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2013-08-26
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Finally the queues at the Plaza Singapura outlet had shrunk. 20 minutes of waiting and we found ourselves settled at a table. An ordering chit had been given to us way back at the queue, so once you are seated all you have to do is to submit the ordering chit and you are almost on the way to having food.My friend told me never to give the Baked BBQ Pork Bun ($4.50 for 3 pieces) a miss, and I always follow advices so I took heed of it. The Baked BBQ Pork Bun was served warm and crisp, with a fluf
My friend told me never to give the Baked BBQ Pork Bun ($4.50 for 3 pieces) a miss, and I always follow advices so I took heed of it. The Baked BBQ Pork Bun was served warm and crisp, with a fluffy inside. It somehow resembled a Bolo bun with the baked exterior which was fragrant. The whole bun also lacked of the usual bread taste that was usual on baked buns, which probably made it so unique. The BBQ Pork was tender and sweet with the marination of honey, and filled up almost every single gap in the bun. Definitely worthy of its “heavenly king” title and not to be missed, or else you would not have considered to have visited Tim Ho Wan.
Steamed Egg Cake ($3.80) was the another one of the four “heavenly kings” here. While looking pretty normal and really nothing out of the ordinary, it was in fact a unique rendition of a dish that could be found elsewhere. The fluffiness of the steamed egg cake is unmatched, and it was light and airy. Unlike other steamed egg cakes, this one does not stick around on your tongue or in the throat as well. While easily overlooked, this is another dish that we found rather impressive and could not stop ourselves from digging into the whole time.
Moving on from the “heavenly kings”, we also have Steamed Items such as the Prawn Dumplings ($5.50 for 4 pieces). They had a nice skin which was smooth and of the right thickness. Prawns are also big, fresh and succulent. Overall a nice item to have.
The Pork Dumplings with Shrimp ($5.00 for 4 pieces) also known as our shumai is tightly packed and firm, but could go on the edge of being slightly too tough for some. It could be an issue with our local tastebuds, but we would have loved it more if the skin actually tasted a bit more. The prawns are fresh though, which made the dish more than just being decent.For more photos and the full review, please visit: http://jiaksimipng.wordpress.com/2013/08/26/tim-ho-wan-%E6%B7%BB%E5%A5%BD%E8%BF%90-plaza-singapura/
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