Five Star Hong Kong Style Handmade Dim Sum: Hidden spot with zi char & over 30 kinds of quality Cantonese dim sum
Sims Drive is bustling with industrial buildings, offering dining options mostly confined to small kopitiams or food courts. It may surprise you, though, to learn that the 7th floor of Shun Li Industrial Complex is home to Five Star Hong Kong Style Handmade Dim Sum.
Five Star Hong Kong Style Handmade Dim Sum entered the F&B realm in Feb 2021, and it has gradually expanded to 6 outlets. The Sims Drive branch stands out not only for its discreet location within an industrial building, but also as the only outlet which offers zi char dishes (11am – 9pm only).
To get there, simply head over to the building’s centre where you’ll see a friendly security guard. He’ll direct you to the lift and all you have to do is head up to level 7— easy-peasey!
The establishment is helmed by Chef Yiu Wah Tai, a seasoned expert with over 30 years of experience in crafting Cantonese dim sum. He has a wealth of expertise gained from prestigious roles in renowned hotels and restaurants in both Singapore and Hong Kong.
The dim sum items like the beancurd rolls and dumplings are made daily by-hand with quality ingredients.
Even the skin for the chee cheong fun is crafted in-house and hand-rolled with various fillings.
The dining experience adopts a self-service approach. Patrons are required to place their orders at the main counter, receiving a buzzer that signals when their meal is ready for self-collection.
What I tried at Five Star Hong Kong Style Handmade Dim Sum
My dim sum adventure kicked off with the Steamed Prawn Siew Mai (S$5). The basket contained 4 generously-sized pieces, each adorned with a wolfberry on top.
From the first bite, I could tell that the siew mai wasn’t your average store-bought deal. The meat was juicy and delicious, wrapped in a silky-smooth skin, and the wolfberry added a sweet twist that made it pop.
I’ll confess, I didn’t have high expectations for the BBQ Char Siew Buns (S$4). Oh, how wrong I was! The buns were surprisingly airy and fluffy, hugging a flavourful, meaty char siew filling that struck the perfect balance without being overly sweet.
The Mala Fresh Prawn Beancurd Rolls (S$5) offered a refreshing departure from the typical fried or braised options. The smooth exterior of the roll was coated with the slightly spicy-slightly sweet sauce, featuring a numbing sensation emanating from the Szechuan peppercorns.
The minced pork filling was delicious and had multiple depths of textures and tastes coming from the thinly-sliced black fungus and chives.
The Crystal Steamed Prawn Dumplings (S$5) showcased 2 alluringly plump pieces encased in a gleaming exterior which housed a delightful filling of firm, fresh prawns.
I also decided to try the Fried Shredded Duck Rolls (S$5) which were stuffed with a combination of shredded duck pieces and mustard vegetables. The spring roll skin managed to retain its crunch even though it’d been sitting there for some time.
There are a total of 6 chee cheong fun varieties and we got the HK Char Siew Cheong Fun (S$5).
The skin had a great mouthfeel and was generously filled with delectable char siew pieces. When paired with the savoury soy-based gravy beneath, it was a culinary fiesta in my mouth.
We also savoured a few of their zi char dishes. We started with the Mala Grilled Fish (S$22.80). The chef executed a masterful deep-fry on a golden perch, placing it atop a medley of enoki mushrooms and soybean sprouts.
Subsequently, a scorching gravy, crafted with ingredients such as ginger, Szechuan peppercorns and dried chilli was poured over the fish.
Although the dish looked like it belonged to the fiery depths of hell, it was just moderately spicy. The fish was moist and I really enjoyed the crunchy textures coming from the lotus root slices and the soybean sprouts.
The aromatic essence of the gravy was derived from the stir-frying of ginger and dried chilli, which carried a subtle, enticing oiliness— for the ultimate enjoyment, pair it with a bowl of white rice.
Presented in a claypot, the Claypot Prawn Vermicelli (S$9) is a fragrant noodle masterpiece. A mixture of chopped garlic, red onions, and capsicum is sauteed in satay sauce, setting the stage for prawns and glass noodles to be expertly stir-fried, soaking up every ounce of that delectable goodness.
We ended off with the Garlic Pork Ribs (S$15) which were fried to a beautiful golden-brown and topped with fragrant garlic bits.
The pieces of meat were succulent and the fried garlic bits elevated the overall experience.
Final thoughts
The ambience here seamlessly transported me back to the 80s, evoking nostalgic memories of my childhood. It stirred reflections on those delightful moments when my family and I had dim sum together, albeit without the charm of the roaming cart.
Whether you’re seeking a relaxed dim sum session with family or planning a significant dinner gathering with friends, let Five Star Hong Kong Style Handmade Dim Sum at Shun Li Industrial Complex be on your must-visit list!
Expected damage: S$5 – S$18 per pax
* This post was brought to you in partnership with Five Star Hong Kong Style Handmade Dim Sum.
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