Jalan Besar is home to many eateries and Sum Dim Sum is one of the latest additions to the neighbourhood. Dim sum is a well-loved cuisine by most Singaporeans. Be it for breakfast or supper, we are always ready for some dim sum.

We had high expectations when we entered the Tiffany blue-themed restaurant and could not wait to satisfy our grumbling tummies. But is this new place an uprising competition to the ever-famous supper spot Swee Choon that is just down the road? Or just hype?

Let’s find out.

Their rendition of the Crispy Pork Bun (S$6) came in a green outer coating, unlike what we usually get from other dim sum restaurants. The buns are pandan-flavoured and pretty fragrant. When paired with the sweet honey pork filling, it was a pleasantly sweet concoction but we prefer the regular golden buns with no additional flavouring so as to fully savour the pork within.

The bun had a good texture, crispy on the outside and chewy on the inside. However, we thought that the filling could have been more generous as well.

The BBQ Pork Rice Roll (S$4.90) was served in a glistening light brown sauce that came piping hot. The rice rolls itself were a bit too thick and the pork was a tad too dry, but when dosed with the sauce, it made the overall taste slightly better.

A must-order at every dim sum restaurant, the Golden Custard Bun (S$4.50) came in a basket of three. The oozing lava got us salivating.

The bun itself was really soft and fluffy which was good but the lava was very diluted. Normally, you would expect a slightly powdery texture and saltiness from the runny lava because of salted egg bits inside but this version was sweeter and a little gooier in consistency.

It could have been more flavourful and we were frankly quite disappointed.

Sum Dim Sum’s egg tarts (S$4.60 for 3) were not as crumbly as we would have liked them to be, nor was there any buttery fragrance to it.

The tarts were thicker than the egg custard itself, and we could not taste the eggy flavours as they were not prominent, neither was it silky.

A good xiao long bao is when the skin is firm enough to hold the fragrant meat and flavourful soup inside without tearing apart when you pick it up. Their Shanghai Xiao Long Bao (S$5.50) had a thicker skin but was not overbearing, the meat’s seasoning was mediocre but the soup flow was present.

161 Jalan Besar
Singapore 208876
Mon to Sun: 11:30am to 1:30am
Nearest Station: Jalan Besar

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You’d probably associate Sunshine Plaza as the spot for all your printing needs. But that building is more than that.

The next time you’re looking for savoury light bites or a short sit down to recharge your tired mind in between running errands, head over to Victor’s Kitchen at Sunshine Plaza. This household name is an unpretentious eatery with a bare minimum set up but plastered on their glass walls are raving newspaper reviews stamps that tout them as best.

For simple, fuss-free dim sum, here’s what we love about Victor’s Kitchen.

We settled down, ticked off their order chit, made payment at the counter, then waited for our food to be made.

Good for breakfast or a tea time snack, there are a few standout dishes you should consider for a safe bet and here are some that we tried.

For one, you can’t walk out of Victor’s Kitchen without an order of their Golden Egg Yolk Lava Bun (S$4.80) because they are touted to have the best custard buns in Singapore. The molten core quickly soaked into the base of the soft paus and tearing them apart let flow what looked like yellow grainy goodness. The butter oil had separated from the custard but that didn’t change the fact that the paus were pretty decent with a definite salted egg yolk fragrance.

Our order of Victor’s King Prawn Dumplings (S$5.20) came as a three-piece set, each piece with a translucent thin skin that wrapped in three plump shrimps.

Chicken & Sausage in Glutinous Rice (S$5.80) is a dim sum staple and this one had pretty straightforward flavours with tender chunks of chicken.

Their Scallop, Sausage Carrot Cake with XO Sauce (S$4.80) is a steamed carrot cake that was almost thoroughly gooey without being cloyingly sticky or starchy. Lup cheong (Taiwanese sausage) and bits of shrimp were mixed into it. The XO sauce topping had a strong hae bi (dried shrimp) aroma and burned sharply in the back of our throats. This is one of the standout dishes at Victor’s Kitchen.

Have a H.K. Summer Iced Milk Tea (S$3.20) along with your meal. The drink comes as a cup served in a bowl of ice so the drink doesn’t get diluted over time. 

91 Bencoolen St, #01-49
Sunshine Plaza
Singapore 189652
Tel: +65 9838 2851
Daily: 10:30am  – 8pm
Nearest Station: Bencoolen