It’s probably the prettiest place in the city for dim sum. Take in picturesque views from Jade’s floor-to-ceiling windows, or be entranced by its recently refurbished interiors featuring pastel jade hues and specially commissioned wallpaper printed with birds native to Singapore.
An à la carte dim sum menu is available during weekday lunch, and on weekends, head down for a brunch buffet that has a selection of over 50 dishes at only $39 for adults and $19 for kids. Expect staples such as siew mai with abalone and shrimp dumplings, as well as unique creations like deep fried taro paste wrapped in truffle and mushroom. Don’t miss chef Leong Chee Yeng’s signature osmanthus char siew bao, either – the fluffy steamed buns are meaty and bear a hint of floral fragrance that perfumes each bite.
Housed in a historic building erected in the 1880s, VLV is the place to wine and dine just as a tai tai from that era would: in style. Executive chef Martin Foo, who has spent more than 25 years in restaurants like Lei Garden and Tung Lok Signatures, whips up a medley of dim sum, from crab roe Kurobuta siew mai to a Singapore chilli crab bun that’s just as good as having the real deal.
The restaurant transforms during the weekends for its brunch buffet ($68), with nine live stations serving dishes like Peking duck and pan-fried oysters with egg alongside a selection of dim sum and other made-to-order dishes from the kitchen.
With striking black and gold walls, booth seats that look like giant jewel boxes, and framed pieces of artistic calligraphy at every turn, Wan Hao’s posh interiors make the perfect backdrop for its refined Cantonese dishes and dim sum. Available à la carte during weekday lunch and as a part of its weekend buffet ($68), the dim sum ranges from favourites like steamed shrimp dumpling with black truffle and cordyceps flower to deep fried taro dumplings with abalone and scallop. Chef Brian Wong Shiuh Yean also makes an effort to reduce the amount of sugar, oil and salt used, so you won’t have to worry about overindulging.
Mitzo serves modern Cantonese dishes with a touch of class, as evidenced by its swanky neon glass panels and jazzy cocktail bar. Pop in for a dim sum set lunch ($28), a three-course meal featuring over ten types of handcrafted dim sum, a double-boiled soup of the day, and dessert. For those who prefer a heartier lunch, the four-course option includes a bowl of braised vermicelli with lobster claw and prawn ball. Alternatively, get the full yum cha experience and all-you-can-drink cocktails, champagne, wines and beer during Mitzo’s weekend brunch ($68 for food, additional $60 for drinks). With over 40 types of dumplings available on top of the other dishes fresh from the wok, you’ll be giddy from this doozy of dumplings and booze.
Touting to have the best custard buns in Singapore, Victor’s Kitchen is the spot to hit for simple dim sum that won’t break the bank. The barebones interior is reminiscent of a cha chaan teng in Hong Kong, where you’re expected to share a table and rub shoulders with your fellow diners. The dim sum makes the queue and fuss worth it, though – especially when you order Victor’s king prawn dumplings ($5.20) and scallop and sausage carrot cake with XO sauce ($4.80). As for its famed liu sha bao ($4.80), we find them too sweet and oily to be considered the best in Singapore, so you’re better off saving room for something else on the menu.
Even though it might not dish out the best dumplings in town, Redstar is absolutely worth it. It’s one of the few dim sum spots in town with the authentic pushcart experience and, to match, decor plucked straight out of the ’60s.
Aunties will flock to your table, hawking baskets filled with liu sha bao ($4.70) and xiao long bao ($4.50), then stamping your card to track your orders. And ordering way too much is part of the experience here, so check your self-control at the door. Other reliable favourites include char siew sou ($4.50) and oversized har gao ($4.50) stuffed with whole shrimp.