Richman Dim Sum @ Ubi - New Creative Dim Sum Spread in Ubi Coffeeshop by Ex-hotel Chef

A new addition to the dim sum scene, Richman Dim Sum in Ubi is helmed by a seasoned trio - Chef Foo Wah Keng, who has 30 years of hotel and restaurant experience, dim sum expert Chef Kok Let Chin, and Keith Kang, known for Yang Ming Seafood.

Together, they offer a wide variety of Nanyang-style handcrafted dim sum priced from $2.90. The extensive menu features both classic and inventive dishes, including a variety of roasts and desserts.

Charcoal Char Siew Baos 3.8/5

The Charcoal Char Siew Baos ($5.80) were pillowy soft with a charcoal black hue. However, the filling leaned a little too sweet for us.

Mentaiko Shrimp Dumplings 3.5/5

The Mentaiko Shrimp Dumplings ($6.80) was promising, with thin and soft wrappers and a well-seasoned filling. Unfortunately, we found the portion a little too small, and our basket of dumplings was not sealed properly.

Crispy Popiah Rice Rolls 3.8/5

Part of the "Four Treasures" featuring four selected dishes of the chefs' signatures, the Crispy Popiah Rice Rolls ($6.80) offered a textural contrast between the silky cheong fun and crispy filling. It's served with a savoury sauce, but I'd recommend enjoying them quickly upon serving before the sauce is soaked up too much and becomes salty.

Baked Roasted Duck Bun 3.8/5

Another from the Four Treasures, the Baked Roasted Duck Bun ($6.90) featured a crisp, golden top and sweet-savoury filling - though the duck itself wasn't very distinguishable in taste.

Cantonese Dried Vegetables & Salted Pork Porridge 3.5/5

The third item from the quartet is the Cantonese Dried Vegetables & Salted Pork Porridge ($3.80). Although it was comforting and smooth, we preferred a bit more seasoning.

We didn't manage to try the last of the Four Treasures, which is the Coconut & Salted Egg Layer Cake ($5.80), but you can keep an eye out for it in the dessert section.

Beetroot & Rice Crisps Rice Rolls 4.2/5

We were served the Beetroot & Rice Crisps Rice Rolls ($7.80) next, which is my favourite of the meal. These featured a vibrant pink beetroot skin encasing a crispy filling of prawn and minced pork, served over a savoury sauce. Similar to the Crispy Popiah Rice Rolls, the skin was chewy and soft.

Fresh Shrimp Crispy Beancurd Rolls 4.2/5

The Fresh Shrimp Crispy Beancurd Rolls ($4.80) were another highlight for us. They were crispy, well-seasoned, and packed with a flavourful filling. Richman's fried offerings stood out to us overall.

Crispy Mushroom Snails 3.5/5

The adorable Crispy Mushroom Snails ($5.80) was a surprising one as it differed from the rest with its Western flavour profile. The creamy mushroom and bacon filling is wrapped in a sweet mochi-like exterior. We found them a little too oily though, and they are best eaten hot upon serving for its intended texture.

Brown Sugar Caramel “Ma Lai” Cake 3.8/5

We concluded with the fluffy Brown Sugar Caramel "Ma Lai" Cake ($4.80), which rounded off the meal on a sweet note.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Richman Dim Sum
Excalibur Centre
#01-05
71 Ubi Crescent
Singapore 408571
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Nearest MRT: Ubi (DT Line)

Opening Hours:
Daily: 730am - 4pm

Direction:
1) Alight at Ubi MRT station. Take Exit B. Walk to traffic juncton of Ubi Ave 2 and Ubi Road 3. Cross the road and walk down Ubi Road 3. Walk to destination. Journey time about 5 minutes. [Map]

Si Chuan Dou Hua Restaurant @ PARKROYAL on Beach Road - À La Carte Dim Sum Buffet Featuring Over 50 dishes

Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road has introduced an À La Carte Dim Sum Buffet featuring over 50 dishes, available from now till 31 August 2025. Guests can indulge in unlimited servings from an extensive menu, along with a platter of four premium creations limited to one serving per guest.

Premium Creations 3/5

The Premium Creations platter comprises Steamed Prawn Dumpling with Bird's Nest, Steamed Pomegranate Seafood Dumpling, Steamed Mushroom Bun with Minced Chicken, and Steamed "Shao Mai" topped with Sea Urchin. While all three dumplings shared a similar taste profile despite the variations in ingredients, the Steamed Prawn Dumpling with Bird's Nest stood out. The Bird's Nest itself did not significantly elevate the flavour, but the dumpling had a more succulent and refined bite compared to the others.

Smoked Duck and Prawn Dumpling 3/5

Crab Meat and Vegetable Dumpling 3.5/5

We also tried four more dumplings. The Smoked Duck and Prawn Dumpling offered a pleasing smoky depth that differentiated it from a typical prawn dumpling, though the filling felt overly compact. The Crab Meat and Vegetable Dumpling leaned towards a generic seafood profile, but the flavour of the crab meat still came through.

Black Pepper Minced Beef Dumpling 4/5

Minced Meat Glutinous Rice Dumpling 4/5

Both the Black Pepper Minced Beef Dumpling and the Minced Meat Glutinous Rice Dumpling wrapped in Banana Leaf left a stronger impression. The former featured a paper-thin dough skin skillfully wrapped around a delicious minced beef filling, with the skin offering a satisfying bite. The latter was a delightful combination of sweet glutinous rice dough and savoury minced meat, further elevated by the fragrance of the banana leaf.

Radish Puff Pastry 4.5/5

Among the pastries, the Radish Puff Pastry was a highlight. It had a thin, flaky crust encasing juicy radish, and the addition of white sesame seeds added a brilliant touch of aromatic nuttiness to each bite.

Hot and Sour Soup 2.5/5

For soups, we tried the Hot and Sour Soup. Unfortunately, the level of heat was overwhelming.

“Chong Qing” Diced Chicken with Dried Chilli 3/5

Fried Crispy Iberico Pork 4/5

The buffet also features Sichuan classics such as "Chong Qing" Diced Chicken with Dried Chilli and Fried Crispy Iberico Pork, both of which remain crowd favourites.

Bean Curd in Spicy Minced Meat Sauce 2.5/5

Stir-fried Prawn with Dried Chilli and Cashew Nut 3.5/5

However, the Bean Curd in Spicy Minced Meat Sauce was surprisingly one-dimensional, lacking the signature numbing aroma of Sichuan pepper and missing the juiciness one would expect from the minced meat. The Stir-fried Prawn with Dried Chilli and Cashew Nut was more satisfying, with succulent prawns coated in a fragrant glaze.

Sautéed Black Pepper Beef 4/5

Deep-fried Prawn with Wasabi 3.8/5

From the Cantonese selections, the Sautéed Black Pepper Beef offered tender slices of beef packed with bold black pepper flavour. The Deep-fried Prawn with Wasabi was well-executed, featuring a creamy wasabi sauce that struck a well-balanced note without being overpowering.

Herbal Jelly

Chilled Mango Sago

To end the meal, we had Chilled Mango Sago and Herbal Jelly — simple yet refreshing desserts to sum up the dim sum experience.

À La Carte Dim Sum Buffet
Fri - Sun & PH from 11.30am to 2.30pm (last order at 2.00pm)
Adults: $68++, Child (6 to 12 years): $34++

Promotions:
Father’s Day: On 14 and 15 June 2025, dad eats for FREE with a minimum of 3 paying adults (Cap at 3 dads eat free per table)
Pan Pacific DISCOVERY Members enjoy a 20% discount
DBS/POSB Bank Cardholders enjoy a 15% discount

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


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 6pm, 630pm - 10pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

Tim Ho Wan @ Plaza Singapura - Celebrates 12th Anniversary with Newly Revamped Menu

Tim Ho Wan, the famed Hong Kong dim sum chain, marks 12 incredible years in Singapore at its inaugural outlet at Plaza Singapura. To commemorate this milestone, the brand has launched a newly revamped menu that blends the comfort of familiar favourites with fresh creations and elevated classics, all at new pocket-friendly prices.

Barbecue Pork Rice 4/5

Barbecue Pork Noodles 4/5

The Barbecue Pork Rice ($12.80) and Barbecue Pork Noodles ($11.80) stood out among the new dishes. Both feature tender, smoky char siew that's full of flavour and satisfyingly moreish. The rice comes topped with a sunny-side-up egg, and we recommend breaking the yolk and mixing in more sauce for that extra indulgence. The noodles, while deceptively simple in appearance, were springy and well-seasoned.

BBQ Pork Bun 4.2/5

No visit to Tim Ho Wan is complete without their signature BBQ Pork Bun ($7.50/3pcs), and this revamped version delivers on all fronts. With a more fragrant, slightly crisp crust and juicier, chunkier meat fillings, this classic dim sum favourite is as crave-worthy as ever. It remains one of our top must-orders.

Pork & Shrimp Dumplings 4.2/5

Spinach Dumplings with Shrimp 3.8/5

For other dim sum staples, we tried the Pork & Shrimp Dumplings ($5.80/3pcs) and the Spinach Dumplings with Shrimp ($4.80/3pcs). The former impressed us with its juicy, flavourful filling, which we suspect is a subtle upgrade in the recipe. The latter, while lighter in taste, was generous in filling and offered a refreshing contrast on the table.

Sweet Plum Jelly 3.5/5

The Sweet Plum Jelly ($3.80) was a lovely palate cleanser to end the meal. Its soft, jiggly texture paired well with the sweet-tangy notes, making it a great way to balance out the richer dishes and cut through any lingering greasiness.

Cold Brew Teas 4/5

Tim Ho Wan's new Cold Brew Teas ($3 each) are a refreshing option if you want a chilled drink to pair with your meal. The White Peach Oolong and Rose Lychee Black teas offer distinct floral-fruity notes and aroma. Fragrant and light, they complement the dim sum spread beautifully, perfect for Singapore's weather.

Whether you're a long-time fan or a first-time diner, Tim Ho Wan's refreshed offerings are worth revisiting. The 12th anniversary menu stays true to the brand's commitment to traditional flavours while introducing modern touches that make the experience even more enjoyable. Celebrate this milestone with comforting dim sum and discover what's new. Now available at all Tim Ho Wan outlets across Singapore.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Tim Ho Wan
Plaza Singapura
68 Orchard Road
#01-29A/52
Singapore 238839
Tel: +65 6251 2000
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Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Mon-Fri: 11am - 930pm
Sat-Sun: 10am - 930pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit D, E or F. Walk to destination. Journey time about 3 minutes. [Map]

The Black Pearl @ Odeon 333 - A New Roof Top Chinese Restaurant Offering Contemporary Take on Yue Cuisine

The Black Pearl, the latest Chinese restaurant to open at Odeon 333, presents a contemporary interpretation of 'Yue' cuisine, encompassing various sub-cuisines of the Greater Canton region. Located on the rooftop of Odeon 333, the lavish interior boasts a panoramic city view, featuring a main dining hall, three modular private dining rooms, a stylish bar, and an exclusive Chef's Table.

Crispy Shrimp Rice Roll 4.2/5

The meal begins with a taste of the dim sum menu, highlighted by the Crispy Shrimp Rice Roll ($18). The red hue comes from blending uncooked red rice into the flour mixture, giving the rice roll a vibrant touch. It is wrapped around a deep-fried Vietnamese rice paper fritter filled with prawn and asparagus, complemented by a house-blended soy sauce. The contrast between the smooth rice roll and the crispy interior creates an enjoyable textural experience.

Black Pearl Truffle Wild Mushroom Dumplings 4.2/5

Another standout is the Black Pearl Truffle Wild Mushroom Dumplings ($9 for 3pc). Wrapped in delicate dumpling skin and finished with edible gold shimmer, the filling consists of stir-fried chopped flower mushrooms, water chestnuts, asparagus, and carrots mixed with truffle paste and mushroom powder, enhancing the dish's earthy notes.

Black Pearl Signature Pork Knuckle Jelly 4/5

Moving on to appetisers, the Black Pearl Signature Pork Knuckle Jelly ($26 for 6pc) presents a modern take on traditional Teochew pork trotter jelly. Moulded into a sphere shape and covered in a jelly layer made of Spanish balsamic vinegar and squid ink, it delivers a burst of flavour in every bite.

Otah Mousse in Cones 3.5/5

Inspired by Southeast Asian grilled fish paste, the Otah Mousse in Cones ($9 per portion) features deboned Spanish mackerel blended with egg white, fresh cream, and coconut milk. It is steamed and piped into petite charcoal-tinted cones, paying homage to the traditional method of grilling otah over charcoal. Garnished with crispy salmon skin, it provides an extra layer of texture.

Shunde Style Slow-cooked Fish in Thick Broth topped with Crispy Fish Skin 5/5

A crowd favourite, the Shunde Style Slow-Cooked Fish in Thick Broth ($22 per pax) boasts a creamy and flavourful broth enhanced by thinly sliced kaffir lime leaves. This dish is packed with premium ingredients, including sliced red grouper, fish maw, luffa, black fungus, jade fungus, bamboo shoots, dried scallops, fish skin, and shredded ginger for a comforting finish.

BBQ Premium Iberico Char Siew 3.8/5

The BBQ Premium Iberico Char Siew ($38) is smoked with thyme, giving it an extra aroma. While most diners enjoyed it, the cut was a bit too fatty for my preference.

The Black Pearl Peking Duck 4/5

The Black Pearl Peking Duck ($108) is roasted with lychee wood in a German-made oven for a consistently crisp skin. Served with housemade pancakes, osmanthus flower, sugar, Peking duck sauce, scallions, and cucumber, this dish is a solid choice. For an additional $18, the remaining duck meat can be prepared in three styles: Salt and pepper, Wok-fried Yee Mee with Mustard Green, or Diced Duck with Osmanthus Flower and Lettuce.

Crispy Scale New Zealand Cod with Pineapple & Spices Signature Sauce 4.5/5

The Crispy Scale New Zealand Cod with Pineapple & Spices Signature Sauce ($28 per pax) offers a delightful combination of crispy, pan-seared cod with moist, buttery flesh. The accompanying spicy pineapple sauce enhances the dish with tropical, sweet, and spicy notes.

Crispy Roasted Pig Stuffed with XO Glutinous Rice 4.2/5

A celebratory dish, the Crispy Roasted Pig stuffed with XO Glutinous Rice ($208 Half/ $398 Full), is topped with caviar. The glutinous rice, cooked with housemade XO sauce, Chinese sausage, and liver sausage, is well-seasoned with a 13-spice powder blend, perfectly complementing the crispy roasted pig.

Hakka Braised Tofu Stuffed with Minced Pork 4.5/5

Highlighting The Black Pearl's culinary diversity, the Hakka Braised Tofu Stuffed with Minced Pork ($28) features a soft tofu block filled with minced pork paired with a flavourful braising sauce. This dish, based on Chef Dee's maternal grandmother's recipe, offers a taste of nostalgia and homely comfort.

Poached Nai Bai with Superior Broth 4.2/5

A simple yet hearty dish, the Poached Nai Bai with Superior Broth ($24) retains its crunch and is enhanced by a rich broth topped with goji berries and deep-fried shredded dried scallops.

Teochew Pan-fried Hor Fun with Seafood 4.5/5

A surprising favourite, the Teochew Pan-Fried Hor Fun with Seafood ($28), features broad rice noodles wok-fried with fish sauce, preserved radish, bean sprouts, prawns, and scallops. The inclusion of Japanese Mangetsu eggs adds layers of flavour and aroma, while the pancake-like presentation makes it visually appealing.

Pumpkin Sago with Coconut Milk 4.2/5

Ending the meal on a sweet note, the Pumpkin Sago with Coconut Milk ($8 per pax) blends Japanese pumpkin with fresh cream and coconut milk for a smooth consistency. The inclusion of pumpkin cubes and sago adds a pleasant texture, and diners can enjoy it chilled or hot.

While The Black Pearl delivers well-executed and delicious dishes, many of them can be found in other Chinese restaurants across Singapore. The restaurant succeeds in offering a comfortable dining experience with quality ingredients and refined cooking techniques. However, it is still in search of a unique identity to truly stand out as a gem in Singapore's competitive Chinese dining scene. Nonetheless, with its prime location, stylish setting, and diverse menu, The Black Pearl is undoubtedly worth a visit for those looking to indulge in contemporary Cantonese cuisine.

Note: This is an invited tasting.


The Black Pearl
Odeon 333
333 North Bridge Road
#07-11/12
Singapore 188721
Tel: +65 6022 1022
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm
Sat-Sun: 10am - 12pm (Dim Sum Brunch)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk down North Bridge Road to destination. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk to Bras Basah Road. Turn left and walk down Bras Basah Road. Turn left onto North Bridge Road. Walk to destination. Journey time about 6 minutes. [Map]