Ten Singapore dim sum restaurants, from traditional push-cart service to hotel Cantonese dining, with official and supporting sources for each entry.
Selection method: Details can change; use the official and supporting source links below to confirm before visiting.
Numbered in editorial order, by verdict and then by Forkin Evidence Score — how strongly each place is documented in published coverage. It is not a ranking of which food is best.
Carlton Hotel’s current Wah Lok page says the restaurant was established in 1988 and continues to serve refined Cantonese cuisine at its Bras Basah Road hotel address. Its published menu description names baked barbecue pork buns, steamed seafood egg-white dumplings and other Cantonese dishes, with lunch and dinner service listed.
Menu highlights
Dim Sum Selection — A broad range of steamed and fried dim sum served during lunch, the restaurant's most celebrated draw.
Seafood Fried Rice with Siew Yok and Lychee — A signature fried rice combining crisp roast pork and lychee for a sweet-savoury contrast.
Peking Duck — Roasted duck served in the classic Cantonese-Peking style, frequently praised by regulars.
Radish Cake in XO Chilli Sauce — Pan-fried radish cake finished with a spicy XO sauce.
Swee Choon Tim Sum’s official site describes the business as serving Singapore since 1962 and directs diners to its restaurant locations. Its current food sections separate Hong Kong dim sum and Shanghai dim sum, with dine-in and hot-food delivery both presented as live ways to order.
Menu highlights
Mee Sua Kueh — A deep-fried vermicelli cake considered one of Swee Choon's signature, house-original dishes.
Char Siew Bao — Steamed barbecued pork buns, a staple of the extensive Hong Kong and Shanghai-style dim sum menu.
Spicy Wontons — Wontons served in a spicy chilli-oil sauce, a popular special among regulars.
Egg Tarts — Classic Cantonese-style egg tarts served fresh from the kitchen.
Yan Ting’s official site places its Cantonese restaurant at The St. Regis Singapore and lists lunch and dinner service daily. Weekend dim sum brunch is currently offered in two seatings, while the restaurant names crystal shrimp dumplings with caviar, mushroom dumplings with black truffle and Peking duck among its signature dishes.
Menu highlights
Crispy Rice with Alaskan Crab Meat in Lobster Broth — A luxurious Cantonese classic combining crisp rice with a rich crab and lobster broth.
Trio of Appetisers — A starter set featuring deep-fried whitebait, marinated radish, and pan-fried items.
Made-to-Order Ningbo Sticky Rice Balls — A regional specialty reflecting the restaurant's Ningbo influences.
Weekend Dim Sum — An extensive dim sum spread of over 80 items served during weekend service.
These places are part of this guide but are not in the ranking above. A venue is only numbered once the Forkin desk has published an editorial stamp and a Forkin Evidence Score for that exact outlet. Until then it is listed here without a position, and no score is shown.
Red Star’s official site identifies it as a Chinatown restaurant established in 1970 and built around traditional push-cart dim sum. The current site offers lunch and dinner reservations and describes dim sum made fresh daily alongside classic Cantonese dishes, making it a useful heritage-style option in the guide.
Menu highlights
Push-Cart Dim Sum — Traditional trolley-served dim sum including siew mai and egg tarts, a rare surviving format in Singapore.
Fried Bean Curd & Broccoli — Soft, silky beancurd in a crab meat and egg sauce, cited by reviewers as a standout.
Suckling Pig — A classic Cantonese roast dish served for celebratory banquets.
Yu Sheng — The festive raw fish salad, prepared table-side during Chinese New Year season.
Conrad Singapore Orchard currently lists Summer Palace as one of its dining venues and links it from the hotel’s reservation experiences. The hotel describes the restaurant as focused on Cantonese traditions and seasonal ingredients, positioning it as a hotel-based choice for diners looking for a more formal Cantonese meal.
Menu highlights
Prosperity Dim Sum Set — A tasting menu featuring bird's nest soup, abalone, and steamed lobster.
Oven-Baked Cod Fish with Egg White and Caviar — A luxurious modern dish highlighted in the restaurant's value lunch set.
Crocodile Fillet in Brown Sauce — A wok hei-laden stir-fry showcasing the restaurant's more adventurous Cantonese offerings.
Baked Stuffed Crab Shell — A Cantonese classic combining crab meat baked within its own shell.
Madame Fan’s official menu page lists an à la carte Cantonese menu and a current weekend ‘Dim Sum, Drink Sum’ brunch. The restaurant identifies Executive Chinese Chef Pak Chee Yit and describes its approach as Cantonese cooking with contemporary finesse; its site also publishes the South Beach address and service hours.
Menu highlights
Crispy Aromatic Duck — The restaurant's take on Peking duck, conceptualised by founder Alan Yau, with skin fried crisp and meat tender within.
Spicy Prawn Wontons — A dim sum item frequently cited by reviewers as a standout among the lunch offerings.
Steamed Boston Lobster — A premium seafood dish noted by diners as one of the restaurant's highlights.
Har Gau (Prawn Dumplings) — Classic steamed prawn dumplings served as part of the dim sum menu.
Mandarin Oriental’s current page identifies Cherry Garden by Chef Fei as a Cantonese and Teochew restaurant and links a dedicated dim sum menu alongside its à la carte and set menus. The page lists lunch and dinner hours, reservations and Chef Fei’s direction, giving this Marina Bay entry a directly sourced dim sum basis.
Menu highlights
Wok-Fried Xisha Island Lobster with Garlic Soy Sauce — A signature stir-fry prized for its bouncy texture and briny sweetness.
Peking Duck — The restaurant's most-cited signature, noted for Chef Fei's polished technique.
Seared Xisha Island Lobster with Creamy Garlic Sauce — A luxurious lobster preparation priced by weight, one of the kitchen's showcase dishes.
Blanched Geoduck with Basil and Chilli in Chicken Broth — A refined seafood dish highlighting the restaurant's focus on premium ingredients.
The Fullerton Hotel’s Jade page publishes its current weekday lunch and daily dinner service, plus a weekend Yum Cha with two seatings. The hotel links both its à la carte and weekend Yum Cha menus and currently lists the Yum Cha from S$68++ per person, giving readers a directly published dim sum option.
Menu highlights
Crispy Roasted Pork Belly — One of chef Leong's signature dishes and part of Jade's Eight Signature Dishes set.
Steamed Silken Chawanmushi with Crabmeat — A delicate egg custard dish frequently cited as a table favourite.
Golden Crab Pearl — A refined dim sum item featured among the restaurant's signature dishes.
Weekend Yum Cha Dim Sum — An extensive weekend dim sum spread served within the historic Fullerton Hotel.
Marriott’s current Man Fu Yuan page lists the restaurant at 80 Middle Road with lunch and dinner hours throughout the week, a reservation link and its official restaurant website. It describes a Cantonese fine-dining menu that reworks classic dishes and identifies the venue as a continuing option near Bugis for a more formal Chinese meal.
Menu highlights
Cantonese classics — The official Marriott restaurant page describes a menu that reimagines Cantonese classics with contemporary flair.
PARKROYAL COLLECTION Marina Bay’s official dining page presents Peach Blossoms as its Chinese restaurant and publishes its à la carte menu and reservations. The restaurant’s official description focuses on fine Chinese cooking, while its listed Marina Bay hotel location makes it a relevant central-city option for the guide.
Menu highlights
À la carte Chinese menu — The official Peach Blossoms page links an à la carte menu for its Chinese restaurant at PARKROYAL COLLECTION Marina Bay.
