Cuisine: Chinese/Dim Sum
Price: $25 per person
Location: #01-29A/52, Plaza Singapura, 68 Orchard Road
Website: http://www.timhowan.com/
Tim Ho Wan is famous in Hong Kong as a Michelin star restaurant. A branch was recently launched in Singapore. The restaurant at Dhoby Ghaut's Plaza Singapura is walk in only (no reservations) and I waited about 20 minutes on a Sunday night before we were seated.
There is a large variety of food on offer at a reasonable price. We ordered the baked bun with BBQ pork, pan fried carrot cake, steamed egg cake, vermicelli roll with beef, pork dumpling with shrimp, beef balls with beancurd skin, beancurd spring roll with shrimp and finally mango pomelo salad. Quick description of each item follows:
Baked bun with BBQ pork: Unlike most chae sui bao Tim's is baked and the bun is crispy. It had sweet crust on it. Certainly a unique twist, however I did not like the crispy bun. The pork filling was tasty.
Pan friend carrot cake: Standard fare, tasted good.
Steam egg cake: This was a real treat. Moist but springy cake.
Vermicelli roll with beef: The beef filling was extremely sweet and chewy, stick to the shrimp variety.
Pork dumpling with shrimp: Good quality. Each piece had bite to it.
Beef balls with beancurd skin: A personal favourite and I was glad to find them at Tim Ho Wan, lived up to my expectations. Firm texture and succulent meat.
Beancurd spring roll with shrimp: Crunchy and tasty filling.
Mango pomelo salad: The dish is mango juice, mango chunks and a small quantity of pomelo. It was refreshing but uninspired.
Tim Ho Wan's insistence on queuing doesn't do the restaurant any favours. The food is certainly satisfying and it comes at a reasonable price. However the wait is a significant draw back, when there is so much other reasonable dim sum on offer in Singapore.
7/10
Price: $25 per person
Location: #01-29A/52, Plaza Singapura, 68 Orchard Road
Website: http://www.timhowan.com/
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| January 2014 menu |
Tim Ho Wan is famous in Hong Kong as a Michelin star restaurant. A branch was recently launched in Singapore. The restaurant at Dhoby Ghaut's Plaza Singapura is walk in only (no reservations) and I waited about 20 minutes on a Sunday night before we were seated.
There is a large variety of food on offer at a reasonable price. We ordered the baked bun with BBQ pork, pan fried carrot cake, steamed egg cake, vermicelli roll with beef, pork dumpling with shrimp, beef balls with beancurd skin, beancurd spring roll with shrimp and finally mango pomelo salad. Quick description of each item follows:
Baked bun with BBQ pork: Unlike most chae sui bao Tim's is baked and the bun is crispy. It had sweet crust on it. Certainly a unique twist, however I did not like the crispy bun. The pork filling was tasty.
Pan friend carrot cake: Standard fare, tasted good.
Steam egg cake: This was a real treat. Moist but springy cake.
Vermicelli roll with beef: The beef filling was extremely sweet and chewy, stick to the shrimp variety.
Pork dumpling with shrimp: Good quality. Each piece had bite to it.
Beef balls with beancurd skin: A personal favourite and I was glad to find them at Tim Ho Wan, lived up to my expectations. Firm texture and succulent meat.
Beancurd spring roll with shrimp: Crunchy and tasty filling.
Mango pomelo salad: The dish is mango juice, mango chunks and a small quantity of pomelo. It was refreshing but uninspired.
Tim Ho Wan's insistence on queuing doesn't do the restaurant any favours. The food is certainly satisfying and it comes at a reasonable price. However the wait is a significant draw back, when there is so much other reasonable dim sum on offer in Singapore.
7/10
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