Read full review
2014-01-20
43 views
Tim Ho Wan添好運 is Hong Kong's most famous dim sum restaurant, having been the cheapest Michelin Star restaurant in the world. Having started out as a hole-in-the-wall eatery in Mong Kok (the outlet has since closed and moved to Olympic station), the restaurant has expanded to Singapore by Chef Mak Kwai Pui. The restaurant is known for its Big 4 Heavenly Kings which are the famed Baked Bun with BBQ pork, the Steamed Egg Cake, Vermicelli Roll with Pig’s Liver and Pan Fried Carrot Cake. The restaura
As I am in the Toa Payoh area, I decide to pay a visit to the Toa Payoh outlet. Rows of stools littered around the restaurant which makes Mom asks me 'if there is a hair styling salon here, that's why so many stools for customers to sit on'. But those are for the customers queueing for tables at Tim Ho Wah. I check with the people who at the stools if they are too in the queue, as there is no staff coming to check with us. It is sometimes before a staff comes out to check with us and we are showed a table immediately. It seems that those in front are still waiting for other members. In this restaurant, there is the no reservations policy. So people has the mind set to come early to chop place for others. But if you have 10 persons coming for dinner, but not all have arrived, the staff will not show you to your table even when there is one available. Thus there is quite a number of groups of people who waiting outside the restaurant, which makes the queue looks rather long. For those who dine in regularly, they just walk to the cashier to ask for table without queuing. Rather misleading isn't it. So those who plan to dine there, please take note of this. Else please come during odd hours like 2pm when there is usually not much of a queue.
The dining in area looks small and compact, with stools packed quite near to each other. So take note not to bring too big bag when dining in here as there is no place for it. The kitchen is quite open too, as one can see the char siew paus baking in the ovens. The place can be a bit too loud too, as it is quite crowded. Restroom is outside, next to the casual restaurant.
Interestingly the menu is printed on the menu. Nice concept. One just pencil your choices in the given order slip and give it to the staff.
There is also various sauces available for one to help yourself to on the table. The chilli is not bad but it looks more Singaporean style than Hong Kong.The Toa Payoh outlet has 3 signature dishes which are Steamed Chicken Feet with Abalone Sauce, Steamed Beancurd Roll with Fish Paste and Crab Stick, and Lemongrass Jelly with Lemon Sorbet.
Steamed Chicken Feet with Abalone Sauce ($5)Unlike the usual steamed chicken which looks old and wrinkled, the serving here looks fat and juicy. And I have never one in abalone sauce before too. Very tasty too.
Steamed Beancurd Roll with Fish Paste and Crab Stick ($5)Tastes quite juicy, especially with the juicy piece of mushroom inside.
Lemongrass Jelly with Lemon Sorbet ($5.00)The sorbet is not too sour and tastes quite refreshing. Quite an unusual dessert in a dim sum outlet.
One of the Big Four is the signature Baked Bun with BBQ Pork ($4.50++/3 pcs)The bun looks more like Polo Pau with its crispy thin egg and sugar crust.
Compared to the version which I have at the Plaza Singapura outlet, the filling tastes less sweet. But the skin is a bit too soft. I would prefer it to be firm and crispy.
Another of the Big Four is the Steamed Egg Cake Ma Lai Gou 马来糕 ($3.80) which is soft and fluffy and tastes like gula melaka. I would personally prefer it to be sweeter. But I have checked that it is made with ordinary white sugar.
Century Egg with Shredded Pork Congee ($4.20++)A sign of the Hong Kong style with its silky smooth texture for its porridge. The century egg is chopped very finely that one can barely taste it.
Vermicelli Roll with Shrimps ($5.50++)The soya sauce is poured onto vermicelli roll, while serving to us. The vermicelli roll is quite smooth in texture, even when cold. Simple but tasty.
Overall the food is great. But if the queue system can improve, it would be better.
Post
