Yam’s Village

An offshoot of Chinese restaurant Yam’s Kitchen (also located in Downtown East), the new Yam’s Village puts its focus on dim sum with a local spin. The restaurant is helmed by namesake chef Kelvin Yam, who previously gained recognition in China by winning gold at the International Young Chef competition in 2011. Besides usual suspects like xiao long bao in superior stock ($6.80/five), siu mai ($4/ four) and lor mai kai ($2.80), Yam’s thrown a bit of innovation into dishes like the traditional steamed chicken claws ($2.80) with a drizzling of black truffle oil. Rolled chee cheong fun rice cakes ($3.80-$6.80) get a regional spin with the addition of laksa gravy, braised pig trotters and a curry chicken sauce, and Yam’s signature Klang-style ba kut teh ($8.80) served in a claypot features prominently on the menu, providing for diners looking for a more substantial one-plate filler.