Popular Dim Sum Spot Victor’s Kitchen Opens Toa Payoh Outlet After Closing Chinatown Shop
The no-frills eatery was started by a Hong Kong chef over 20 years ago at Sunshine Plaza. The Toa Payoh branch marks its first foray into the heartlands.
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 27 Sept, is relocating to Toa Payoh, while the original Sunshine Plaza restaurant remains open.
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Chinatown Point outlet relocates after around 11 years
The new Victor’s Kitchen will be at 190 Lorong 6 Toa Payoh, about a three-minute walk from Toa Payoh MRT and HDB Hub, and is slated to open on 6 Oct 2026.
The restaurant announced the move on social media, after bringing forward the Chinatown Point outlet’s last day from the previously announced 29 Sept to 27 Sept.
8days.sg reached out to the owners for more details on the relocation and why they chose Toa Payoh, but they declined to comment.
With Chinatown Point now closed, the original Sunshine Plaza restaurant is Victor’s Kitchen’s only operating outlet until the Toa Payoh branch opens.
Photo: Wilson Ho/Google
Started at Sunshine Plaza around 2004
Victor’s Kitchen’s owner previously worked as a chef at Victoria Hotel in Hong Kong.
Photo: Julius Tan/Google
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.
Photo: Santy/Google
Around 2015, the brand expanded to Chinatown Point. The second outlet offered the same all-day dim sum menu and was often packed with diners during peak hours.
Dim sum from $5.90 per dish
The restaurant is best known for its Golden Egg Yolk Lava Buns ($6.10 for three), steamed buns filled with gooey salted egg yolk custard.
Other signatures include King Prawn Dumplings ($6.10 for three), Steamed Carrot Cake with house-made XO Sauce ($5.90) and Pan-Fried Sausage Yam Cake ($6.10).
Bolo buns and congee
Its menu also includes congee such as chicken, fish and Wala Wala, the latter made with cuttlefish, peanuts and minced meat.
Other offerings include traditional cha chaan teng treats such as Egg Tarts ($4.90 for two) and Bolo Butter Buns ($5.80 for two), plus Hong Kong-style iced milk tea from $3.
Victor’s Kitchen’s current outlet is at 91 Bencoolen Street, #01-49, S189652. Open daily 10.30am - 8pm. Its new Toa Payoh outlet at 190 Lorong 6 Toa Payoh, #01-532, S310190, is scheduled to open on 6 Oct 2026. More info via website and Instagram.
Photos: Victor’s Kitchen
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