添好運

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 shops in HK, well, maybe Dim Sum is a considered a rare specialty in Singapore so people just ranked them high.  Sorry, it is just plain so-so.  The portion is small, the taste is plain, the fried rice is not HK style (it added with a bit of garlic).   I understand the need of localization but I am a fan of respecting authentic and traditional recipe so sorry, this is not my restaurant and I will not come back again.  …查看更多

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 critics and the hearts of epicureans around the world.Is it really worth the queue? I'm going to find out.First, the surroundings:Baked Bun with BBQ Pork 酥皮炬叉烧包 ($5)The first dish, and one of their dishes in the 'Big 4 Heavenly Kings' series. 'Big 4 Heavenly' series consists of 4 dishes which they call their best of the best, recommended signature dishes to try at Tim Ho Wan.And boy, this one did not disappoint. The meat was juicy and tender, well flavoured and goes exceptionally well with the puffed pastry exterior. Loved this one, and thumbs up!Pan Fried Carrot Cake 香煎萝卜糕 ($4.80)I did not like this dish. The carrot cake was served at room temperature, and was lacking in texture. I was scratching my head to understand how this is one of their 'Big 4 Heavenly Kings' dish.Steamed Egg Cake 香花马来糕 ($3.80)Honestly, I have no major gripe with this dish, but I would have liked it to be more fluffy. This is another one of their 'Big 4' dishes. Overall, this was just so-so, but one of the better dishes in the assembly of food I've ordered here. Vermicelli Roll with Shrimp 鲜虾肠 ($6)The prawn fillings were succulent and fresh, the skin was smooth as well. But be sure to eat it with the accompanying sauce to have it at its best!Prawn Dumpling 晶莹鲜虾饺 ($6)Dim Sum should be served piping hot. While this one was, the dumpling skin sure didn't taste like it. It was a little too thick for me but the prawn ingredients were nice and fresh. Pork Dumpling with Shrimp 鲜虾烧卖皇 ($5.50)I love Siew Mai, a.k.a Pork Dumplings with Shrimps. A lovely dash of colour as they used wolfberries to decorate the top of the dumpling. But no taste of the wolfberries were apparent during tasting. But overall, this dish was pretty alright.Pork Rib with Black Bean Sauce 豉汁蒸肉排 ($4.50)This is also one of my dim sum meal staples. This dish is meant to be oily, and the oily sauce was lacking! I'm a sad girl. But the meat was tender and I would order it again if I'm here, if just to satisfy my cravings. Wasabi Salad Prawn Dumpling 青芥末明虾角 ($6)A typical dish for me, and I felt that the wasabi mayonnaise was quite light - too light, in fact. Yam Dumpling with Chilli Crab Meat 辣椒蚧芋角 ($5.50)This was a really interesting dish, so I was quick to order it. Not many people like yam, but I do. The yam was nicely done, with a lovely crisp exterior.The chilli crab paste was, however, slightly lacking in terms of flavour. As the yam paste can be a little too rich, a well flavoured chilli crab paste might be the answer to balancing that out. It's a personal preference, but I do like my sauces a little more flavourful and stronger, so I can taste the essence. For this dish, that was what's lacking for me. Congee with Pork, Century&Salted Egg 金银蛋瘦肉粥 ($4.20)I was looking forward to tasting this dish because it was one of my dim sum staples. But I was disappointed. The porridge was not fine enough, and the flavour of the salted and century egg is not strong enough. This is called century & salted egg porridge for a reason, and I believe the hints of these ingredients should present itself well enough to satisfy lovers of this standard dim sum dish.Rice with Chicken, Sausage & Mushroom 腊肠北菇鸡饭 ($6)While the ingredients tasted just as it should be, I would have liked that the flavour of the ingredients could have better merged with the sauced rice to give it the unique flavour that this dish has. What I understand is that this dish is cooked together with the ingredients, and the sauce in the rice soaks in the merged flavours and fragrance of these ingredients - chicken, chinese sausage and mushrooms. Unfortunately, it tasted like it was cooked separately and the rice was not fragrant enough in that sense. I did like that the chicken was tender and had good texture.Glutinous Rice with Lotus Leaf 古法糯米鸡 ($6) Nicely wrapped, this oily dim sum dish is not easy to make. Here's how it looks once opened.I did like how the dumpling was cooked just nice, and the meat used with the rice had retained its juiciness. Crystal Shrimp Roll with Century Egg 水晶松花虾卷 ($5.50)Seeing this dish under the Chef's recommendation, I really wanted to try it. I took this photo right after it was served and the sauce was almost to the point of coagulation. After 5 minutes, the sauce did coagulate, so I wasn't imagining things. :( Thus proving the dish was served to us too late! Anyway, I didn't really enjoy this dish as I felt that the entire dish would be better off with the century egg sliced thinner and the dish being served warmer. Or hotter!Mango Sago Pomelo 杨枝甘露($5)One of my favourite desserts to have, but not at this restaurant. I love sago, so one gripe is that the sago was not soft enough, felt like it wasn't cooked enough.Tonic Medlar & Osmanthus Cake 杞子桂花糕 ($3.50)Light and refreshing. I liked this dish, but I felt it should be served slightly more chilled. When served, it was close to room temperature and I didn't enjoy it as much as I should have if chilled.So my conclusion?No. It really wasn't worth the queue. Sadly, it is widely raved for, but I'm not feeling it and it definitely did nothing to wow me at all. Their wait staff were not so friendly and most were concerned about clearing the queue, and because it's so packed and so many orders had to be served out - some slower than the others, some important aspects (like the temperature of the food to be served, etc) were compromised, thus affecting overall food taste and enjoyment.But I'm sure of one thing: If I do return, I will order takeaway with the baked buns with BBQ pork for their claim of this 'heavenly king' dish was the only one I felt was worth the mention and did not disappoint.Average spending per pax: $20 - $30…查看更多

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 BunPrawn DumplingSoft skin dumpling with a fresh prawn may be a good choice for additinal order.Chicken FeetIt was a bit cold when served to our table and found that it is quite oily.Pork Dumpling with ShrimpSpring Roll with Egg WhiteIt is rarely for me when having a Dim Sum could enjoy a lovely Spring Roll and maintained well on the Crispy skin itself. The Egg white was so delighted.Beancurd Spring Roll with ShrimpThe fried beancurd roll was a bit thick and it just taste average on my mouthDumpling Teochew StyleLOL .. Dumpling Teochew Style is a Siew Mai .. hahahahaWe were wondering .. Did we order siew mai as we didn't see it on the menu ??Anyway, thanks godness we could eat on the delicious siew maiChicken with Fish Maw ( Special Monthly )Thanks that during the month we visit, they have a special montly of steamed chicken and Fish Maw. The fish maw is really delicious as well as the fully meat chicken with no bone…查看更多

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 open dining concept, filled with diners happily digging in over chatter.The first item was served shortly after we sat down - the Baked Buns with BBQ Pork. In fact, we looked around, nearly every table ordered this signature item. The exterior of the bun was somewhat crumbly and fluffy, and the sweet-salty pork oozing out from the bun's centre was tender and simply lovely.Next, another item from the Big 4 Heavenly Kinds list - the Pan-fried Carrot Cake - which was crispy on the outside and fine on the inside. The carrot and radish flavors were very prominent here and one could actually find tiny bits of carrot and radish within the pan-fried pastry itself.We had the Glutinuous Rice Dumpling - it smelled so good when it was being served so *Edwin and I eagerly tore the pandan leaf apart to attack the delicacy. While the dumpling was filled generously with tender pieces of meat and shiitake mushroom, we were a little disappointed that the rice was a tad soggy and the entire dumpling tasted rather bland.For more detailed information and photos, please feel free to visit:http://thearcticstar.blogspot.sg/2014/04/dinner-at-tim-ho-wan-restaurant-plaza.html…查看更多

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 best the bun is thin which is unlike in the philippines which is mostly thick and steam. It's really melt in your mouth.  For tourist who like to taste Tim Ho Wan better go there when it's not lunch or dinner break or you will really have to wait in line.…查看更多

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. …查看更多

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 carrot cake. Of all the dishes, i highly recommend the polo charsiew bun and steamed egg cake! The polo charsiew bun was indeed special and the best i ever had. The bun was crispy, inside was soft with plenty of charsiew in it. Definitely not the typical kind of charsiew bun sold outside. The steamed egg cake was really soft and moist, you can really eat many pieces at one go! Tim Ho Wan is definitely a great place for some dim sum, especially their must try charsiew buns! …查看更多

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.The legendary Tim Ho Wan!!!Baked Bun with BBQ Pork (3pcs) - $4.50There's always their '4 Heavenly Kings' to make up for it... here are their signature BBQ pork buns. Much much smaller than I've always seen on blogs and reviews. I've only got to say kudos to the food photographers for micro-focusing on the baked buns! It is in real life only smaller than (my) palm-size. Living up to its name, the baked buns do break apart with a crispy exterior and fluffy inner walls. The pork fillings are also melt-in-your-mouth delicious and sweet. Recommended.Pan-Fried Carrot Cake (3pcs) - $4.50Quite the ordinary carrot cake which did not impress much.Steamed Egg Cake - $3.80Right outside Tim Ho Wan, one of their television screens was playing an excerpt of a Channel 8 foodie variety show raving about this Steamed Egg Cake, or affectionately known as Ma Lai Gau. This one-star Michelin restaurant's rendition is not as appealing as the usual Singapore/ Malaysia street snack. It's pretty good, but it lacks the sweetness and the softness. Quite a surprising fail for one of their signature dishes.Vermicelli Roll with Sweet and Sesame Sauce - $4.20Very old-school taste with the classic sweet sauce which gets cloying after a few mouthfuls. The vermicelli roll is pretty good but maybe go for those with fillings rather than just the sauce.Beef Ball with Beancurd Skin (3pcs) - $4.20An interesting dish of beef balls with a dash of lime/lemon (can't tell which) and really chewy with a soft bite.Pork Dumpling with Shrimp (4pcs) - $5Ordinary siew mai without much interesting innovation... Tim Ho Wan needs to up their ante to compete with other restaurants when the taste is little more than average.Prawn Dumplings (4pcs) - $5.50This dish managed the bare minimum requirements as har gaus but really nothing beyond the average to justify for the higher prices.Beancurd Skin Roll with Shrimp - $5.50This was really good. The crunchiness of the skin roll was really good and complemented its soft and juicy shrimp fillings. Not much to be said except that this dish emerges as a surprising favourite as it is a fried dish! Recommended.Congee with Lean Pork, Century Egg & Salted Egg - $4.20Thick congee that is extremely yummy with much ingredients but probably due to a lot of MSG content. I am quite sensitive to MSG and this is definitely more than what I would consider acceptable.Tim Ho Wan falls below my expectations on an overall with only two dishes that I really liked - their BBQ Pork Buns and their fried beancurd skin rolls. I'm not sure which ones (or all) of their dishes had MSG in it - I could sense that the tastiness of the food wasn't coming from any of the ingredients but from somewhere else and my unnatural thirstiness after the meal confirmed my guess. Oh well. I won't be going back on my own accord because of the overrated queues and MSG-laden food. I am surprised there are people still queuing for it - there can't be so many first-timers, right? So Tim Ho Wan - tried & tested. The dimsum trail continues.For more food adventures, follow me at http://spherepiece.blogspot.sg/…查看更多

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…查看更多

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 restaurant is already packed with people. I was the 5th person to the queue and it took me about 15-20 mins wait.there are some which i personally quite like it and some that i wont order it again next time. =). My personal fav would be their BBQ pork bun, Osmanthus Cake and steam chicken with fish maw.Food : ***Price : ***Customer service : **Overall will i come again? YesWe ordered most of their dim sum ( highly recommended ones) and some special dim sum that are only available at PS outlet.Steam chicken with fish maw @ $5.50 .this is my fav! you find that the fish maw is rich in the collagen lo. the chicken is very soft and juicy. major loves!prawn chee cheong fun @$5.50 . the skin texture is not as smooth as i expected it to me.but the sauce is really goodHar Gao aka prawn dumpling @ $5.50. Abit disappointed with the skin texture as it is not chew as i expected it to me. it is too soft and the skin breaks apart when i use my chopsticks to pick it up.bean skin roll @ $5.50 which is also known as prawn roll for many. the chef is generous with the ingredients that you find it stuffed with prawn paste!spring roll with egg white @ $4.20 . this spring roll gives you surprise! the skin is super crispy and the egg white is super soft. actually this is also one of my fav. dish that i forgot to mention lol.dace fish paste soup @ $6. this is their speciality dish which i regretted ordering it. the soup taste too peppery.Siew Mai @$5 and also chicken feet $4. I m not a siew mai person but this is quite good. They added mushroom to the meat and the meat is very well textured. The chicken feet is good as well.BBQ pork bun @$4.50. like i say this is my favourite. Crispy on the outside and soft on the inside. The BBQ pork is really good.osmanthus cake @$3.50. last but not least this is really good! very refreshing after a good round of dim sum…查看更多

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.…查看更多

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.…查看更多

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 and Red Star. While the food isnt too bad, it's definitely not worth 30mins waiting time. I will go again, only if the queue is short.…查看更多

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 "skin". This prawn dumplings were good. The prawns were crunchy and the skin was so thin it was almost non-existent.Shrimp rolls wrapped in bean curd skin. This is my ultimate favourite dim sum dish. Few dim sum restaurants have this so I'm always very happy to find it. The shrimp rolls absorbed the delicious sauce and was really tasty.Deep fried shrimp rolls in bean curd skin. Oh I loved this too! Nicely crispy, juicy shrimp, and delicious filling. These rolls were served right out of the wok and piping hot!This was the ultimate highlight. The special oven-baked char siew bao. Freshly baked with a nice thin crust and lots of delicious char siew filling. We were so hooked that we ordered 9 char siew bao!…查看更多

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 Glutinous Rice Dumpling took me by surprise. My initial thoughts before having it that the glutinous rice taste, being infused with the lotus leaf’s fragrance will overpower the taste of the ingredients inside. The ones here is a strong combination of tastes between the lotus-leaf infused glutinous rice, chicken and mushrooms.The Prawn Dumpling should never be missed out in a dim sum restaurant. The differences between the ones here and elsewhere is that the ones here are the prawns used are slightly bigger and more juicier.The Pork Dumpling with Shrimp should also never be missed out in a dim sum restaurant.The Pan Fried Carrot Cake is soft and moist and the radish taste was rather apparent.No one should ever leave here without ordering the Baked Bun with BBQ Pork. The outside of the bun is very crusty and tasted great. The BBQ Pork is even better. Well-marinated, it was sweet and meaty. This is a perfect combination.The Vermicelli Roll with BBQ Pork was well-executed. The vermicelli roll is thin, the BBQ pork was juicy and succulent.The Tonic Medlar & Osmanthus Cake (Cold) is a great dessert to end off the dim sum feast with. With a jelly-like texture consisting of wolfberries and osmanthus, it tasted sweet and refreshing.The Chinese Tea is refillable and is always a refreshing drink to order in any dim sum places.If you are around Toa Payoh, do visit the outlet here as they have branch-exclusive food items!For the full review and more photos, please visit http://makanarts.com/2013/12/13/tim-ho-wan-era-centre/…查看更多