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2013-08-29
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Finally found a weekday afternoon when we can comfortably take the time to queue for the much hyped-about Michelin-starred dim sum. Started queueing in line at 11am+ and waited for 25 mins in all to be seated, which is considered to be quite a short wait thankfully. Ordered the must-eats of 4 "Heavenly Kings" i.e. Baked BBQ Pork Bun/ Steamed Egg Cake/ CCF with Pork Liver ()/ Carrot Cake. IMO, Steamed Egg Cake was very fluffy indeed with distinct taste of gula melaka, but that's about it. I've de
Ordered the must-eats of 4 "Heavenly Kings" i.e. Baked BBQ Pork Bun/ Steamed Egg Cake/ CCF with Pork Liver ()/ Carrot Cake.
IMO, Steamed Egg Cake was very fluffy indeed with distinct taste of gula melaka, but that's about it. I've definitely tasted more eggy and authentic-tasting egg cakes in neighbourhood stalls. CCF with pork liver was an interesting and unique rendition of an old dim sum fave - the liver was well-executed and tender without the porky taste,... but one does really have to like pork liver as a pre-requisite to appreciating this dish. Carrot Cake was the pan-fried version and flavourful in every bite, but too soft for my liking. Hands-down, the Baked BBQ Pork Bun was the winner of the lot - the slightly sweet crispy crumbly baked crust yielding easily to a warm savoury char siew filling. Mmmm, no wonder we saw so many tables ordering these buns for takeaway.
Other than the above dishes, we also had the congee (satisfyingly creamy and flavourful), spring roll with egg white (very crispy but not greasy - interesting mix of textures), Garlic & Mushroom & Spinach Dumpling (yummy wholesome goodness), Beef Ball with beancurd skin (nice but not remarkable) and Osmanthus Cake (interesting but not outstanding).
Overall, we felt that the offerings from Tim Ho Wan were nicely done and stand out from our usual dim sum fare, service was efficient as well... but definitely not worth the over-hyped queues they have become notorious for.
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