Saturday, 19 October 2013

Tim Ho Wan

Tim Ho Wan, the much acclaimed one Michelin Star dim sum restaurant from Hong Kong made its way to Singapore a few months back. It recently opened its second outlet at Toa Payoh with 2 more to be opened by end of this year. I told myself, I'll go there with an open mind that this was another dim sum hang out rather than the standard it achieved. You know, how accurate can an Ang Moh be when he judges an Asian cuisine?

 <Baked BBQ pork bun>

 <Fried beancurd skin with prawns>

 <Shrimp Dumpling>

 <Teochew Dumpling>

 <Shrimp Rice Roll>

 <Siew Mai>

 <Beef Balls>

<Steamed Egg Cake>

Overall, the food was good and reasonably cheap. I wouldn't say that it is absolutely fantastic but it is a dim sum place you do not want to miss. The much publicized baked bbq pork bun was good at best. I had equally good ones from the other places before. In fact I prefer the ones from Canton Paradise. I quite like the Teochew Dumpling. It was light, fragrant and had a wide variety of textures hidden in it. But the best item was definitely the steamed egg cake. One of its other famed item on the menu. This one really makes the mark. It is light, fluffy, melts in your mouth, not too sweet and full of the fragrance of brown sugar.

Ambience - Average
Food - Good
Cost - $3.50+ per item
Overall - Try it!

ERA Centre Toa Payoh, 450 Lorong 6 Toa Payoh, #02-02, Singapore 319394

Opening Hours
Monday to Friday: 10am - 10pm
Weekends and PH: 9am to 10pm

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