添好運

Went there with my loved one & my cousin as celebrate her exam over, decided to give it a try...You can’t make a reservation, but you don’t have to stand in line for hours either (like you do for Hong Kong’s outlets) and I can't believe I had Queue for 2 hours for to get a table of 3... We was so hungry, we order 12 dish of Dim Sum include their 四大天王...Hong Kong vs Singapore standard: About 85% of its dishes are of the same standard.Introducing the '四大天王' which first put the flagship store in Hong Kong on the map- the Steamed Egg Cake, Vermicelli Roll with Pig's Liver, Baked Bun with BBQ Pork and Pan-Fried Carrot Cake...Below dish are MUST ORDERS dish!! Baked Bun with BBQ Pork --> Exterior of the bun was crumbly and pillory while the inside boasted a sweet-salty taste of oozing BBQ pork...Steamed Egg Cake --> Delicate, moist and soft (Its subtle sweet notes and spongy texture)Prawn Dumpling (Har Gao) --> Chewy and has non-sticky texture, wrapping around a huge succulent prawn...Pork Dumpling with Shrimp (Siew Mai) --> I'm not sure is it Prawn or Pork but you probably wouldn't want to miss it...Other of the dish is not bad...Kinda of disappointed for another 2 famous dish:Vermicelli Roll with Pig's Liver A flavorful touch to those silken smooth vermicelli rolls but the pig's liver was not well cook, there's blood in it!! OH GOSH!!Pan-Fried Carrot CakeTotally tasteless and when it serve is cold, kinda disappointed...For 1 hour queue, I can consider but for 2 hours queue i'll probably give it a pass. …查看更多

Not too bad.. but of cos I would say Hong Kong is better and alot more cheaper..Had 9 dishes and spend about SGD 62.00 which I find that is little too expensive..Waiting time for a table is about an hour plus..Food serving is fast after you have ordered... Plain water or chinese tea as it is refillable.. Soft drinks served in a very small glass which I feel is not worth the money..BBQ Pork Bun must try~~ very nice..…查看更多

When i come to know tim ho wan open branch in sg, i was excited, first time i never complaint waited almost two and half hours for dinner.but Compare with HK Tim Ho wan, Over price, food quality can't match with HK Tim Ho wan, Rice roll was cold, service was ok...Overall experience below expectation....Maybe because I eat the Hong Kong Tim Ho wan week before....Please keep the food quality as Hong Kong Tim Ho wan...…查看更多

For the food here, it may require up to 2 hour long queue. But if you're a morning person, you can drop by at 9am (it opens at 10am) and start queueing. Any later than that, you probably have to queue for at least 1 hour, minimum. Despite being slightly overrated, I must say some of the dishes here are indeed fresher and tastier than other dim sum restaurants. But what are they exactly? Read on to know. Full review:http://chiamhuiy.blogspot.sg/2013/04/tim-ho-wan-singapore-michelin-star-dim.html香滑马来糕 Steamed Egg Cake (1pc) $3.80The Steamed Egg Cake was smooth on the surface, feels smooth while chewed in the mouth, but the taste was alright. The sweetness level of it was a little too much, it feels like an overwhelm of brown sugar in this piece of egg cake. it was indeed very moist and soft. 黄沙猪润肠 Vermicelli Roll with Pig's Liver (3 pcs) $5.50The Pig's Liver Vermicelli Roll on the other hand faired better. Fresh sliced Pig's Livers are wrapped with silky smooth vermicelli roll, allowing it to glide down your throat oh-so-easily. I like to eat the vermicelli roll with the sauce that comes with it. If you're not a fan of pig's liver, you can try the Vermicelli Roll with BBQ Pork ($5.50) instead.鲜虾烧卖皇 Pork Dumpling with Shrimp (4pcs) $5.00Pork Dumpling, or a name we are more familiar to - Siew Mai, has never ever appeal to me. I would till give it a try as always but they all failed. That's partly because the yellow skin used to wrap the siew mai often taste weird. Right here, I've finally found one that doesn't have that weird taste anymore. For some reason, I couldn't identify the weird taste, could be the taste of the meat filling itself has successfully covered the weird taste coming from the yellow skin, perhaps? But for a person like me who has never liked siew mai, telling you that here at Tim Ho Wan, it was good, you probably wouldn't want to miss it.香煎菠萝糕 Pan Fried Carrot Cake (3pcs) $4.50Another king dish of Tim Ho Wan is the Pan Friend Carrot Cake. I'm pretty sure that Radish was used because there were prominent strands of radish all within the Fried Carrot Cake. Although the strands of radish added texture to the very soft carrot cake underneath the pan-fried layer, I thought it was a little towards the bland side though. 晶莹鲜虾饺 Prawn Dumpling (4pcs) $5.50Though not under the king dishes, the Prawn Dumpling was amazingly good I promise! I am always not a fan of prawn dumpling because for one to be really nice and delicious, it requires very fresh juicy prawn wrapped in thin layer of luminous skin. At Tim Ho Wan, the prawn dumplings indeed caught my by surprise with its chewy and non-sticky texture, wrapping around a huge succulent prawn.赛螃蟹春卷 Spring Roll with Egg White (3pcs) $4.20A usual spring roll often than not has radish, cabbage and minced meat within the fried crispy roll. But the one here isn't quite the same. Instead of minced meat, it's stuffed with crab meat and egg white, and for this reason, it gives a rather different taste. I'm glad to say the spring roll wasn't too oily and yet it was really crispy enough even after airing for a good 10 mins.鼓汁蒸凤爪 Chicken Feet with Black Bean Sauce $4.00As for the chicken feet, or some people may call it Phoenix feet, they were another pleasant dish for its sweet and tender skin and soft bones, submerged in the black bean sauce. It's a little spicy but definitely worth it even if you don't take spice. 鲜虾腐皮卷 Beancurd Skin Roll with Shrimp (Deep Fried, 3pcs) $5.50I actually ordered both the Deep Fried and Steamed beancurd skin roll but I realise I didn't take a photo of the steamed one, so let's make do with the deep fried beancurd skin roll! While I quite like the fresh Shrimp hidden within the beancurd skin roll, the skin was a little tad dry to my likings. The steamed Beancurd Skin Roll with Shrimp ($4.00) faired better as it wasn't too dry. In fact, it was a little slimy but still taste good! 酥皮焗叉烧包 Baked Bun with BBQ Pork (3pcs) $4.50If I really have to mention that ONE dish that is a must-try, it has to go to their Baked Bun with BBQ Pork! No wonder there's a limit order of a plate (of 3) to each person, The soft crispy skin on the outside, probably coated with sugary butter, gives the bun a sweet finishing touch. Yet on the inside, the bun was stuffed with BBQ pork, completing the fusion of sweet and salty taste.Nothing can really describe how surprised and in love I am with this bun. Instead of the usual steamed bun, this was baked, giving it a very soft and tender bun skin. If not because of the limit order, I would have taken away more than one set of buns, because they are really too great. Undeniably, some of the dishes are indeed different from other dim sum restaurants. Just to conclude for you, the must try dishes (in my opinion) are: 1. Baked Bun with BBQ Pork2. Pork Dumpling with Shrimp3. Prawn Dumpling4. Vermicelli Roll with Pig's Liver The service here is quite fast also. Once you submitted your order u made while queuing, the food comes within 15 mins. Hope you liked this review! Remember to follow me on Instagram (@chiamhuiy) to receive live updates of me eating food and more food! …查看更多

Having awarded the Michelin star award, Tim Ho Wan has its status made prominent ever since it was first launched in Singapore last month and this explains why the dim-sum die-hearts are willingly queuing outside the restaurant despite of the long waiting time.My second attempt to Tim Ho Wan was successful. My first was simply too long and I had gave up as waiting time is about 3 crazy hours. I had taken extra mile to be as early as 9am (an hour before the operating hours) on a sunday morning and I'm still not the first in queue, there are about 20 pax ahead of me. The big 4 Heavenly Kings are highly recommended and right on top of the dinning menu.A1. Steamed Egg Cake This sponge like cake was absolutely fluffy with mild sweetness with steamed vapor evaporating.Normally I dont really fancy cake like this but the bite is really awesome!Cost: S$3.80B5-S Prawn Dumplings (4Pcs)are generally well fare. The springy prawns are encased in a filigree of fine and translucent wrap which goes very well with a dab of their specially made chilli.Cost: S$5.50E21 Congee with Lean Pork, Century Egg & Salted EggThe mixture of eggs together with bits of Lean Pork Cubes are simply a tasty surprise among all Dim Sum Congee that I had tried so far. Cost: S$4.80Pork Dumpling with Shrimp (4pcs)With a eye shape wolf berry on the top of the Siew Mai has enhanced the colors of the presentation. Standard of siew mai are probably on par with the few well known dim sum restaurants in Singapore. However, they do have a slight yellow skin smell which is not in flavor for me.Costs: S$5.00Baked Bun with BBQ Pork (3pcs) This is the BEST of all and a DEFINITE MUST TRY. Soft crispy crust most probably drizzled with sugary butter gives the exterior a contemporary twist to the BBQ Pork Bun. The humble BBQ Pork was meaty and succulent with the BBQ Pork Sauce giving it depth and richness in flavour. Dangerously Addictive snack with a winning combination of crispy and sweet! No wonder they limit 3pcs to each pax.Cost:S$4.50Pan Fried Carrot Cake (3 Pcs)A very rich in raddish flavour carrot cake with little flour. Perfectly well steam to its fullness to achieve a meltingly soft radish all within the centre portion, not forgetting that the top pan fried layer are abit hard given off the charred outlook. Cost: S$4.50BarleyAlmost sugarless and plain. Good thing is that this bland taste will not affect the taste of the dim sums. :)Cost: S$2.00 per cupIts quite considerate of the management staff as big fans were installed along the queuing corridors to prepare customers for their wait. It would be better if they do provide reservation and take-away service.…查看更多

Read more on my blog: www.jerjerjer.com/timhowanPhew.. it took me quite a while to find all those mandarin names of the dim sum.. but anyway, without further delay, let's get this 菠蘿包 BATTLE started! =DContestant 1: Tim Ho Wan 添好運The Su Pi Cha Shao Bao 酥皮叉燒包 ($4.50 for 3pcs) is what Tim Ho Wan is super famous for and they even have to limit the number of pau’s 1 person can order to 3 pieces. Once you’ve wolfed down all 3 pieces, then that’s it for the day. For $4.50 per 3 pieces, the size of this Char Siew Po Luo Pau is considerably smaller than a normal pau and fits nicely into my palm.I’ve been warned by my friends who went down there before me that the amount of char siew meat inside the pau is quite pathetic. And true enough, the char siew barely even filled up half of the bun. However, the quality of the meat they used is what you would find in a good Chinese restaurant. No complains there.The char siew filling is consistently lean and tasted quite “premium”. haha.. I’m not sure how to explain it, but it’s the kind of char siew pau you would only get in top-end Chinese restaurants. The bun is also very crispy, light and fluffy – it all just crumbles in your mouth, really. All I needed was one char siew pau to be utterly satisfied, so we ended up dabao-ing the rest. Anyway, after having tasted the quality this char siew po luo pau at Tim Ho Wan, I decided to go on a mini-hunt for other po luo pau myself, to see if I can find anything that’s just as good. After Google-ing around for a bit, I sniffed out a rather interesting lead located at TripleOne Somerset..Contestant 2: Imperial Treasure BakeryFor $1.80 per piece, this po luo pau was twice the size of the one you get at Tim Ho Wan and looks a lot more crispy with its golden brown crust. The char siew meat, however, is NO WHERE near Tim Ho Wan’s standard. The char siew filling is too chewy and not very consistent – the kind of char siew you would find at any hawker stall. Plus, the bun turned out to be not that crispy afterall. Instead of crumbling in your mouth, this po luo pau is a little chewier and you still get that “bread/bun” texture when you dig into it.The Winner: Tim Ho Wan 添好運 Well, the 酥皮叉燒包 was not all that I got to try at Tim Ho Wan. We also ordered quite a number of their other famous dim sum. Let’s start with some of my favourites first..The Pan Fried Carrot Cake 香煎萝卜糕 ($4.50 for 3pcs) is quite awesome. They use Chinese sausages in it to give it this extra flavourful kick and unlike most carrot cake where it’s smooth throughout, you will still get bits of radish in between. Mmmmm.. absolutely yums! =PSiew mai 烧卖 ($5.00 for 4 pcs) is another must-order dish at any dim sum restaurant. How good a siew mai they serve actually determines how good the restaurant is.. hahaha, no la. I’m just kidding. But the siew mai at Tim Ho Wan is surprisingly better than their Har Gow.The Har Gow 晶莹鲜虾饺 ($5.50 for 4pcs) was not that great that day.. I had better ones in Melbourne before, where the prawns are super fresh and bouncy. This Har Gow was just average although they did stuff it quite full with prawn meat.The Beancurd Skin Roll with Shrimp 鲜虾腐皮卷 ($5.50 for 3pcs) is much better than the one you get at Crystal Jade. The skin is crispy and thin, and it was quite packed with shrimp meat.I guess the Osmanthus Jelly 杞子桂花糕 ($3.50 for 3pcs) is more of a ladies thing. I wouldn’t recommend you to try this unless you really like the taste of Osmanthus flower (桂花 guìhuā). The jelly is filled with flower petals and one small bite will fill up your mouth with a flower garden in full bloom. =DOut of the “Big 4 Heavenly Kings” 四大天王 dim sum, the Chee Cheong Fun 黄沙猪肠粉 ($5.50 for 3pcs) is my least favourite! Not only because I’m not a fan of pig’s liver, but also because the chee cheong fun wasn’t silky enough. We also did not get to try the Steam Egg Cake 香滑马来糕 ($3.80) which was sold out that day, but fret not, there’s always another chance to re-visit Tim Ho Wan again.A word of advice.. Even 2 weeks after the grand opening, the queues at Tim Ho Wan are still just as crazy! Don’t bother going there after 7:30pm hoping to get a table because the staff would have probably closed off the queue by then to ensure that those who managed to join the queue still get to eat before the restaurant closes at 10pm.And be prepared to queue for at least an hour before you get a table (that is if you're lucky enough!). The good thing is that the Tim Ho Wan staff also distributed bottled water to everyone in the queue which is a very nice gesture towards all its patrons. :) Well, that's what I call awesome service!Read more on my blog: www.jerjerjer.com/timhowan…查看更多

The hype surrounding the introduction of Tim Ho Wan in Singapore has been nothing short of tremendous. There are queues to match - nearly 2-hour long waiting periods at any time of the day. But in any case, it will be one of the rare few chances that one will be able to boast of Michelin-star dining without breaking the bank.Be advised though that while it is fun to dine in numbers, it is not so fun to see smaller groups just pass you by in the queue when tables are available.Tim Ho Wan is decked out like most dim sum places in Hong Kong, with rows of bamboo containers adorning the upper walls of the restaurant, setting the tone for a great dim sum feast. It is only relatively more posh and spacious. I say relatively because while it is an improvement by Hong Kong standards, diners will still stand a very high chance of getting bumped into by waiters making their way to tightly packed tables around the restaurant.Food wise, it was an easy call. The 4 Heavenly Kings were must-tries. Baked Bun with BBQ Pork - $4.50Served in plates of 3 and limited to just 1 plate per customer whether you are dining in, taking out or both, the Baked Buns with BBQ pork are by far the best dish in the menu. The light airy crust is unlike any other version of Char Siew Buns one can get locally and the crust itself actually tasted fragrant if u catch my drift, perfectly complementing the BBQ Pork filling. The main gripe: The filling was so sparse that looked more like a dash of flavouring than actual filling.Pan Fried Carrot Cake - $4.50 (3 slices)The very common carrot cake takes on a new spin at Tim Ho Wan. Bits of Chinese sausage (lup cheong) and radish were interspersed throughout the carrot cake, giving the crispy fried cake that was already savoury additional flavour. Vermicelli Roll with Pork Liver - $5.50 (3 strips)Colloquially known as Chee Cheong Fun and available with either Char Siew or Shrimp, the third Heavenly King offered a new choice of filling with pork liver instead. The pork liver did give additional 'bite' to the dish and a stronger flavour, but the Vermicelli Roll was just too thick and dry and the pork liver too little.At the time of dining, the restaurant staff mentioned that the 4th Heavenly King, the Steamed Egg Cake, had already been sold out since quite early on in the day. Is it really that good? *Professional Foodie Curiosity*Other dim sum that I ordered:Steamed Prawn Dumpling - $5.50 (4pcs)A staple in almost any dim sum meal, the prawn dumplings were okay, but they didn't wow at that price point. The prawns were succulent but didn't taste very fresh and I personally thought that the translucent wheat dough skin was a tad too thick.Steamed Pork Dumpling with Shrimp - $5 (4pcs)Aka Siew Mai, the pork dumplings were sad to say, pretty ordinary as well. You could give credit for the fresh ingredients but again, I wasn't dazzled as I would expect of a Michelin-starred restaurant. Deep Fried Bean Curd Skin Roll with Shrimp - $4 (6pcs)While the Bean Curd Skin Roll wasn't evenly fried and crispy in places, it was still pretty much complementary to the mixed filling of pork and shrimp which even though was threadbare, still tasted very much savoury and left me wanting for more.Tonic Medlar and Osmanthus Petal Cake - $3.50 (3pcs)The Osmanthus Petal Cake was pretty much integral to the hype and photos surrounding the introduction of Tim Ho Wan. One could very well say that it's one of the most picture-perfect ready dish of the restaurant. A professed carnivore, I wasn't really a fan of the flowery taste of the gelatinous cake as well as the strands of osmanthus strewn throughout the jellied cake. But I was the minority, so don't take my word for it.All in all, my trip to Tim Ho Wan didn't quite live up to the high expectations generated from all that hype. Is it worth a visit though? For the sensational Baked Buns with BBQ Pork I would! And now I can say that I have dined at a Michelin-starred restaurant.Can you? =D …查看更多

As much as I wanted to write this review last night right after I got home from Tim Ho Wan, I couldn't as I ended up in a food coma from the overdose of dim sum!!! Here's the amount of stuff we ordered for TWO people.I was one of the 5 winners from the food-tasting contest by OpenRice and was extremely excited as I was able to eat at Tim Ho Wan without queueing!!! (still extremely happy from the fact that I didn't have to queue)We ordered 3 out of the Big 4 Heavenly King: Baked Bun with BBQ Pork, Vermicelli Roll with Pig’s Liver, Pan Fried Carrot Cake and Steamed Egg Cake (which we didn't get to try).As with every other review probably, the Baked Bun with BBQ Pork (3pcs for $4.50) is a MUST try! It's crumbly and sweet on the outside, with warm and sweet-salty BBQ Pork on the inside. Loved the exterior of the bun, but I must add that they could have had a little more BBQ pork on the inside... Vermicelli Roll with Pig's Liver ($5.50) was my second favourite! I've never liked pig's liver... I'd ask to exclude it from any dishes that are served with it. However, I decided to go with ordering that vermicelli roll to give it a try. I must say, this pig liver tastes different from the ones I get in Mee Poks. It doesn't have that unpleasant taste to it! The vermicelli was rather soft but the one on top dried up really quickly as it didn't have sauce on it. Pan Fried Carrot Cake (3 pcs for $4.50) was not too bad... It had a slight crispy layer on the outside while soft on the inside. The radish and carrots bits could be tasted unlike a lot of carrot cakes that was mostly kueh. It wasn't too oily.The Har Gow (4pcs for $5.50) was not too bad. The prawn fillings were fresh and the skin was soft and not too thick. But I wouldn't say it's the best I've tried in SG.I was quite disappointed with the Chicken Feet with Black Bean Sauce ($4.00). I'm a big fan of chicken feet and I eat it at EVERY dim sum place I go to. It isn't dim sum without chicken feet. The chicken feet wasn't soft enough, and the sauce was almost tasteless. It wasn't as savoury as I'd expect it to be. Some other dishes we tried were the Beancurd Skin Roll with Pork & Shrimp (3pcs for $4.00) and Spring Roll with Egg White (3pcs for $4.20). I felt these were too oily, especially the beancurd skin roll. In total, we had 13 dishes last night, with a total bill of $72.85. The table was too small for both of us gluttons to fill all our food. Conclusion: I have not tried the Tim Ho Wan in Hong Kong so I will not comment on how different it tastes. However, I do feel that Singapore does have better dim sum places to go too and this is definitely not worth waiting 1-2 hours in the queue. The food was in general pretty average (except the Baked Buns) and if I were to come back again, it'd be when the queue dies down.But, thank you OpenRice for giving me the chance to try it without having to fight the queue (:…查看更多

I was so excited when I learnt that this Dim Sum joint from Hong Kong is coming to Singapore. I recently have just tried Tim Ho Wan in Hong Kong and I love the Dim Sum a lot. Well, I can't bring it back, so I'm really happy that this is here. I realized they have the concept of the 4 heavenly kings here, it comprises of Steamed Egg Cake ($3.80), Pig Liver Chee Cheong Fan ($5.50), Char Siew Bao ( 3 pc for $4.50) and the Pan Fried Carrot Cake ($4.50). I love the Char Siew Bao the best as they glazed it with butter and packed the Char Siew inside a polo bun. This is a must-try. I would recommend having it in the restaurant once it is served. Steamed Egg Cake was typical but was nice when it was served hot. The Pig Liver Chee Cheong Fan was a tad too thick and I didn’t really like the taste of the Pan Fried Carrot Cake. Perhaps I’m not used to use cause there were minced dried Chinese sausages in it. I loved the Siew Mai (4pcs for $5.00) and this had a similar taste as Hong Kong; one of the best Siew Mai I have had. They use fresh ingredients such as prawns and one can really tell from the difference. Another dish that I would recommend is the Pork Ribs with bean sauce ($4.20), this was really tasty. I was also glad that they have a takeaway counter so that people can just take away so they do not have to queue for a long time. The decor of this place like a typical char chan teng atmosphere (tea house) with sauces at the side and furnished with traditional char chan teng furniture. Overall, being a Michelin star restaurant, prices is abit on the high side but it is worth trying.…查看更多

For full review and pictures, please visit : http://www.strictlyours.com/2013/04/tim-ho-wan.html1) Baked Bun with BBQ Pork (3 pieces) - $4.50These slightly crisp, relatively thin and delectably soft buns are filled with a sweet and generous filling that carried hints of chinese wine. I really love the texture of the buns! It's no wonder why these buns are so famous. They are terrific! The most magical char siew bao ever haha2)Prawn Dumplings - $5.50Fat, juicy and fresh prawns encased in a thin skin that were pretty satisfying.3)Spring Roll with Egg White - $4.20The spring rolls looked promising and they were lightly fried and very crispy. Loud crunches could be heard when we all bit into the spring rolls but disappointment hit us soon after as the tasteless egg white touched our palates.4)Pan Fried Carrot Cake - $4.50Even though there were several small pieces of meat present, they didn't add much taste to the bland carrot cake. 5)Pork Dumpling with Shrimp - $5This was my second favourite dish of the lot! The big chunk of pork, mushroom and shrimp mixture was chewy, delicious and outstanding. I don't really like siewmais but I have to admit that these were really good!6)Beancurd Skin Roll with Shrimp - $5.50This is a must-have for me whenever I have dimsum! The ones at Tim Ho Wan were delightfully crispy and the small bits of vegetables which are embedded in the rolls provided a slight bitter edge when you bite into them7)Beancurd Skin Roll with Pork and Shrimp - $4This was the first time that I'm trying this dish and I thought it was pretty decent8)Vermicelli Roll with Pig's Liver - $5.50I'm not a fan of pig's liver but I have to say that I actually liked this one! The pieces of pig's liver were extremely soft and they do not really possess the strong "iron/metal" taste!9)Vermicelli Roll with Shrimp - $5.50The vermicelli roll had quite a good portion of shrimp in them. We could have used a little more sauce though!10) Jelly like blocks with a strong floral and herbal taste that didn't quite tickle my taste buds 11)Yam Puree with Sago (Hot) - $3.50The texture of the yam puree was not what I had expected it to be. It was more like yam-water or something. It was super fluid and the taste of yam was minimal and it seemed like the dessert was diluted.…查看更多

We went on the opening day, and waited for close to 3 hours! Crazy.. but we had nothing much to do so we waited while we shopped. If you are pushing for time, don't bother to wait, just go Crystal Jade.. . why do I say that? Read on.. In all, we tried: Char Siew Bao, steamed pork ribs, carrot cake, pork liver cheong fun, shrimp cheong fun, crab meat spring rolls, mushroom chicken and sausage chicken rice and dessert Guai hua gao (Osmanthus cake). Only the Char Siew Bao and carrot cake were worth the wait, the others you can forget it.. not worth it at all. . :Char Siew Bao - Soft pastry with juicy, BBQ pork that melts in your mouth. Have not tasted such nice Char Siew Bao before really. Carrot cakes - melts in your mouth, definitely worth a try Pork liver cheong fun -- weird taste combination .. can't taste that it's pork liverShrimp cheong fun -- flour skinning was too, too thick Crab meat spring rolls - can't tasted the crab meat inside, although overall it was ok, hot and nice.Mushroom and sausage chicken rice - this was the worst of the lot, we wait like one hour from the time we sat down, and the result was so disappointing. The rice has no taste, the mushroom and sausages does not taste like mushrooms / sausages. Pork ribs - so, so only. have tasted better ones in Singapore.Dessert Osmanthus cake - didn't disappoint, didn't excite. Won't be going back again unless there is no choice. …查看更多

Everyone seems to know Tim Ho Wan. The famed dim sum restaurant started out as a hole-in-the-wall eatery in Hong Kong and earned its bragging rights after being awarded its first Michelin star in 2009. It seems like all patrons want a piece of the “Big 4 Heavenly Kings” – especially the iconic Baked Bun with BBQ Pork.Filled with sweet-salty barbecued pork, the Baked Bun with BBQ Pork ($4.50 for three pieces) is crumbly and fluffy on the outside and moist and warm on the inside. Our verdict of this one “Heavenly King”? You wouldn’t believe how amazing the pastry is, but they could’ve been more generous with the filling. One layer of BBQ pork is more than a little sad.The remaining three dishes, Vermicelli Roll with Pig’s Liver ($5.50), Steamed Egg Cake ($3.80 for one piece) and Pan Fried Carrot Cake ($4.50 for three pieces) aren't that memorable, with the skin of the Vermicelli Roll being too thick, the Steamed Egg Cake coming off as just average, and the Carrot Cake – a little too oily.Read the full review here: http://bit.ly/ZifxbG…查看更多

Its great to have a network of friends as I was fortunate enough to try out the Dim Sum @ Tim Ho Wan, Plaza Singapura last week. They were having a promotion cum food testing last week for ERA staff to ensure that the quality of the food is the same as Hong Kong not forgetting there was also a 30% discount.Having Tim Ho Wan on our shores is truly god sent as now when we crave for dim sum for dinner we can pop over there. Their signature dish is the Char Siew Bao which looks more like Bo Lo Pao as the outer layer is slighty crispy one bite and it melts in your mouth - flour is very important and of course so is the skill of the Chef. This is definitely a must try! Another unique dish is Pig Liver Chee Cheong Fun & Black Mushroom Chee Cheong Fun! How cool is that one of a kind never tried these before and didnt regret trying. Its something different from the usual char siew and prawns you have. Of course they have the usual flair of Har Kao, Siew Mai and chicken feet - the chicken feet (sorry was too hungry forgot to take a picture before eating it) here are bigger and meatier then the usual you get. The glutinous rice in lotus leaf is very fragrant and melts in your mouth too!Next is dessert! I love the osmanthus jelly very floral not to sweet and very refreshing just cant get enough of it! The yam paste aka 'orh nee' is unique too its a watery kind not the thick paste type and it has sago inside not too sweet just nice and very yummilicious!The place is not big so I can foresee when it finally open its doors tomorrow it will sure be packed! No reservations are allowed so go early & queue patiently to avoid disappointment.As they say a picture tells a 1000 words so judge for yourself ;)…查看更多