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]

Kai Duck @ Takashimaya - Celebrates SG61 With 50% Off Roasted Duck Cheong Fun & $18.80 Lunch Set

This August, Kai Duck at Takashimaya celebrates Singapore’s 61st birthday with a series of irresistible dining deals. From 50% off its viral Half Roasted Duck Cheong Fun to 61% off selected signature dishes and an affordable $18.80 lunch promotion, there are plenty of reasons to head down for a satisfying Cantonese feast this National Day month.

BBQ Pork with Homemade Sauce 4/5

Available daily with prior reservation, the Kai Duck Lunch Promotion offers diners a choice of four dishes from a selection of ten, making it a fuss-free option for a casual lunch with family or friends. The set also comes complete with steamed rice, dessert of the day and ice cream.

Among the dishes we tried was the BBQ Pork with Homemade Sauce. At first glance, the char siu appears rather fatty, but it surprisingly does not feel greasy. The meat has a pleasant tenderness, while the homemade sauce strikes a good balance with a savoury-sweet profile without becoming overly saccharine. The sauce works particularly well with the richness of the pork, cutting through the fattiness and keeping each bite moreish. It is the kind of dish that makes you go back for another piece without feeling too heavy.

Poached Chinese Spinach with Fish Beancurd served in Rice Broth 4/5

The Poached Chinese Spinach with Fish Beancurd served in Rice Broth was a comforting and clean-tasting dish that provided a nice contrast to the richer meats. The Chinese spinach retained a good crunch and freshness, while the delicate rice broth added a gentle savouriness without overpowering the vegetables. The fish beancurd brought a soft, bouncy texture to the dish, making it a hearty yet relatively light accompaniment to the meal.

Steamed Xiao Long Bao with Black Truffle Sauce 3.8/5

For something a little more indulgent, we had the Steamed Xiao Long Bao with Black Truffle Sauce. The dumplings arrive plump and generously filled, with juicy pork encased within the delicate skin. The black truffle sauce lends a distinct earthy aroma and richer finish to the dumpling. While the combination is enjoyable and certainly gives the classic xiao long bao a more luxurious touch, I personally prefer the natural porky flavours of the dumpling, where the savoury meat juices take centre stage.

Half Roasted Duck Cheong Fun 4.5/5

The viral Roasted Duck Cheong Fun from Guangzhou has been making waves for its indulgent combination of silky rice noodles and succulent roasted duck, and Kai Duck has brought its own rendition to Singapore. The roasted duck itself brings the essential richness to the dish, with tender meat and a fragrant roasted flavour that pairs beautifully with the smooth, delicate cheong fun. The contrast of textures makes this particularly enjoyable, with the silky rice noodles providing a soft base for the more substantial roasted duck.

For Singapore’s 61st birthday, Kai Duck is offering 50% off the Half Roasted Duck Cheong Fun at $18.80, U.P. $38, with a minimum spend of $88. It is also available as one of the selected dishes under the $18.80 Lunch Promotion, although diners will receive a smaller portion rather than the full half-duck serving.

Beyond the Half Roasted Duck Cheong Fun promotion, Kai Duck is also marking SG61 with 61% off selected signature dishes, including its Signature Peking Duck, giving diners even more reason to gather for a celebratory meal. With its mix of approachable lunch set and more indulgent signatures, Kai Duck’s SG61 promotions offer something for both casual weekday lunches and celebratory gatherings. The Half Roasted Duck Cheong Fun is the standout for us, especially at the promotional price, while the $18.80 lunch promotion makes it easy to sample several dishes without breaking the bank.

Note: This is an invited tasting.


Kai Duck
Takashimaya
391 Orchard Road
#05-10/11
Singapore 238872
Tel: +65 62355419
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 545pm - 10pm
Fri: 1130am - 5pm, 545pm - 10pm
Sat-Sun: 11am - 5pm, 545pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight to Ngee Ann City. Walk to the destination. Journey time is about 8 minutes. [Map]

Tong Le Private Dining @ OUE Tower - A Taste of Tóng Lè’s New Seasonal Creations

The only revolving restaurant in Singapore with breathtaking city views, Tong Le Private Dining continues to set the bar for elevated Chinese dining with the unveiling of its latest seasonal menus. Helmed by Senior Executive Chef To Kwok Kim (Chef Dicky), the refreshed offerings span across its Executive Lunch, themed menus and the indulgent Tong Le Experience Menu, alongside a comprehensive selection of à la carte and vegetarian options. Thoughtfully curated, the menus bring together modern flavours, innovative techniques and premium ingredients, reflecting a refined interpretation of contemporary Chinese culinary artistry.

Parma Ham, White Pepper, Marinated Lettuce Stem 4.2/5

We began with the Parma Ham, White Pepper, Marinated Lettuce Stem ($18), a visually striking appetiser that showcases precision in both plating and flavour pairing. The lettuce stem, cut into neat cubes, delivered a refreshing crunch with natural sweetness, while the delicate saltiness of the Parma ham provided a savoury counterpoint. A gentle sprinkle of white pepper tied the elements together, enhancing the overall profile without overpowering the dish.

Crispy Bean Curd Sheet Rolls 5/5

The Crispy Bean Curd Sheet Rolls ($18) followed, offering a satisfying textural contrast. Golden and crisp on the outside, the rolls encased a hearty filling of porcini mushrooms and mixed vegetables. Each bite revealed an earthy depth from the porcini, complemented by the vegetables’ natural sweetness and crunch, making it both comforting and flavourful.

Caramelised Barbecued Pork 4.2/5

A highlight from the barbecue selection was the Caramelised Barbecued Pork ($38). Executed with finesse, the cut struck a desirable balance between lean meat and a hint of fat, resulting in a tender yet structured bite. Served theatrically on a hot stone, the sauce was poured tableside, caramelising upon contact to form a lightly charred, glossy coating. Importantly, the glaze leaned towards a restrained sweetness, allowing the natural flavours of the pork to shine.

Double-boiled Fish Maw and Boneless Chicken in Jasmine Tea and Bamboo Fungus Consomme 4/5

For a lighter interlude, the Double-boiled Fish Maw and Boneless Chicken in Jasmine Tea and Bamboo Fungus Consomme offered a soothing clarity. The consomme was delicately perfumed with jasmine tea, lending a subtle floral aroma that elevated the clean, comforting broth. The fish maw and bamboo fungus added gentle textural contrast, making it both nourishing and refined.

Baked Western Australian Lobster 4.5/5

Chef Dicky’s expertise truly came through in the Baked Western Australian Lobster. The lobster was impeccably cooked, retaining a succulent, bouncy texture. Cloaked in a creamy mild cheddar cheese sauce, the dish leaned into a rich, indulgent profile, further layered with the earthy notes of morel mushrooms and the sweet-savoury nuances of Chinese sausage. This East-meets-West composition was luxurious yet thoughtfully balanced, delivering complexity in every mouthful.

48 Hours Slow-cooked Pork Belly in Aged’ Hua Diao’ 4.8/5

Equally memorable was the 48 Hours Slow-cooked Pork Belly in Aged’ Hua Diao’ ($20/pax). The pork belly was cooked to perfection, achieving a melt-in-the-mouth texture that spoke of patience and precision. The aged Hua Diao lent a deep, aromatic richness to the sauce, enhancing the overall depth of flavour. Accompanied by soft, fluffy mantou, it invited diners to savour every last drop of the luscious gravy.

Claypot Foie Gras, Fried Jasmine Rice, Saga-gyu, Black Pepper, Caramelised Soy Sauce 4/5

The Claypot Foie Gras, Fried Jasmine Rice, Saga-gyu, Black Pepper, and Caramelised Soy Sauce ($16/pax) delivered comfort with a touch of decadence. Fragrant and hearty, the dish combined the richness of foie gras and Saga-gyu with well-seasoned fried jasmine rice. The addition of crispy puffed rice introduced a delightful crunch, elevating both texture and enjoyment.

Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie 4.2/5

Dessert came in the form of Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie ($20/pax), elegantly presented in a cocktail glass. Light and refreshing, it resembled a delicate smoothie, with the sweetness of strawberry and lychee brightened by the tartness of raspberry. The rose cookie added a subtle floral finish, rounding off the meal on a gentle and uplifting note.

Tong Le Private Dining’s latest seasonal offerings demonstrate a confident interplay between tradition and innovation, in which classic Chinese flavours are reinterpreted with finesse and creativity. From refined soups to indulgent mains and thoughtful desserts, the experience reflects Chef Dicky’s commitment to delivering a cohesive and elevated dining journey.


Note: This is an invited tasting.


Tong Le Private Dining
OUE Tower
Level 10
60 Collyer Quay
Singapore 049322
Tel: +65 6634 3233
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to the destination. Journey time is about 8 minutes. [Map]

Edge @ Pan Pacific Singapore - Dive into ‘A Sea of Flavours’, an Indulgent Seafood Dinner Buffet Experience

Pan Pacific Singapore’s award-winning buffet restaurant, Edge, invites diners to embark on a seafood-filled culinary journey with “A Sea of Flavours”, an exclusive dinner buffet available from Fridays to Sundays, from 15 May to 21 June 2026. Curated by Executive Chef Andy Oh and his culinary team, the experience showcases an impressive selection of premium seafood, ranging from fresh seafood on ice and succulent crab creations to charcoal-grilled favourites and international specialities, making it a feast that seafood lovers will not want to miss.

The experience begins at the Seafood on Ice station, where an abundant selection of Sustainable Boston Lobster, Snow Crab, Tiger Prawn, Pacific Clam, Sea Whelk, Half Shell Scallop, Sea Conch, Black Mussel and Crawfish awaits. There is also a Japanese section featuring Norwegian Salmon, Maguro and Tako sashimi, alongside an assortment of Sushi and Maki served with wasabi, Japanese gari and shoyu.

Another highlight is the Steamed Oyster station, where plump and juicy oysters are steamed to order and served with garlic sauce and Thai Nam Jim. They were exceptionally fresh and flavourful - so much so that I found myself returning for more than a dozen throughout the evening.

For those who prefer lighter seafood preparations, the Cantonese-style Steamed Fish is not to be missed. Delicately cooked to preserve its natural sweetness and tenderness, it offers a comforting contrast to some of the richer dishes across the buffet.

Crab lovers will be thoroughly spoiled with multiple preparations available throughout the spread. The Stir-fried White Pepper Crab with Scallion delivers a fragrant, peppery kick. At the same time, the Salt-baked Mud Crab, served with chilli sauce and mantou, offers a satisfying combination of sweet crab meat and savoury accompaniments. Equally enjoyable is the Creamy Salted Egg Yolk Crab, coated in a rich and velvety sauce that clings beautifully to every piece.

Moving on to the carving station, the 24-hour Slow Roasted Whole Veal Leg takes centre stage. Slow-cooked to achieve remarkable tenderness, the veal remains juicy and flavourful, pairing wonderfully with the accompanying Yorkshire pudding. Other highlights at the station include succulent Lamb Chops and crispy Pork Knuckle, both equally tempting for meat lovers.

The Japanese Street Food Station offers another noteworthy item: Mayura Station Chocolate-fed Wagyu Beef, served with ponzu and braised leek. The wagyu boasts excellent marbling and a rich, beefy flavour, while the ponzu provides a refreshing, citrusy lift that balances the meat’s richness.

At the Chinese Roast Meats section, diners can enjoy Charcoal-grilled Ibérico Pork Char Siew served with fluffy lotus buns. The char siew is beautifully caramelised with a good balance of sweetness and smokiness. Also available are crispy Roasted Pork Belly and flavourful Roasted Duck, making this station a favourite among fans of traditional Cantonese roasts.

For local comfort food lovers, Edge’s Signature Singapore Laksa remains a must-order. The rich coconut-based broth is packed with flavour and topped with locally farmed Tiger Prawn, quail egg, fish cake, and bean sprouts. The combination delivers all the familiar flavours of a good laksa, elevated with quality ingredients.

Be sure to save room for dessert, as the spread is just as impressive as the savoury offerings. Signature creations include Edge’s Signature Hazelnut Royaltine and Edge’s Signature Durian Pandan Cake, alongside favourites such as Black Sesame Chocolate Cake, White Chocolate Orange Cake and Portuguese Egg Tarts. Hot desserts like Bread Butter Pudding, Snow Fungus with Nashi Pear and Goji Berry Soup, Durian Pengat and Classic Crème Brûlée provide comforting options. At the same time, Honey Jelly with Snow Bird’s Nest and Aloe Vera offers a lighter finish. Traditional sweets such as Assorted Nyonya Kueh and Kueh Lapis are also available. The Giant Chocolate Fountain, accompanied by assorted condiments, adds a touch of fun. There is also a selection of ice creams, including Banana Passion Fruit Sorbet and Red Bean Potong, to complete the indulgent finale.

A Sea of Flavours at Edge
15 May to 21 June 2026, Fridays to Sundays
Available for dinner from 6:00pm to 10:00pm
$128++ per adult* | $64++ per child* (6 to 12 years old)
*Inclusive of free flow of soft drinks
Top up an additional $78++ for a bucket of five bottles of beer

Words and photos by Crystal. A lady who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


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]