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2014-06-21
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Full Tim Ho Wan review here: http://ivanteh-runningman.blogspot.sg/2014/06/tim-ho-wan.htmlTim Ho Wan is a Hong Kong based, hole-in-the-wall eatery that specialises in Chinese / Cantonese Dim Sum, defying all odds to gain a Michelin Star and winning international acclaim. Known for being the cheapest / most affordable Michelin Star restaurant, Tim Ho Wan is headed up by chef Mak Kwai Pui, and since opening in Singapore, has drawn long queues which often last more than 1 hour.Ambience at Tim Ho Wa
Tim Ho Wan is a Hong Kong based, hole-in-the-wall eatery that specialises in Chinese / Cantonese Dim Sum, defying all odds to gain a Michelin Star and winning international acclaim. Known for being the cheapest / most affordable Michelin Star restaurant, Tim Ho Wan is headed up by chef Mak Kwai Pui, and since opening in Singapore, has drawn long queues which often last more than 1 hour.
Ambience at Tim Ho Wan is simple and non-descript, with colours of white and wood broken by green. Furniture is functional, easy to shift around should there be a need for smaller / larger groups, and the interior is brightly lit in spots, interspersed by shadows. Clean, minimalist approach to decor, with highlights including recognition or awards that Tim Ho Wan has achieved.
Service at Tim Ho Wan is fast. Fast, efficient, and not in the least polite... brusque staff bustle about the outlet like bees, constantly doing something. Don't expect any conversation or finesse at Tim Ho Wan, this isn't a typical Chinese fine dining, in stark contrast to other Michelin Star restaurants.
Food at Tim Ho Wan revolves around light bites and Chinese / Cantonese Dim Sum. In particular, the 4 specialities of Tim Ho Wan, known as the 4 Heavenly Kings on their menu, are a standout. Portions are designed for communal dining, and prices are relatively affordable, averaging less than SGD $6 per dish.
The signature item here, the Baked Bun With BBQ Pork (SGD $4.50) or Char Siew Bao, is served with a trio of buns. Differing from the traditional version, the exterior here is done Polo Bun style, crisp and sweet, shattering when bit. The interior has a meaty gravy of roast pork, marinated and barbecued, then shredded. Highly recommended!
The signature Steamed Egg Cake / Ma Lai Guo (SGD $3.80), literally translated as 'Malay Cake', is a Hong Kong invention inspired by Malay kueh, although no such exact dish exists in Malay cuisine. The Steamed Egg Cake is brown, incredibly light and soft, fluffy when cut. The taste is unique, sweet, fluffy, with a deep, earthy sweetness and fragrance like palm sugar / gula melaka, even though this isn't used in the preparation.
The Prawn Dumpling / Har Gow is supposed to represent a Dim Sum restaurants level of quality. But the Prawn Dumpling here isn't a signature item, and really, is only slightly above average. The prawn is fresh, meaty with some juice, and the skin is the right thickness, but overall, this was rather unremarkable.
The Vermicelli Roll With Pig's Liver (SGD $5.50) is a difficult dish to get right, but they executed it well here. The liver is soft and tender, not too limp or firm, cooked through, but the rice vermicelli roll is still fresh and springy. The light soy sauce cuts through the mineral / iron taste of the liver, pairing well with the fragrant rice vermicelli roll. I'm not a fan of pork liver, but even I thought this was good!
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