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2013-10-26
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I decide to try my luck at Tim Ho Wan in Toa Payoh as the branch at Plaza Singapura is always full, with people queuing outside for a taste of the Michelin Star dim sum. I reached there about 3pm on a weekday, and there was only 2 person in front of me. Within 5 minutes, i was ushered in, and i could see there were still many empty tables in the restaurant. Their menu was short and simple. Below are the dim sum i ordered:Signature/ Must-order Baked BBQ Pork Bun(S$4.50):The crispy crust on top of
Their menu was short and simple. Below are the dim sum i ordered:
Signature/ Must-order Baked BBQ Pork Bun(S$4.50):
The crispy crust on top of the soft bun is simply melt-in-your mouth! I feel that it is different from the common polo bun as this crispy crust has a good texture that just melts in the soft bun below when you bite into it. I love this crust! However, i felt that the char siew was on the plain sweet side without any charcoal taste that i like in char siew.Deep Fried Dumpling with Salted Meat (S$3.80):
I like this dumpling has a chewy glutinous skin that is deep fried for a crispy coating. It is similar to those chewy peanut balls with sesame coated outside, but this skin is much thinner and has a salty meat filling in it. Even though it was somewhat hollow, i felt that this ratio of dumpling skin to meat filling they have helps you to better appreciate the unique texture of the skin which is not oily at all. The more you chew on it, the sweeter and more flavourful it gets. I like it.Tonic Medlar & Osmanthus Cake ($3.50):
This is a refreshing dessert that has a strong osmanthus taste. I was pretty amused seeing it wobble on the plate when it was served. The ingredient in it was generous as each cube can be seen packed with wolfberry and osmanthus flower. If you are a fan of this 2 ingredient, do give it a try.A good and satisfy tea. I will be back.:bowl:
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