Dim sum leaves a kitchen nowhere to hide. Fold a dumpling carelessly and no sauce will cover it, which is why the format has always doubled as a test of how a Cantonese kitchen actually cooks.
Our weekend dim sum set menu runs every Saturday and Sunday, and every item on it is handcrafted and made fresh that morning. Two sets are available, priced at $88 and $138 per person, each built around the signatures Chef Dee Chan has spent years refining.
Two Sets, Sized to the Table
Both sets open with steamed and pan-fried selections alongside a platter of roasted meats, then move through soup and a rice course to dessert. Available for a minimum of two diners, the structure suits a table that would sooner graze across a morning than order course by course.
The $88 set covers the classics with confidence. Black Pearl Truffle Wild Mushroom Dumpling 野菌黑珍珠 arrives alongside Sakura Crystal Prawn Dumpling 樱花水晶鲜虾饺, Xiao Long Bao 黑金小笼包, and Steamed Dumpling with Amaranth Greens and Chopped Chili 剁椒苋菜饺子. The $138 set keeps most of that and adds depth elsewhere, as the sections below set out.
The Char Siew Behind Our Newest Dim Sum
BBQ Premium Iberico Char Siew 西班牙黑毛猪叉烧 appears on both sets. Chef Dee uses premium pork neck for the way it balances lean meat against marbling, roasts it carefully, then finishes it with a light smoking. What reaches the table is tender and deeply flavoured, under a caramelised glaze.
That same cut now turns up in a second form. The Iberico Char Siew Puff Pastry 黑毛猪叉烧千层酥 at $15 for three pieces came out of Chef Dee’s collaboration with Chef Choi Hyun Seok, who many will recognise from Netflix’s Culinary Class Wars and Chef & My Fridge. Guests took to it so quickly during our four-hands dinner that it has earned a permanent place on our a la carte dim sum menu: burnished pork wrapped in golden, flaking layers.
What the $138 Set Adds
The larger set is where the kitchen stretches. Our award-winning Otah Mousse on Crispy Fish Skin 乌达鱼皮 reimagines a Southeast Asian favourite as fine dining, with deboned Spanish mackerel blended with herbs, spices, fresh cream, and coconut milk, piped into charcoal-tinted cones and crowned with deep-fried crispy salmon skin.
Deep-fried Silver Cod Smoked with Osmanthus 桂花烟熏银鳕鱼 plays on contrast. A light, crackling crust gives way to buttery flesh, and the honeyed perfume of osmanthus blossom lingers well after the last bite.
Three more dishes round out the set. Shunde Style Slow-cooked Fish in Thick Broth Topped with Crispy Fish Skin 顺德鱼云羹 comes from Shunde in Guangdong’s Foshan, widely regarded as the birthplace of Cantonese cooking. Braised Rice with South African Abalone 南非鲍鱼焖饭 takes the place of the fried rice on the $88 set. Dessert becomes a pair, with Pink Guava Puree served alongside a Bird’s Nest Egg Tart 石榴金露配燕窝蛋挞.
Prefer to Choose Your Own?
Set menus suit some tables and frustrate others. Our a la carte dim sum menu carries over 40 items for guests who like to build their own spread, all handcrafted and made fresh daily.
Regulars tend to open with Honey BBQ Pork Bun 蜜汁叉烧包 at $7.80 for three pieces, then reach for Baby Abalone Siew Mai 鲍鱼仔烧卖 at $12 for three. Crispy Shrimp Rice Roll 酥脆鲜虾肠粉 at $18 shares well across a long table, and Century Egg Lean Meat Congee 皮蛋瘦肉粥 at $9.80 gives anyone easing into the morning somewhere gentle to begin.
A Slow Morning, Seven Floors Up
Dim sum has always been as much about the sitting as the eating. The evolution of dim sum in modern dining culture has done nothing to change that, and a weekend service leaves room for tea to be topped up between baskets while the downtown skyline fills the windows.
Larger parties often take one of our rooftop private dining rooms, which keeps a long family lunch or a milestone celebration comfortably contained.
Booking Your Weekend Table
Both the sets and the a la carte menu are served every Saturday and Sunday from 11am to 3pm, with last order at 2.30pm. All prices are in Singapore dollars and subject to 10% service charge alongside prevailing government taxes.
Weekend tables fill quickly once the middle of the month arrives, so an early booking gives you the pick of the sittings. Reserve your table and give the weekend the long, unhurried lunch it deserves.