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Arriving by bus # 7, 12, 14, 14e, 16, 36, 65, 77, 85, 106, 111, 124, 128, 139, 162, 162M, 167, 171, 174, 174e, 175, 190, 502, 502A, 512, 518A, Nite Owl 65, Nite Owl 85, SN10, SN30, 518, 602, 605, 625, 652, 700, 700A, 850E, 951E, 971E, 972, 1N, 2N, 3N, 4N, 5N, 6N, NR6, NR7. Bus-stop name; Bedok Interchange or Arriving by MRT: Bedok MRT (EW5)
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開飯介紹
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 critics and the hearts of epicureans around the world.
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營業時間
星期一至五
11:00 - 22:00
星期六至日
10:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
食家推介
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 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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Tim Ho Wan, a household dim sum name in Hong Kong and now Singapore, has had me standing in line and then surrendering and eating at some other Chinese restaurants several times due to the impossible lines. I finally sampled the Singapore version when we managed to score seats at the newly opened Bedok Mall during dinner time.We started with some Century Egg Congee with lean pork and salted egg ($4.20). I didn't try this in Hong Kong but hello salted egg! The flavor of the silky smooth and thick congee was certainly enhanced by the salted egg. Delicious!I've heard enough negative reviews on the baked bbq pork buns but i gotta try it for myself. First glance at the Baked Bun with BBQ Pork ($4.50) didn't leave a good impression already. It was pasty looking, nothing like that golden exterior of its hong kong sister. The bottom was oily and the bo lo crust wasn't milky nor crumbly enough. Kudos to that pillowy texture sandwiched between the meat and the upper crust, however, it wasn't good enough to cushion that shock I received from the char siew.Upon splitting the csblb into halves, I could tell the charsiew was full of artificial coloring and instead of juicy meat, I bit into chunky fats. I simply had to ask the waitress if this was really the csblb. Such a disappointment.Decided to taste the Beancurd Skin Roll with Pork and Shrimp ($4). It was saucy and savory but kinda lacking in the filling department.The Har Gao or Prawn Dumplings ($5.50) were on the powdery side. Instead of whole prawns, I believed they were filled with chopped up ones and it seems like fish/prawn paste were added to the mix. The other dish that hits the mark was the Tonic Medlar and Osmanthus Cake ($3.50). It had the same intense flavors as the Hong Kong one and left us refreshed with its lingering fragrance. Overall, edible dimsum, not super fantastic. I've had better dimsum in Singapore really. I wouldn't mind eating it is there isn't a queue but if I were to wait 1h for this, I would surely be very angry.p/s: Heard that the Toa Payoh outlet serves the best dimsum out of the lot. Let me know what you think!For more reviews, visit www.ms-skinnyfat.com
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Exhausted working weekdays, I rewarded myself Dim Sum! 2014 is coming up, therefore I visited Tim Ho Wan to add some fortune for myself and people around me. Congratulate for the grand opening in December, it was definitely a good start. Typical Hong Kong Dessert and Cuisine was sold here, my first time visit them was the outlet at Toa Payoh. Queue was same as usual, but serving was pretty efficient.Must-try dish, you will either love it or hate it. The crusty stuff tasted sweeter at here, not sure whether because my mood better? The filling of Char Siew was always savoury and tangy, crispy layer of skin was my liking too. Price was not too expensive, $4.50 for 3 pieces.Tenderness was the distinctive feature for this dish, it looked tempting. Inside was incredibly soft, right amount of radishes in each slice. Slight smoky taste after pan-fried, it went finely with chilli bean sauce which available on every table. 3 pieces in one set, it was costed reasonably $4.50. Different filling was available, we opted for sweet savoury Char Siew. Freshness was obvious, it was made on-the-spot. Not too mushy, roll wrapping was silky smooth yet firm enough to hold ingredients without breaking apart. Soaking in soy sauce, the plate was priced at $5.50. Having great time over Tim Ho Wan, Glad to wish everybody have a new prosperity year ahead.
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Been wanting to try Tim Ho Wan for the longest time but was put off by the snaking long queue at PS outlet.I was very happy when I found 1 outlet at Bedok Mall.Was there on a weekday afternoon for tea.Although there was about 10 people queuing in front of us,we got a table in about 10 minutes.The dimsums are priced about $5 for most and i saw interesting creation such as the jade wanton in laksa gravy.We ordered a few standard dimsums which we always order such as siumai and hargau.The taste was acceptable,nothing special to rave about.Drinks in the menu includd the standard soft drinks and iced or warm barley are at $1.50 each cup.Iced water was also chargeable.Service was quick.We may come back again to try some other dishes another day.
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Tim Ho Wan third outlet opened last Saturday December 7, 2013 at Bedok Mall.Now we have the popular Michelin-starred tim sum restaurant in the East.Though I was at Bedok Mall around 10.40 am this morning, there were about twenty people ahead of me. Fortunately the restaurant provided plastic stools for their customers.From the Big 4 Heavenly Kings Dishes, I ordered the Baked Bun with BBQ Pork served with three pieces of the bun at S$4.50++. Similar to the char siew bun fillings except that Tim Ho Wan version BBQ Pork Bun are crispy on the outside and soft and sweet on the inside. The crispiness of the skin makes this item special from other normal char siew buns.The Monthly Special for December was the Yam Dumpling With Chilli Crab Meat served in a plate of 3 pieces at S$5.00++These yam dumplings are uniquely good, mashy, sticky and soft with well seasoned chilli crab meat combination. Sweet and slightly chilli hot. This is also the Chef Recommendation.The other two dishes are the Jade Wonton in Laksa Soup and Braised Chicken Feet with Abalone Sauce. The Braised Chicken Feet with Abalone Sauce was priced at S$5.00+ Tasty and flavorful large pieces of whole braised chicken feet with stewed brown beans. The chicken feet were tender. Due to the chunkiness of the chicken feet, I had difficulty in trying to chew the meat.The steamed pork dumpling with shrimps were very small. There is nothing special about this dish. Can easily find better “har kow” at any tim sum eatery.I ordered a take away dessert of Tonic Medlar and Osmanthus Cake. There were three small bite sized pieces. Too soft to pickup by hand or rather more to jellied texture with reasonable amount of soft wolfberries and just right amount of fragrant osmanthus flowers. This dessert is slightly too sweet for my palate. I would prefer the colouring to be lighter. Too much colouring was added to this dessert.
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