Royal China – Tiffany Blue Dim Sum Restaurant
When asked where the best dim sum place in Singapore is, my ex-colleague Laura immediately said “Royal China”.
I must confess I haven’t heard of this place before this, and quietly imagined it to be a push-trolley noisy and boisterous restaurant along the likes of Red Star and Yum Cha. I heart that type of dim sum restaurant charm, full of zip with Cantonese sprouting aunties. Nevermind the bad service.
When we were told to meet at Raffles Hotel, that signaled it was more than meets the eye. And little did we know that this dim sum place hailed from all the way from London, not even China or Hong Kong.
Entering Royal China, you would immediately notice the Tiffany Turquoise Blue walls along with white furnishing Such class and elegance. Furniture was tastefully with an east-meets-European flavour
Before I get criticized for recommending such an ‘artas’ place in light of the economic downturn, the prices are surprisingly reasonable.
The dim sum such as Steamed Prawn Dumpling, Glutinous Rice in Lotus Leaf, Baked Dubk Meat Roll in Portugeese Sauce and Steamed Cod Fish Roll with Golden Mushroom & Seaweed and Scallops Cheung Fun cost $4.80 each portion. (Compare this to those priced at a particular food court which is about the same.)
I have rated the Har Kou as my top ten food last year. Just three succulent fresh prawns wrapped in thin skin. No lousy flour or meat fillings, but pure goodness which melts in your mouth. And that’s four in a basket.
Other than the Cheung Fun which was tasted ordinary (thick skin and all), the rest of the food was consistently refreshing and fresh, served Western style.
Special mention was this Peking-like duck dish, which had crispy duck fillings wrapped in thick sweet sauce.
And did I say most of the soup are ‘thick-fully’ tasty? Indeed a royal treat without the royal price.
Royal China at Raffles, 1 Beach Road, #03-09 Raffles Hotel, Singapore, Tel: +65 6338 3363
Opening Hours: Mon–Sat: 12pm – 3pm; Sun & PH: 11am – 3pm; Mon–Sun: 6pm – 10.30pm
January 08, 2018