savoury items like salads and meats were removed, leaving us with the typical brunch fare of waffles/pancakes/French toast and the usual scrambled eggs. It was a tad disappointing. Given the highly saturated brunch scene in Singapore, I would think that most cafés would try to stand out with interesting or slightly unique items. With that narrow a menu, DOC must have a great confidence in those few items.

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Flat White (S$5)

Having had Ronin’s coffee almost daily for the past month, DOC’s fell short. The Long Black was not as fragrant nor as strong. For the newly converted though, it is light enough and not overly acidic. Decent coffee at the very least. The Flat White fared better. The coffee was smooth and creamy, while the foam was really fine. Altogether a pretty well executed cuppa.

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Stuffed French Toast (S$16)

French toast is not usually featured on brunch menus, so we decided to give up on the waffles and have this instead. Essentially slices of brioche stuffed with maple syrup bananas, served with vanilla yogurt, blueberries and toasted almond slivers; this was nothing much to rave about. While Wild Honey uses brioche to their advantage, resulting in a buttery and fluffy French toast, DOC’s brioche fell short. They might as well have used normal bread. The bananas were overly mushy, there was no hint of any maple, and the tart yogurt sauce tipped the dish over. It sounds impressive on words, but a simple thick cut French toast with caramelised bananas, a dollop of yogurt and drizzles of maple syrup would have fared much better.

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B.O.E. (S$20)

Very adorably named “Bit of Everything” thus “B.O.E.”, it’s described as twin nests of premium spanish serrano cured ham & onsen egg and dill dressed smoked salmon with citrus dressing on herb and parmesan english muffins. A decent dish, nothing disastrous and nothing amazing. The combination of smoked salmon and serrano ham in a single dish does lend to the B.O.E. idea, and it very welcomed. We got a taste of everything within a dish. It would have been great to have another egg though cause one is just plain stingy. The downsides are the muffins, which had none of that amazing flavours and was just dense; and the salad which was not seasoned and tasted extremely raw.

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Shepherd’s Pie (S$16)

Smooth melt-in-your mouth mash atop a mess of piping hot saucy mince, this was the most impressive dish of the lot. Having diced vegetables together with the mince, as in a traditional shepherd’s pie, would have made it perfect. That, and a seasoned salad of course.

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This visit’s seen more hits than misses. I have visited on the weekdays though and know they make pretty decent savoury dishes, so there’s definitely more to DOC than their slightly disastrous brunch. For their famed waffles and pancakes, it’s still worth a visit.

Department of Caffeine
15 Duxton Road
6223 3426

Mon-Tue: 10:30am-7:30pm
Thurs-Fri: 10:30am-7:30pm
Sat-Sun: 9:30am-7:30pm

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The Fabulous Baker Boy

The Fabulous Baker Boy is not news to brunch junkies. Most famous for it’s cakes, this quaint little bakery cafe has been garnering a steady crowd and following in its 2 years of operation. It recently went through a renovation, refitting the cafe with air conditioners. In the sweltering hot Singapore, who can say no to a good brunch and yummy cakes in an air conditioned area?

The usual problem with popular brunch venues though is, well, its popularity. There are so many people it takes ages for the food to arrive. That’s where desserts come in.

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Valrhona Chocolate (S$8++/slice)

Using chocolate of 70% cocoa, the Valrhona Chocolate cake was fudgy, chewy, yet moist and light at the same time. We loved this an polished it off in less than a minute.

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Carrot Cake (S$8.50++/slice)

Touted to be one of the best carrot cakes in Singapore, it certainly tasted so on the first bite. It was fluffy and lightly sweetened, and the shredded coconut was a wonderful addition. However it fell flat after a few mouthfuls. The cream cheese frosting lacked the tang, the walnuts and raisins weren’t significant enough, and the carrot laden sponge tasted like any normal vanilla sponge. It was quite the disappointment.

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Salted Caramel (S$8++/slice)

I loved how luscious salted caramel is generously slathered between the layers of valrhona chocolate torte. It gave the otherwise dense chocolate cake a welcomed salty balance. It’s my favourite out of the 3 we tried. It is quite a big slice though so it might be good to share it with a friend, to prevent it from getting too jelak.

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Corned Beef Hash (S$17++)

Chunks of corned beef, with onions, potatoes, and a little bacon, this is an absolutely hearty dish. I’m far from being English, but a spoonful of this sent me straight home. Simple fare, cooked with passion and love. This unconventional brunch dish is a definite must-try when visiting TFBB.

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Wild Mushroom Salad (S$14++)

Anything with an egg looks awfully awesome. Sadly the only other commendable part of the dish is the reduced balsamic dressing. Not many F&B establishments use reduced balsamic, which definitely kicks any salad up a notch. The mushrooms though are mediocre, simply sautéed with garlic. The salad didn’t taste like a properly composed dish, but more like a handful of veggies with a side of mushrooms.

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Towkay Ng’s Eggs Ben(S$12.50++)

TFBB’s eggs ben stand out from the others because of the way their eggs are made. Most eggs ben come with the average poached egg – a harder exterior of egg white encasing liquid yolk. TFBB’s eggs are similar to that of Symmetry’s, like a soft-boiled egg, with a softer egg white exterior encasing the yolk and semi-cooked whites. The hollandaise sauce was very well executed. It is a pity the brioche slices used were not distinct, so much that swapping it with the normal muffins would be preferable.

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Guinness Beef Pot Pie (S$18++)

A perfect pot pie, if not a tad too salty. It takes 15 minutes to make a pot pie, so you are assured it’ll come fresh out of the oven, steaming hot to your table. Crisp buttery pastry and delicious tender stewed beef, it’s absolutely worth the wait.

Several hits and misses, but the hits do explain why TFBB is such a popular spot. They don’t merely sell your usual brunch fare, including their interpretation of many local dishes. While their cakes have been slightly disappointing, the savoury dishes were executed pretty well. In the highly saturated ‘hippy’ cafe scene, TFBB is definitely one to look out for.

The Fabulous Baker Boy
The Foothills
70 River Valley Road

Closed on Mondays
Closed from 4:30pm-6pm daily

Tue-Thurs: 11am-10pm
Fri: 11am-11pm
Sat: 11am-11pm
Sun: 10am-5pm

Brunch/Lunch till 2:30pm
Tea till 4:30pm
Dinner till 9pm

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The day my DSLR failed me

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A product of editing with the PicsArt application.

I used to be an Instagram hater (that I use it now doesn’t mean ANYTHING). Pfft what filters? Lo-fi? Hudson? X-Pro? Good photographers need #nofilters. No way is my good ol’ DSLR ever losing to some no-name-filtered-mobile-camera-picture. And I never thought there’d be a day I was grateful for mobile cameras and their numerous editing applications.

Today proved me wrong. Somehow my many DSLR shots just didn’t seem to work. The lighting was too harsh, even after manual adjustments. As with everything food-related, I have to take a picture with my phone and – yes – Instagram it. So imagine my surprise when I realise that the pictures I took with my phone turned out better than those in my camera! With a little editing those pictures turned out to be pretty decent. I guess mobile pictures and apps can possibly be passable with good lighting and a lil editing.

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French toast breakfast I made for my Aunt for her birthday this morning!

Today’s my Aunty’s birthday, so I decided to give her the whole B-in-B shebang. Pancakes I’ve made way too often; so French toast it shall be. Another one of your sweet breakfasts, French toasts are usually accompanied by honey or maple syrup, and some caramelised fruits. I was afraid that would be a tad too sweet, so I decided to try my hand at making some salted caramel and creme patisserie. I had no worries about the latter cause I’ve made it before, but the salted caramel was a different story altogether. I never liked anything salty+sweet in my desserts; I don’t understand how that works. I’m only recently beginning to like it thanks to Milk and Honey’s Salty Malty gelato. That means I’ve never tried salted caramel anything, except for maybe that 1 or 2 “ok imma give it a shot” bites of sea salt caramel macarons. Which also means I wouldn’t know if I’ve nailed the flavour.

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Being the daredevil that I am I gave it a shot anyway, and I’m pleased that my Aunty, and my family, seemed to really like it! So I guess I did get it right after all (: my only qualm was the crème pâtissière. Aunty ate hers the moment I served it up so the consistency was just perfect. The rest of my family decided to have theirs as tea, so they refrigerated it, and toasted it before eating. Totally unwise because overheating the creme patisserie caused it to curdle a wee bit. That aside everything else was wonderful, and this is definitely going into my list of BinB recipes!

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French Toast with Caramelized Bananas, Crème Pâtissière and Salted Caramel (serves 3)

Salted Caramel (will make more than required)
1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature, cut into pieces
1/2 cup heavy cream, at room temperature
1/2 tablespoon fleur de sel

Vanilla Crème Pâtissière
1 cup milk
1 teaspoon vanilla extract
2 egg yolks
2 tablespoons caster sugar
2 tablespoons plain flour

Caramelized Bananas
3 bananas, separated
4 teaspoons of honey

French Toast
6 slices of bread
4 eggs
half cup of milk

The crème pâtissière and salted caramel should be prepared ahead.

To make the Crème Pâtissière:
1. Add the vanilla extract to the milk and bring the mixture to simmer, then remove from heat.

2. In a bowl, whisk the egg yolks and sugar until thick and pale. Whisk in the flour until combined. While continuously whisking, add a bit of the hot milk to the eggs then pour the egg mix back into the pot.

3. Place the pot over low heat and stir constantly until custard is slightly thick, rich and creamy. Be careful not to overcook the custard and curdle it. To avoid lumps, strain it while pouring into a bowl. Cover the surface directly with cling film to stop a skin from forming. Cool to room temperature then refrigerate until needed.

To make the Salted Caramel:
1. First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don’t burn it. To begin, heat the sugar over medium high-heat. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking.

2. Continue cooking the sugar until it reaches a deep amber colour, watching it carefully to avoid burning the caramel.

3. As soon as the sugar reaches the dark amber colour, carefully add the butter. Whisk until all the butter is melted.

4. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel

5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature, before storing it in the refrigerator up till a month.

To make the Caramelized Bananas:
1. Heat a non-stick pan over medium high-heat.

2. Working in batches of 3, heat drizzles of honey over the pan for about a minute. Add in the slices of bananas, leaving enough space between each slice to flip them. Leave the banana slices to cook and form a brown caramelized crust on one side before flipping it over. If the honey starts to bubble, reduce the heat and continue cooking.

3. Wash the pan after each batch. Place the caramelized bananas aside while you prepare the French Toasts.

To make the French Toast:
1. Whisk the eggs and milk together in a flatter, wider bowl/dish. Dip each slice of bread, both sides, into the egg batter until soaked through.

2. Heat up the pan over medium heat, then fry each side of the eggy bread slices until golden then set aside.

To assemble:
1. Spread the crème pâtissière thickly on one side of the french toast, then layer the bananas on top. Spoon a little caramel over the top and sandwich the lot with another slice of toast.

2. Serve with extra salted caramel sauce and scoops of ice cream if you have em!

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The BEST Muffins EVER.

The title’s not just a declarative. It’s an imperative. Period.

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I’ve baked several muffins to date, and yes I’ve made some pretty delish ones like my Citrus Muffins, but this is hands down the best I’ve made thus far. It’s not because of the fillings that went into it, cause pfffwt we all know cheese/carrot/apple muffins ain’t a stroke of genius. It’s the base recipe that makes these muffins shine.

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Simple, versatile, with ingredients you can grab from your pantry right now, this is the best basic recipe I found so far. And with a few tweaks of my own it yields the softest and moistest muffin. I’ve been looking for such a recipe for a really long time cause my friends and family prefer moister muffins. If cakey fluffy ones are your preference this might be slightly a bit too moist, though fluffy enough for me I’d say.

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The base recipe’s really versatile, and everything stays the same except for the 150g of added flavours. Be creative with your muffin fillings! Pistachio and chocolate chips; citrus and coconut; cheese and raisins; the possibilities are endless. Let your imagination run wild with this amazing recipe (:

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Cheese, Carrots and Apple Muffins (makes 12)

220g spelt flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1/4 olive oil
3/4 cup milk
1/2 cup honey
1 egg, lightly beaten
1 teaspoon vanilla extract
*1/2 medium carrot, grated
*1/2 apple, grated
*100g cubed cheese

1. Preheat oven to 180C. Line muffin trays with cases.

2. Sift the flour with the baking power and salt.

3. Mix the wet ingredients together. Make a well in the flour mixture and pour the wet ingredients into the well. Mix everything till its just combined and not overmix it.

4. Pour in the grated carrots, apple, and cubed cheese into the mixture and fold it in till just combined.

5. Divide the batter into the muffin trays, and bake for 15-20 minutes or until lightly browned.

*These ingredients can be substituted with 150g of whatever ingredients and flavours you desire!

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Yan Ting: Dim Sum at St Regis

Yes it’s a dim sum craze here! I’m on a mission to try out as many dim sum restaurants as I can, to decide for myself once and for all where serves the best dim sum – or at least specific dim sum dishes – in Singapore. I started off by writing a list of the places I wanted to visit, which by the way surmounted to an astonishing 30 restaurants, and the first on the list was Yan Ting.


Located on level 1U of St Regis Hotel, Yan Ting’s decor screams grace and luxury. Big chairs for you to sit into and minimalistic chandeliers that lends to the elegance of the meal. I don’t understand the “1U” though. Why not just call it 2?


I believe choice of dinnerware tells a lot about the character of the restaurant. Unlike Taste Paradise’s metal teapot (which I will blog about soon) Yan Ting’s glass teapot looks both elegant and classical. That was the essence of their dim sum.


Simple peanuts to start off the meal


Pork & Century Egg Congee ($9++)

Priced extremely high for such a small portion, it was a joy to find slices of abalone and many big wedges of century eggs. This was light, not the kind of Crystal Jade milky congees, but more of a porridge which made it really pleasant and light on the palate. This is by far one of the best porridge we’ve had at dim sums. It would be perfect if it were served hot and with more shredded pork.


Daily Boiled Soup – Old Cucumber Soup ($12++ a bowl)

The clear broth was naturally sweet from all the great ingredients used, and not overly salty. Though extremely delicious and healthy, I wonder why there was a crunchy white fungus, a carrot and some lean pork, but none of that old cucumber?


Crispy Beancurd Roulette with Shrimp & Seafood ($6.80++)

It’s really cute how this looks more like seaweed chicken than the fu pi juan we usually have. Stuffed generously with crunchy prawns, these crisp bites were decent, but nothing more.


Steamed Pork & Shrimp Dumplings with Crab Roe ‘Siew Mai’ ($6.80++)

One of the staples of dim sum, Yan Ting’s siew mai was pretty good but not the best we’ve tried. Brownie points to how it was not too salty, used rather lean pork, and thus lent it more bite and “kou gan” (= mouth feeling? LOL.) My family didn’t like how the siew mai was a little flimsy, like those oversteamed ones you get at clubhouses’ in-house cafes, and not firm enough.


Steamed Crystal Shrimp Dumplings ‘Har Kao’ ($6.80++)

Yet another staple, the har kao won hands down. Wonderfully huge, sweet and crunchy prawns were encased within the thinnest and softest crystal skin. I was impressed at how the skin remained thin, soft and firm even when the dish was no longer hot. Juxtaposed against yesterday’s har kao at Victor’s Kitchen, I’d have to say I’m mighty delighted with Yan Ting’s. It is by far the best I’ve had, hand-in-hand with Taste Paradise’s.


Steamed Teochew Style Dumplings with Pork & Peanuts ($5++)

Not every restaurant offers this classic, but what Yan Ting offers it does it well. There were big chunks of crunchy peanuts and water chestnuts wrapped within the thin crystal skin, giving the dish an extra bite.


Steamed Vegetarian Dumplings with Mixed Mushrooms ($5++)

Among all the steamed dumplings this was my favourite. I expected a simple mushroom and chives dumpling, but it was so much more. Vegetables like carrots and celery gave the dumplings a wonderful crunch, contrasting beautifully against the soft and fragrant mushrooms. What surprised me was the one slice of Chinese pickled green chili in the heart of the dumpling that gave it a sudden light sourness. A wonderfully constructed dumpling of varying textures and flavours!


Xiao Long Bao ($4++ for 1)

In the words of another blogger, go Din Tai Fung instead. This is an example where prices are not commensurate with quality.


Fluffy Steamed Barbequed Pork Bun ‘Char Siew Bao’ ($5++)

“Fluffy” is the right adjective for these buns. It is only a mark lower than Royal China’s who has leaner char siew and the best char siew bao in my opinion.


Steamed Salted Egg Yolk Bun ($5.80++)

Yan Ting’s custard buns belong to the sweeter category. The custard was hot, smooth and just the right amount of sweetness. The downside was it was slightly oily. I prefer the slightly salty custard buns though so Yan Ting’s didn’t impress me much. Moreover it was really small, so much that you could finish it in a bite. At $2 a bun, it is slightly too pricey and probably not worth the money.


Oven-baked Barbequed Pork ‘Char Siew’ Pastry ($6++)

This is hands down the best char siew sou I’ve ever tasted. While Royal China uses a more shortcrust kind of pastry, Yan Ting’s pastry was extremely flaky, and managed to exude a strong buttery fragrance without being excessively oily. Thumbs up to the char siew that was also quite lean.


Steamed ‘Cheong Fun’ Rice Roll with Scallops ($10++)

What makes this rice roll different from its counterparts is the wonderful soy sauce it was served with. Slightly sweet, it complemented the fresh and natural sweetness of the scallops.


Mini Egg Tarts ($6++)

With just the correct proportion of pastry to custard, this is one of the better egg tarts I’ve had in dim sum restaurants. They’re not joking when they say “mini” though. Nice, but these are definitely not worth the cost of $2 each.


Steamed Sponge Cake with Egg Custard ($6++)

I was expecting a steamed version of the custard bun, so I was a little disappointed when they turned out different. They arrived super mini-sized. Join the tips of your index finger and thumb, and that’s slightly bigger than these cakes. Moist and slightly sweet, they resembled a softer and moister ji dan gao. My mum liked them cause they were quite a nice mini cake to eat, however it wasn’t anything special enough to warrant the price tag.


Crispy Sesame Ball filled with Malt Balls Chocolate ($6++)

My sister commented that these tasted like hot mochis. Novel and delicious, these are something worth trying.


Crispy Pork Belly ($20++ for 8 cubes)

Yan Ting’s shao rou definitely deserve a special shoutout. The meat was tender, lean, and perfectly seasoned, with most of the saltiness coming from the crisp skin. Absolutely wonderful.


Seafood Hor Fun ($28++ for the small portion)

This is the only other dark sauced seafood hor fun I’ve seen besides the one served at Ka-Soh! The wok hei taste was distinct, and they were really generous with the seafood. I’m not a hor fun fan, but I definitely liked Yan Ting’s.


Salted Egg Prawns ($40++ for 6 pieces)

Another unexpectedly good dish, Yan Ting’s salted egg prawns are served atop some egg whites and a filo pastry cup. The prawns had just enough salted egg yolks on them, and the strong flavours were lightened up with the egg whites and filo pastry. A wonderful and innovative dish in all.

There were hits and misses in the entire meal, but on the whole the teapot deduction proved true. Yan Ting dishes out great dim sum classics, and managed to have some lovely innovative dishes too. However the portions tend to be smaller and slightly steeper. Oh and I feel the need to mention that they charged us for every pot of tea they refilled, without our knowledge, which I felt was quite unreasonable especially at a price of $4 a pot. If you do visit Yan Ting for dim sum, do stick to the classics.

While I’m not promoting the custard buns, I can’t resist but leave you with this to drool over 😀



Yan Ting
29 Tanglin Road
Level 1U The St. Regis Singapore
6506 6866

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Victor’s Kitchen

It’s taken me 4 visits to decide that I’m finally ready do write a review on Victor’s Kitchen. Dim sum and custard bun lovers will definitely have heard of VK, raved to have the best custard buns in Singapore. So it’s after this morning’s dim sum brunch, when I finally tried VK’s custard buns, that I decided I’m ready to write a proper review.


Chicken and Sausage in Glutinous Rice ($4+)

VK’s glutinous rice is the kind that I like: soft on the inside, but with a crisp and slightly charred exterior that provides a wonderful textural contrast and prevents it from being jelak and mushy.


Century Egg and Lean Pork Porridge

Their porridge is a slightly watery version of the porridge we had at Royal China. Simple and light on the palate.


Scallop, Sausage Carrot Cake with XO Sauce($4+)

I’ve loved VK’s carrot cake since I first tried it. Unlike the usual fried ones, steaming the carrot cake – and in a saucer too – is unique, innovative and utterly delicious. VK is rather generous with their use of scallops and I get shreds of it in every mouthful. The light soy sauce complements the delicate carrot cake. My friends said that their XO sauce is to die for, and would order additional sauce at a price of $0.50 per saucer. I like mine simple (:


Queen Size Siew Mai ($3.50+) at the front and King Prawn Dumplings ($5.00+) at the back

What I like about their siew mai is the lean and chunky pork used. Compared to the typical minced pork, I prefer siew mai made with the chunky pork that gives the dumplings more texture. However VK’s siew mai are a tad too salty, and eating a few left me parched.


The same applies to the har gaos. Big prawns, generous fillings, but too salty. The skin is also slightly thicker than preferred.


Prawn and Spinach Dumplings

The same crunchy prawns is featured here, with generous amounts of spinach. Unfortunately adding too much salt seems to be the overarching trend here. The skin was also too thick, and I ended up digging out the fillings.


Golden Egg Yolk Lava Bun ($4+)

And here they are. The famed custard buns. I ordered one portion to begin with cause I was afraid no one but me would eat them.


My very first bun was a little disappointing. I took care to eat them hot, the moment they were placed down in fact. However the skin of the bun was lukewarm and dense. It wasn’t thick, but it lacked the fluffiness good bun skins have. And the custard didn’t flow, even after I made such a huge tear and peered deep and hard in. The custard was too little for this bun, so when torn into half only one half had custard. The other was an empty yellow cave.


My second bun was the exact opposite of the first. Pillowy bun with an extremely hot and flowy custard. The custard was everything I was looking for: extremely hot, a slightly sandy texture from the salted egg yolks, and a perfect harmony between savoury and sweet. I can see why people claim that it’s the best custard bun ever. However I didn’t like how oily it was. The oil was clearly separated from the custard, and visible specks of oil were floating on the golden custard, even soaking the bun skin. One of the buns from our second orders had a thick layer of oil above the custard which was quite a put off. I would much rather go to Bao Today for a custard bun with an equally good, less oily, and consistent custard. Nevertheless I don’t disagree that VK does make pretty mean custard buns. They’re definitely one of the best.

What VK’s excessively salty steamed dumplings lack, their custard bun and radish cake definitely make up for. It’s by no means the best dim sum restaurant I’ve been to, but it’s definitely joined the upper ranks. It’s worth a visit so do give it a try and leave me your take on their dim sum. Meanwhile I’ll leave you to drool over the melty flowy lava goodness of custard buns.


Victor’s Kitchen
91 Bencoolen Street
Sunshine Plaza Singapore
9838 2851

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Royal China


Royal China is a big player in the local dim sum scene and is definitely one of the more popular dim sum places in Singapore. Having read rave reviews about its Char Siew Sou and Custard Buns, I was glad to finally make a trip there for lunch a few Sundays back. I’ll be revisiting Royal China for their dim sum soon so I figured I’d better get this review up and going before the next!

Much has been said about their restaurant’s decor, and I must say it is indeed hard to resist falling in love with those magnificent Tiffany blue furniture and walls. Gorgeous and minimalistic. Upon arriving we were quickly led to our seats by the warm smiling waiting staff.


Odd to start off with this but I must say that their chilli sauce is really good. The minced shrimps gave it a nice fragrance and there was enough spice to add a little kick to each bite.


Baked BBQ Pork Puff ($4++)

My family doesn’t eat these kinda pastry stuff much, but I insisted on ordering them because of the reviews I read. We didn’t regret it a bit. If all Char Siew Sou tasted this good, I would become a CSS convert now. The pastry was soft, flaky, crumbling at each bite, but most importantly it was not oily nor overly buttery. The best part has to be the filling. Nailing the perfect balance between savoury and sweet, the char siew bits were extremely lean. Without a doubt Royal China’s Baked BBQ Pork Puff is a must order.


Steamed Prawn Dumplings ($4.80++)

What is dim sum without har gows? Royal China’s har gows are definitely among one of the best I’ve ever had. Plump, huge and sweet prawns encased in a delicate crystal skin – need I say more?


Steamed Bun with Salted Egg Yolk and Fresh Mango Juice ($4++)


These were the culprits behind me becoming a custz bao convert. It arrived steaming hot, yet none of us could hold in our excitement long enough for it to cool down. Tearing it open revealed the magnificent custard filling in the prettiest shade of orange. It wasn’t that flowy though and I suspect that might have something to do with the mango puree added. Royal’s China rendition of the custard bun belongs to those of the sweet category. Perhaps it was the mango puree, but the custard filling was just the right amount of sweet. You have to believe it’s that good when it got my entire family interested in custard buns ever since.


Steamed Barbequed Pork Bun ($3.60++)

The awesome char siew sou raised the bar and got us expecting much of this Baked Pork Bun. And meet those expectations it did. Made with the same lean char siew fillings, the buns were extremely soft and hot. I’ll definitely order this the next time.


Another Baked BBQ Pork Bun

And if that’s not enough char siew for you, Royal China dishes out this other Baked BBQ Pork Bun every Sunday noon. I absolutely adore these 3 bbq pork dishes of theirs. It’s a Sunday special so do order it if you get the chance to!


Steamed Minced Pork Dumplings with Wolfberry ($4.80++)


Some doggy-shaped bun that held a chinese sausage

That I forgot the name of the dish shows just how unimpressive this dish was. It is one of those look-good-more-than-taste-good dish. Cute, but not something I’d ever order again.


Top to bottom: Steamed Scallop Dumpling ($3.60++), Steamed Dumpling with Vegetable and Wild Mushroom ($4.60++), Steamed Prawn Dumpling with Chives

I love steamed dim sum dishes so I always make it a point to try as many as I can. To sum it up, Royal China is very generous with their ingredients. Every dumpling was bursting with fresh ingredients. With the skin being the right consistency and thickness, the steamed dumplings were nothing short of delicious.


Steamed Scallop Dumpling ($3.60++)


Scallop Cheong Fun ($4++)

The rice rolls was stellar with its silky smooth rice sheets layered with succulent sweet huge scallops. The accompanying soy sauce was light and did well to complement the fresh scallops. To get the best of both (well actually 3) worlds, go for the Royal China Special Cheong Fun that gives you a mixture of ingredients including char siew, prawn and scallop.


Fried Seafood Noodles

My dad wasn’t full though and he needed his carbs. “Cultural hunger” he says. The noodles were not oily, and with that much seafood in it, my dad was a very happy fat man.


Claypot Porridge with Handmade Meatballs

One of the specials of the day, the porridge reminded me of those we ate for breakfast at hawker centres when we were young. Steaming hot, simple, and absolutely delicious.

Reasonably priced at $4-$5.80 per serving of dim sum without compromising on quality, Royal China is definitely a must-go for all dim sum lovers. It is definitely one of my favourite dim sum places by far. Do note that they operate at 2 seatings for lunch on Sundays: 11-12.45pm and 1.30-3pm.

Royal China
1 Beach Road
#03-09 Raffles Hotel
6338 3363


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