The defining dim sum test case—har gow showcases technical skill more than any other dumpling. The wrapper should be translucent, pleated, and intact. The shrimp filling should be textured, not paste-like. Uncle Kun's version checks all boxes. The wheat starch dough is worked by hand until it's silky, then filled with whole shrimp chunks that still have snap when you bite them. At S$3.60, it's a steal for this level of execution.
Tips from diners
Har gow is the hardest dim sum to execute. If a place gets this right, you know they're serious. This passes all tests.
Siew mai are the workhorse dim sum—open-topped parcels of ground pork and shrimp, delicately folded and steamed. Uncle Kun's version sits somewhere between hawker casualness and restaurant precision. The filling is bouncy from proper technique (not overworked); the ratio of pork to shrimp is balanced; the pleated tops are neat. The fish roe garnish is the one luxury touch that signals restaurant training. Three pieces is the standard serving and the right amount to judge quality.
Tips from diners
Siew mai quality separates real dim sum skill from casual dumpling making. Here you can taste 60 years of experience in the filling texture.
Another variation on the glutinous rice theme, but simplified from the lor mai kai. This version is a pure glutinous rice preparation with Hong Kong flavoring—cooked with oil, soy, and simple toppings that let the rice quality shine. At S$2.80, it's the cheapest item on the menu and still shows Uncle Kun's Hong Kong roots. Meant to be a quick, satisfying bite.
Tips from diners
Hong Kong glutinous rice is S$2.80—it's the budget option that doesn't sacrifice quality, just complexity.
Congee at Uncle Kun's is comfort and technique married together. The rice has cooked down into a creamy, savory base—no saltiness that masks the rice flavor. The century egg (pidan) adds umami and a distinctive color; the salted egg yolk brings richness and creaminess. At S$3.90, this is breakfast or brunch perfection, especially on cooler mornings. It's meant to be eaten hot.
Tips from diners
Order congee if you're coming for breakfast (stall opens 5:30am)—it's the best use of Uncle Kun's rice cooking skills.
Lor mai kai is a complete meal—glutinous rice that's been cooked with chicken, Chinese sausage, and dried mushroom, then wrapped in a lotus leaf. When you unwrap it, the leaf releases a subtle aroma and the rice grains are distinct but bound together by the cooking fats and flavors. This version comes in portions starting at S$4.30, and it's designed to be filling without being heavy.
Tips from diners
If you want to feel full after dim sum, lor mai kai plus a few siew mai gives you the ideal balance—rice, protein, and skill in one order.
Uncle Kun's Delicacies is the legacy of Chef Lam Kun, known as Uncle Kun, who arrived from Hong Kong with 60 years of kitchen experience and opened this stall at age 73. Working at Shang Palace (Shangri-La Hotel) and as a consultant at Mouth Restaurant didn't satisfy his restless spirit, so he decided to give back by serving restaurant-quality dim sum at hawker prices. His son and daughter now run the daily operation, but Uncle Kun still arrives at 3am to prep. Every dish is below S$5.
Open 5:30am–12pm Tue, Wed, Thu, Sat, Sun. Arrive before 8am to see the full selection—popular items sell out by 10am.
Closed Monday and Friday. Saturday and Sunday 5:30am–12pm are busy times, so expect small queues.
Come early (before 9am) for hot, fresh-steamed items. Everything is made in small batches by a small family team.
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