Tim Ho Wan

I decided to do lunch here again, this time with the mom and bro. The queue was long during weekend lunchtime, but was effectively cleared rather quickly. We already knew what we wanted to order anyway.One of the items we tried was the Chicken Feet with Abalone Sauce (SGD$5.00) - plump and succulent chicken feet and delicious beancurd skin, soaked in the most flavorful gravy resplendent of abalone taste.We also tried the Congee with Lean Pork (SGD$4.20), porridge cooked to a smooth, watery pulp the way I love it (Cantonese "zok" style). The lean pork was tender, and the congee carried the lovely taste of its ingredients - century egg, pork and egg, very well.Finally, the second dessert which also happened to be a Chinese New Year specials - Lucky Purple Tapioca Ball (SGD$3.80). The pretty dessert resembled mandarin oranges, or tangerine oranges. Breaking apart the orange mochi skin, one finds thick and sticky purple tapioca paste within, a lovely contrast in colors but beautiful complement in flavors.For full review and more photographs, please feel free to visit:http://thearcticstar.blogspot.sg/2015/03/lunch-at-tim-ho-wan-aperia-revisit.html…Read More

Tonight, The Beau and I decided to have a light dinner, and since we were in the vicinity - decided to pop by Tim Ho Wan @ Aperia for a try. This outlet is new, and opens 24 hours a day; closed on Mondays for maintenance. Other than that, same procedure of short queue followed by menu checklist in which you tick the items you would like to order.After the BBQ Pork Buns, we had the Yam Dumpling with Chilli Crab Meat (SGD$5.50) - crispy and flakey yam dumpling fried to a pale golden hue, filled with Singapore's favorite chilli crab in its wombs. The combined flavors and textures of the yam - crispy on the outside, but sweet with hints of stickiness on the inside, made for a good contrast with the chilli crab. The only complaint was that the "chilli crab" fillings was too sweet and not spicy enough.Then the Jade Wanton in Laksa Soup (SGD$5.00) was served. Now, this was more like it - I enjoyed this very much, with the thick laksa gravy, resplendent with traditional laksa taste. The soup was filled with succulent dumplings as well as dried beancurd (taupok) soaked deliciously in its gravy.Finally, we concluded the dimsum dinner with desserts - Tonic Medlar with Osmanthus Cake (SGD$3.50), a jelly textured delicacy filled with goji berries and has a very lovely osmanthus fragrance to it; it was like eating smooth, chilled cubes of flowers.For full review and more photographs, please feel free to visit:http://thearcticstar.blogspot.sg/2015/01/dinner-at-tim-ho-wan-aperia.html…Read More

With 4 outlets in Singapore thus far, Tim Ho Wan's latest addition is a 24-hour outlet at Aperia Mall. We waited for 20 minutes at 10pm on a Tuesday.At $15-$20 per pax for a reasonably filling meal, it isn't expensive since you will hit this range too at the no-frills joints if you order slightly more.Tim Ho Wan's Supper Menu (10pm-6am daily)The supper menu though, is significantly less varied than the other supper places. Quite a few things are excluded for the supper menu. For one, they do not have the steamed pork ribs with black bean sauce nor the Pig Liver Chee Cheong Fun, but you will not be lacking in things to order if you are willing to try what they have. Baked BBQ Pork Buns (Char Siu Bao)Baked BBQ Pork Buns - $5 for 3Every table gets these Baked BBQ Pork Buns. 1. Because they are Michelin-starred. 2. They are really good, if not fantastic. Even for the most stringent Char Siu Bao judges, these will more than cut the above-average mark. The buttery, crumbly exterior leading to the savoury-sweet filling within is a joy to bite into. I am also glad that the filling is no longer the shocking red and syrupy sweet it was as I remember it to be, when THW first opened at Plaza Singapura.Pan-fried Turnip Cake (or carrot cake as we know it)Pan-fried Carrot Cake ($4.80)Another 'heavenly king', this lived up to its name. The fine texture is soft yet supple, and every bite is flavourful. Presumably the tiny pieces of cured sausage mixed into it (lap cheong) helped. Steamed Egg Cake (Ma Lai Gao)Hong Kong Style Boat Congee ($6), Steamed Egg Cake (Ma Lai Gao) - $3.80The Ma Lai Gao also comes highly recommended for those who like a soft, spongey cake. It is eggy and yet maintains the brown sugar fragrance. The cake springs back when pressed into slightly - an indication of its 'bounciness'. Har Gao ($6), Siu Mai ($5.50)Other dishes ordered included the Har Gao (Steamed Shrimp Dumplings), Hong Kong Style Boat Congee, Fried Beancurd Skin Roll with Shrimp and Siu Mai. While the first 2 were more than decent with succulent prawns, the siu mai came off a little funny. Perhaps it was because the meaty interior had a somewhat pork-ish smell to it. The others also commented that the texture seemed more like eating a meatball.Fried Beancurd Skin Rolls with Shrimp ($6)Osmanthus Rose JellyOsmanthus Rose Jelly ($3.50) Dessert was the ornately beautiful osmanthus rose jelly. Lightly-perfumed osmanthus fragrance encased within a golden agar with some red dates - this light touch was a good addition to finish off the meal with without feeling too heavy. An additional note though, if you wish to take away, the restaurant still charges 10% gst and 7% service charge on the item(s) you are packing.Final word: The menu items tried are all at least above-average in taste. Tried and tasted, Tim Ho Wan is definitely a place to really consider for dim sum, even more so late night. Now, wouldn't it be great if they come up with salted egg custard lava buns?Full review on http://herpenandfork.blogspot.sg/2014/11/tim-ho-wan-supper-review-24-hours-dim.html …Read More

Tim Ho Wan opens their 5th outlet at the new shopping mall, Aperia Lavender in Singapore! The queue here was shorter compared to other outlets! But i don't really like this outlet as the whole place was very cramped..This was the BEST and the most popular dim sum that everyone will order at Tim Ho Wan! This is also the reason why the queue is always so long.... Really love the slight crispy exterior but soft inside that kind of feeling, with delicious char siew...This was baked to perfection! Eat it immediately after served for the best taste. Yummy!So far this is the nicest Siew Mai that beat most places in Singapore! Simply love the tender juicy meat that was melted in my mouth! Must-Order!!!We ended our meal with this chilled dessert that had osmanthus flowers and wolfberries inside. It's like eating jelly cubes with flowery fragrance + a little sweetness. A very refreshing dessert that will make you satisfied!For full review & photos, please visit: http://summerlovestoeat.blogspot.sg/2014/10/tim-ho-wan-aperia-lavender-12-kallang.html…Read More