Welcome to City Hall.

This drink begins with the bold foundation of aromatic YingDe black tea, blended with fresh milk to create a mellow, floral base. To elevate it, premium New Zealand cheese is whipped into a velvety foam using rich dairy cream. The foam crowns the tea with a savoury fragrance and smooth, layered texture that unfolds sip by sip.

Handmade mochi adds another dimension: crafted from high-quality white glutinous rice sourced from Bama, Guangxi, and kneaded with milk to achieve a soft, stretchy consistency. Its gentle milky sweetness pairs seamlessly with the tea, offering a delightful chew that contrasts the creaminess above.

It is a harmony of flavours, combining savoury cheese, silky cream, tender mochi, and the honeyed notes of YingDe black tea. The finish is refreshing with a lingering aroma. Sugar and ice levels can be customised, making each cup uniquely yours.
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🚩RUXU 入续, 107 N Bridge Rd, 01-11 Funan, Singapore 179105
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Sweet corn flavour, watery-rich rather than creamy. Comforting to drink, though only served hot. A chilled version would be refreshing, but unlikely to appear.

Suspect it was served in a Cantonese soup with chilli and vinegar added to make it fiery and tangy. Despite being labelled fiery, the spice was mild, and is consistent with Cantonese cuisine’s gentle profile. Dumpling skin was moderately thick, with generous filling. Corn brought juiciness and sweetness that blended well with the pork.

Springy, chewy noodles with light seasoning. Beef brisket was soft and tender, tendon melted in the mouth. Beansprouts added crunch. Comforting and flavourful. It was the beef brisket that boosted the flavour of the noodles, otherwise I think the seasoning was way too light for me to enjoy.

Served in a Cantonese-style soup with a light savoury taste. Skin was smooth and thin, generously filled. A classic highlight that shows off Yuen Kee’s craftsmanship. Soups leaned light-savoury, true to Cantonese style. There were also other flavours to explore where you can go check them out yourself.

HK-style scallion dry mix. Thin noodles were springy, though seasoning leaned light. Chilli helped boost flavour. Dumplings were savoury and umami, with shrimp, pork, and vegetables blending well. No wonder this dumpling is their signature item.

With roots in Guangzhou, China, Yuen Kee Dumpling is known for its handmade dumplings and wontons, folded fresh daily. Their Funan outlet, which I happened to be at, operates as an independent store showcasing a wide variety of dumplings and noodles. You can even watch them fold each dumpling live in the open kitchen. The brand has built a reputation for quality fillings and soft, chewy skins, with best sellers like the Shrimp and Crab Roe Pork Wonton.

Shrimp and Crab Roe Pork Wonton ($10.80)
Served in a Cantonese-style soup with a light savoury taste. Skin was smooth and thin, generously filled. A classic highlight that shows off Yuen Kee’s craftsmanship. Soups leaned light-savoury, true to Cantonese style. There were also other flavours to explore where you can go check them out yourself.

Shrimp and Vegetables Pork Dumpling Noodles ($8.80)
HK-style scallion dry mix. Thin noodles were springy, though seasoning leaned light. Chilli helped boost flavour. Dumplings were savoury and umami, with shrimp, pork, and vegetables blending well. No wonder this dumpling is their signature item.

Noodles with Beef Brisket ($9.50)
Springy, chewy noodles with light seasoning. Beef brisket was soft and tender, tendon melted in the mouth. Beansprouts added crunch. Comforting and flavourful. It was the beef brisket that boosted the flavour of the noodles, otherwise I think the seasoning was way too light for me to enjoy.

Corn and Pork Dumpling ($7.80)
Suspect it was served in a Cantonese soup with chilli and vinegar added to make it fiery and tangy. Despite being labelled fiery, the spice was mild, and is consistent with Cantonese cuisine’s gentle profile. Dumpling skin was moderately thick, with generous filling. Corn brought juiciness and sweetness that blended well with the pork.

Fresh Corn Juice (Hot)($3.80)
Sweet corn flavour, watery-rich rather than creamy. Comforting to drink, though only served hot. A chilled version would be refreshing, but unlikely to appear.
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🚩Yuen Kee Dumpling 袁记云饺 @ Funan Mall, 107 N Bridge Rd, 02-03, Singapore 179105
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #袁记云饺 #YuenKeeDumpling #Funan #dumpling #yuenkee #饺子 #yuanjiyunjiao #粤菜 #三鲜虾仁饺子面 #玉米鲜肉饺 #鲜虾蟹籽云吞 #牛腩面 #鲜榨玉米汁

Dinner at Sing Swee Kee was great! Chicken rice was flavourful and had the right texture. It also pairs really well with the chilli. Definitely will come back!

Sweet-citrusy iced lemon tea with bear-shaped ice for appearance. Refreshing and light.

An extra dollar for the cute bear-shaped ice infused with milk tea. Flavour was classic HK cha chaan teng style, sock-brewed taste with balanced sweetness, milkiness, and tea. Smooth, not astringent, and comforting to drink.

Nissin Demae Iccho noodles with char siew, luncheon meat, soy sauce chicken wing, and an over-hard fried egg. Char siew was tender, delicious, with a slight herbal note and glossy finish. Don’t slap me for saying this, but the instant noodles tasted very much like instant noodles. You know that distinct flavour you immediately recognise. That’s exactly how it came across to me. The rest of the toppings were as expected. Soup was comforting and savoury.

Classic, fuss-free chicken rice that hits the spot. I get both poached and roasted chicken, drizzled with soy sauce and sesame oil, plus a light chicken broth on the side. The meat is tender and juicy and the rice pairs perfectly with the garlic chilli and dark soy sauce. Simple, comforting and exactly what I’d expect from a good old-school chicken rice plate.

Chicken for 2 Pax 》$10
Rice 》$1 / Plate