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Home / Chinese Cuisine / Le Xuan Tim Sum @ Changi Village
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Le Xuan Tim Sum @ Changi Village
By Alfred August 5, 2009
Readers' Rating
(2 rated)
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Editor's Rating
Le Xuan Tim Sum @ Changi Village
Fast Facts
Cheong Fan Har Gow Pai Kuat Dim Sum (点心)
Chinese Cuisine
Coffee Shop
Price Range:
S$1 - S$5
Rating Range:
6 to 6.9
Changi (樟宜)
Food Centre:
Recommended For:
Reviewed by:

One of those places where it seems to get really busy during meal times or weekends. Finally I found the time to dine here. Very interestingly, they have quite a spread of dim sum dishes but quality wise, just managed to cross the passing mark.

Har Gow

Pai Kuat

Cheong Fan

Price: $2.50 and above

Recommendation: Pai Kuat

Conclusion: Definitely not comparable to those restaurants standard. Price is just slightly below restaurant prices. Not sure if I went at the wrong time but the har gow skin and cheong faan skin tasted like it’s been sitting in the steamer for a few hours. The cantonese flavour is there but good standard is just not there.

Likes: Has a little of that cantonese flavour.

Dislikes: Not fresh enough.

Address Overall Rating

Le Xuan Tim Sum
5 Changi Village Road
#01-2055, 500005
Tel: 90694141

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[xrr label=”Service:” rating=”7/10″ group=”s1″]
[xrr label=”Ambience:” rating=”6/10″ group=”s1″]
[xrr label=”Cleanliness:” rating=”7/10″ group=”s1″]
[xrr overall=true group=s1 label=Overall:]

Readers' Comment(s) : 2
Joshua says:

Not sure have you been there recently, but I have been there 3 times in the last 2 months and the standard is comparable to most of the dim sum restaurants in Singapore but price-wise, wins hand down. Just came back from Hong Kong recently and quality just slightly below one of Hong Kong’s better known ‘yum cha’ places. Go try again to see if there’s a marked improvement.

Posted August 16, 2012
cecilia says:

This dimsum sucks…
1. The xiaolongbao is milky soup juice with a smell…
2. They give me a plate of tau pok when I order tau gan…

Best of all. All the above they insist they do it that way n they are right

Posted May 26, 2013
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