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2013-07-31
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I’ve first tried Tim Ho Wan in Hongkong , and finally when they came to Singapore I decided to give it a shot and queue for it. We went on a weekday morning so didn’t have to wait ridiculously long. We ordered the Signature BBQ Pork Bun , Steamed Egg Cake (Ma Lai Gao) , Fried Turnip Cake , and Osmanthus Jelly.The hot gooey charsiew filling flows out upon a bite from the bun. Personally I feel that the BBQ Pork Bun is too sweet from the combination of both the crust being sweet and the filling be
We ordered the Signature BBQ Pork Bun , Steamed Egg Cake (Ma Lai Gao) , Fried Turnip Cake , and Osmanthus Jelly.
The hot gooey charsiew filling flows out upon a bite from the bun. Personally I feel that the BBQ Pork Bun is too sweet from the combination of both the crust being sweet and the filling being sweet. But apparently many people like it that way.
A light subtle taste of brown sugar in this Steam Egg Cake (Ma Lai Gao/Ma Lai Ko/Multiple names) was my favourite. The extremely spongey texture made this cake very “airy” and light to eat without filling too much space in the tummy for more dimsum. It’s like a midway meal dessert.
Fried Turnip Cake was charred crispily beautifully truly madly deeply as the feeling of sinking your teeth crunching into the springy turnip cake with an occasional savoury chinese sausage or shredded turnip.
Pretty cubes of translucent golden “cases” of Osmanthus flowers and wolfberries that glistens under the spotlights of the restaurant tasted oriental and ultimately refreshing after all the savoury goodies. A little history lesson is that this dish used to be for Empress Dowager only.Overall the meal was great however there are times the queue gets really ridiculous that I’d rather fly back to hongkong than to stand for hours.
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