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2013-12-15
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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 "sk
The 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!
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