Chao Yue Xuan Dim Sum – Former St Regis Dim Sum Chef Vanness Chai Opens a Dim Sum House in Yishun. His Handcrafted Dim Sum Starts From Just $2.50!

05/06/2023 – Updated with new address

The very thought of preparing dim sum from scratch already sounds like a daunting task. All that painstaking slicing, chopping, wrapping, steaming and frying, just to produce six or eight of these assorted Chinese dumplings and other tasty morsels, usually leads to one thing for businesses : getting ready-made dim sum from suppliers.

But this is definitely not the case for Chef Vanness Chai. This ex-St Regis Dim Sum chef has recently opened a dim sum house “Chao Yue Xuan Dim Sum 潮粤轩点心” in Yishun Junction 9. He makes all the dim sum in-house and prices start from just $2.50! From Polo Bun to Wanton Noodle, the range here is definitely thrilling.

Since its opening, there have been lines at the door every single day. The eatery is almost always filled and a bit frantic. It’s no surprise actually.

Chao Yue Xuan offers more than 50 different dim sum or small appetizers. You can get dim sum all day here, and they also have Hong Kong-style noodle and congee like Shrimp Wanton Noodle ($5.50) and Classic Ting Zai Congee ($4.50). Whatever it is, make sure you order the Swan Crisp and Pumpkin Ball ($5.50). This beautiful dim sum was specially curated by Chef Vanness Chai during the 2017 World Cantonese Cuisine Master Chef competition.

The most expensive item on the menu is probably the Steamed Abalone with Seafood Dumpling in Superior Soup ($8.80). While the skin tends to be on the thicker side and not as prettily folded up, the generously-stuffed soup dumplings hold on to its precious broth much better and it comes with a decent sized abalone as a surprise.

When I thought I was going to have just another mushroom bun, it turns out to be a dessert! Stuffed with yam ball and coconut cream, the Mushroom Bun ($4.50) was indeed a sweet surprise.

Do try the Pan Fried Shanghainese Pork Dumplings ($4.50) too. The skin was fairly thin, while the insides were soft and fantastically succulent. If you like something spicy, go for the Prawn Meat Dumpling in Chilli Oil ($4.50).

Some other innovative creations that are equally compelling include Steamed Goose Liver Dumpling with Black Garlic ($5.20) and Steamed Spinach Dumpling with Shrimp and Scallop ($5.50). The former looks similar to a har gau (shrimp dumpling) but is accentuated with fragrant black garlic and creamy goose liver. The latter presents juicy scallop and shrimp dumpling wrapped in a jade green translucent skin. There is real skill in the kitchen at Chao Yue Xuan.

You can also go for well-loved classics such as Steamed Har Kau ($4.50), Steamed Siew Mai with Fish Roe ($4.20), Steamed BBQ Bun ($3.50), Steamed Chicken Feet ($3.50), Steamed Honeycomb Cake ($3.50), Egg Tarts ($3.50) and more. The best way to sample this vast array is to select single plates of many dishes. Each has enough to provide at least small bites for three diners.

Six different types of chee cheong fun are available as well. We like the Deep Fried Crispy Prawn Roll with Cheong Fun ($5.50) and Traditional HK Rice Roll ($4.20) with sweet sauce, sesame sauce and soya sauce.

Outstanding too were the Deep Fried Lobster Roll with Cheese ($5.50), Baked Crispy Honey BBQ Pork Polo Bun ($3.50) and Pan Fried Pumpkin and Yam Cake ($3.50). Pair your dim sum with their Signature HK Milk Tea ($2.80) or Watercress Honey ($2.20).

Chao Yue Xuan is the neighborhood’s pre-eminent dim sum palace, offering a bit of luxury at surprisingly low prices. The dim sum choices are solid and even innovative. It’s just impossible to get bored eating here.