Dim sum restaurant Victor's Kitchen opens new outlet in Toa Payoh, following closure of Chinatown branch

The eatery was started by a Hong Kong chef over 20 years ago at Sunshine Plaza.

Victor's Kitchen has opened a new outlet in Toa Payoh. (Photos: Facebook/Chris Lashi Yong Gibas, Instagram/victorskitchensg)

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For over two decades, Victor’s Kitchen has been a familiar name at Sunshine Plaza, where Hong Kong-born chef Victor Leung first opened the humble dim sum joint around 2004.

Known for its affordable, hearty Hong Kong-style dim sum – particularly its oozy Golden Egg Yolk Lava Buns – the eatery later expanded with a second outlet at Chinatown Point around 2015. Despite the staff’s often brusque service, the eatery has its fair share of longtime fans due to its reasonable prices with no GST or service charge.

Now, Victor’s Kitchen is heading to the heartlands for the first time. Its Chinatown Point outlet, which closed on Sep 27, is relocating to Toa Payoh, while the original Sunshine Plaza restaurant remains open.

The new Victor’s Kitchen is in the Food Alley food court at 190 Lorong 6 Toa Payoh – about a three-minute walk from Toa Payoh MRT and HDB Hub. Its opening date is Tuesday (Oct 6).

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Victor’s Kitchen’s owner previously worked as a chef at Victoria Hotel in Hong Kong. He opened the original restaurant at Sunshine Plaza around 2004, where it built a following for its affordable, no-frills Hong Kong-style dim sum.

The restaurant is best known for its Golden Egg Yolk Lava Buns (S$6.10 for three), steamed buns filled with gooey salted egg yolk custard.

Other signatures include King Prawn Dumplings (S$6.10 for three), Steamed Carrot Cake with house-made XO Sauce (S$5.90) and Pan-Fried Sausage Yam Cake (S$6.10).

Other offerings include traditional cha chaan teng treats such as Egg Tarts (S$4.90 for two) and Bolo Butter Buns (S$5.80 for two), plus Hong Kong-style iced milk tea from S$3.

Victor’s Kitchen’s new Toa Payoh outlet is at 190 Lorong 6 Toa Payoh, #01-532, Singapore 310190. It is scheduled to open on Oct 6, 2026.

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这家餐馆是由一位香港厨师20多年前在阳光广场创办的。

Victor's Kitchen 在大巴窑开设了一家新分店。（图片：Facebook/Chris Lashi Yong Gibas，Instagram/victorskitchensg）

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二十多年来，维克多厨房一直是阳光广场的知名餐厅。2004 年左右，出生于香港的厨师梁维多在这里开设了这家不起眼的点心店。

这家餐厅以价格实惠、分量十足的港式点心而闻名，尤其是招牌的流心金蛋黄包。2015年左右，餐厅在牛车水坊开设了第二家分店。尽管服务员的服务态度有时略显生硬，但由于价格合理且不收取消费税和服务费，这家餐厅仍然拥有不少忠实顾客。

如今，Victor's Kitchen 首次进驻邻里社区。其位于牛车水坊 (Chinatown Point) 的分店已于 9 月 27 日关闭，并将迁至大巴窑 (Toa Payoh)，而位于阳光广场 (Sunshine Plaza) 的原址餐厅将继续营业。

新开的 Victor's Kitchen 位于大巴窑 6 巷 190 号的美食广场 Food Alley，距离大巴窑地铁站和建屋发展局中心 (HDB Hub) 步行约三分钟。开业日期为星期二（10 月 6 日）。

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Victor's Kitchen 的老板曾是香港维多利亚酒店的厨师。他于 2004 年左右在阳光广场开设了第一家餐厅，凭借价格实惠、朴实无华的港式点心，迅速积累了一批忠实顾客。

这家餐厅最出名的是黄金蛋黄流心包（三个 6.10 新元），这是一种蒸包，里面填满了黏稠的咸蛋黄流沙。

其他招牌菜包括大虾饺（三个 6.10 新元）、自制 XO 酱蒸萝卜糕（5.90 新元）和煎香肠芋头糕（6.10 新元）。

其他供应的菜品包括传统的茶餐厅小吃，如蛋挞（两个 4.90 新元）和牛油包（两个 5.80 新元），以及港式冰奶茶，价格从 3 新元起。

Victor's Kitchen 的新大巴窑分店位于新加坡大巴窑 6 巷 190 号，#01-532，邮编 310190。预计将于 2026 年 10 月 6 日开业。

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