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2013-10-01
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I've never stepped into their main restaurant in Hong Kong. Neither have I patronized the outlet at Plaza Singapura. So I was very happy to try the food at their second outlet at Toa Payoh Central before I left this sunny island. Visit: http://dairycream.blogspot.jp/2013/09/tim-ho-wan-at-toa-payoh.html for full review and picsOne dish that I found interesting was the Ham Sui Gok 咸水角 or Deep Fried Dumpling with Salted Meat ($3.80). I've seen those with a thicker glutinous crust but the version he
Visit: http://dairycream.blogspot.jp/2013/09/tim-ho-wan-at-toa-payoh.html for full review and pics
One dish that I found interesting was the Ham Sui Gok 咸水角 or Deep Fried Dumpling with Salted Meat ($3.80). I've seen those with a thicker glutinous crust but the version here is thin and hollow. The more I chew, the more I appreciate the tinge of sweetness that trickles out from the fritter as it allows me to take a much desired sweet break from the savoury food. Not enough meat? Well, the amount works for me.
The Fried Noodle with BBQ pork and Soy Sauce 叉烧鼓油皇炒面 ($6.00) lacked the wok-hei aroma and was too greasy.
The light brown gravy drenched on top of the 大排檔猪肠粉 Vermicelli Roll ($4.20) tasted more like peanut butter than sesame sauce to me. The downside of this filling-less roll is that the rice sheets tend to dry out after sitting out in the air-conditioned dining area.
Of course, the most star-worthy dish was the 酥皮焗叉烧包 Baked Bun with BBQ Pork ($4.50 for a portion of 4). I can't tell how authentic this is but some said it is closer than the P.S. outlet version to the original bun in Hong Kong. Apparently, the recipe has been tweaked.The crust was extremely thin and evenly wrapped around the bread, unlike typical HK Polo Bao that comes with a lumpy surface. And it was so fragile and flaky that it disintegrated as easily as sand castles on the beach. Both the char siew filling and bun was not too sweet and actions speak louder than words--I wolfed down 3 entire buns.
And I love the Steamed Egg Cake香滑马拉糕 $3.80, which resembled our Chinese huat kueh but this was way fluffier and not too sweet at all. The aroma of brown sugar that wafted into my face was so enticing that I happily cleared the entire block of sponge cake by myself (my partner was too full) plus some leftover from another table. This definitely marked another climax of that day after having the char siew bao......Visit: http://dairycream.blogspot.jp/2013/09/tim-ho-wan-at-toa-payoh.html for full review and pics
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