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2013-11-26
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I finally got to understand the craze of Tim Ho Wan one fine Sunday. The trick to having Tim Ho Wan for dinner on a weekend is to be there early. I was there at 5-6pm and there was no queue at all and could waltz right in. I know this would not have been possible at the Plaza Singapura branch.The menu is the paper placemat that your cultery is placed on and you take your own order before you pass it to the waiter. Take note that hot tea and water is refillable while the Barley water isn't.Tim Ho
The menu is the paper placemat that your cultery is placed on and you take your own order before you pass it to the waiter. Take note that hot tea and water is refillable while the Barley water isn't.
Tim Ho Wan is famous for its "4 Heavenly Kings". One of them is the Char Siu Bao and they are pretty much the recommended 'what you should eat' if you visit the place. However, I wasn't a fan of the Ma Lai Gao, and I had other dimsums that I wanted to try, instead of the 4 kings.
Phoenix Claws in Abalone Sauce
One of their speciality dishes that was available on one of those promo slips. The sauce was very prominent and the chicken feet was very chewy. I liked that they removed the claws from the feet as it disturbs me when dimsum restaurants don't do that
Shrimp Dumplings (Ha Gao)
Quite standard fare. The dumplings were served hot and the skin was still intact (not broken). The shrimps were decent and they were quite generous about the amount of shrimp inside.
Cheong Fun (with intestines)
A little disappointed in this because it wasn't what I was looking for. They had the standard orange peel inside which I'm not a fan of.
Highlight: Poh Luo Char Siu Bao
This was really a delightful surprise and I could see why other tables were ordering this dish non-stop and packing it away in their paper boxes, however, I believe everyone should have it when it's fresh out of the kitchen as it was really delicious. The bread was hot and the contents were still steaming though we had left it on the table for a bit as we were finishing up the other dishes. The sauce was just right and the char siu inside had enough fat without being stuck in your teeth and without you wanting to spit it out.
The total bill wasn't very cheap, but I think the experience was worth it. If I was to go back, I would definitely order the Char Siu Bao and perhaps try their Luo Mai Gai (Glutinous rce) and the Hong Kong Porridge.Post
