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2014-04-19
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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 o
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
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