Our show-stopper. These fluffy buns pack a decadent punch - a gooey, sumptuous custard and egg yolk paste awaken your taste buds as you bite into them. Consistently voted #1 custard bun in Singapore.
Victor's King Prawn Dumpling （超级虾饺皇）
Succulent prawns encased in chewy, translucent flour. A must-try.
Tasty Queen-Sized Siew Mai （美味蟹黄烧卖）
A customer favorite. Minced meat dumplings topped with a dusting of crab roe.
Steamed Carrot Cake w/ XO Sauce （XO酱干贝腊味蒸萝卜糕）
Made to a traditional Hong Kong recipe, this carrot cake is steamed with a generous serving of scallops, smoked sausages and topped with our very own XO sauce, made with ingredients imported from Hong Kong.
HK Summer Iced Tea （冰镇奶茶）
This refreshing beverage is a best-seller in Victor's Kitchen - we blend it obsessively to Victor's recipe using tea powder imported from Hong Kong, and chill it with ice on the outside to avoid dilution.
Golden "Bo Lo" Char Siew Butter Buns (菠萝蜜汁叉烧包）
These buns are crispy on the outside, tender on the inside. The buns are buttery, flaky and encase a generous filling of char siew which ooze upon first bite. Gotta try 'em!
Fresh oven-baked egg tarts （黄金蛋挞）
We only bake our egg tarts on the spot, to guarantee the ultimate freshness and tenderness of the egg filling.
Other tasty bites
...to tingle the taste buds.
Teochew-style steamed dumplings (家乡潮州式蒸饺）
Spinach dumplings with mushrooms (香菇菠菜饺）
Spicy sauce chicken claws (香辣惹味凤爪）
Steamed chicken with Chinese wine and gooseberries (花雕杞子蒸鸡）
Steamed spare ribs with black bean sauce (惹味鼓汁蒸排骨）
Fish gill rolls (海皇鱼鳔扎）
Deep fried shrimp dumplings (沙律明虾角）
Crispy golden shrimp rolls (香脆鲜虾腐皮卷）
Rice & Porridge
... perennial Hong Kong favorites.
Steamed chicken rice (蒸滑鸡饭）
Fresh ribs with black bean sauce and steamed rice (鼓汁蒸肉排饭）
“Wala wala" porridge (荔湾艇仔粥）
Minced pork with dried veggies porridge (菜干肉碎粥）
Chicken with century egg porridge (皮蛋鲜滑鸡粥）
Sliced fish with century egg porridge (皮蛋鱼片粥）
Chee cheong fun
...available in these delightful variants.
King prawn with vegetables (菜苗鲜虾肠粉)
Char siew （蜜汁叉烧肠粉）
"Yu tiao" （香港风情炸两）
Pan-fried XO sauce cheong fun (香港特色XO酱煎肠粉）
...for a sweet aftertaste.
Double-boiled egg white with fresh milk and almond juice (杏汁鲜奶蛋白）
Double-boiled egg white with fresh milk and ginger juice (姜汁鲜奶蛋白）