Hi Huneybees,
Okok. Chillax ~ I didn't do the super kiasu (afraid of losing) act, I was invited to the media tasting at Tim Ho Wan, so literally, I "cut" the queue and walked straight right into their only VIP room.
The
famous Michelin star dim sum restaurant in Hong Kong created quite a sensation when they launched in Singapore in April. I myself did the queuing once, but that was madness. I queued 2 whole hours for a few dishes of dim sum, a little turn off. But I was glad this time round I get to sit in comfort and enjoy all the dishes on the menu!
Helming the reins in the kitchen is Chef
Mak Kwai Pui, 50. For the past ten years, he has worked for renowned hotels such as Le
Meridian, Four Seasons and during this time, he expanded his knowledge
of the traditional Cantonese dim sum and eventually went on to set up
his first restaurant - Tim Ho Wan, in Mong Kok.
Within
a year of business, the restaurant was awarded one Michelin star for
its array of dim sum. The success of Tim Ho Wan led the chef to open
three more outlets at North Point, IFC Mall and Sham Shui Po. The
original outlet in Mong Kok has been relocated to Olympian City.
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| Ever seen that much Char Siew Bao-s before? |
The Hong Kong artistes scene has the 4 Heavenly Kings (Andy Lau, Aaron Kwok, Jacky Cheung & Leon Lai), so has Tim Ho Wan! Introducing the Baked Bun With BBQ Pork, Steamed Egg Cake, Vermicelli Roll With Pig's Liver and Pan Fried Carrot Cake.
These are the must-haves when at Tim Ho Wan. Don't ever leave without trying them!
Baked Bun With BBQ Pork is crispy on the outside, yet when biting into in, sweet BBQ pork oozes out, no wonder it is the top dish at the restaurant. (only 3 buns to each customer). I'm not so much a fun for the Steamed Egg Cake, but the Vermicelli Roll With Pig's Liver, make this girl who simply love eating animal innards very very happy.
Do note: Eat it while it is out. When it turns cold, the pig's liver gets a little "fishy"
Both the Vermicelli Roll and Pan Fried Carrot Cake, makes me miss those days in Hong Kong, when I would wake up to them every morning. Definitely recommended for those seeking true blue Hong Kong Dim Sum.
The 2 dishes that I love, would have to be their Pork Dumpling With Shrimp and Prawn Dumpling. A Dim Sum is never complete without Har Gao and Xiu Mai. And these 2 dishes from THW is simply mouth watering with huge full size fresh prawns. (Oh! I'm hungry again...)
We then went on trying other dishes on the menu. Let me introduce them to you bit by bit...
On the top is the Fried Beancurd Skin Roll With Shrimp and below is the Steamed Beancurd Skin Roll W/Pork & Shrimp. The fried version is a much crispier version, but I am a fan of the steamed version. You can even have the gravy as soup after eating it. It has fully absorbed the sweetness from the prawns and pork by the time it is served.
Another dish that I like has to be the Spring Roll With Egg White. In Chinese, it is called 赛螃蟹春卷, which means spring roll that can compete with crab. There is no crab in the spring rolls, simply eggs, that is made to look and taste like crab. Clever right? Have it with the Worcestershire Sauce and I bet you will be wanting more...
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| Chicken Feet With Black Bean Sauce |
Of course, there were also the usual Dim Sum dishes like - Chicken Feet With Black Bean Sauce, Glutinous Rice Dumpling, Pork Rib With Black Bean Sauce, Rice With Chicken, Sausage & Mushroom.
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| Glutinous Rice Dumpling |
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| Pork Rib With Black Bean Sauce |
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| Rice With Chicken, Sausage & Mushroom |
This is actually a very interesting dish - Beef Ball With Beancurd Skin. I love how it doesn't taste too "beffy" and it is so soft and melts in your mouth. I wonder how long it takes the chef to mince the meat so so fine!
This is the Garlic, Mushroom, Spinach Dumpling. I didn't have it, but around the table they were saying it is very tasty and something not too heavy for once.
And how can we miss having more Vermicelli Rolls?! It is the Dim Sun stars! We had dishes and dishes of it coming until we were fully bloated. Introducing, Vermicelli Roll With BBQ Pork, Vermicelli Roll With Shrimp and Vegetarian Black Pepper Vermicelli Roll.
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| Vermicelli Roll With Shrimp |
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| Vegetarian Black Pepper Vermicelli Roll |
The Vermicelli Roll is so fine and smooth, you definitely know this is handmade with love. I will not get sick eating them and my favourite of them all, had to be the Vermicelli Roll With Shrimp.
Leave a little space in your tummy for dessert. The Tonic Medlar & Osmanthus Cake is a dessert made since the Tang Dynasty and has been widely loved by ladies for its beauty benefits. I normally just take half of it, as it was too sweet for my liking. It's a honey overload, so those with sweet tooth will definitely love it!
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| Cheers to Tim Ho Wan! |
So, do drop by Tim Ho Wan for some great dim sum with your friends and families. I would recommend a little more off-peak hours, as the queuing might just make you pissed off...
Tim
Ho Wan Singapore
68
Orchard Road #01-29A, Singapore, Singapore 238839
Tel: 6383
2828
Opening
Hours: Monday to Sunday 10am to 10pm
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