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High quality modern dim sum with stellar service. The classics such as sui mai and har gow were well-executed and the unique offerings leave a deep impression. Would recommend the signature Peking duck bun ($10/3) and hot & sour Shanghainese soup dumplings ($10/4).
📍@mott32sg, B1-41/42, 10 Bayfront Avenue, Singapore

Had been passing through Jalan Besar and found ourselves noticing this particularly unfamiliar sight along the street in the area opposite Hoa Nam Building — the bright yellow signboard indicating the location of Pan • Dim Sum 半·点心 being rather a new sight to us. Turns out, Pan • Dim Sum is indeed a relatively new addition in the neighbourhood; while Jalan Besar itself is pretty notable for being an area that is filled with Dim Sum establishments along the street such as that of Swee Choon Tim Sum Restaurant, Sum Dim Sum and Dim Sum Haus just to name a few, Pan • Dim Sum finds itself located on the opposite end of the road where all the other Dim Sum establishments are located at — Pan • Dim Sum being situated closer to Kam Leng Hotel, the outlet of Abundance at Jalan Besar, and the outlet of Punggol Nasi Lemak at Jalan Besar. While not mentioned on the signboard of Pan • Dim Sum, it does seem that Pan • Dim Sum can also be referred to as Q Cafe based on the lighted signboard fitted near the counter. For its interior, Pan • Dim Sum maintains a simple look for the interior of its space — the use of wooden, cushioned seating and wooden tables alongside white walls and styled ceiling lamp suggests that a more functional approach is applied in the design of the space. Being an establishment that focuses much on its dim sum offerings, Pan • Dim Sum’s menu is split into categories such as Steamed, Pan/Fried, Baked, Rice Roll, Vegetables, Rice/Noodle/Dumpling, Seafood and Bites (Sweet). Beverages offered at Pan • Dim Sum include items like Sour Plum Juice, Winter Melon, and Pear Juice; these would be alongside a line-up of teas as well as canned drinks amongst others.

While hard copies of the menu are available, diners at Pan • Dim Sum would also be required to place their orders via a an ordering sheet which is presented to the table by the staff together with the hard copy menu. That being said, we would probably recommend to refer to the ordering sheet rather than the hard copy menu when making the order — we do note that there are some discrepancies between the ordering sheet and the hard copy menu whereby the hard copy menu is missing of the illustration and listing of the items that have been included in the ordering sheet. We did manage to try several dishes that Pan • Dim Sum has to offer, though one dish that stood out particularly for us was the Taro in Sugar Flake. For one, the Taro in Sugar Flake is by itself a dish that is difficult to find across the island; an item that is more likely to be found in an actual Chinese restaurant rather than that of a Dim Sum establishment, it is noted that the preparation process of the dish is laborious and tedious — therefore making it an item that most establishments would not be willing to serve up.

One serving of the Taro in Sugar Flake consists of 8 pieces; the yam having sliced into rectangular-sized pieces that has been sprinkled with some sugary crust all over it. Taking a bite into one piece of the yam, the yam comes with a firm bite; something similar to what some establishments serving up Putian / Heng Hwa cuisine will do with the Stir-Fried Yam dish. Rather obvious would be the earthiness of the yam which meets the sweet notes and slightly crusty texture of the sugar flakes that makes it kinda addictive — a dish that one should not miss out whilst here. Truth to be told, we did have our reservations on Pan • Dim Sum before making our visit there — the entire outlook of the space was one that we had no idea on what to expect about it. That being said, there are dishes like the Brown Sugar Rice Cake and the White Taro Ball that really impressed; the former being a deep-fried rice cake that carried a mochi-like texture with molten brown sugar that added sweetness like how one would expect it to be in Boba Tea, while the latter is a deep-fried mochi ball comprising of yam and pumpkin(?) filling. We also quite liked the texture of the rice roll as per the Beef Rice Roll that we ordered; a little sticky but one of the more QQ ones that we had come across. The Egg Tart, which is freshly baked upon order, comes with a light and flaky pastry skin that is buttery but not greasy; the egg curd also being sufficiently eggy but not too sweet at the same time. Overall, Pan • Dim Sum does have some really interesting items with a wow-factor; that being said, some patience is required for the serving of the dishes since most of them are prepared only upon order. The people whom run the place do seem earnest, and the dim sum and other dishes do feel like they are prepared from the heart — a spot worth supporting, and also one that we would look forward to seeing them introducing new items as they smoothen out their operations!

Feeling absolutely stuffed after the Ban Heng Ala-Carte buffet. I'm practically glued to the seat, too full to move. We went for Buffet Menu A and it was a massive spread of delicious zi char delights. Some dishes, like the shark's fin soup with crabmeat and deep-fried 'Soon Hock' with superior soya sauce, were served just once. The rest were all-you-can-eat, but remember not to overorder!

Among the many dishes we devoured, a few stood out: the deep-fried fish skin with salted egg yolk, steamed sea bass with superior soya sauce, poached local spinach with three types of egg, deep-fried beancurd with Thai sauce, braised pork belly served with steamed bun, and sautéed lala with sambal.

Dessert was a spread of bubble tea, soya beancurd, gelato, osmanthus jelly, and cheesecake. You could claim one of each item only, though.

As for drinks, they've got Chinese tea, Coca-Cola, Fanta Orange, Winter Melon tea, iced water, coffee, milk tea, and Milo.

Overall, it was tastisfying. They even serve dim sum at the same price for lunch—what a deal!

For the full menu, check out their website.

Pricing for Buffet Menu A:
$34.80++ (Weekdays)
$38.80++ (Weekend/Replacement PH)
$40.80++ (PH/Special Occasion)
$16.80++ (Child)
Additional cost for Compulsory Chinese Tea, Pickles & Towels ($3++)
🚩Ban Heng @ Orchid Country Club, 1 Orchid Club Rd, 02-35 Social Club House, Singapore 769162
#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #burpple #burpplebeyond #buffet #banheng #allyoucaneat #freeflow #banhengrestaurant #zichar

Peach Garden, nestled at The Heeren, is now treating you to a delightful 1-for-1 Main Dish deal!
Perfect for both group gatherings and intimate family dinners, Peach Garden stands out with its authentic and contemporary dishes, elevating every dining experience to perfection.
Seize this opportunity to double the happiness with tempting options like their nourishing Double-Boiled Collagen Chicken Soup with Abalone in Young Coconut or the flavourful Braised Ee-Fu Noodles with Wild Mushrooms and Chives.

Doesn’t the rainy weather make us all crave for the comfort of warm soup? Here’s my recommendation! I recently enjoyed Ya Ge’s seafood hotpot with my foodie friends and we had a nourishing and indulgent meal with the Live Mud Crab Set in Lemongrass White Pepper Soup.

In addition to the Mud Crab, the pot also came with an array of fresh seafood like Abalone, Prawns, Mussels, Scallops, Clam, Handmade Cuttlefish paste and Dace Fish balls, together with wild black fungus, baby cabbage, corn, kombu, rice cake, hotpot vermicelli, gluten puff, enoki mushroom, crispy beancurd skin, bamboo shoot, and broccoli. This was literally comfort in a pot! What really stood out for me was the super appetising and unique Lemongrass White Pepper Soup (think pig’s stomach soup with that extra zest from the lemongrass) which truly elevated the overall taste experience and complemented the seafood extremely well! Another available soup base is the Sugarcane & Imperatae Soup which sounds really good too!

Available till 31 Dec 2023, Ya Ge’s Seafood Hotpot series also includes 2 other choices:
~Tiger Garoupa (S$168++, good for 3-4 pax)
~Australian Live Lobster (500g) and South African Abalone (S$218++, good for 3-4 pax)

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To welcome the Year of the Dragon, Chef Aaron and team has prepared a Dragon’s Wealth Yu Sheng filled with an abundance of premium seafood with a honey miso golden peach sauce. After all the tossing for wealth and health, we were treated with the Abundance Treasure Pot, a pen cai filled with umami goodness with the treasures from the sea. The Prosperity Steamed Cod Fish with crispy preserved radish was perfectly cooked while the Fortune Oven-baked Lobster comes in a golden butter sauce and cheese. The usual roasted chicken is given an upgrade with the Lunar Bliss Sichuan Style Chicken that is stir-fried with Sichuan spice to give a spicy and numbing sensation from each bite. The last savoury dish of Signature Roasted Suckling Pig was not to be missed, with the crispy outer skin paired with the five-grain glutinous rice. To finish the meal, we had the Harmony Chilled Pumpkin Puree that contains nourishing bird’s nest and a side of sweet nian gao.

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Finally tried these pan-fried buns [a.k.a. sheng jian bao 生煎包] after reading rave reviews from social medias.

The enormous bun comes with a somewhat thicker skin and pan-fried bottom, bursting with amazingly flavourful broth and juicy meat filling.

One quick note 📝 is to consume the pan-fried buns & fried dumplings 🔜 as the chewy skin hardens quickly, nearly causing a chipped tooth when I bite on the thick doughy skin. 😨

#burpple #burpplesg #stfoodtrending #straitstimesfood #sgfood #sgeats #foodsg #wheretoeatsg #whattoeatsg #shanghaitanpanfriedbun

*Kid's Menu*
Chicken finger with nachos
Mushroom soup
Chicken spaghetti
Chocolate brownie with vanilla ice cream

First time attending a wedding lunch that offered kid’s meal.

Chilled Mango Cream 杨枝甘露伴香草雪糕
Pomelo, sago, vanilla ice cream

Stewed Handmade Noodles 上汤大虾皇手拉面
King prawn, superior broth
The noodles was quite bland even after mixing with the sauce. Felt that the sauce overwhelming starchy.