As Singapore celebrates its 60th anniversary of independence, Yum Cha pays sincere tribute to the country's culinary heritage.
The Chinatown institution, known for its heritage-rich dim sum, is celebrating SG60 with a nostalgic eight-dish menu that blends iconic local flavours into creative bites—each priced symbolically at $6. This limited-time menu, available at both its Chinatown and Changi locations, benefits social organisations, making it a meaningful culinary celebration.
A Deep Dive into Singapore’s Soulful Flavours
This commemorative menu, which runs from mid-June to the end of August 2025, is more than simply a creative showcase; it's a culinary voyage across Singapore's palette. The standout? Bak Kut Teh Xiao Long Bao infuses hours of slow-steamed herbal broth into a delicate dumpling topped with goji berries. The precision and patience involved reflect the depth of the original soup, all packed up in a single, slurp-worthy package.
Next up is the Crusty Chilli Crab Bao, Singapore's famous dish transformed into a crispy fried bun stuffed with sweet-spicy crabmeat and topped with a homemade crab-shaped crust. It's witty, indulgent, and just the right level of naughty.
Honouring Local Tastes with Bold Twists
Yum Cha's siew mai version of otak-otak is both surprising and delightful. A seasoned fish paste filling is elevated by lemongrass and coconut milk, wrapped in spinach skin, and capped with black tobiko—a play on texture and tradition.
However, the most ambitious creation has to be the Laksa Rice Flour Roll. Chicken, crabmeat, prawns and dried prawns are combined and wrapped in a Vietnamese rice net before being coated in chee cheong fun. A velvety, 13-spice laksa gravy—robust enough to stand alone as a soup—completes the dish.
Other standouts include the Prata Pork Pancake, a mix of Chinese meat pancake and Indian prata with a delectable crispy exterior, and the Satay Fried Rice, which is wok-tossed in turmeric and curry oil and topped with smokey chicken skewers.
Sweet Comforts and Kopi Surprises
Dessert taps into breakfast reminiscence. The Kaya Bolo Bao is a spin on the pineapple bun, with a cookie crust laced with kaya and topped with a slab of butter—true kopitiam luxury. Meanwhile, the Kopi Gao Bao, created in conjunction with local brand Coffee Hock, is a fluffy steamed bun with a bittersweet kopi-infused filling. It's subtle, balanced, and uniquely Singaporean.
Dining That Gives Back
Yum Cha's SG60 offering is more than just a menu; it also supports a philanthropic cause. Through agreements with SG Enable and Re:store, guests can buy a set of Five Stones for $6 for every $60 spent. These stones are produced by people with special needs. To add some excitement, diners can face Yum Cha's own Five Stones champions for a chance to win a dinner ticket.
Old World Charm, New World Flair
Yum Cha, which opened in 2000, has stayed true to its beginnings as a traditional tea house, with marble-topped tables and wooden chairs setting the mood. This SG60 menu feels like a natural extension of that idea, both inventive and grounded, creative yet comfortingly familiar.
Each dish has a memory, a migration tale, and a reinterpretation. It's a celebration of how Singapore's food scene has evolved—layered, inclusive, and deeply wonderful.
Yum Cha @ Chinatown
a. 20 Trengganu St, #02-01, Singapore 058479
Yum Cha @ Changi
a. 6 Changi Business Park Ave 1, #01-33 UE BizHub East, Singapore 486017
Did You Know?
Just as Yum Cha reinvents the classics with its SG60 dim sum, Singapore’s nightlife scene is undergoing its own transformation. Enclave Singapore, located on Neil Road, is raising the bar with artfully curated interiors and bold Thai-inspired cocktails. This stylish gastrobar brings together visual artistry and inventive mixology in a space that speaks to affluent professionals and expats seeking a fresh take on night-time indulgence. From smoked cocktails to retro murals, Enclave offers a dynamic blend of tradition and trend—just like Yum Cha’s approach to its culinary craft.
