Most of the customers were eating Hotpot when we entered, but we wanted to try the hot plate, and I'm glad we did! Ordering the set is quite worth it as it comes with vegetables that you can cook along with your meat.

The restaurant is sort of small and cozy but it looked like they could cater for groups of 8 or so. Most of the staff were Japanese and you could see that they were trying to speak English as much as they can--very friendly and trying to work across the language barrier. It was a tad difficult to catch the staff though as they are very busy getting orders and delivering food, so please be patient

There were quite a few sauces available on the table and they paired well with the meats. THe meat were fresh and not frozen and you can actually see them slice the meats with the meat slicer which is in the corner of the restaurant. There were also plenty of vegetables which included mushrooms, cabbage, golden mushrooms, and potato.Wagyu Beef SetAgedashi Tofu was quite standard. We used the sauce to cook with our vegetables.Pork BBQ with Fresh Vegetables was $24Window decor.Hot plate that the food was cooked in was a creative device as it was shaped like a shell and the excess oil would drip out of the plate.

The total bill came out to be $100+. Not pictured here is the Tebasaki Fried Chicken Wings for $10 a plate-- the wings were marinated similar to the Nagoya-style. They were marinated well and arrived hot and juicy.

Here's the dilemma, I love the texture and sauce of fishball noodles, but I don't like fishballs.

The store lady was very kind and was able to substitute the fishball for more minced meat instead. I ordered the noodles non-spicy, with more vinegar and ketchup. The portion that the noodles were for $3 is very worth it and affordable.After eating, I noticed that a lot of people were lining up for their otah.
Overall, the stall was brightly lit and came off as very clean

I'd recommend coming here after the dining crowd has gone as the condiments in the soup tends to be more bountiful at the end of the day. We wanted a light dinner but ended up leaving really full cause there were a lot of ingredients in the soup.Herbal Chicken Soup
Lots of 'dang gui' essence inside and there was noticeably a lot of herbs used to make this soup. There was an entire chicken leg inside which was really juicy and full of meat.Buddha Jump over the wall
Lots of mushroom, yam, and fish maw inside. You can see that this soup will really give a lot of energy to the Buddha to 'successfully' jump over the wall.

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 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.

You can identify this stall with the long queue...for wanton noodles. Don't be surprised though, because the char siu is amazingly worth it.

The 'no see sky' or bu jian tian char siu is sinfully delicious with just the right amount of sauce and fat. Your heart may not thank you for it so much, but your tummy and palate will.

Be prepared to line up if you do come down to try it, but try to be here early cause the best char siu will run out of stock. I was here before 1 and was one of the last ones to get the best part.
The noodles are chewy and Q (just my favorite type of texture) and the wantons win the soup wasn't too salty. Yum!