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Finally caved in and visited the newly opened, cheapest Michelin Star restaurant, Tim Ho Wan, at Plaza Singapura with my parents on a Sunday.My parents queued 3.5 hours to get in! Madness! O.OBBQ Pork Bun was probably the only dish that made it worth it to eat at this place. I loved it piping hot and fresh out from the kitchen! The pork was rather juicy and the sauce was marvelous. It had this little bit of sweetness to it, a good balance between sweet and salty.Other than that, I felt that it was kind of over-rated.For full review and more photos, please visit http://www.iisjong.com/2013/04/tim-ho-wan.html…查看更多

A must-have would be the BBQ buns. The BBQ pork is juicy and when eaten piping hot, it just kind of makes it taste so much better. The siew mai was so so though but I loved the pork ribs and the pork chee cheong fun. it just taste smooth and tender. Tim Ho Wan is famous for their dim sums thus the price is more expensive but it is definitely worth it…查看更多

Finally had the chance to try the most-talk-about dim sum in the local food scene! We were there at about 1.15pm on a Monday and were 55 mins in the queue. Of cos, the 4 Heavenly King is a must to order since everyone was raving about it! First on the list, Baked Bun with BBQ Pork $4.50/3pcIt was pipping hot, soft & fluffy. But the filling was a little too wet & sweet. Could not really taste the BBQ PorkPan Fried Carrot Cake $4.50/3pcCarrot cake does not have the fragrant of Chinese sausage and can only find few thin slices of carrot bites. Steamed Egg Cake $3.80This is probably the best among the 4 although it doesn't looks outstanding. Soft & fluffy, with hint of brown sugar fragrant. Vermicelli Roll with Pork Liver $5.50/3pc - I was so looking forward to this but it was disappointing. The pork liver is overcooked & chewy. The vermicelli roll is thicker than those you find in local market, thus not as niceTonc Medlar & Osmanthus Cake $3.50/3pc I like this cos of the generous amount of wolf-berries & osmanthus flower used & it's sweet, but it was served to early. By the time we dig in, it wasn't very cold. Also, they did not change/ give a new set of utensils we have to eat this with our oily utensils, making the dessert a little oily. Also, Service here was prompt (or rather, too fast) & food are served within minutes. Plates were cleared almost the moment you took the last piece of item from the plate. This makes you feel like they're trying to make you leave as soon as you finish you food. For more of the items we ordered, please visit: http://milkfrost.blogspot.sg/2013/06/tim-ho-wan.htmlI would say, it's not quite worth the 2 hours wait, so I reckon I won't be back any time soon. Unless there is no need to wait for more than 45 mins. …查看更多

I figured out from the reviews that, if i go to Tim Ho Wan with high expectations, I will surely be disappointed. Thus, I went there telling myself that I am going to have average dim sum, and i think that the food there is really good!The most talked about item is the honey pork bun. At a price of $4.50 for a plate of 3, i think it is well worth the price. The outer layer is crispy while the inside ooze with piping hot sweet char siew! It is a dish that definitely have to be eaten hot. The other dim sums, like the Siew Mai and chicken with glutinous rice all taste flavorful, just slightly above average. Osmanthus jelly is pretty! That is my first impression of this dish. And it taste food too, very fragrant and light. Perfect as a ending dish after all the oily dim sum. Just remember, don't go with too high of an expectation and it will be a good meal to remember. …查看更多

It is no longer news that this Michelin Star Dim Sum restaurant from Hong Kong boasts of long queues during meal times...the typical waiting time is at least 2hrs long. I was meeting up with my fellow OpenRicer friends to collect our Gourmet Challenge contest prizes at Orchard Road area. We decided to try out the food here and brave the queue at 1.15pm.The queuing area has been moved to indoors due to the haze situation and stools were provided for people in the queue. Not too bad. Although the queue may seem long, it only took us about 1 hour to get seated at the restaurant. Small groups of 2pax gets seated faster.We had already filled up the order chit while waiting in the queue. So our food and drinks were served less than 5 mins after we had settled down at our table.First up, the Big 4 Heavenly Kings (Signature Dishes) of Tim Ho Wan.The legendary Baked Buns with BBQ Pork - $4.50++ was served piping hot! The bun is soft and fluffy with flaky 'Bolo bun' crust on top. I had no problems with the bun but the char siew filling is very slimy and wet and overly sweet. Verdict: I still prefer my fave Canton Paradise Crispy Char Siew Bun.ThePan-Fried Carrot Cake $4.50++ tasted normal with shreds of radish and some bits of Chinese sausages, no wow factor. My favourite as of now is still the ones from Lei Garden that uses premium grade Chinese sausages and the carrot cake is super fragrant. The same cannot be said for Tim Ho Wan's carrot cake.This unassuming Steamed Egg Cake $3.80++ was the winner of the day! It is super soft and fluffy and moist. It oozes sweet brown sugar fragrance with every bite. Thumbs up!Vermicelli Roll with Pig's Liver $5.50++ I was really looking forward to taste this but it just didn't work out. The liver was overcooked and not tender and 'powdery' like I expected it to be, and the vermicelli skin is rather thick, not very nice :( We ordered a few dishes recommended by friends & bloggers too. Here they are. Spring roll with egg white $4.20++ This is good, very crispy and the unique egg white & prawn fillings blends well together, another must try on top of the Steamed Egg Cake.Their Har Gow and Siew Mai were not too bad, although I prefer the ones served at Royal China an Lei Garden. The Pork Ribs were kinda bland albeit very tender and juicy. As for the Prawn Rice Rolls, skin was too thick...again not very nice.The last main dish before dessert...the Lotus leaf Glutinous Rice Dumpling $5.00++. This one I liked, it had generous serving of chicken meat, mushroom and Chinese sausage, not outstanding but delicious though.Last but not least, the highly recommended Tonic Medlar & Osmanthus Jelly $3.50++. I liked this too, a very generous amount of wolfberries and osmanthus flower were used...the wolfberries were very sweet! A wonderful dish to finished off the meal.The service here was prompt and efficient. I would say the quality of food here does not deserve a longer than 30mins queue. My Top 3 fave dishes are Steamed egg cake, Spring rolls and Osmanthus jelly. Prices here are comparable to other Dim sum restaurants but much pricier than Tim Ho Wan in Hong Kong.For full review and more photos, visit http://midas400.blogspot.sg/2013/06/lunch-at-tim-ho-wan-plaza-singapura.html.…查看更多

After queuing for about 30 minutes, we finally get a place. The place is quite small and compact. We have the Big 4 Heavenly Kings an Fried Carrot Cake (3pcs) ($4.50)It is soft with a melt in the mouth feeling. But I prefer it with more crunch.Steamed Egg Cake (1pc) ($3.80)It is light and fluffy. It tastes of brown sugar, although I prefer a stronger Gula Mekala's taste.Vermicelli Roll with Pig's Liver (3pcs) Quite disappointed with this dish as it tastes quite bad with the pig's liver overcooked. Baked Bun with BBQ Pork (3pcs) ($4.50)It has very thin and crispy skin, which is quite unique. It reminds me of bolo bun. The meaty filling is a bit too sweet.For dessert, we haveTonic Medlar & Osmanthus Cake (Cold) (3pcs) ($3.50)It tastes cold and firm, full of the Osmanthus flower. A very refreshing and not too sweet end to the meal.…查看更多

At $4.50 for three pieces of these signature BBQ pork buns, I think is a bit too expensive as the size of it is really small as compared to the one sold in dim sum shops or bakery shops. The outer layer is quite fragrant and slightly sweet. The inner portion is filled with really sweet BBQ pork meat, which I prefer the meat to be more roasted. Still the meat is still tender and juicy. The restaurant is quite messy and noisy, and the service was slow as well. …查看更多

Finally got about to trying the famed tim ho wan dim sums. After tasting those dim sums, I saw why why were so widely acclaimed. They are amazing! Even though it is pricier than normal dim sums, it's quality makes up for the steep price. A must-have would be the BBQ buns. The BBQ pork is juicy and when eaten piping hot, it just kind of makes it taste so much better. The siew mai was average thogh but I loved the pork ribs and the pork live chee cheong fun. Definitely recommended if you can stand the wait :)…查看更多

Went to this restaurant, have a high expectation of it. Ordered the famous char Siew bao bun and to my surprise it tasted normal. Not worth the effort to queue so long. Rest of the dishes such as har gow or Siew Mai was not bad, but comparable to other restaurant as well. If there is no queue, is fine. Just feel that the waiting time is too long given such standard. Thanks…查看更多

Ever since I saw that Tim Ho Wan was opening their first outlet here, I have been wanting to try it. But every time I walked past, the restaurant always has super long queues. One day, I decided to queue up for it. Even during weekdays also need to queue at least 2hours Waiting time was so long as they just opened, prices are cheap but the restaurant was really a bit small. Tried their famous bun, har gou, and shao mai. Shao mai and har gou skin were very smooth & nice. Their famous bun was indeed very nice, but however it tasted a bit different from what I had in Hong Kong,the one in Hong Kong was much nicer. I don't think it is worth the queue.…查看更多

went there for lunch with boyfriend on sunday afternoon as we thought it open at 1pm which is actually 11am. we reached around 12 and had to queue for an hour to get our table. lucky the queue wasnt super long still. there's 2 big fan and chairs for us to seat while queuing. we tried one of their '4 heavenly king dim sum' the baked bun with bbq pork. ( $4.50 for 3 pieces, one person can order 1 plate with 3 buns) , seriously the best of the cha-siew bun i've ever tried. the first bite is too awesome!ordered Glutinous Rice Dumpling. ($5.00 for 1 piece) , doesnt really like this dish and it taste simple. ordered warm barley drinks ($2.00 per cup), nice and strong barley taste.ordered prawn dumpling ($5.50 for 4 pieces) , the prawns taste fresh but the skin isn't really nice. expensive.ordered pork dumpling ($5.00 for 4 pieces) , taste nice, normal and expensive.ordered chicken feet with black bean sauce ($4.00), taste normal not worth the price.ordered rice with chicken, sausage & mushroom ($6.00) , sauce not enough even thou after mixing, chicken is nice. overall, will be back again for the baked bun with bbq pork and trying out new dishes in the re-visit.…查看更多

So, it was a Friday night and my good friend Mike is in town. Wifey also left the office a bit early, since it's "Eat with Family Day" and this was a good combination to try out Tim Ho Wan. One of the things you will experience when dining here is waiting in their monstrous queue. For a table of 5, wifey had to wait for 2 hours. Yup 2 hours just to queue. Good thing though is that once you are in, service is prompt and food is served quite fast + the food is rewarding.For the full review, please visit my blog at: http://lvfoodhaven.blogspot.sg/2013/06/tim-ho-wan-plaza-singapura-4-out-of-5.html…查看更多

It was Vesak Day and since it was a public holiday and I did not have to work, my friends and I decided to go down to Plaza Singapura to eat the famous Tim Ho Wan dim sum. We have heard many rave reviews about it and decided to check it out ourselves. Maybe because it was Vesak Day and many people have gone to the temples to pray, the queue was surprisingly not that long, and to think it was dinnertime (6pm). Nevertheless, we weren't complaining about that, since we get to eat faster. After queuing for approximately 1hr (which we thought was okay since people have queued up to 3hrs), we were ushered to our seats. The restaurant itself wasn't very big, and due to the crowd, some people had to share tables. The tables that were separated were quite close together too, so there wasn't much privacy. Luckily for us, we got a table at the far end corner. :)The menu itself was not very extensive, and after ordering 2 rounds of dim sum, we found that there wasn't anything we wanted to try already. Service was good though, despite the crowd. Price wise, their food start from $4.50/basket/plate, which was quite affordable considering that it is a Michelin 1* restaurant.Char Siew Bun: This was admittedly the best among all the food we tried. Despite having really little filling in it, the outer crust made up for it. It is crumbly and buttery, and goes well with the char siew filling. The char siew had just the right among of oomph to it. It was so delicious that we actually bought another 2 plates to takeaway. No wonder there's a limit to how many plates a table can order for this. And although the staff said they don't pack takeaways, customers who wanted to bring the food back were given a takeaway box to 'tabao'. Chicken Feet with Black Bean Sauce: This was another dish that I liked. The chicken feet was cooked just right, sweet and soft. With the black bean sauce, it was just heavenly!Prawn Dumpling: The prawns inside are HUGE! I've eaten at countless dim sum places, but this is the 1st time I've eaten prawn dumplings that have such big prawns. Not only that, they are succulent and fresh! Only thing is, I don't really like the skin of the dumplings. They felt abit too tough and dry for my liking.Pork Dumpling with Shrimp: The taste was so-so for this dish. Maybe it's just me, but the taste didn't hit a chord with me. I only managed to eat one and gave the rest to my friends.Overall, I felt that the food was ok, but I certainly will not queue again if the queue was long. Will patronize again for the Char Siew Bun, but only after all the hype have died down. …查看更多

To be honest I have mixed feelings about Tim Ho Wan. As I went just a few days after the grand opening, the queue was really really really long. My friends and I waited for 3 hours to get a seat. Osmanthus Jelly. One of the must haves when you come to Tim Ho Wan. Osmanthus is one of the flower species that can be eaten. I'm not sure if there's any health benefits for consuming them, but they tasted fragrantly yummy. The famous char siew bun from Tim Ho Wan. I have friends who really love this char siew bun that they can order 15 at one go and bring them home to have them for supper. But somehow when I tried the char siew bun, they were not really hitting the right notes for me though. The bun tasted blend and the char siew filling was not as tasty as I imagined them to be at the queue. :(Spring Rolls!!! One of the must haves! I love it! Filled with fresh prawn meat and minced tofu and mayo, the skin was fried till crisp. Char siew cheong fun... What I love about them is the sauce that tend to be a little too salty for me at other dim sum places. But at Tim Ho Wan, the sauce is perfect and the cheong fun is smooth. Steamed chicken in chinese wine. I was surprised that they tasted average. The chicken meat was tender though.I don't really know the exact name of this dish, but to be honest, these are my least favourite among the rest of the dim sum. Siew mai! The meat in the siew mai was tender but the yellow skin tasted a little weird.Beancurd skin roll. It doesn't taste as salty as I thought it would be, and I love it. Har gow... (for what is a dim sum feast if there's no har gow???) The skin of the har gow was a little too thick and floury. Couldn't really taste the prawns in them as they were covered by the taste of the flour. I felt that Tim Ho Wan is just average and it's not worth the queue. I'd only return when the queue disperse. …查看更多

After trying the Michelin 1* dim sum specialist, Tim Ho Wan at their flagship eatery at Mongkok, it was hard to find an outlet that could match the standards. Even the outlet at Hong Kong's central, IFC, had some hits and misses. It was with great scepticism that we decided to evoke that Singaporean spirit of queuing up for gourmet food. Having read reviews of customers queuing up to 3 hours to try Tim Ho Wan's dim sum at their first outlet located at the Plaza Singapura Extension was somewhat too ridiculous so we decided to visit during off-peak dining at around 4pm in the afternoon on a weekday.Was there a queue? Well, it seemed like many others were thinking on the same wavelength because we waited for about 40 minutes before a table became available. There was a receptionist who would walk down the queue to take note of the number of diners for each queuing person and like the outlets in Hong Kong, all diners had to be present before you could be offered a table. Nonetheless, the service and attitude of the receptionist and waiting staff was pleasant and polite, certainly a far cry from the flagship eatery at Mongkok.It was especially difficult for us to not to draw comparisons when it comes to judging considering the fact that we tried, in our humble opinion, one of the best dim sum, at the flagship eatery. Anyhow, let the taste buds do the tasting and judging!BBQ Pork (Char Siew) Buns- (S$4.50/-)Splitting open the bun left us disappointed almost immediately. The bun had a thin crisp surface but it was rather 'stiff'. (Think those classic Japanese 'rock melon pan' buns) Comparatively, the rendition tried in Hong Kong was crisp but crumbly upon each bite. It was also smaller in size and at S$1.50 per bun, the next question to ask would be, how was the filling?Admittedly, it was one of the better char siew buns found in Singapore but we found it lacking in taste, flavour and quality when compared to the one tried in Hong Kong. The seasoning for the filling was different, with this being sweeter and even appearance wise, too 'artificially red', in our humble opinion. We preferred it the way it was dressed in the Tim Ho Wan in Hong Kong where the seasoning was of a rich savoury sauce that had a beautiful roast flavour. We also enjoyed the fact that the bbq pork (char siew) used in Hong Kong came in sizeable chunks rather than shreds, which to us, delivered a solid savoury punch better.Glutinous Rice ($5/-)This had always been a 'must-try' on our dim sum checklist but this was disappointing to say the least. There was a beautiful fragrance upon the unwrapping of the lotus leaf but slicing into the glutinous rice was our worst nightmare came true. The glutinous rice was overcooked and while retaining the moisture trapped underneath the lotus leaf, it was soft and mushy. There was a fine line separating soft moist glutinous rice and mushy and this unfortunately came not-so-desirable by our palate's standards.That being said, the flavours and fillings of the glutinous rice worked harmoniously for an enticing savoury taste. The fillings were also generously packed with chicken portions and Chinese mushroom in big chunks. It was slightly different from the one in Hong Kong with the lack of soybeans (or at least not present in our glutinous rice) but this would have definitely tasted better if the glutinous rice was not overly mushy.Steamed Egg Cake (Ma Lai Gao) (S$3.80/-)I was rather surprised that this steamed egg cake came the way it was served. The top layer was actually peeled off and this usually spelt some problems with the technique or preparation work. Nonetheless, with the usage of muscovado sugar, it gave a darker shade of brown, coarser and stickier from the normal brown sugar. This gave the steamed cake a much richer flavour and taste and left us with a tantalizingly sweet after-taste. While we thought that the presentation could do with some touch up, the taste and flavour was spot-on.Carrot Cake (S$4.50/-)The pan-fried carrot cake was nothing too special on its own despite the nice crisp on the surface. The filling was rather bland and dull in terms of flavour and texture. It tasted soft but not there was no real flavour which we could associate it with. It was when we were struggling to finish the food that I decided to put on some chilli sauce (provided at each table) that saved the dish.The chilli sauce was one of the best concoctions tried, with an interesting addition of soft peanuts. It was mildly sweet and spicy and the balance in flavours was brilliant. This chilli sauce did justice to the carrot cake, making it a whole lot more palatable.Pork congee (S$4.20/-)This was a classic stomach warmer on any given day. With eggs beautifully blending with the porridge, it was simple and nutritiously good. The century eggs and lean pork were served in small portions, making it easy to go down every spoonful. The lean pork was not overly cooked to make it stiff to the bite. The savoury porridge was smooth and basically we just drank it!There was apparently a takeaway counter on its opening day, but due to excessive demand, Tim Ho Wan had to close it. The ambiance of the eatery was a lot better than the flagship one tried at Mongkok and the service of the waiting staffs was good and attentive to our needs. They were prompt in refilling our Chinese tea (S$1.20/person) and repeatedly too. Despite the long wait for a table, the dishes were actually brought to our table surprisingly quick, with the wait for food no more than 10 minutes long. This could also be because the dishes we ordered were the popular few. We had wanted to try the signature dishes before thinking about adding on to try other dishes but we were left rather disappointed after the above dishes and stopped there. In all fairness, Tim Ho Wan in Singapore serves good dim sum but not as good compared to Hong Kong and of course in Singapore, you pay a premium of 17% more (10% service charge + 7% GST). The menu was also slightly different between both places but for about the same price, we certainly tasted and tried a lot more dishes in Hong Kong. Due to limitations in photo uploads, do visit us at our blog at http://bit.ly/13Tj1GB or http://bit.ly/10sF6ej for review on HK Tim Ho Wan.…查看更多