Tim Ho Wan

Open Now

Now Closed

As one from HK, of course, I can have a 'better' comment on Cantonese Dim Sum restaurant.  Even I am from HK, I never tried Tim Ho Wan for one simple reason - it used to be a small shop and now expanding crazy and also regionally (to Taipei, Singapore).   This is also a sign of deterioriating quality against the speed of expansion.  To my surprise, there are a lot of positive reviews but I can only say from my first try, it is definitely just so-so Dim Sum, there are much more better Dim Sum sho

Tim Ho Wan 添好运 has been open in Plaza Singapura for a while now, and the fad has kind of died down a little. Riding on their success, they recently opened at another location - Bedok Point - an addition to the 4 other outlets scattered around Singapore.Reading this on their website makes me very excited.Tim Ho Wan, the hole-in-the-wall eatery in Hong Kong that defied all odds to gain an entry in the Michelin guide, has finally arrived in Singapore. Its dim sum have won the plaudits of food criti

Always see a long queue at this Famous Based Hongkong Dim Sum, Tim Ho Wan. No matter it is, people are still queueing for it especially during dinner time and weekends. Reached early at the Plaza Singapura outlet to join the queue and within a 30 mins of reasonable queueing time , finally we gotten a seat.Full blog review : http://cennds.blogspot.sg/2013/12/tim-ho-wan.htmlBBQ Pork Bun A crispy & yummy BBQ Bun made me want to order for more and though of to have a take away order just for this Bu

After months of waiting, in the hopes that the crowds would die down gradually, I finally got to eat this Hong Kong style dimsum at Michelin Star Tim Ho Wan.Even though there was a long queue filling up all the seats at the waiting area, as well as beyond the queue-line set up, the line moved pretty fast and soon Edwin* and I were ushered to a table. In fact, we already selected the items we wanted on the order form while waiting in liine. The interior of Tim Ho Wan is brightly-lit with a very o

Been busy at work since I arrive in Singapore and just when my mom and brother plan to visit me so we decided to try Tim Ho Wan as my work leave. My family are lover of Dimsum in the Philippines so we order items that are not available there. My brother who never like salted egg got to finish his congee without getting the salted egg out. The Tonic Medlar and osthamus cake is available at 5 star restaurant but the color is not that dark because it's just plain osthamus cake.  The bake BBQ bun is

The dim sum is not as good as Hong Kong ones but still long q for their dim sumThis is the most worthy for the 1 hour Q. The rest of the dim sum are quite ordinaryNothing extraordinary for the Siew MaiNice to eat but no wow factorThis vege dumpling is quite good. Fried carrot cake also pretty ordinary. Nothing to shout about.

I'm sure everyone had heard about this Michelin Starred restaurant- Tim Ho Wan. When it first opened at Plaza Sing, the queue was really crazy. As they do not accept reservations, you will have to queue for at least one hour before you get to eat. By then, you will be really hungry already. I queued for around one hour with my friends on a saturday afternoon. We tried their signature dishes: Polo charsiew bun ($4.50 for 3) , steamed egg cake (malay cake), vermicili roll with pig liver, pan fried

I finally braved the crowds and joined the ranks of the queuing warriors at Tim Ho Wan. After eons of its debut at Plaza Singapura and subsequently at Toa Payoh, Bedok and last month at West Gate, this dim sum restaurant still attracts throngs of people to dine at this place. At Sunday noon, it took me thirty minutes to get from the end of the queue to the front. Not as bad as I thought it would be - but do note your whole group needs to be physically present before you will be issued a table.Th

Tim Ho Wan.The famous Dim sum in singapore. BBQ pork pastry bunI have tasted the stuff at tim hi wan. I feel, the standard is there however the only item i liked was the Bbq pork bun. This is the bomb and the most interesting food item i have had this year. Yums

for more food pictures, please go to http://princessmic80.blogspot.sg/2014/01/tim-ho-wan-ed.htmlTim Ho Wan open its first outlet in Singapore last year and I have yet get a chance to dine there for once. The queue is always so long. Lucky for now as there are 4 Tim Ho Wan-s so the queue gets "even" out. and I finally get to Tim Ho Wan-ed.I had my first Tim Ho Wan at their first outlet @ PlazaSing. The queue is not as scary as before when i reach there at 11am in the morning although the restaura

Sister brought back TIM HO WAN Char Siew Bun at the middle of the night, she especially brought for us to eat, and she also keep recommend how nice and delicious was it but i feel that it is just too sweet contain a lot of sugar that what my family find that too. But yet my sister still keep saying it nice and it very different from other char siew bun . Serious speaking the char siew fillings are good, although it is quite sweet.

pork buns $4.50The buns are served piping hot but the char siew fillings although they are good, are quite sweet. fried beancurd $5.50the skin is really crispy and the fillings are hot and moist. A heavenly match!prawn dumplings $5.50large fresh prawns wrapped in a thin layer of crystal skin.. this is definitely one of the best har gows i have tasted.

My wife and i had lunch at Tim Ho Wan last friday. Had to wait 30mins before our turn. Wanted to try coz the queue was always super long. Ordered the signature char siew buns, siew mai, har kow, steamed pork ribs, malai gao and some other dim sum.The char siew buns were deep fried and were really delicious. Very different from the usual steamed type. The other dishes however were only average. They were decent but nothing special. The standard is like any other usual dim sum joints like Yum Cha

For the full post visit http://toseetofeeltoeat.blogspot.sg/2013/12/tim-ho-wan-plaza-singapura-singapore.htmlThe queue moved very quickly and we were inside within 30 minutes.Century Egg Congee was silky smooth, creamy and typically Cantonese. Cantonese congee is always smooth and creamy unlike their Teochew counterparts and that is how I like my congee. However, this bowl was served cold (my pet peeve) so I was rather disappointed. I like my food piping hot.Nice juicy prawns wrapped in thin "sk

Tim Ho Wan has been all the rage in Singapore. The queue at Plaza Singapura for the first few weeks was so long one needs to wait for hours to go in. I finally was able to try their food when I decided to visit this outlet at Toa Payoh when I heard they opened. Priority were given to ERA agents (not surprising, since Tim Ho Wan is owned by Hersing Corporation, who owns ERA as well) and that the rest will have to wait at the join-in queue (on a Saturday there weren’t much ERA agents around).The G