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2013-07-01
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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
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.
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