When it comes to Salted Egg Yolk Buns, Victor’s Kitchen is one of the first few names that will come to mind. Since we were going to Sunshine Plaza for some photocopying/laminating work, we thought it would be a good opportunity to stop by for some dim sum.
(Deep Fried Shrimp Dumpling)
Deep Fried Shrimp Dumpling were the first to arrive. The large and fresh prawns were set to impress with the crispy golden-brown skin. The skin was a bit on the thick side but was not too much of a bother anyway.
(Golden Egg Yolk Lava Bun)
The dish which Victor’s Kitchen is well known for is the Golden Egg Yolk Lava Bun. A little bite sets the fluffy bun to explode, but we were not a fan of the layer of oil that we had to get through in order to taste the Salted Egg Custard filling. The version that Victor’s Kitchen serves may appeal to those who love their liu sha bao to have more salted egg yolk for its filling, which is tipping towards the salty scale.
Siew Mai was chewy and all, but we were more than pleased to find out the large and fresh shrimp that resides at the bottom of each Siew Mai!
(Victor’s King Prawn Dumpling )
Victor’s King Prawn Dumpling as with all dishes with shrimp also had a large and fresh prawn wrapped in a translucent skin, but the skin was missing of that particular bounciness which makes it seemed a tad normal somehow.
(Scallop, Sausages Carrot Cake in XO Sauce)
Served in a dish rather than pan-fried and cut into various slices, the Scallop, Sausages Carrot Cake in XO Sauce was a delight. Bouncy carrot cake with bits of lupcheong with shreds of radish, it was easily a winner with a savoury XO sauce that completes the dish by offering another dimension of flavour.
(Rosey Wine Char Siew Bun)
We did not get the rosey part of the Rosey Wine Char Siew Bun, but all we knew was that the bun was really fluffy and fragrant with generous amounts of char siew filling. The pork chunks were sizable and covered in a thick and sticky Char Siew sauce.
(Pork Ribs in Black Bean Sauce)
Another dish that we loved was the Pork Ribs in Black Bean Sauce, which was just savoury with the sauce taking in the flavours of the meat as though simmered for hours. The small chili helped in creating that extra refreshing spicy kick that intensifies the flavour as well.
(King Prawn Chee Cheong Fun)
King Prawn Chee Cheong Fun was enjoyable, with the rice roll of the right thickness. It was also slippery as it glides down the throat effortlessly. Prawns were huge and fresh as well and created a nice chew for the rice rolls. We also loved that they do not scrimp on the sauce; something that other restaurants do so often now which makes the dish pales in comparison
(Youtiao Chee Cheong Fun)
Another variant of the Chee Cheong Fun, Youtiao Chee Cheong Fun was actually rice rolls rolled with dough fritters in between. Achieving a crispy yet smooth texture, this dish was perfectly executed, with different dimensions of saltiness demonstrated by both the dough fritters and the soy sauce.
Though we had high expectations of the Golden Custard Lava Bun, it was the other dishes that managed to impress us. I am not exactly sure if the Golden Custard Lava Bun is usually served this way, as this place is known for inconsistent quality. While the food is good, a trade-off would be the ambience, which is packed and noisy, though it gives a real vibe of an authentic tea room in Hong Kong. People whom are more hygiene-conscious should avoid heading here though; its slightly run-down outlook may be somewhat bothersome for finicky individuals.
91 Bencoolen Street