Mon - Fri: 11:00 - 23:00
Mon to Fri: 11.00 am - 11.00 pm, Sat, Sun & PH: 9.00 am - 11.00 pm
Yum Cha Chinatown is a Chinese restaurant that offers unique dim sum dining experience be it lunch or dinner. Yum Cha Restaurant continues to be a popular restaurant icon in Singapore.
https://poohlovesfood.wordpress.com/2016/04/24/food-tasting-mothers-day-special-at-yum-cha/ for full review with pics!
Wrecking your brain to see where you can bring your mum to for a sumptuous meal on Mother's Day? Look no further! If your mum like chinese fare and dim sum, bring her to Yum Cha this Mother's Day. 3 exclusive items made available from 1st - 14th May for the Mother's Day period.
(Mother's Day Special) Braised Pork with Preserved Vegetables Bun ($2/pc) - A good balance of fats and meat with savoriness from preserved vegetables wrapped with warm and soft steamed bun. All is good but for a thin film of coat at the exterior of the bun that was a little off the usual softness.
(Mother's Day Special) Pan Fried Salted Fish Bun ($5/3pcs) - With bottom of the bun seared to golden brown and flavorful filling made from salted fish paste and minced meat. Overall taste is light but with a distinct salted fish note. Definitely suit the palette of a salted fish lover.
(Mother's Day Special) Almond Tarts ($3.20/3pcs) - Filled the core with sweet almond custard against the soft, flaky crusty tart. The custard is brimming with sweet almond flavor. It can be served chilled or warm.
This is the place that I will always go to whenever my friends or family would like to have Tim sum buffet. Take note that their Tim sum buffet if I remember correctly is only available at certain timings of the day and you might need to make a reservation as well. If you do manage to get a seating to dine in here for their Tim sum buffet, do try out as much Tim sum as possible. They offer all the usual stuff and once in a while, there will be service staff pushing the food trolley around where you can just grab and eat on the spot. (Usually it is all the Fried stuff they is inside the food trolley) For the price, this place is worth it.
Read full reviews at http://jellylovesfood.blogspot.sg
(1) Salmon Yu Sheng [$38+ sml / $68+ big] - Just like any other "Lou Hei", Yum Cha's version was not much difference from the rest with common ingredients such fresh salmon fish slices, crunchy jellyfish, shredded carrot, radish, ginger, yam, pomelo etc. Highlight of this dish was Yum Cha homemade sour plum sauce used for tossing. Made with their secret recipe, this homemade sauce gave a sourish sweet aftertaste. Paired together with their fish sauce, both made the whole plate of Yu sheng very tasty and appetizing. If you're a very 年年有"鱼" person, you could add on more fish portions at only $12. HUAT ah!! Rating 5/5 (2) Fried Crispy Chicken [$40+ whole] - Chicken was fried till golden brown color with slight crisp on the skin. I'm rather surprised that the meat texture was dry and tough even on the thigh part so I guessed the deep frying method dried out the meat. Marinades wasn't strong and flesh tastes rather bland, the only flavorful part was at the skin where the crispy garlic bits were scattered on top. You may want to dip the chicken in Yum cha's homemade sweet chillies sour plum sauce to bring more flavour to the meat. Rating 3/5 (3) BBQ Suckling Pig [$220+ whole / $118+ half] - Crackling skin of this suckling pig made me gave up on my diet plans and went for more portions. Meat was flavourful with fats evenly distributed throughout the whole pig. It wasn't oily at all. Dip with a little of the smokey sweet sauce provided and it was heavenly! Although "peng cai" was more commonly seen on the tables during CNY than a "suckling pig" but for a change, I suggest you order this suckling pig instead. Skin so crispy its definitely worth all the calories. Rating 5/5 (4) Braised Pig's Trotter with "Fatt Choy" [$38+ half leg] - Pork trotter was slow-braised till really soft and tender. Meat falls off from bone easily without me using any strength. Chinese spices was not strong and I suggest flavour can be heavier. Fatt choy (black moss) used did not help in the taste, only being a traditional auspicious ingredient as people always said "fatt choy" sounds like "发财" in mandarin. Dried oysters would be a better option to improve the overall taste of this dish. My most love and also the best parts of this trotter were the jelly skin and tendons. They were so Q, packed with collagen and "melt-in-the-mouth"! Rating 4/5
Read full reviews at http://jellylovesfood.blogspot.sg
For the full review and more photos, head over to http://toroamtheworld.blogspot.com/food-review-yum-cha-restaurant.html
Yum Cha Restaurant has launched their CNY menu, and it doubles up as a takeaway/delivery menu too! I was privileged to try their takeaway menu items last week, where the food was delivered to a condominium function room. Here's what we had!
BBQ Suckling Pig: This was the centrepiece of the table. A huge suckling pig was layed out, all sliced and cut out into many even pieces. The meat was really, really tender and fragrant, while the skin was crispy. It was a little cold by the time we ate it but I guess it's because it's been left out for a while and we were busy snapping pictures. But considering that it's takeaway, this dish was pretty good!
Braised Pig's Trotter with Fatt Choy: The meat was also very tender and it fell off the bone easily. The Fatt Choy (black moss) was yummy. The gravy was a little salty though.
Roasted Crispy Chicken: I enjoyed this dish because the chicken meat was flavourful, tender and succulent.
Fried Rice with Chinese Sausage in Lotus Leaf: The fried rice was not bad, though lacking in wok hei possibly because it's takeaway. The Chinese sausage, also known as lap chiong, gave the dish more flavour, though it could have been cut in bigger pieces.
Salmon Yu Sheng: If you're worried about consuming salmon sashimi, rest assured as the fish is sourced from Norway and it's definitely AVA-approved. The Yu Sheng was quite nice, and one noteworthy thing perhaps, is that they make their own sourplum sauce.
I think a lot of thought has been put into making sure that the takeaway food stays warm, presentable and tasty. They use this huge bag (below) where there's some warmer inside that keeps the food warm. This technology is called 'cook tek', and makes the food stay warm for 2 hours.
Other dishes (both takeaway and dine-in) include Braised Abalone with Dried Oysters and Fatt Choy, Roasted Crispy Pork Belly and more. Their CNY menus and takeaway menus will be available from tomorrow, 15 January to 22 February 2016. And here's a promotion! A 20% early bird discount for takeaway Yu Sheng if you order before 7 February. For in-house dining promotions, receive a limited edition Yum Cha red packet with a minimum spending of $100, while stocks last.