Review: Shou Handmade Dim Sum does hand-crafted HK-style dim sum beautifully

It is probably not an exaggeration to say that you can find a dim sum establishment within a three-minute walking radius from any point in Singapore’s Chinatown. And these spots are usually quite good, too, from the steamed char siew buns at Chinatown Complex’s Hong Kong Mongkok Tim Sum to the pan-fried dumplings at Jing Hua Xiao Chi, or even the XO carrot cake at Yum Cha.

If there’s anything we can take away from this, it’s that there’s clearly a demand for dim sum in Singapore and in the area, whether from curious tourists, families, or foodies. 

New contenders are always welcome of course, like the recently opened Shou Dim Sum Restaurant at Kada Maxwell.

The backstory

Once you stroll inside the Kada building, Shou is the first restaurant you’ll see, taking up a small space that’s shared with an izakaya (Daikoku) that operates in the evenings, while Shou runs from the late morning to mid-afternoon. 

The shared concept is also why Shou’s decor looks more Japanese than Chinese — think plenty of wooden carpentry with pseudo-shoji sliding doors. Still, it’s undeniably cosy, with a small section upfront past the yakitori grill where you can peek into the kitchen.

Like pretty much every other dim sum restaurant, you’ll find a menu segmented into steamed, fried, baked, and desserts. 

For beverages, Shou doesn’t stray far from the classics of tea and coffee, but for those who feel dim sum tastes better with a buzz, there’s a fair variety of alcoholic options, too.

Our verdict

Shou is a great option if you’re looking for an easy dim sum fix in a comfortable environment in a convenient location, without having to pay a premium — for one, a plate here starts from S$4.50. 

The air-con is strong, the vibes are good (especially if you like your Mandopop), and there’s none of the boisterousness you might find at some more traditional places just across the road at Chinatown. 

Plus, the portions are generous and fresh, and the flavours quite authentically Hong Kong in style.

Service-wise, we enjoyed warm hospitality and efficiency with our orders, though the service team seemed noticeably more stretched when it got crowded around 12pm.

What it’s good for

With Shou being a dim sum spot, we had our fair share of its little morsels but the crowning glory probably goes to Shou’s baked barbeque pork buns (S$7.20 for three pieces), which have been making its rounds around social media.

We can see why — aside from looking really good, it’s baked to a beautiful golden brown aesthetic with a crusty exterior and milky, buttery fragrance. Then there’s the fluffy insides with strips of fatty meat and a sticky sauce that’s more savoury than sweet.

It would be remiss to go to a dim sum spot and not get the classic steamed siew mai (S$5.50 for three pieces). 

The version here delivers a satisfying bite of tender pork on top and bouncy succulent shrimp underneath that balances well with the lye in the delicate wrapper and dollop of roe on top. The execution and flavours are spot on, with just enough seasoning to enhance the natural sweetness and umami of the ingredients.

Like the siew mai, the har gao is a simple dim sum, but a single piece of this shrimp dumpling can say a lot about a restaurant’s commitment to quality — whether it’s the thickness of the skin or the freshness of its shrimp filling. 

Thankfully Shou’s steamed shrimp dumplings (S$5.80 for three pieces) check all the right boxes, even squeezing two whole shrimp pieces into each dumpling.

If you’re a fan of fried snacks, Shou’s fried beancurd skin shrimp roll (S$5.50) is a delightful play of textures, featuring well-fried beancurd skin encasing a juicy shrimp filling.

The golden skin is light enough to easily bite through, giving way to the fresh, naturally sweet shrimp inside. There’s a sweet chilli dipping sauce that works so well together.

Another quintessential dim sum item which is telling about a place’s quality, is the chee cheong fun, and Shou’s rice roll with barbeque pork (S$6) here looks pretty fabulous, with silky rolls thin enough that you can see the barbeque pork bits peeking through the skin. 

The rolls come in a small pool of slightly sweetened soy sauce, which works great with the tender char siew bits.

Other dim sum quintessentials for me include the likes of the Shanghai xiao long bao (S$5.80 for three). I didn’t count if Shou’s has 18 folds — the supposed ideal number of wrinkles — but it is certainly very tasty. 

The skin is just thick enough to hold it all together without breaking, and the broth is rich, flavourful, and so copious that some spilled onto my pants (I blame no one but my poor soup dumpling eating skills).

The steamed salted egg yolk buns (S$5.60 for three pieces) here is above average, too. 

Shou’s buns have a fluffy exterior that encases an explosive golden core of rich, buttery salted egg yolk custard full of creamy umami and subtle sweetness. If you appreciate a well-executed liu sha bao (or salted egg yolk bun), this is a must-order.

My next dish (yes, there’s more, way more), the steamed pork ribs with black bean sauce (S$5.50) is, in my opinion, one of the most underrated dim sum dishes.

If you’ve yet to try it, Shou’s version is a good representation of the dish: Juicy, tender ribs chopped into small pieces and generously coated in umami-rich black bean sauce, this strikes a perfect balance between savoury and tangy.

There’s another underrated dish, that isn’t quite for everyone, but if you do like them, Shou’s steamed chicken claws (S$5.50) are a real treat — succulent, collagen-rich and packed with flavour and a hint of spice. 

Some places use an artificial red colouring to heighten the redness, but it’s good to see that it’s all natural here at Shou. 

If you have space for just one more dim sum dish, order the fried glutinous rice dumplings (or ham sui gok), which are shaped as cute golden chicken dumplings (S$6.80 for three pieces) here. 

It’s not as commonly found in Singapore, which is reason enough for you to order Shou’s version — the skin is crispy when you bite in, with a lovely mochi-like glutinous rice flour layer that’s nice and chewy, while the centre is filled with marinated bits of chicken and a savoury-sweet sauce. 

I can already see this being really popular with families with kids.

When it comes to heartier mains, the sizzling poached rice in chicken broth topped with fresh shrimp (S$12.90) is easily the most pricey item at Shou. But you’re paying as much for the theatrics (crisped rice is poured in when served for a sizzling effect) as you are for the ingredients.

The rice comes with plenty of chicken chunks, two decent-sized fresh shrimp, and an aromatic broth that’s a bit sweet, savoury, smokey, and full of chicken-y goodness. This is a heartwarming dish to share with two or three other people.

If you’re in the mood for some jook (or porridge), the century egg porridge (S$4.80) falls somewhere between the Cantonese-style silky and velvety porridge, and the Teochew ones, which are a tad more watery and leave the rice only partially broken down.

I thought it looked rather ordinary, but it’s really well-seasoned with an ample amount of century egg and minced pork.

As you dig into your dim sum, you’ll want to grab a bit of its housemade chillies, too.

Shou serves up classic garlic chilli oil that’s full of umami, mild mouth-numbing heat and a gentle sweetness, but it’s the sweet chilli — slightly syrupy, smokey, and jammy that really steals the show, making for an excellent condiment with most of the dim sum we tried.

Beyond its savoury items, Shou’s sweet treats, too, are worth a try, especially its yam (orh nee in Teochew dialect) item. For me, I’m a simple man — I see orh nee, I order it. 

The yam paste with pumpkin puree and ginkgo nuts (S$5.20) comes as a lump of yam sitting on another mound of pumpkin puree and boiled ginkgo nuts, with shallot oil adding an unexpected yet welcome depth of smoothness and complexity. 

It’s a delightful balance of richness, sweetness and savouriness.

Non-yam fans can try its pretty chilled honey osmanthus wolfberry jelly (S$4.50).

Firm yet soft, the floral fragrance of osmanthus perfumes throughout each piece, with honey that leaves a lingering sweetness on the tongue. It’s a great dish to cleanse the palate as you close off the meal.

For its drinks, as expected, the beverages here are more Hong Kong in style than Singaporean.

The Hong Kong coffee (S$2.90) is silky with evaporated milk and not overly sweet nor thick, and the Hong Kong milk tea (S$3.30) is just as nicely balanced, though with a noticeably stronger kick of caffeine. 

There’s also green tea, oolong tea, soft drinks, highballs, sake, and Asahi beer on tap.

What it could improve on

While the egg custard in the baked mini egg tarts (S$4.50 for three) is decent with a mild sweetness, it lacks the silky smoothness and pleasant wobble that you see in an exceptional egg tart. What’s more, the pastry is a tad dough-y and bland rather than rich and buttery.

I actually enjoy steamed char siew buns over the baked version, but Shou’s honey BBQ pork bun (S$5.50 for three) misses the fluffy, pillowy softness that I’ve come to enjoy about steamed baos. 

It’s a shame, because the char siew filling is undeniably tasty — smokey and caramelised just right.

Our quick takes

Is it conducive to conversation? The restaurant is full of families and groups having conversations at full volume, so you may have to raise your voice to be heard.

Is a reservation necessary? Only if you’re coming in big groups (you can DM them via Instagram to save a spot).

How to get there? Shou is on the first floor of Kada, a two-minute walk from Maxwell MRT Station.

HungryGoWhere paid for its meal at this restaurant for this review.

For more places to check out around Kada, read our guide to this new trendy spot or visit Alani, the rooftop Mediterranean bakery. 

Enjoy up to 50% off when you dine with GrabFood Dine Out.

You can also book a ride to Shou Handmade Dim Sum at Kada at Maxwell.