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Chinese New Year dining can sometimes feel stressful. Fixed menus, crowded restaurants and the pressure to book far in advance can take away from the joy of simply sitting down and enjoying good food together. Our visit to Sum Dim Sum, however, felt refreshingly easy from the start.
We were immediately struck by how accessible the Bedok HomeTeamNS outlet is. If you are coming from the east, Bus 58 from Pasir Ris Interchange drops you almost right at the doorstep. For others, the MRT brings you close enough that there is very little walking involved, which is always a plus when you are dining with family or older relatives. It already set the tone for a relaxed meal before we even stepped inside.
Once seated, the Chinese New Year ambience was unmistakable but not overwhelming. There was a celebratory energy in the room, with families gathered around round tables, sharing dishes and conversations, without the chaos that often comes with peak festive dining. It felt like a place designed for reunion meals rather than rushed turnover.
A refined festive menu that still feels familiar
Sum Dim Sum has long been known for its handmade dim sum, but this Chinese New Year menu reflects a noticeable evolution. Under the guidance of Executive Chef Ben Yapp, the festive offerings strike a balance between tradition and refinement, without losing the comforting qualities people expect from reunion dining.
The menu is designed specifically for communal sharing, with dishes that emphasise slow-cooked broths, premium ingredients and layered flavours that reveal themselves gradually as the meal unfolds. Rather than trying to impress through excess, the approach here feels considered and intentional.
One of the standout dishes for us was the Ginseng-Infused Superior Broth Dumpling with Baby Chinese Lettuce. This was not your typical soup dumpling. The broth inside was deeply aromatic, with the ginseng adding warmth rather than bitterness. The skin was thin and delicate, and the addition of baby lettuce helped balance the richness, making it surprisingly light despite its depth of flavour .
Another highlight was the Steamed Live Coral Trout with Green Sichuan Peppercorn Oil. The fish was cooked just enough to preserve its natural sweetness, while the green Sichuan peppercorn oil added a gentle numbing lift that enhanced rather than dominated the dish. It felt celebratory without being heavy, which is often a challenge for banquet-style meals .
Comfort dishes done thoughtfully
Chinese New Year meals are as much about comfort as they are about symbolism, and this is where the menu truly shines. The Baked Free-Range Chicken with Hispid Fig Root was deeply satisfying, with tender meat infused with a subtle herbal aroma. It was the kind of dish that invites quiet appreciation around the table, especially from those who enjoy traditional herbal notes in their festive food .
The Steamed Claypot Rice with Cured Meats, topped with Braised Abalone, was another crowd-pleaser. The rice was fragrant and well-steamed, with the cured meats adding savoury richness. The abalone, tender and flavourful, absorbed the umami of the dish beautifully. It felt indulgent but grounded, exactly what you want towards the middle of a long festive meal .
Dessert was where the meal took a slightly more dramatic turn. The Premium Double-Boiled Bird’s Nest with Imperial Almond Cream served in a whole coconut, paired with the Firecracker Thousand-Layer Taro Puff, was both visually striking and comforting. The almond cream was silky and not overly sweet, while the taro puff delivered crisp layers and a smooth filling that rounded off the meal on a satisfying note .
Michelin-level discipline made approachable
Much of this refinement can be credited to Chef Ben Yapp, whose background includes leading Peony Jade during its Michelin-listed years and working across luxury hospitality brands such as The Fullerton, Mandarin Oriental and Shangri-La . What stood out during our meal was how that level of discipline has been translated into food that still feels accessible and familiar.
Rather than turning Sum Dim Sum into a fine-dining destination, Chef Ben’s influence is evident in the consistency, balance and attention to detail across the menu. The flavours are clean, the pacing of the meal feels natural, and nothing seems designed purely for spectacle. It is elevated, but it remains very much a place where families can gather comfortably.
Designed for sharing and reunion
The Chinese New Year menu at Sum Dim Sum is offered in festive set menus designed for groups, making it particularly suitable for reunion meals. Options range from sets for six diners to larger ten-person gatherings, allowing families to choose according to their group size and appetite . Importantly, diners can also continue ordering from Sum Dim Sum’s regular à la carte menu, which adds flexibility for mixed groups with varying preferences.
This flexibility, combined with the welcoming atmosphere, makes it an easy recommendation for those looking to host a stress-free Chinese New Year meal outside of home without sacrificing the sense of togetherness that the occasion calls for.
Location and how to visit Sum Dim Sum
Sum Dim Sum (Bedok HomeTeamNS)
900 Bedok North Road, #02-02
HomeTeamNS Bedok, Singapore 479994
Operating hours: 10.30am to 10pm
The limited-edition Chinese New Year menu is available from 16 to 19 February 2026, during the festive period .
If you are planning a reunion meal that feels festive yet unforced, Sum Dim Sum offers a thoughtful alternative to the usual banquet rush. Come for the dim sum, stay for the warmth, and enjoy a Chinese New Year meal that truly feels like it was designed for sharing.
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