[CLOSED] Tak Po 德宝

119 Wishlisted
* This place has closed :( Please try somewhere else. *

42 Smith Street
Singapore 058954

(open in Google Maps)








View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Shop vouchers

Enjoy dining without burning a hole in your pocket, no membership required


From the Burpple community

Custard creamy buns to start off the wonderful dinner served in tak po dim sum restaurant! Fluffly buns with filling creamy custard! Indeed savoury and sweet! Matches well with a chinese tea and this combination makes a perfect dimsum dinning experience! Queue and waiting time was okay! Overall its a fine experience and atmosphere was friendly and the crowd seems welcoming too! Love it! Worth the try!


Not the best but it's a reliable spot for some good dim sum!!


So cheap!!!! And the crust was just perfect - soooo thin and flaky and melts in the mouth. Generous filling in the middle mmmm. Dim sum here is super affordable! 😋 Another star is the Creamy Custard Bun ($1.30 per piece) and Siew Mai ($3.00). Sambal chilli has to be requested!! Yummmmy #burpple


For a fuss free dinner at Chinatown ( and yes ! With air con in this humid weather ), head down to Tak po. There is a variety of Hong Kong style steamed rice , porridge and Claypot dishes . The preserved vegetables ( mei cai) and steamed pork patty is well seasoned and devoid of any pork taste and it feels like a home cooked meal. The rice could be a little less wet and the meal would be perfect . But for SGD 3.80, I don't have any complaints . The Hong Kong style chee cheong fun is also made ala minute and when accompanied with their home made sambal Chilli ( which is really nice ) makes snack anytime of the day . I suggest ordering the plain chee cheong fun ( SGD 2.00) so you can fully appreciate the taste of the home made sambal Chilli. The dim sum items are worth less of a mention - so please save your calories.

1 Like

It's been a long time since I've had some dim sum done right, and I'm glad I finally gave Tak Po a go.

Whenever I have dim sum, lotus leaf glutinous rice is a definite must order for me, and Tak Po's definitely met my expectations even though it was disappointingly small. The glutinous rice was sticky but not unappealingly so, and was strongly infused with the fragrance of the lotus leaf. The chunks of chicken and mushroom within were stunningly savory and downright delish.

The fried carrot cake was charmingly crisped on the outside but soft and sumptuous on the inside. Light on the grease but full on the flavor, the fried carrot cake was the more sinful version of the steamed yam cake, which was every bit as tasty especially with the soy-based sauce that didn't leave us gagging for water after the meal.

The scallop with seaweed dumpling was just heavenly. Those plump, juicy scallops were bursting with fantastic flavor, yet was relatively light on the palette and guilt free. The same goes for the hearty har gows, which were loaded with a large, fresh succulent prawn each and wrapped in a skin that's thick enough to withstand the onslaught of a chopstick, but thin enough to separate cleanly and with minimal fuss with a single bite. With dishes so great, the chicken feet sort of just faded into the background. While it was definitely decent with its rich, delicious sauce, it just wasn't particularly memorable.

While a little on pricey side, Tak Po is definitely a place that I'd go back to every time a dim sum craving crops up.


I wasn't expecting much from the Chee Cheong Fun but I was pleasantly surprised by its consistency — the Chee Cheong Fun tastes heavily of the rice flour and tapioca flour liquid mixture that's pretty much missing from Chee Cheong Fun around these days. It also carries this stretchy texture apart from being smooth and silken and soaks up the light soy sauce pretty well for ample flavour. Prawns were fresh, though felt more like bits and pieces everywhere rather than portioned out equally in different parts of the Chee Cheong Fun.