One of the standout dim sum items that SquareMeal reviewers specifically praise. The lobster filling gives these a sweetness that regular prawn dumplings lack, and the frying makes the wrapper shatter on the first bite. Available during the dim sum service until 5pm.
Tips from diners
These sell out on the trolley rounds quickly during Sunday service. If you see the trolley with fried items approaching, flag it down immediately. You can also order from the menu directly if you miss the trolley.
A whole sea bass steamed Cantonese-style with shredded ginger, spring onion, and light soy, then finished with a splash of hot oil at the table. The fish is filleted by the staff in front of you. This is the signature dish for evening dining -- multiple reviewers note the fish is always fresh and the technique is precise.
Tips from diners
This is better as an evening dish than a dim sum order. The staff will fillet it at your table if you ask. The cheek meat is the sweetest part -- request they serve it to you.
Classic siu mai with a mix of minced pork and prawn, topped with fish roe or a dot of carrot. Phoenix Palace makes these in-house and they are a reliable dim sum standard. Best ordered early in the meal -- they come in steamers of three or four and disappear fast when sharing with a group.
Tips from diners
When ordering dim sum for a table, start with the steamed items (siu mai, har gau, cheung fun) first, then add fried items. The steamed dishes deteriorate fastest so eating them fresh matters most.
Silky rice noodle sheets filled with whole prawns, steamed fresh and served with sweetened soy. Phoenix Palace uses a traditional preparation here -- the noodle sheets are thin and slippery, and the prawns inside remain juicy. A reliable staple that reviewers say represents the consistent quality the kitchen maintains.
Tips from diners
The cheung fun is best eaten straight from the steamer. If you let it sit, the noodle sheets stick together. Eat each roll in one or two bites.
A thick, smooth rice porridge slow-cooked until the grains break down completely, studded with slices of century egg (dark green, slightly funky preserved egg) and shreds of lean pork. Reviewers say this is proper comfort food and a good way to round out a dim sum session. The congee is served piping hot in a large bowl, easily enough for two to share.
Tips from diners
If you have never had century egg before, this is a good introduction -- the mild congee balances the strong flavour of the egg. Ask for extra white pepper and a fried dough stick (youtiao) to dip in it.
Phoenix Palace has occupied its lavish, dragon-carved dining room at 5 Glentworth Street for over 20 years. The space seats 200-plus and is decorated with traditional Chinese wooden carvings and oriental furnishings. The kitchen runs 8 different menus with over 300 dishes, but most regulars come specifically for the dim sum service, which runs daily until 5pm and starts at 11am on Sundays when trolleys circulate the dining room.
Sunday dim sum starts at 11am with trolley service. Arrive by 11:15 for the best selection -- by 1pm the trolleys thin out and popular items sell out. The dining room fills up by noon.
Reservations are recommended, especially for weekends. The dining room is huge (250+ seats) so you can sometimes walk in on weekdays, but weekends require a booking.
This is a good pick for big groups and families. The round tables seat 10-12, and dim sum ordering is better with more people since you can try more dishes. Chinese families treat this as a regular Sunday gathering spot.
Be aware they charge for takeaway containers. It is a small fee but surprises some diners. If you plan to take food home, ask about the charge upfront.
Page last updated: