Now, everyone can be a “richman”, when it comes to relishing top-tier handcrafted dim sum at this new eatery in the quiet Ubi neighbourhood, which opens its doors on 9 May 2025. Founded by Chef Foo Wah Keng, formerly a chef from esteemed restaurant of a 4-star hotel with 30 years of experience under his belt, in collaboration with his kampung buddy Chef Kok Let Chin, RICHMAN DIM SUM 大富豪港式点心茶楼 aims to do just that. Located within Yang Ming Seafood in Ubi, diners can look forward to enjoying their dim sum creations from morning till late afternoon, with live seafood taking center stage in the evening. Now, ordinary people too, can fill their stomachs with dim sum delights that the wealthy enjoy, but at wallet-friendly prices from just $2.90.
Born in 1978 in Kampung Kampar in Perak, Malaysia, Chef Foo has cut his teeth at top names that include Crystal Jade, Mercure Hotel, and a 4-star hotel’s renowned restaurant. With three decades of culinary experience, Chef Foo knows the true value of hard work and perseverance, having encountered challenges from 2014 to 2017, which spurred his journey around Guangzhou, China. There, he sought out nostalgic, authentic and traditional Cantonese flavours to develop his treasured recipes, which he now brings to RICHMAN DIM SUM.
To Chef Foo, this latest venture is close to his heart, and he has recruited his closest buddies to partake in this passion project alongside him. For this, he reunites with kampung kaki, Chef Kok Let Chin, who at 63 years old, is like a big brother to him. Chef Kok is also a veteran chef with 30 years of experience in the art of dim sum. These childhood friends are joined by a third member, Penang-born restaurateur Keith Kang from popular zi char chain Yang Ming Seafood.
At RICHMAN DIM SUM, Chef Foo insists that all ingredients are carefully chosen, using only fresh and premium quality ingredients in every handcrafted dim sum, from big prawns to hand-chopped meat fillings. These dainty delights are not only infused with his decades of knowledge, but also with the nostalgia of these heritage recipes, with a dash of Nanyang-style flair. With Chef Foo at the helm of RICHMAN DIM SUM, diners can flock to Ubi to take pleasure in his aesthetic handmade creations, velvety porridge, old school classics, crispy roasted duck, desserts and more – diverse, hotel-quality menu offerings priced from a friendly $2.90.
An Authentic, Handcrafted Menu
Redefining the phrase “hidden gem”, RICHMAN DIM SUM is truly a dim sum lover’s dream, tucked away in the quiet neighbourhood of Ubi, known for its industrial and residential vibe. With the opening of RICHMAN DIM SUM, this locale will soon be known for its handmade dim sum, roasted meats, hand-pulled chee cheong fun (rice rolls), traditional Guangzhou thousand layer cake, Cantonese authentic porridge, aesthetic dim sum and of course, desserts.
Begin your meal with the RICHMAN DIM SUM’s Four Treasures 四大天王, featuring Chefs’ Signatures of authentic and nostalgic flavours with a twist.
This comprises the Baked Roasted Duck & Yuzu Bun 酥皮焗烧鸭肉柚子包 ($6.80), immediately different from the usual pork char siew bao found in dim sum shops globally. In addition, Chef Foo’s duck, roasted to golden perfection, is elevated with zesty Japanese yuzu instead of the usual plum sauce. This not only adds a fusion twist, but the citrus fruit also cuts through the oily feel of the roasted duck, refreshing diners’ palates for even more tantalising treats ahead.
The second Heavenly Delight is Crispy Popiah Rice Rolls 脆皮薄饼肠粉 ($6.80). This textural take, a riff on the popular Cantonese dish zha leung, wraps the smooth rice rolls with crispy popiah skin, a Nanyang-style touch. Inside, find hae bee (dried shrimp) and cai po (preserved radish) for that traditionally umami-rich and familiar, yet novel flavour. Indeed this is a Chef Foo original creation that cannot be found anywhere else!
Third on the Heavenly line-up is the comforting Cantonese Dried Vegetables & Salted Pork Porridge 广东菜干咸肉粥 ($3.80). This homely dish was inspired by the family kitchens of Guangzhou, as well as Chef Foo’s visits to the renowned Tao Tao Ju restaurant, a historic institution founded in 1880 during China’s Qing Dynasty, and is listed on Guangzhou’s Michelin Guide. In his version, the impeccably smooth and velvety congee is cooked with pearl rice, for a peerless creaminess that simply glides in the mouth. Making this even more luxurious, he flavours the porridge simply with artisanal preserved vegetables and salted meat, both umami-rich Cantonese condiments from traditional and quality sources.
The finale to send your taste buds to Heaven is dessert, an 80s classic, the Coconut & Salted Egg Layer Cake 椰丝咸蛋千层糕 ($5.80) made with fresh coconut and salted egg. This nostalgic dish is particularly iconic in Shanghai, where it is served in authentic dim sum restaurants. However, due to the arduous process of creating these “thousand layers” of soft and fluffy steamed dough, sandwiched with salted duck egg and desiccated coconut, this is a rare treat that many generations fail to pass down. These ingredients, when incorporated together, really elevate the flavour of this nostalgic confection, which is almost lost in time – but can now be enjoyed, through Chef Foo’s efforts, at RICHMAN DIM SUM.
In addition to the impressive Four Heavenly Delights, find other remarkable creations at RICHMAN DIM SUM (please refer to the annex below for more information). These include aesthetic, dainty dim sums, taking the form of Crispy Mushroom Snails 菇菇蜗牛酥 ($5.80), elegant Crispy Taro Swans 天鹅酥 ($6.80), and perfectly shaped Black Pepper Pumpkin Balls 黑椒南瓜球 ($6.80).
Chef Foo and his team have also updated the usual siew mai with fillings of sweet-savoury teriyaki chicken, fragrant otak (grilled parcels of fish paste with coconut and spices) from Muar in Malaysia, and one that is bursting with big, juicy prawns. These are all handmade, with pristine ingredients. Or make a beeline for RICHMAN DIM SUM’s innovative baos, which include Coconut Chicken Xiao Long Bao 椰子鸡小笼包 ($5.80) that’s cooked for 6 hours with old hen and coconut; as well as Taiwanese Braised Pork Pan-Fried Buns 台湾卤肉生煎包 ($5.80) for that appetising crispy bottom, steamed top, and unbelievably juicy interior.
At RICHMAN DIM SUM, savour Chef Foo and his friends’ passion in bringing back nostalgic, authentic Cantonese recipes – some almost lost in time – imbued with high-quality ingredients, and veteran craftsmanship honed from decades of experience. Choose from an array of dainty delights and comforting treats, with a unique touch and hint of Nanyang-style flair.
Now, with RICHMAN DIM SUM’s top-tier quality and friendly prices, everyone can be bestowed with the gastronomic wealth that previously, only the affluent enjoyed.
“Richman Taste without the Richman Price.
任何人都可以是大富豪，以大众的价钱，享用大富豪的点心!”
