15 restaurants for the best dim sum in Singapore to yum cha at

Searching for the best dim sum in Singapore? There’s a certain magic to dim sum or, specifically, the act of yum cha (to drink tea in Cantonese). It isn’t uncommon to see generations of families, old and new friends or even colleagues coming together at the table, sharing, talking and laughing. Dim sum simply draws people together. 

Simply put, it is as much a meal as it is a social occasion, and it also helps that there is always something for everyone. That massive collection of steamed, fried, braised or baked dishes covers all your food groups, made beautifully and speedily thanks to experienced chefs. 

When it comes to the best dim sum in Singapore, we are honestly spoilt for choice — there’s the stalwarts of Cantonese cuisine, sticking to traditions in lush settings fit for royalty; fine restaurants pushing the envelope with fusion or cocktail pairings; and fast-casual spots offering these delicious morsels all-day for the budget-conscious. 

It wasn’t easy but we’ve narrowed down 15 restaurants for the best dim sum in Singapore to yum cha at. 

1. Canton Paradise

Multiple stores islandwide.
Open: Operating hours vary across stores

Why visit? Everyone is welcomed here. The servers are beaming, all while delivering orders and checking in on diners. The chefs, who you can see clearly through the open-kitchen spaces, never disappoint in putting up a good performance carving up roasted meats. 

Fans of the Paradise restaurant group will already be familiar with its quality and Canton Paradise is no different. The menu, while vast, focuses on plates you’d find in any respectable Hong Kong establishment. Thanks to its QR code ordering system, getting your dim sum details in is a breeze and the dishes arrive in speedy waves.

Crowd favourites: One of the dishes regularly talked up is the steamed molten salted egg yolk custard piggy bun (S$7.80 for three pieces). Pillow soft and oozing a salty, milky filling, the buns are presented as a lovable trio of piglets in a bamboo steamer basket.

Options are aplenty when it comes to its noodle dishes but the charred BBQ pork noodle (S$13.80) stands out with its thick-cut chunks. Lean yet tender, it is caramelised with a slight char. Its wanton noodles, imported weekly from Hong Kong, have the requisite bite and a light eggy fragrance — make sure to give it a good toss with some pickled green chillies for a flavour boost.  

2. Treasures Yi Dian Xin

Raffles City, B1-37, 252 North Bridge Road
Open: Monday to Friday (11am to 10pm), Saturday to Sunday (10.30am to 10pm)

Paragon, B1-08, 290 Orchard Road
Open: Monday to Friday (11am to 10pm), Saturday to Sunday (10.30am to 10pm)

Why visit? Imperial Treasure Group’s Treasure Yi Dian Xin brings intricately crafted dim sum and Cantonese specialities at an approachable price point. The restaurant’s namesake can also be translated to “touching the heart” in Mandarin. 

Its sleek interior across both outlets play a huge role in the convivial activity of yum cha — its not uncommon to hear conversations and laughter filling the bright, open space, as much as the wafting aromas of bamboo baskets. Backed by a strong menu of classics made for sharing, you can be sure you’ll have a good time at Treasure Yi Dian Xin. 

Crowd favourites: Be sure to order the treasures signature noodles (S$13) — handmade noodles are blanched and tossed into a restorative broth made of pork and beef ribs, prawns, mushrooms, prawns and old mother hen (chosen for its deep, sweet flavour). This indulgent bowl is meant for sharing but we won’t fault you if you prefer finishing the pig’s trotter, beef brisket, shrimp and wontons all by yourself. 

This bite-sized deep-fried porcupine bun with red bean paste (S$7.50 for three pieces) is a cute and tasty riff on the traditional red bean bun. It is first fried for a crunchy exterior with the “porcupine spikes” creating more texture against the fluffy sweet bean paste interior. These too-cute-to-eat treats are great as a snack alongside tea or as a dessert to round off your meal. 

3. Tunglok Teahouse

Square 2, 01-73, 10 Sinaran Drive
Open: Saturday to Sunday (11am to 5pm, 6pm-10pm), Monday to Friday (11am to 3pm, 5.30pm to 10pm)

Why visit? Ordering dim sum in Singapore can’t get more fun than at Tunglok Teahouse. It’s decked out in retro fittings, reminiscent of a cha chaan teng (Hong Kong-style diner), albeit in a vibrant colour palette. If you manage to score a seat in its booth seating, you can also enjoy tasty morsels zooming your way through an automated tray system. 

Its calling card is the budget-friendly all-you-can-eat deals, available during high tea (it typically lasts 90 minutes and runs on only on Saturday to Sunday, and on public holidays) and dinner daily. The deal selection covers all bases — expect to find classic dim sum, popular barbecued and roast meats, seafood, rice, noodles and dessert options. 

Crowd favourites: The deep-fried beancurd skin roll with prawn (available in buffet menu or S$6.90 for three pieces) is a perennial favourite — golden and crisp, the inside is a tender mix of pork and chicken meat paste and crunchy prawns. 

Tunglok’s Teahouse signature cheong fun (S$12.90 for six pieces) is an indulgent take on the well-loved breakfast dish. Expect to find freshly made sheets of silky rice noodles delicately wrapped around crispy rice paper, vegetables, scallops and prawns, amped up by lashings of a savoury sauce. 

Enjoy its budget-friendly high tea buffet on the weekends.

4. Majestic Restaurant

Marina One, The Heart, East Tower, 04-01, 5 Straits View
Open: Monday to Sunday (11.15am to 3pm, 5.30pm to 9.15pm)

Why visit? Majestic Restaurant’s owner-chef Yong Bing Ngen insists on starting his day with a trip to his fish supplier, even personally dipping his hands to check on the quality of wild-caught fishes and prawns, and delivering the fresh catch straight to the restaurant himself.

Armed with over 40 years of Chinese culinary experience and multiple awards, Bing Ngen doesn’t shy away from new ingredients at this restaurant, and constantly looks to enhance traditional Chinese dishes for the modern palate. 

Crowd favourites: A dish that embodies Yong’s ethos is the organic brown rice roll with prawn, Hakka style (S$11), a unique, flavourful take on cheong fun (steamed rice rolls) — it’s earthy from the silky brown rice noodles, sweet from the succulent prawns wrapped within, and lastly topped with a herbaceous thunder tea rice-inspired sauce. 

Similarly, there’s the baked honey pork char siew pastry (S$8.40 for three pieces, S$14 for five pieces). All the hallmarks of a classic cha siew sou (or pastry) are there — the crisp yet fluffy pastry layers, the sweet, savoury sauce; and most importantly, the tender chunks of char siew. There’s a subtle addition of honey, easily drawing you back in for another bite of this unctuous dim sum staple. 

5. Crystal Jade Hong Kong Kitchen

Multiple stores islandwide.
Open: Monday to Friday (11am to 10pm), Saturday to Sunday (10.30am to 10pm)

Why visit? Way before the group’s shiny accolades, Crystal Jade, which was founded in 1991, was simply “the restaurant” to be at for families when it comes to celebrations. 

Having won over the hearts of diners — my Canton family, included — it’s grown into the powerhouse it is today, with restaurants across Singapore and internationally. While it’s since expanded into other Chinese cuisines, such as Teochew and Shanghainese, its position as stalwarts of Cantonese fare remains.

A clear example is Crystal Jade Hong Kong Kitchen, a casual spot which focuses on serving up some of the best dim sum in Singapore alongside wok-fried favourites. You’ll often spot regulars, particularly older folks who grew with the brand, streaming in the moment doors open. 

Crowd favourites: If summer was a dim sum, it would come in the form of the deep-fried mango roll with prawn (S$6.80 for three pieces). There’s mangoes and prawns rolled up in what seems like a spring roll, but with more crunch from the panko coat. Jammy and crispy, have each roll with a dollop of mayonnaise for the best experience.

When it comes to Cantonese-style congee, or jok, the classic shredded meat with century egg congee ($10.80) is a no brainer. Make sure to give it a good stir, allowing the century egg yolk to melt into the velvety base for that rich, salty flavour. We love the addition of dough fritters, chopped up and fried for extra texture.

6. Grand Shanghai

King’s Centre, Level 1, 390 Havelock Road
Open: Tuesday to Friday and Sunday (11.30am to 2.30pm, 6pm to 10pm), Saturday (6pm to 10pm)

Why visit? Walk into Grand Shanghai and you’ll feel like you’ve just stepped into a vintage film — its palatial dining hall draws inspiration from the 1930s, Shanghai’s most romantic and romanticised periods. The decor here  is east-meets-west, alternating between art deco and oriental, complete with lush velvets, delicate chinoiserie and crystal chandeliers. 

The glamorous ambience is matched by its show stopping plates, courtesy of head chef Tang Yuan Hua. Time-honoured Shanghainese recipes get a modern upgrade and are also tweaked to better suit Singaporean palates. Tang also prides himself in seeking ways to make the dishes healthier — such as using less oil, salt and sugar — without dampening the authenticity of his dishes.

Crowd favourites: The moment the steamed Shanghainese pork dumplings with fresh crabmeat and crab roe (S$10 for two pieces) is set before you, you just know it’s going to be good. Each plump and bulging dumpling comes topped with ample crab roe. We’d say, skip the vinegar — these dumplings are perfect on its own with a moreish porky flavour, accentuated by the sweet yet umami addition of seafood. 

Another highlight is from the dessert menu — the souffle egg white with red bean paste and banana (S$12) features red bean paste and bananas expertly stuffed into a meringue ball, lightly fried and showered with icing sugar. These dessert balls strike the perfect balance between airy and heft, and are a fun way to round off your meal. 

7. Peach Garden

Multiple stores islandwide.
Open: Operating hours vary across stores

Why visit? There are a number of Peach Garden locations spread across Singapore, with varying menus, vibes and price points. The one at OCBC Centre is a pricey favourite among business suits and, even families come weekend. Perhaps it is due to its prime location in the CBD, but I believe it’s the friendly servers — particularly, the motherly aunties — that keeps everyone coming back. 

While it doesn’t have an extensive menu for dim sum in Singapore, but what it has, it does well. The key, it appears, is its insistence on quality ingredients. For example, its prawns are always large and plump, with a squeaky freshness, and the pork — a common component of its dim sum menu — is seasoned just enough to let its natural sweetness shine. 

Crowd favourites: Just when you think that the poster child of dim sum can’t get any better, wait till you try Peach Garden’s steamed siew mai with fish roe (S$9.80 for four pieces). The juicy combination of pork, prawns and mushrooms, hugged together by a stunning yellow lye water dough, gets an oomph of umami from the fish roe. No sauces needed here, just eat it on its own. 

8. Ding Tele

949 Upper Serangoon Road
Open: Monday to Sunday (11.30am to 2.45pm, 5.30pm to 1.15am)

6 Cheong Chin Nam Road
Open: Monday to Sunday (11.30am to 2.45pm, 5.30pm to 12.15am)

Why visit? On a hip corner of Kovan (near Lola’s Cafe and Qi Wei Chicken Claypot), Ding Tele offers the best bang for your buck when it comes to Shanghainese dumplings. Most of the menu items are priced from S$5.20 to S$9.80, with its famous soup dumplings going for S$5.80 for five pieces. 

This fast food-style spot is not the most refined, but hits the spot. Service is simple and fast, be it dine-in, takeaway or delivery. Better yet, it opens a little past midnight everyday, making it just the spot to satiate those pesky late night cravings.

If you’re feeling indulgent, seasonal seafood, notably hairy crab, are also available, albeit on a higher price point from S$9.80 to S$38. 

Crowd favourites:Definitely order its signature pan-fried crispy pork soup nun (S$5.80 for four pieces), also known as sheng jian bao. Made in-house, the buns are pan-fried pleats side down for an extra crunch. Take cautious bites, though — the generous ground pork filling usually carries a mouthful of scalding broth.

In between dumplings and its hefty noodle dishes, reach for the original Shanghainese drunken chicken (S$7.20). It’s first poached and then soaked in hua diao jiu (a type of Chinese rice wine, commonly used in Chinese cooking). The result? Tender slices wth a sherry-like flavour and aroma that’s perfect as a palate cleanser. 

9. Black Society Dimsum Kitchen

Great World, 01-121, 1 Kim Seng Promenade
Open: Monday to Thursday (11am to 9.30pm), Friday to Sunday (10am to 9.30pm)

Why visit? Enter Great World mall and you can easily spot Black Society Dimsum Kitchen with its romantic albeit slightly moody interior. With its lush green foliage and surrounding black fence, it is almost as if you’ve been invited to a secret dim sum garden soiree at Black Society. 

The menu, much like the vibe, is a little whimsical — it features innovative dim sum taking on creative shapes, in the form of swans or rose buds. You can also expect to find beloved classics infused with western influences or ingredients, while iconic local dishes, say chilli crab, take on new form as a dainty tart. 

Crowd favourites: The swan black pepper yam puff (S$6 for two pieces), which are as pretty to look at as they taste, is the restaurant’s take on the wu kok (or yam puffs in Cantonese). It comprises mashed taro, seasoned pork and vegetables, encased within a crispy shell, and tastes both sweet and savoury. 

Much else of what’s on offer are familiar, though with modern touches such as yuzu, which might seem like an unexpected ingredient in Chinese dim sum, but proves invaluable. For example, it adds brightness to the caramelised char siew in the snow mountain yuzu cha siu bao (S$6 for two pieces). Plus, who can pass up on this pretty pastry, shaped like a fresh fruit you would’ve just plucked off a tree (mint leaves on top for decoration, no less).

10. Summer Pavilion

The Ritz-Carlton, Millenia Singapore, Level 3, 7 Raffles Avenue
Open: Monday to Sunday (11.30am to 2.30pm, 6.30pm to 10.30pm)

Why visit? What makes Summer Pavilion stand out isn’t its six consecutive Michelin stars, its opulent dining hall or its royalty-worthy butler service. Rather, it’s its chef de cuisine Cheung Siu Kong who sticks to tradition, rarely deviating from time-honoured cooking methods, as he believes Cantonese cuisine is all about bringing out the natural flavours of quality ingredients. 

The menu is extensive yet modest: It encompasses the many aspects of Cantonese cuisine — double steaming, stir-frying and roasting, to name a few – in classic and seasonal dishes, with seafood being their forte. 

Along with the menu is an equally impressive list of tea pairings from local tea atelier, Tea Bone Zen Mind. Each artisanal tea blend uses fine quality Chinese, Japanese and English leaves that play on the dynamic between aroma and tastes. 

Crowd favourites: Subtle and intricate, the pan-fried shredded yam, pumpkin (S$12 for three pieces) features pumpkin sandwiched between shredded yam — the light, crispy exterior is a dream when taken with the creamy and earthy sweet pumpkin filling.

The delicately sweet Bi Luo Chun (S$12) tea pairs swimmingly well: The initial brew greets you with the incredible aroma of green tomatoes and lotus rice wraps. As it perfumes your senses, a tinge of sour plum lingers on your palate. It’s the sort of pairing you’d round your meal off with, alternating between sips and bites. 

11. Shang Palace

Shangri-La Singapore, Level 1, 22 Orange Grove Road
Open: Monday to Friday (11am to 3pm. 6pm to 10pm), Saturday to Sunday (12pm to 2.30pm, 6pm to 10pm)

Why visit? Not many restaurants can lay claim to “institution” quite like Shang Palace does. The fine dining establishment opened its doors on April 23, 1971 within the luxury hotel Shangri-La Singapore that it shares its namesake with. Its popularity among guests and visiting diners not only remains to this day, but this OG outlet has also become the blueprint for 36 other Shang Palace restaurants internationally.

Executive Chinese chef Daniel Cheung, who most consider to be a Cantonese master chef, expertly doles out a tapestry of Cantonese culinary past, present and future. His menu features classics and “lost” dishes alongside contemporary creations. Like all Cantonese chefs, Cheung places emphasis on the ingredients’ original flavours — no MSG is used — and the restaurant has over 60 sauces made in-house.  

Crowd favourites: There’s an artistry to the applewood smoked bean curd rolls with shiitake mushroom, carrot and green mustard (S$18 for six pieces). Every component, from the finely shredded carrots to the crisp mustard greens, is meticulously prepared for one gratifying bite. 

The steamed Malay cake with brown sugar and olive seeds (S$10) is a favourite among both the youg and old. What originally was a Malaysian take on Victoria sponge, was further modified in Hong Kong and has become a dim sum staple in the form of this dish, and it’s a lovely thing, indeed. The sponge-like texture, thanks to the countless air pockets from fermentation, makes for a satisfying bite that reveals a deep caramel flavour.

12. Hai Tien Lo

Pan Pacific Singapore, Level 3, 7 Raffles Boulevard
Open: Monday to Sunday (11.30am to 2.30pm, 6pm to 10.30pm)

Why visit? A longstanding and cherished establishment for fine Cantonese fare, Hai Tien Lo excels in elevated classics and “new Cantonese” cuisine. The latter is a term coined by chefs to represent their unique creations that incorporate western or Japanese influences to classic Cantonese dishes.

The kitchen is currently led by chef Ricky Leung, a Hong Kong native with over 30 years of experience, who continues to uphold the quality that the restaurant is known for. Those going to Hai Tien Lo can expect impeccable roasts, nourishing double-boiled soups and the coveted wok hei, coupled with affable service. 

Crowd favourite: There is no denying that its Yum Cha Lunch, an a la carte buffet available everyday (from S$78 for adult and S$39 for child on weekdays) is worth every penny. 

For starters, you get served a delicacy and what’s regarded as a state banquet dish – the Hai Tien Lo double-boiled mini Buddha jumps over the wall (only available on weekends, and limited to one per person). The version here features mini abalone, sea cucumber, Hokkaido conpoy, top shell and bamboo shoot in a chicken and pork broth that’s left to steam for at least eight hours.

The wok-fried diced angus beef tenderloin with mushrooms, black pepper and foie gras sauce, also in the spread, is a favourite among regulars, for good reason. The beef cubes are tender, leaning on medium rare, and glazed in a buttery and spicy housemade sauce.

13. Hua Ting

Orchard Hotel, Level 2, 442 Orchard Road
Open: Monday to Friday (11.30am to 2.30pm, 6pm to 10pm), Saturday to Sunday (11am to 2.30pm, 6pm to 10pm)

Why visit? Located within Orchard Hotel, Hua Ting is a long-established spot for fine Cantonese fare, including dim sum in Singapore. Opened in 1992, it went through an extensive facelift in 2017 to present a look more fitting of today’s crowd — walk in and you’ll find yourself surrounded by hand-painted silk walls, matching plush carpets and gold accented porcelain tableware from Ruyi by Legle France.   

Led by masterchef Chung Lap Fai, the extensive menu rarely deviates from tradition. The team has a disciplined focus on authentic flavours, churning out Canton fare with utmost quality. Instead, much of the creativity goes into the presentation of its dishes — contemporary yet elegant seems to be the keywords here, as seen from its decorative bread bowls for the baked empress chicken, and its popular longevity peach trees.

Crowd favourites: The baked mango chicken tart (S$8.40 for three pieces) is decadently buttery, from crust to its chicken filling. These tarts are incredibly addictive and it’s a major shame that its dim sum selection is only available for lunch. 

The devil is in the details for its smoked aged pu-er Peking duck (S$55 for half, S$98 for a whole). From the arduous process that gives it its crisp, lacquered skin to the tableside spectacle of a chef and his carving knife, this dish alone will make your visit to Hai Tien Lo worth its while. 

Here’s a list of 15 restaurants to get your Peking duck fix in Singapore.

14. Madame Fan

The NCO Club, 32 Beach Road
Open: Monday to Friday (11.30am to 2.30pm, 6pm to 10pm), Saturday to Sunday (11.30am to 3pm, 6pm to 10pm)

Why visit? Madame Fan is a standout addition to our Cantonese dining scene. Featuring dramatic interiors with art deco influences and a red, teal and black colour palate, the restaurant has an intriguing menu that pairs modern Cantonese with orient-inflected cocktails. 

Executive chinese chef Pak Chee Yit adds contemporary flourishes that appeal to dining trends, while fully respecting beloved Cantonese recipes and ingredients. Similarly, head bartender Qing Ting Chew uses Asian ingredients, such as osmanthus, goji berries and even curry powder, in its signature cocktails to great effect. 

You can choose to visit the restaurant and bar independently. It would be a waste, however, as the team has meticulously curated the menus to go hand-in-hand. 

Crowd favourites: Dim sum is only available during weekday lunch and on weekends, as part of its Dim Sum, Drink Sum brunch (S$98 per person, with the option to top-up for two hours of free flow alcoholic drink options). 

Grab a serving of the ume wasabi prawn (available in the brunch or a la carte at S$34) — the usual dim sum of mayonnaise-covered prawns gets a major glow up thanks to the huge tiger prawns and their homemade ume (Japanese sour plum) sauce. 

If you’re feeling bougie, add on the wok fried aromatic crispy duck (S$48) for one of Pak’s fusion creations. This dish is a fun riff on Peking duck. Rather than slow roasting it, the duck is marinated in their proprietary blend of spices and fried a la minute. Enjoy this with Mule (part of the brunch, or S$25 a la carte), a refreshing mix of vodka, hazelnut, jasmine and ginger. 

Check out another restaurant pairing modern Chinese cuisine with cocktails.

15. Man Fu Yuan

InterContinental Singapore, Level 2, 80 Middle Road
Open: Monday to Friday (12pm to 3pm, 6pm to 10pm), Saturday to Sunday (11.30am to 3pm, 6pm to 10pm)

Why visit? Whenever I go to Man Fu Yuan, it is always a big family affair: The restaurant is radically welcoming, much like visiting an extended family. Should grandpa need his mushrooms sliced for easier eating or swap out an ingredient to adhere to his diet, there is no request that the team at Man Fu Yuan wouldn’t answer to. 

What keeps me coming back, however, is its menu — Chef Aaron Tan takes special care to honour traditional Cantonese culinary techniques and recipes. While he does introduce modern twists every now and then, the flavours are undoubtedly comforting and familiar. Chef Aaron also hits the same notes with his vegetarian options. 

Dim sum is only available during lunch and the best way to savour Man Fu Yuan’s many creations is during its weekend dim sum buffet (S$98 for adults and S$48 for children). It’s available on weekends and public holidays (11.30 am to 1pm, 1.30pm to 3pm).

Crowd favourites: While all plates are wonderful, the more-technical dishes such as the crispy lychee prawn, lychee aioli (only available as part of the dim sum buffet) show just what chef Aaron is capable of. Tiger prawns are first mashed into a smooth paste and mixed with water chestnuts and coriander root, then stuffed into a lychee, rolled into a ball and coated with red sago. Finally, it is deep fried for no more than a minute to retain that vibrant red, just like an actual lychee. 

You’d never have a soy-poached chicken quite like its braised corn-fed “yuen” chicken with soya sauce and rose dew wine (only available as part of the dim sum buffet) . Sakura chicken is first blanched, and lovingly braised in an intensely aromatic herbal stock of star anise, cinnamon stick, bay leaves, cloves, Sichuan peppercorn, Chinese black cardamom, for about 50 minutes.

What makes it so succulent and delectable is the fact that the chicken is taken out every 15 minutes to drain off impurities, allowing the chicken to cook gently and take on the desired flavours from the aforementioned stock. 

Hungry for more? Read our latest articles on the newest spots in town, such as June Coffee, a sister cafe of the popular September Coffee spot, and places to get some hearty Hainanese curry rice in Singapore. 

All restaurants, except Summer Pavilion, Hai Tien Lo and Man Fu Yuan, are on the GrabFood Delivery Service and offer free delivery (up to S$3 off) with GrabUnlimited.   

Do explore the GrabFood Dine Out service for awesome deals.  

Alternatively, book a ride to these dim sum restaurants in Singapore.