Legendary Hong Kong @ Tampines Mall - A Taste of Hong Kong Dim Sum, Roast Meats and Cart Noodles

Legendary Hong Kong first opened its doors at Jurong Point in 2014, bringing authentic Hong Kong cuisine to Singapore. Since then, the brand has expanded its presence locally, with its largest outlet opening at Tampines Mall in July 2025. I dropped by for a weekday lunch to check out its extensive menu, which spans traditional dim sum, Hong Kong-style roast meats, wok-fried noodles and nostalgic street food. With a menu offering a wide variety of familiar Cantonese favourites, there is something for everyone, whether you are looking for a dim sum feast, a quick noodle meal or a hearty plate of roasted meats.

Thick Rice Roll with Deep Fried Shrimp Rolls 4.5/5

The Thick Rice Roll with Deep-Fried Shrimp Rolls ($11.90) was one of my favourites of the meal. A more indulgent take on the traditional zhaliang, which typically wraps steamed rice rolls around crispy fried dough sticks, this version uses deep-fried shrimp rolls for extra flavour and texture. The silky, smooth rice noodle sheets were soft and delicate, wrapping around the golden, crispy shrimp rolls within. Each bite delivered a satisfying contrast between the tender, slippery rice rolls and the crunchy exterior of the fried rolls, with juicy prawns adding a natural sweetness and a firm bite. A drizzle of savoury Cantonese soy sauce brought everything together, seasoning the rice rolls without overwhelming the delicate seafood flavours. This well-executed dim sum dish stood out for its contrasting textures and generous prawn filling.

Snowy BBQ Bun 4/5

The Snowy BBQ Pork Bun ($9.90) offered a sweeter alternative to the classic steamed char siew bao. Instead of the usual fluffy white bun, this baked version came topped with a crumbly, sugary crust that added a delightful buttery sweetness. Beneath the lightly crisp exterior, the bun was soft and airy, providing a pleasant contrast to the sweet topping. The filling consisted of diced Cantonese barbecued pork tossed in a thick, savoury-sweet sauce. The caramelised flavours of the char siew complemented the crust's sweetness, creating a moreish combination reminiscent of Hong Kong-style baked barbecue pork buns. Those who enjoy a balance of sweet and savoury flavours will likely appreciate this variation.

Siew Mai 4/5

A dim sum staple, the Siew Mai at Legendary Hong Kong was a satisfying rendition of the classic steamed pork dumpling. While many dim sum restaurants serve three pieces per basket, the portion here comes with four, making it a little more generous for sharing. Each dumpling was packed with a substantial filling encased in a thin yellow wonton wrapper. The texture was firm and bouncy, with the minced meat holding together nicely without becoming mushy or excessively fatty. Every bite offered a savoury meatiness that made it an easy addition to a dim sum spread. Simple and familiar, it was a dependable rendition of a Cantonese favourite.

Har Gow 4/5

Another essential dim sum order, the Har Gow arrived with neatly pleated, almost translucent skins. Thin enough to reveal the pinkish prawns within, the wrappers were also sufficiently elastic to hold their shape when lifted from the bamboo steamer. The highlight was the prawn filling, with a firm, springy bite and natural sweetness. The prawns remained juicy, with their seafood flavours nicely contained within the delicate dumpling skin. The balance between the tender wrapper and the snappy shrimp filling made this a well-executed classic. For lovers of traditional Cantonese dim sum, the har gow is a worthy addition to the table.

Pan Fried Carrot Cake 3.8/5

The Pan-Fried Carrot Cake offered a pleasing contrast between its lightly crisp exterior and soft, tender centre. The radish cake was steamed, then sliced and pan-fried, giving the surface a golden crust while keeping the inside moist and almost silky. Studded with bits of Chinese preserved sausage and dried shrimp, the carrot cake had a savoury depth that complemented the radish's natural sweetness. The preserved sausage added richness, while the dried shrimp contributed a pleasant umami note. It was reasonably well executed, with a nice balance of textures and flavours, though it wasn't quite as memorable as some of the other dim sum dishes we tried.

HK Cart Noodles 3/5

Curry Fish Ball, Squid 3.5/5

For something more substantial, the HK Cart Noodles bring a nostalgic Hong Kong street-food concept to Tampines Mall. Inspired by the humble cart noodles traditionally sold by street vendors, the dish lets diners customise their bowls with a selection of noodles, ingredients, and toppings. With more than 20 toppings available, there is plenty of room to mix and match according to personal preference. We picked a selection that included pork ribs, radish, chicken feet, curry fish balls and curry squid.

The curry fish balls were enjoyable, while the curry squid offered a different texture and a savoury, curry-infused flavour. The variety of toppings makes the concept appealing, especially for diners who enjoy building their own bowls. However, the overall experience was less memorable compared with the other dishes we sampled.

Original HK Fried Noodles 3.8/5

The Original HK Fried Noodles delivered a satisfying combination of texture and wok-fried flavours. The thin Cantonese egg noodles had a slightly firm, springy bite, holding up well during stir-frying without turning soft and soggy. The noodles carried a savoury seasoning with subtle 'wok hei', adding depth to the dish. The lightly toasted notes also gave the noodles a pleasant aroma, while the seasoning coated the strands evenly without making them overly heavy. It was a straightforward noodle dish that would work well as a shared plate alongside the dim sum and roast meats.

Golden Crispy Prawn 4.5/5

The Golden Crispy Prawn was another highlight, particularly for its satisfying crunch. The prawns were coated in a light batter and deep-fried until golden brown, creating a crisp exterior that didn't feel excessively greasy. Beneath the crunchy coating, the prawns remained succulent and springy, with a natural sweetness that came through with every bite. The contrast between the crisp batter and juicy seafood made this a moreish dish that was easy to enjoy on its own. If you enjoy prawns prepared with a generous crunch, this is one dish worth ordering. 

Four Treasure Platter 4/5

No Hong Kong-style meal would be complete without a selection of roasted meats. We had the Four Treasure Platter, which brought together Roasted Duck, Soy Chicken, BBQ Pork (Char Siew) and Crispy Pork Belly (Sio Bak) on one plate. Of the four varieties, the roasted duck and crispy pork belly stood out. The roasted duck had glossy skin and a layer of rendered fat beneath, while the meat stayed succulent and flavourful, with aromatic seasoning permeating the flesh. It offered the rich, savoury character expected of Cantonese roast duck. The crispy pork belly was equally satisfying, with a crackling skin that shattered with each bite. Beneath the crisp layer were alternating layers of fat and meat, providing a rich, savoury mouthfeel. The contrast between the crunchy skin and tender pork made it particularly enjoyable. The char siew and soy chicken rounded out the platter, offering familiar sweet-savoury and gently seasoned flavours. 

Legendary Hong Kong at Tampines Mall offers a wide-ranging menu that brings together many familiar flavours of Hong Kong dining, from traditional dim sum and baked barbecue pork buns to cart noodles, wok-fried noodles, and Cantonese roast meats. With its extensive menu and spacious outlet, Legendary Hong Kong is a convenient option for a casual meal with family or friends in the east. Whether you stop by for dim sum over lunch or put together a larger spread of noodles and roast meats, there is plenty to explore on the menu.

Note: This is an invited tasting.


Legendary Hong Kong
Tampines Mall
4 Tampines Central 5
B1-11
Singapore 529510
Tel: +65 86901448
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Nearest MRT: Tampines (DT, EW Line)

Opening Hours:
Mon-Fri: 11am - 10pm
Sat-Sun: 830am - 10pm

Direction:
1) Alight at Tampines MRT Station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Tampines MRT Station. Take Exit D. Walk straight to the destination. Journey time is about 5 minutes. [Map]

KIAP KIAP Chicken Club & Bar @ Liang Seah Street - A Playful Take on Fried Chicken and Comfort Food

KIAP KIAP Chicken Club & Bar is a hidden find tucked among the slew of Chinese eateries lining busy Liang Seah Street. The convivial chicken-focused spot is co-founded by three Singaporeans — seasoned F&B professional Lucas Chua, his wife Aderline Che, a former streamer with a knack for building communities, and veteran F&B owner James Wang.

The concept brings together nostalgic childhood favourites, playful takes on familiar comfort food, and of course, their signature secret-recipe fried chicken. The menu is casual and fun, with plenty of options designed for sharing over drinks and a good time.

Fried Chicken with Aji Verde Sauce 4.5/5

The signature fried chicken is definitely one of KIAP KIAP's highlights. We had the Fried Chicken with Aji Verde Sauce ($16), featuring sizeable pieces of deep-fried chicken that are noticeably bigger than what you typically get at fast-food chains. The chicken is fried until golden and crispy on the outside while remaining tender and juicy inside. What makes this version particularly enjoyable is the vibrant Aji Verde Sauce, a creamy Peruvian green sauce with a refreshing, herbaceous character that cuts through the richness of the fried chicken. The combination works surprisingly well, giving the crispy chicken a tangy, creamy and slightly punchy lift.

For those who prefer something more straightforward, the Kiap Kiap Original Fried Chicken ($12) is also available, while the Mentaiko Fried Chicken with Ikura ($18) offers a richer, Japanese-inspired option.

Duck Fat Mala Fried Chicken 3.5/5

Inspired by the many Chinese eateries around Liang Seah Street, KIAP KIAP gives fried chicken a local twist with its Duck Fat Mala Fried Chicken ($14). The chicken is tender and juicy, tossed generously in aromatic mala spice and rich duck fat. It's fragrant and savoury, but the heat is no joke. Even as someone who generally handles spicy food quite well, I found the mala considerably too fiery. The spice intensity made it difficult for me to fully appreciate the juicy fried chicken underneath. I would have preferred a bit more balance, letting the flavour of the chicken and duck fat come through.

King's Truffle Poutine 4.2/5

One side you shouldn't skip is the King’s Truffle Poutine ($20). This playful take on the Canadian comfort food combines crispy French fries and cheese curds with hot brown gravy, but KIAP KIAP takes it several steps further with shaved truffle, beef gravy, Parmesan and a runny egg. The result is rich, indulgent and seriously addictive. The combination of salty fries, creamy cheese, savoury beef gravy and earthy truffle makes this a particularly satisfying sharing dish. Once you break the egg and mix it through, everything comes together into a luscious, messy plate of comfort food. Definitely one to order for the table.

Hot Mozzarella 4/5

The Hot Mozzarella ($12) is another delightful bite. The mozzarella is coated and fried until golden on the outside, giving way to a warm, stretchy and gooey centre when pulled apart. Served with raspberry sauce on the side, the sweet-tart fruitiness contrasts nicely with the rich, savoury fried cheese. It is a simple combination, but the sweet-and-savoury pairing works nicely.

Jenny's Udon 3.8/5

Beyond fried chicken, the menu also reflects the owners’ personal memories and nostalgic favourites. Jenny’s Udon ($12 for chicken, $16 for seafood) is named after James’ mother and is based on a comforting udon dish she used to cook for him. The homestyle stir-fried udon is reminiscent of a hearty plate of Hokkien Mee, with thick and chewy Japanese wheat noodles tossed with the accompanying ingredients. It is comforting and easy to eat, with a familiar quality that makes it feel like a simple home-cooked meal.

However, do not expect a robustly flavoured udon cooked in a rich, prawny stock. This is more like a good plate of stir-fried noodles — straightforward, comforting, and satisfying without being particularly complex.

Signature Milkshake Olive Oil & Sea Salt 4.8/5

One of my favourites from the visit was the Signature Milkshake Olive Oil & Sea Salt ($8). This is a thick and creamy milkshake with a rather unexpected finishing touch — a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt. The olive oil adds a subtle fruity richness, while the sea salt balances the sweetness, creating a surprisingly sophisticated take on the classic milkshake. It is rich without being overly sweet, creamy without feeling too heavy, and just plain delicious. I have not had a really good milkshake in a long while, and this was a pleasant surprise.

Banana Pudding 3.8/5

Dessert comes in the form of a caramelised Banana Pudding ($6), which is served tableside. It has an almost Italian-restaurant-style presentation, reminiscent of a tray of tiramisu brought to the table, except here, it is banana pudding. The pudding itself is smooth and velvety, with caramelised banana adding a deeper sweetness and warmth. It is generously finished with crunchy cookie crumble, specifically crushed Biscoff biscuits, which provide a welcome contrast to the soft pudding. It is a comforting and indulgent way to round off the meal.

KIAP KIAP Chicken Club & Bar is an interesting addition to Liang Seah Street, offering something a little different from the cluster of Chinese restaurants that dominate the area. The menu is built around the owners’ personal favourites and childhood memories, with fried chicken as the central focus.

Note: This is an invited tasting.


Kiap Kiap Chicken Club & Bar
1 Liang Seah Street
#02-15
Singapore 189022
Tel: +65 9751 2319
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Website
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Sun-Thu: 530pm - 1am
Fri-Sat: 530pm - 2am

Direction:
1) Alight at Bugis MRT Station. Take Exit D. Walk to Tan Quee Lan Street. Take the side lane and walk to the back of Tan Quee Lan Street to Liang Seah Street. At Liang Seah Street, walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Bugis MRT Station. Take Exit C. Walk to North Bridge Road. Cross the road and walk to Liang Seah Street. Walk down Liang Seah Street. Walk to the destination. Journey time is about 5 minutes. [Map]

IM QALB by Pun Im @ Tampines Mall - A Creative Take on Southern Thai and Malay Flavours

IM QALB by Pun Im at Tampines Mall is a new creative, casual Thai-Malay restaurant that blends the rich culinary heritage of Southern Thailand with Malay cuisine. The menu highlights the bold, aromatic, and soulful character of Southern Thai cooking while incorporating familiar Malay flavours and techniques into a range of creative dishes.

From spicy and sour soups to grilled meats, coastal seafood, and comforting desserts, the menu showcases aromatic herbs, chilli, seafood, fermented ingredients, and spices central to both culinary traditions.

Spicy & Sour Beef Soup 4.8/5

One highlight for me was the Spicy & Sour Beef Soup ($16.80), inspired by Isaan cuisine from Northeastern Thailand. Made with three cuts of beef (gold coin, oxtail, and tendon), the soup has a rich, hearty mouthfeel, with each cut adding layers of texture. What makes it stand out is the housemade toasted rice powder, prepared by toasting Thai Jasmine Rice together with three aromatic herbs before grinding it. This adds a fragrant toasted aroma and subtle texture to the soup. The broth itself is punchy, spicy and sour, with robust flavours that make it particularly satisfying.

Golden Crab Tahu Kai Jeow 4.5/5

The Golden Crab Tahu Kai Jeow ($18.80) is perhaps one of the more interesting creations on the menu, combining Thai Kai Jeow with the Malay Tahu Telur. Made with tofu, jumbo lump crab meat, and acacia leaves, the mixture is deep-fried Tahu Telur-style until golden brown and crisp on the outside while staying light inside. It is served with a housemade sweet sauce and finished with a rich, tangy and umami-packed egg yolk sauce. I thought this was a clever marriage of the two cuisines, although I would have liked to see more crab meat in the dish.

Stir Fried Petai With Wild Caught Black Tiger Prawns 4.2/5

For something with a more pronounced Southern Thai character, there is the Stir Fried Petai with Wild Caught Black Tiger Prawns ($19.80). Petai, or stink beans, is a popular ingredient in Southern Thai cuisine, prized for its distinctive flavour and slightly crisp texture. Here, succulent wild-caught black tiger prawns are wok-tossed with petai, housemade chilli paste and shrimp paste, resulting in a dish that is spicy, savoury and packed with umami. The petai brings its characteristic nuttiness, while the prawns add sweetness to the aromatic and punchy sauce.

Stir-Fried Squid in Black Ink Sauce 5/5

My favourite dish of the meal was the Stir-Fried Squid in Black Ink Sauce ($19.80). This lesser-known Southern Thai coastal dish features fresh squid stir-fried in its own natural ink, creating a luscious, glossy sauce with a delicate sweet and savoury balance. The sauce is further layered with onions, garlic, shallots, lemongrass and kaffir lime leaves, giving it plenty of fragrance and depth. The squid was nicely cooked with a pleasant bite, while the black ink sauce was intensely savoury without being overly heavy. Definitely one I would order again.

Southern Thai Style Ayam Perchik 3.8/5

The Southern Thai Style Ayam Perchik ($18.80) combines Southern Thai curry flavours with the Malay-style ayam percik. Chicken thighs are marinated in a fragrant curry paste with cinnamon, coriander, and cumin seeds, then grilled three times, with the marinade basted onto the chicken after each turn. This gives the skewers a nicely charred and caramelised exterior while keeping the meat tender and juicy. Served with lontong and a sweet and tangy Thai-style achar, it makes for a fairly complete plate. While I enjoyed the chicken's texture, I felt the overall flavour could have been more pronounced and punchy.

Rose Tea with Lychee Smoothie 4.2/5

The menu also includes a selection of Thai-inspired drinks. The Rose Tea with Lychee Smoothie ($7.80) combines fragrant rose tea with sweet lychee in an icy, refreshing smoothie. It is floral, fruity and not overly heavy.

Rose Milk Tea with Cream Cheese Foam 4/5

The Rose Milk Tea with Cream Cheese Foam ($7.80) takes a more indulgent direction, pairing rose-infused milk tea with a velvety cream cheese foam. The tea's floral sweetness pairs well with the creamy foam, which adds a gentle savoury finish.

Thai Chendol Drink with Scented Coconut Milk 4.2/5

For something more familiar, the Thai Chendol Drink with Scented Coconut Milk ($7.80) puts a Thai spin on a Southeast Asian favourite. Silky chendol and sweet jackfruit are served in fragrant coconut milk, making it a refreshing, lightly sweet option to pair with the spicier dishes.

Thai Banana Fritter 4.5/5

Dessert-wise, the Thai Banana Fritter ($9.80) was another highlight. Also known as Gluai Kaeg, the Thai version differs from the familiar Malay goreng pisang by using ripe Namwa bananas and a batter enriched with shredded coconut and toasted white sesame seeds. Fried until golden and crisp, the exterior has a lovely crunch while the banana inside remains naturally sweet, soft and creamy. The toasted sesame and coconut add a pleasant nuttiness and aroma, making this a simple but very satisfying way to end the meal.

Overall, IM QALB by Pun Im offers an interesting take on Thai cuisine, pairing Southern Thai flavours with Malay influences. While some dishes worked better for me than others, the restaurant clearly tries to move beyond the usual Thai restaurant offerings, particularly with creations such as the Golden Crab Tahu Kai Jeow and Southern Thai Style Ayam Perchik.

My personal favourites were the Spicy & Sour Beef Soup and especially the Stir-Fried Squid in Black Ink Sauce, which I found particularly bold and flavourful. If you enjoy spicy, aromatic and herb-driven flavours, IM QALB is a new addition in Tampines worth checking out.

Note: This is an invited tasting.


Im Qalb by Pun Im
Tampines Mall
4 Tampines Central 5
#04-02
Singapore 529510
Tel: +65 8145 6713
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Nearest MRT: Tampines (DT, EW Line)

Opening Hours:
Daily: 11am - 930pm

Direction:
1) Alight at Tampines MRT Station (EW Line). Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Tampines MRT Station (DT Line). Take Exit D. Walk to the destination. Journey time is about 5 minutes. [Map]

Edge @ Pan Pacific Singapore - “The Cocoa Connection”, An Exclusive Chocolate-themed Buffet, Exploring Chocolate Across Cultures and Cuisines

Edge at Pan Pacific Singapore has partnered with leading gourmet food supplier Classic Fine Foods to present “The Cocoa Connection”, an exclusive chocolate-themed buffet. Available now through 8 November 2026, this limited-time dinner experience brings together Executive Chef Andy Oh and Executive Pastry Chef Edina Si from Pan Pacific Singapore, alongside Classic Fine Foods’ Executive Chef José Luis Del Amo. Exploring chocolate through their respective diverse culinary lenses, the buffet offers a lineup of unique and tantalising expressions of chocolate across both sweet and savoury creations.

I found the Grand Carving Theatre to showcase some of the best chemistry between cocoa and red meat. Oven-roasted Leg of Lamb with Cocoa Spice Rub, Slow-roasted Rib Eye and House-smoked Crispy Pork Belly are served with Cocoa-infused Rosemary Jus. The jus, with its accentuated dark undertones, was a fitting match for the meats, particularly the lamb and beef.

Over at the Chef’s Signature Creation counter, Charcoal-grilled Chocolate-fed Wagyu Beef comes with Caramelised Onion and Dark Chocolate Jus, further accentuating the rich, beefy notes of the buttery wagyu.

The International Delights selection features Braised Pork Rib with Dark Cocoa and Coffee Glaze, which reminded me of the coffee-glazed pork ribs commonly found at zi char stalls. Truffle and Wild Mushroom Ragout Pasta with 75% Dark Chocolate Shavings was an interesting combination, although I found the cocoa element less essential to the dish.

The buffet spread’s key draw was undoubtedly the dessert selection, with an array of chocolate creations adorned with cacao beans. At its purest, the buffet offered a luxurious Weiss Chocolate Tasting Flight, followed by Assorted Chocolate Pralines that surprised me with their velvety fillings.

We also tried Chef José’s speciality desserts, including the Chocolate Vanilla Caramel Cake and the visually attractive Gianduja Yuzu Petit Four, which contrasts rich hazelnut chocolate with bright citrus notes.

Chef Edina’s creations showcased different cocoa profiles. The Chocolate Tart with Kumquat uses Kacinkoa 85%, pairing its deep, bitter notes with the fruit’s tartness, while the French Chocolate Mousse uses Mahoe 76%. Don’t miss Edge’s Signature Hazelnut Royaltine, where creamy Mahoe Milk Chocolate 43% meets a satisfying hazelnut crunch.

For something more comforting, the Chocolate Bread and Butter Pudding uses Tevenn 38%, offering a softer, sweeter profile. One of my favourites was the Blackout Cake, with its dense texture and intense chocolatey character. The staple Chocolate Fountain with Assorted Condiments was also a mainstay, rounding off an indulgent dessert selection.

“The Cocoa Connection” offers an extensive selection of chocolate-inspired sweet and savoury creations, making it a haven for chocolate aficionados.

‘The Cocoa Connection’ at Edge
1 October to 8 November 2026, available daily.
Weekday Dinner: Mondays to Thursdays, from 6pm to 10pm, $108++ per adult, $54++ per child (6 to 12 years old)
Weekend Dinner: Fridays to Sundays, from 6pm to 10pm, $118++ per adult, $59++ per child (6 to 12 years old)
All buffet prices are inclusive of free-flow soft drinks.

Words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Edge
Pan Pacific Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Tel: +65 6826 8240
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Nearest MRT: Promenade (DT, CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to the destination. Journey time is about 5 minutes. [Map]