We made our way to the eastern end of Singapore for an evening dim sum buffet with a group of friends. Conveniently located within walking distance from the MRT station, the spot was easy to access and perfect for a casual gathering.
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| Yum Cha |
The interior is simple yet inviting, featuring cement screed flooring paired with traditional Chinese-style tables and chairs. It creates a casual and comfortable setting to enjoy their evening Dim Sum Buffet.
Dim Sum Buffet
Tue–Fri (5.30pm – 9.00pm): Adult $32.80++ | Child $16.80++
Sat–Sun (5.30pm – 8.30pm): Adult $36.80++ | Child $16.80++
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| Interior |
Kicking off the dim sum buffet was one of the must-order classics whenever dim sum is on the table. These bite-sized pieces arrived looking vibrant and inviting, wrapped in bright yellow skins and crowned with a delicate topping of orange roe. Each piece offered a fresh, bouncy texture with a light sweetness, while the roe added a subtle pop of flavour and visual appeal. Simple yet well-executed, this starter set the tone for a satisfying dim sum experience ahead.
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Fish Roe Siew Mai 鱼子烧卖
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Next up was the Yum Cha prawn dumpling, more commonly known as Har Kau, a staple in any dim sum spread. The translucent skin was delicately pleated and slightly chewy, encasing a generous filling of bouncy, succulent prawns. Each bite delivered a natural sweetness from the fresh prawns, complemented by its clean and simple seasoning. A classic done right, this traditional favourite was both satisfying and comforting.
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| Yum Cha Prawn Dumpling 饮茶虾饺皇 |
I was instantly impressed by how realistic these Truffle Mushroom Bao looked almost identical to actual mushrooms at first glance. If no one had mentioned it, I might have mistaken them for steamed mushrooms instead of dim sum.
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Truffle Mushroom Bao 松露蘑菇包
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Beneath the detailed exterior, the bun was soft and fluffy, giving way to a fragrant filling of truffled mushrooms that was both earthy and savoury. A creative and visually striking item that delivered just as well on taste as it did on presentation.
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| Mushroom Fillings |
Another classic in the lineup was the basket of pan-fried carrot cake, presented in golden, lightly charred squares. Crisp on the outside with a slightly caramelised edge, each piece retained a soft and savoury interior. It carried a comforting, nostalgic flavour that brought back memories of simple breakfast mornings from childhood. A humble yet satisfying dish that never goes out of style.
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Classic Carrot Cake 腊味萝卜糕
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Phoenix Claws are a must-order for me every time. These were well-braised, offering a pleasant balance of sweetness with a subtle peppery kick that added depth to the flavour.
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| Phoenix Claw 桂林酱凤爪 |
Not many places serve Otah Siew Mai, which made this a rather unique find. The fillings were pleasantly bouncy, and the vibrant orange and green hues mirrored the look of traditional otah, making it both visually appealing and interesting to try.
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| Otah Siew Mai 乌打烧卖 |
Another uncommon item on the menu is the Squid Ink Dumpling. Striking in its black and orange presentation, it certainly stands out visually and adds a unique touch to the dim sum selection.
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| Squid Ink Dumpling 顺鼓墨黑饺 |
A classic that never goes wrong, the Ma Lai Gao. Soft and fluffy with a pillow-like texture, it carries a nostalgic sweetness that makes it a comforting and timeless dim sum favourite.
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| Classic Ma Lai Gao 金典马来糕 |
The Filo Scallop Roll stood out with its delicate, cocoon-like appearance, elegantly encasing the scallop within. Crisp on the outside and thoughtfully presented, it offered both visual appeal and a satisfying texture.
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| Filo Scallop Roll 龙须带子卷 |
The Salted Egg Custard Bao was a delight, with its rich, molten filling that oozes out upon breaking. The vibrant golden centre is both visually enticing and indulgently satisfying, making it a must-try for salted egg lovers.
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| Salted Egg Custard Bao 奶皇流沙包 |
One of the more interesting additions to the dim sum spread was this combination platter, featuring both roasted duck and crispy pork belly. The roasted duck was tender and flavourful, coated in a glossy, savoury glaze, while the pork belly stood out with its beautifully crisp crackling skin and layered, juicy meat. This pairing offered a satisfying contrast of textures and richness, making it a delightful break from the usual dim sum selections.
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Roasted Meat Combination Platter 烧腊双拼
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A pleasant surprise on the menu was this comforting bowl of herbal soup, perfect for those who enjoy nourishing, traditional flavours. The broth was light yet deeply infused with herbal notes, complemented by ingredients like prawns and a mix of roots and herbs that added both depth and warmth. It was soothing and well-balanced, making it a standout option amidst the heavier dim sum dishes. Definitely one to order if you appreciate a good herbal soup.
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Herbal Prawn 药材虾
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Calling all seafood lovers, the Steamed Scallop with Garlic and Vermicelli is a definite must-try. Each scallop was plump and tender, sitting atop a bed of silky vermicelli that had soaked up all the savoury garlic-infused sauce. The combination was simple yet incredibly satisfying, with the natural sweetness of the scallop enhanced by the aromatic garlic and light seasoning. A classic pairing that never fails to impress.
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Steamed Scallop with Garlic and Vermicelli 蒜蓉粉丝蒸扇贝
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I’m usually not a fan of lotus root chips, but this version with salted egg yolk completely changed my mind. The thinly sliced lotus roots were fried to a light crisp, coated in a rich and savoury salted egg yolk sauce that added both depth and a slight creaminess. Each bite had a satisfying crunch, balanced with the aromatic and slightly indulgent flavour of the sauce. A surprisingly addictive dish that stood out from the usual offerings.
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| Lotus Root Slices with Salted Egg Yolk 咸蛋莲藕片 |
The Hong Kong-style wanton soup featured plump dumplings filled with succulent prawns, served in a light, flavourful broth with a stalk of greens. Simple and comforting, this is one that fans of classic wanton soup will definitely enjoy.
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| Fresh Prawn Wanton Soup 鲜虾云吞汤 |
The Lychee Sweet and Sour Pork stood out with its vibrant presentation, adorned with our national flower for a lovely local touch. The pork was crisp and coated in a well-balanced sweet and tangy sauce, while the lychee added a refreshing hint of sweetness. Flavourful and addictive, this was one dish I found myself going back for more.
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| Lychee Sweet and Sour Pork 荔枝咕佬肉 |
No meal feels complete without a vegetable dish to balance things out, and the Garlic Hong Kong Kailan did just that. The greens were fresh and vibrant, retaining a satisfying crunch, while the light garlic seasoning added a fragrant touch without overpowering the natural flavours. Simple, clean, and a great complement to the richer dishes on the table.
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| Garlic Hong Kong Kailan 蒜蓉超香港芥兰 |
Ending the meal on a sweet note was the Mango Pudding served with milk. Smooth, wobbly, and nicely chilled, the pudding was light and refreshing, with a gentle mango flavour that wasn’t overly sweet. The addition of milk gave it a creamy finish, making it a simple yet satisfying dessert to round off the meal.
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| Mango Pudding 芒果布丁 |
We also had the Herbal Jelly, presented with a whimsical twist in a cute tortoise shape. Despite its playful appearance, the dessert stayed true to its traditional roots, offering a smooth, slightly bitter herbal flavour balanced by a light sweetness from the syrup. A fun yet familiar way to enjoy a classic.
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| Herbal Jelly 龟苓膏 |
Available from late April, the 5 Wonders Premium Dishes are exclusively offered to à la carte buffet diners, with one serving per person, a special addition to elevate the overall dining experience. Terms & Conditions Apply.
Enjoying a nourishing pot of Braised Seafood Fish Maw, rich in flavour with a comforting, collagen-filled broth that adds a luxurious touch to the meal.
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| Braised Seafood Fish Maw Pot 红烧海味鱼鳔羹 |
The Creamy Butter King Prawns were indulgent and flavour-packed, coated in a rich, aromatic butter sauce that clung beautifully to each succulent prawn. The sauce carried a subtle sweetness with a hint of spice, while the prawns remained plump and juicy. A decadent dish that’s both comforting and satisfying.
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| Creamy Butter King Prawn 湿奶油大头虾 |
A value-for-money treat for lobster lovers, this Steamed Half Lobster with Garlic was generously topped with a fragrant, crumbly garlic mixture that added both texture and depth of flavour. The lobster meat remained firm and naturally sweet, pairing perfectly with the savoury garlic topping for a satisfying and indulgent bite.
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| Steamed Half Lobster with Garlic 蒜蓉蒸半边龙虾 |
Chilli Crab Claw with mantou, rich, savoury crab sauce paired perfectly with soft, golden buns for dipping.
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| Chili Crab Claw with Mantou 辣椒螃蟹钳伴馒头 |
Salt & Pepper Soft Shell Crab, crispy, fragrant, and generously topped with savoury garlic bits for that irresistible crunch.
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| Salt and Pepper Soft Shell Crab 椒盐脆口软壳蟹 |
Enjoy a free 3-piece Siew Mai with your à la carte order during dinners when you follow both @yumchasg & me @umakemehungry on Instagram! Just show your 'following' screen to the staff to claim your free Siew Mai.
Yum Cha Changi
Location: ERS BizPark @ Changi, 6 Changi Business Park Ave 1 #01-33, Singapore 486017
Nearest Station: Expo (CG1) (Exit D)
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