[Review] Yum Cha: Celebrate SG60 with $6 Dim Sum Dishes Featuring Unique Local Flavours

In celebration of Singapore’s 60th anniversary, Yum Cha has unveiled a special SG60 menu that pays homage to the nation’s rich culinary heritage. This new selection of dim sum showcases a creative fusion of traditional Cantonese techniques with beloved local flavours, offering a fresh take on familiar favourites.

Yum Cha Dimsum Restaurant SG60 $6 Dim Sum Deal

The Restaurant Interior

Stepping into Yum Cha feels like taking a nostalgic trip back in time. The creaky wooden floorboards and vintage interior of marble tables and wooden chairs evoke the charm of old-school teahouses, adding character to the dining experience.

During peak hours, the restaurant fills with lively chatter, creating a bustling environment. If you’re lucky, you might snag one of the sunlit corners by the window – perfect for a leisurely afternoon dim sum session. While the natural light adds a warm glow to the space, it can get slightly toasty as the afternoon sun pours in. There are also spacious round tables that can comfortably accommodate larger groups.

Yum Cha’s SG60 Menu

During our visit, we had the opportunity to try Yum Cha’s SG60 menu, specially curated to celebrate Singapore’s 60th birthday.

From now till 31 August 2025, each of these locally inspired creations in the SG60 menu is priced at just $6 – a nod to the occasion and a treat for diners. The SG60 menu features 8 limited-edition SG60 dishes which are locally-inspired. This includes Bak Kut Teh Xiao Long Bao, Crusty Chilli Crab Bao, Handmade Otak-Otak Siew Mai, Laksa Rice Flour Roll, Prata Pork Pancake, Satay Fried Rice, Kaya Bolo Bao and Kopi Gao Bao.

Yum Cha celebrates SG60

As part of the SG60 celebrations, Yum Cha is also giving back to the community through a meaningful collaboration with SG Enable and Re:store to promote inclusivity and support individuals with special needs.

With every dine-in purchase above $60, diners can purchase a set of handmade five stones – crafted and handsewn by talented artisans from the special needs community – for just $6 (U.P. $12.80). These charming keepsakes not only make thoughtful souvenirs, but also serve as nostalgic reminders of classic Singaporean childhood games.

You can even stand a chance to win a $20 Yum Cha voucher if you pit your Five Stones skills against Yum Cha’s in-house Five Stones Champions. You can approach any Yum Cha staff to enquire about this contest.

The $6 Dim Sum deals

All the dim sum dishes we tried below are priced at $6 from now till 31 August 2025.

Kopi Gao Bao (U.P. $6.80)

The Kopi Gao Bao (2pcs) is a delightful twist on the classic custard bun. At first bite, the warm, pillowy bun revealed a creamy kopi filling that flowed luxuriously, reminiscent of a molten custard yolk bun. Best enjoyed while hot, the filling had a satisfyingly thick (“gao”) consistency, leaning slightly towards the sweeter side without losing the robustness of the coffee flavour. It’s a comforting treat that blends local kopi culture with dim sum tradition in the most indulgent way.

Kaya Bolo Bao (U.P. $6.80)

The Kaya Bolo Bao (2pcs) is a straightforward combination of kaya and butter in a bolo bun. While the idea was interesting, the execution felt rather ordinary. The kaya was decent and the bun itself was quite standard.

Crusty Chilli Crab Bao (U.P. $8.80)

The Crusty Chilli Crab Bao (2pcs) catches the eye with its adorable crab on top and golden, crispy exterior. Inside, it is filled with a mildly spiced chilli crab sauce that leans more sweet than fiery. While the sauce adds flavour, the crab meat itself was barely noticeable, making it feel more like a chilli sauce bun than a true chilli crab bao.

Handmade Otak-Otak Siew Mai (3 pcs)(U.P. $6.80)

The Handmade Otak-Otak Siew Mai (3pcs) was essentially a familiar piece of otah reshaped into a Siew Mai form. While the presentation was creative, the flavours remained quite standard, resembling what you’d expect from regular otah.

It is made with fragrant spices such as lemongrass, curry, coconut milk, freshly-grounded fish and shrimp paste. Each Siew Mai is topped with black tobiko and swaddled in a spinach-infused wrapper.

Bak Kut Teh Xiao Long Bao (3 pcs) (U.P. $6.80)

The Bak Kut Teh Xiao Long Bao (3pcs) was one of the more intriguing creations on the SG60 menu, offering a bold local twist on a dim sum classic. It is topped with crimson goji berries and served with bak kut teh condiments – dark soy sauce and chilli.

Each dumpling was filled with a rich, peppery broth that captured the distinct aroma of bak kut teh spices and herbs. The peppery broth was slow-steamed for 16 hours. Best enjoyed while hot, the soup inside was flavourful and warming—though you’ll want to bite in carefully to avoid losing any of that fragrant broth.

It’s an inventive flavour remix that works surprisingly well for fans of both Bak Kut Teh and Xiao Long Bao.

Laksa Rice Flour Roll (U.P. $7.80)

The Laksa Rice Flour Roll impressed us with its unique three-layer texture – a crispy Vietnamese rice layer wrapped in silky Chee Cheong Fun skin, creating a contrast between the soft exterior and crunchy interior. While it looked promising, the filling of chicken, shrimp, crabmeat, and dried shrimp didn’t come through clearly in taste. The Laksa sauce was mild and lacked the expected spice and punch. Overall the pairing of Laksa and Rice Flour Roll felt a little mismatched.

Prata Pork Pancake (U.P. $7.80)

The Prata Pork Pancake featured a juicy and flavourful minced pork filling that was satisfying with every bite. The prata itself leaned more towards a Chinese-style pancake (生煎饼), with a thicker, crispier texture rather than the chewy softness of traditional Indian prata. While the crispiness added a nice bite, it became slightly oily if left out for a while.

Satay Fried Rice (U.P. $12.80)

This is a satay-flavoured dish wok-tossed with turmeric, peanut oil, and curry powder, served with two tender, smoky chicken satay skewers. It is topped with lontong, cucumber, tomato, onion, pineapple and pine nuts.

The Satay Fried Rice was a bit of a mixed experience. While the chicken satay itself was tender and paired well with the peanut sauce, the fried rice fell short – it was dry, and lacked depth in flavour. The contrast between the satay and rice made the dish feel somewhat unbalanced.

Verdict

Yum Cha’s SG60 menu brings a creative and locally inspired line-up of dim sum dishes that are sure to catch the eye, though the execution does fall short in some areas. That said, its charming location in the heart of Chinatown offers visitors a nostalgic glimpse into old Singapore, with a lovely ambience that adds to the dining experience. The dim sum portions are surprisingly filling, making it ideal for sharing. Yum Cha is worth a visit for those looking to enjoy dim sum in a setting that blends tradition with a touch of heritage charm.

How to get there

Yum Cha is located on the second floor of a traditional shophouse in the heart of Chinatown, offering a nostalgic escape from the bustle below. Once you arrive at Temple Street, you will spot the iconic People’s Park Complex in the backdrop – an ideal photo opportunity before your meal.

Look out for the fruit stall at street level; Yum Cha is located directly above it.

You can access the restaurant via the red staircase beside the stall or take the lift to the 2nd floor from the roadside entrance for added convenience.