Richman Dim Sum Handmade @ Excalibur Centre #75 Ubi Crescent 大富豪港式点心茶楼

Richman Dim Sum 大富豪港式点心茶楼 | 71 Ubi Crescent, #01-05 Excalibur Centre, Singapore 408571 🚅 5 minutes walk from Ubi station ⏰ 7:30am - 4pm

Got together at the newly opened (2 months old) Richman Dim Sum which is another venture by Keith Kang founder of Yang Ming Seafood.

Richman is conveniently at Ubi Crescent, 5 minutes walk from Ubi MRT station.

Richman Dim Sum has a kopitiam type setting. Spacious, bright, airy, Singapore style casual.

Richman is co-located with a Yang Ming Seafood outlet.

We had our dim sum inside the Yang Ming Seafood section which was air conditioned 😁 The weather in Singapore recently was quite oppressive.

The dim sum were handmade by the team led by master Leung 梁师傅 who hailed from Panyu 番禺区, a district of Guangzhou city, the homeland of dim sum.

Keith, founder of Yang Ming Seafood.

Keith retold his inspiring, intrepid entrepreneur journey. Humble beginnings in Penang (Keith's father was a durian farm caretaker), an economics degree from Taiwan National University, purchasing job in Singapore.

Entrepreneur dreams and head long dive into the cut throat world of Singapore F & B. Multiple failures, financial setbacks and sleepless nights. But, thanks to his get-up-and-go, never-say-die spirit, the breakthrough came at Yang Ming Seafood in an obscure Bishan coffeeshop. His Lobster Chee Cheong Fun went viral and the rest is another Singapore food lore. Today, Keith is the owner of Yang Ming Seafood, Great Nanyang and Richman Dim Sum brands.

But, Keith is still the same down-to-earth Penang boy.

Eat half way, ladies at the next table asked Keith to help them take a group photo, which he obliged with a smile 😁 📸 (Keith could easily direct one of his many staff to serve the ladies but he didn't hesitate a moment to stand up and personally took the photo.)

We ate a lot of dim sum that morning while hearing Keith's fascinating stories 😁 Overall, Richman's dim sum were nicer and better than many that I've tried as they were all handmade under master Leung's watchful guidance and quality control.

I like these mushrooms (buns). They were real mushrooms.

I mean inside the fluffy soft spongy buns were savoury sweet stewed diced mushrooms 🤭 Really good.

焦糖马来糕 I love Malay cake especially when they have more holes than Swiss cheese 🤭 Spongy full of hot air when straight from the steamer. Just slightly sweet from jaggery which gives the dim sum its characteristic brownish gold colour.

Yam cake.

Thin like biscuit, browned crisp outside, coated with sesame seeds, lots of diced yam.

A different yam experience. I am more used to the tender blended with rice flour type.

Try it and see for yourself how you like it.

Obligatory siew mai. Not my favourite type of dim sum as I don't enjoy meaty things nowadays.

But, Richman's one wasn't too bad as there're bits of mushroom and shrimp inside to cut back the meatiness. The pork was also hand chopped so it didn't feel so dense.

Some dishes looks ugly but have nice names. For example, these phoenix claws 🤭

Not a photogenic dish but I like Richman's rendition. Nice tenderly chewy sinewy texture, quite robustly savoury with depth of flavours from the black bean sauce.

脆皮薄饼肠粉 Crispy popiah rice roll. I like this Richman creation.

Popiah type stewed yam bean wrapped in crisp chewy fried rice wrapper, then further wrapped in soft rice roll. Served in a pool of savoury sauce.

椰子鸡小笼包 Coconut Chicken Xiao Long Bao.

麻坡乌达烧卖 Muar Otak Siew Mai for otak otak lovers.

东洋烧汁烧卖 Teriyaki (sauce) Siew Mai.

虾酱蒸鲜鱿 Har Cheong Squid. Squid in robustly umami savoury salty fermented prawn sauce. If you like very salty things, you will like.

What is this thing?

It's actually a pork dumpling with diced carrot and aromatics encased in a black colour wrap to look like mini sea cucumber.

Not attractive outside but beautiful inside.

(Actually, the sea cucumber shape attracted me, piqued my curiosity.)

Nearly crumble in my clumsy hand char siew sou (stewed pork pastry pie). Very nice, if you can handle it 🤭 Joking lah, it's very nice because the char siew filling was juicy and savoury flavoursome while the pasty was crumbly, delicately soft flaky, and almost melts in the mouth.

Love these baby soft glutinous rice balls filled with moist purple sweet potato paste.

Off menu currently under R & D dim sum. Richman is constantly coming up with new dim sum items.

I sincerely hope this dim sum makes it into Richman's menu. The wrap outside was crisp chewy while the inside was filled with cubed pear and wolfberry. It was like a sweet dessert soup in a fried crispy dumpling. Love it man.

We managed to go through about half the menu 😅 If you want better dim sum at competitive prices, can try out Richman. It's come-as-you-are casual but comfortable setting, meaning it could be your regular hangout, if your like the food and price.

Of course, dim sum is never complete without a good tea.

The Cantonese never say "let's go eat some dim sum". They say let's yum cha which means "let's go drink tea". Tea is the main event and dim sum are the supporting cast 😁 That's Cantonese culture.

Richman and Yang Ming Seafood use tea from Pek Sin Choon Tea Merchants - established in Singapore in 1925, and appointed Steward of Intangible Cultural Heritage in 2024 by Singapore National Heritage Board.

Restaurant name: Richman Dim Sum 大富豪港式点心茶楼

Address: 71 Ubi Crescent, #01-05 Excalibur Centre, Singapore 408571

Nearest MRT: 5 minutes walk from Ubi station

Hours: 7:30am - 4pm

Richman Dim Sum Handmade @ Excalibur Centre #75 Ubi Crescent 大富豪港式点心茶楼

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