'Victor’s King Prawn Dumpling 虾饺 ($5.00). Ok I have to say, the har gao was reaaaally big compared to the queen sized siew mai. This really deserved its name of KING. Stuffed with loads of prawn, smooth skin that you can easily bite into, this was excellent har gao prawn dumplings.'

'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.'

'The Victor’s Kitchen dim sum item we liked the most was the Scallops Sausage Carrot Cake in XO Sauce. It came in a bowl with a black suace and XO chilli on separate saucers. The carrot cake (or radish cake) was soft and delicious even without any sauce added. With the sauce and chili added, it was even more interesting. It was one the best versions of steamed carrot cake we had tried.'