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Introduction
Award-winning dim sum restaurant Tim Ho Wan offers handmade dim sum at affordable prices. With more than 50 outlets in eight countries, Tim Ho Wan continues to win fans, from discerning critics to budget-conscious foodies. Fans can savour all-time favourites such as its famous Baked BBQ Pork Buns.
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Good For
Kids-Friendly
Opening Hours
Mon - Fri
11:00 - 21:00
Sat - Sun
09:00 - 21:00
Public Holiday
09:00 - 21:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
Came here for a quick lunch and only tried 4 items. Glutinous Sticky Rice with ChickenNice and tasty but the portion is a tad small for the price tag I thought. Baked BBQ Pork BunsEasily the star of the meal. Super wet and yummy fillings inside soft buns with crusty outer layer. Wasabi Salad PrawnSomehow the end product doesn't match my mental picture of dish. So it's essentially deep fried dumplings with juicy prawns stuffed inside. Outside they added a layer of wasabi Mayo sauce. The wasabi is not spicy at all, this dish was slightly underwhelming for me. Spicy Prawn Paste Char Siew NoodleI can't make out the Prawn Paste taste but the noodle is well fried with the appropriate wok-Hei. This is not to say this was bad. Not bad, a decent (small) plate of fried noodle. Will return to try the other more dim-sum-y items the next time.
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Tim Ho Wan just does it right! Small and simple menu but amazing dishes I can't get sick of. There is usually a long line on the weekends so try to avoid.
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I love Tim Ho Wan. Great tim sum at affordable prices! Like everything in life that is awesome, there's gotta be a catch and at Tim Ho Wan it's the queue. Sadly, one of the things I hate most in life is waiting. Such a waste of time when we have such fleeting lives! I think of all the unproductive hours people waste in queues and it makes me want to cry!!! I do my best to avoid them... But I really do want those Baked Bun with BBQ Pork!!! They taste like perfect little bo lo baos - a pillowy soft bread with a crunchy and sugary top crust which looks like a biscuit. So I go either super early (before they open) or super late (just before they close). This means having an early lunch or late dinner (9pm) but that's a sacrifice I am willing to make. You know it's not dim sum until there's Har Gao, Siew Mai and Chee Cheong Fun (Prawn) on the table! These are a few of my favorite items for dim sum. They do it well but I wouldn't say they are lightyears ahead of their competitors here. These are pretty standard simple dishes to make and most decent dim sum places make these well too! Service-wise, I am thoroughly impressed with the lighting speed of their servers and chefs. It's scary how efficient Chinese people are (especially those working in Chinese restaurants). The only other place I've witness such efficiency is at Ding Tai Fung. I am convinced the bottleneck is not in the kitchen or with the service... it's simply that customers cannot chew and swallow their food fast enough! Hence, the lines. Sadly, if only humans had wider esophagus and didn't feel the need to make small talk over meals. Just kidding!
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Although the restaurant is crowded, we are showed to a table after a short waiting time. This time round, we are sharing table with another group. The place is quite packed, especially it is Chinese new year holiday season.From the Chef's Recommendation section of the menu, we have Braised Chicken Feet With Abalone ($5.00++). As the seats are placed quite near to each other. The staff has a hard difficult time of negotiating the way, while serving the dish. In the end, the hot sauce from the other dishes from the staff's hand being poured on mom and the neighbouring aunty. Mom got quite a hot soak down her back. The staff is in panic, especially she is kept been scolded by the neighbouring aunty. Tissues is brought out to wipe the sauce on the clothes. It is after quite some times when one of the staffs brings the wet towels to clean up. Feel that the happy atmosphere is kind of spoils by the incident. Comparing to the previous time which I ordered this dish, the serving seems to have reduced. The feet are not as fat and juicy as previously. From the Big 4 Heavenly Kings Section of the menu, we have Baked Bun with BBQ Pork ($4.50++/3pcs)The buns are quite soft today.Pan Fried Carrot Cake ($4.50++/ 3pcs)Similar to the Plaza Singapura outlet, it is quite soft. I prefer a firmer texture.Steamed Egg Cake ($3.80++/ piece)The serving seems to have reduced in size. Still tastes quite soft and fluffy.Vermicelli Roll with Pig's Liver ($5.50++)The version here is slightly better than the one at Plaza Singapure's as the pig's liver is not overcooked here.From the Steamed Section of the Menu, we havePork Dumpling with Shrimp ($5.00+/ 4 pieces)Tastes average, and looks quite expensive for plain looking siew mai.Dumpling Teochew Style ($4.00++/3 pieces)The skin is quite smooth and have a nutty taste with peanut in it.Steam Spinach Dumpling with Shrimp ($3.80++/ 3 pieces)Tastes quite juicy and nice.From the Rice Section of the menu, we have Rice with Chicken, Sausage & Mushroom ($6.00++)Served in a metal bowl, I feel that it will lose the heat easily. Glutinous Rice Dumpling ($5.00++)Tastes average.Lastly in the Desserts Section of the Menu, we have Mango Pomelo Sago ($5.00++)The dessert tastes quite thick.Tonic Medlar & Osmanthus Cake (Cold) ($3.50++/ 3 pieces)It seems to overwhelmed by the flavouring, and tastes a bit strong and artificial in taste. The colour also looks a bit dark.Overall it is quite a disappointing experience. Due to mom's incident, the cashier waives off the 2 glasses of barley water ($2.00/ glass) from the bill. I feel that the restaurant is quite poor in handling the incident, which leaves quite a bad taste. I would think twice before coming here to dine again.
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See my full photos & reviews at = http://chefquak.com/2014/02/17/good-dimsum-timhowan-toa-payoh-on-16feb2014/went with children for 4pax dim sum at timhowan toa payoh on 16.2.2014.i went to the hk sham shui po timhowan with friends 2 times, and we really enjoyed the food there, so i had wanted to try their outlets in singapore but really not one to want to queue hours to eat dim sum or any food for that matter.we went at 3.30pm on a sunday to avoid the crowd. place was still constantly crowded with good traffic & turnover. we only waited 10mins though to get our seats so it was ok. the menu was very limited, like 1/2 that in hk. i ordered 2 of the 4 heavenly kings. crispy char siew bun was a must, and i wanted to try liver cheongfun (肠粉) again. none of us were fan of mala cake & the pan-fried carrot cake.we ordered a chicken, mushroom, chinese sausage rice (top photo). it was good, hk standard. we all liked it so we ordered a second helping. the crispy char siew bun did not disappoint. it was very good – both the crispy bun & the char siew fillings. the cheongfun (肠粉) was good too, very smooth. liver was nicely done, just right & not overcooked. the prawn cheongfun was very good. another order was the deep-fried fupeiquin (腐皮卷). this looked a little different from usual, seemed to be very neat & clean cut. anyway it tasted great, 1 of the best i had. the hargao skin looked thick, tasted ok, not as good as crystal jade or imperial treasure.the chicken feet in abalone sauce was ok, but not as good as the usual steamed black beans chicken feet (usually slightly redder & more fluffy deep-fried) in most dim sum places.the deep-fried wasabi prawn dumplings – i did not try but it was quite ok.overall the 4pax dim sum lunch cost S$64, about 2x the price in timhowan sham shui po for less food. i guess it was not really expensive, but i would think crystal jade, imperial treasure & royal china dim sum are better. this was 2x the price c/w with kowloon at AMK (I am going to try that one soon & compare).
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