Thursday, August 1, 2013

Tim Ho Wan @ Plaza Singapura

The bunny has finally gotten the chance to try the dim sum at Tim Ho Wan! The opening of the 1-star Michelin restaurant at the new extension of Plaza Sing has been much hyped about and you would have been living under a rock to have missed this piece of news. Since the restaurant's opening, the queues have been very much insane and this bunny isn't crazy enough to wait for 3 hrs (unless it's Hello Kitty of course!). It was a lucky break that I reached the restaurant slightly after 6pm today and there was only a short queue. In all, I think I waited for about 15 mins.

Tim Ho Wan's menu
Tim Ho Wan's food items
There are 4 Heavenly Kings in Tim Ho Wan's menu - Steamed Egg Cake,Vermicelli Roll with Pig's Liver, Baked Bun with BBQ Pork, and Pan Fried Carrot Cake.

Picture of Tim Ho Wan's Steamed Egg Cake served in steamer basket
Heavenly King #1 - Steamed Egg Cake
The Steam Egg Cake ($3.80) is served in one square, so fight it over with your table mates if you're sharing. It has a light and airy texture that is deliciously melt-in-your-mouth. There's also hints of caramelized sugar fragrance emitting from the cake. If memory serves me right, the Singapore version seems to be sweeter than the Hong Kong version.

Picture of Tim Ho Wan Vermicelli Roll with Pig Liver
Heavenly King #2 - Vermicelli Roll with Pig Liver
I'm not a fan of pig liver, but the bf is, so the 2nd Heavenly King, Vermicelli Roll with Pig Liver ($5.50) was originally ordered for him. The flour skin is silky and thin, with just the right amount of bite to it. Though I usually avoid liver, Tim Ho Wan's version is actually acceptable to me since the liver doesn't have the powdery, bloody taste. The stench of liver is also pretty well masked (to the bf's ire.. LOL).

Picture of Tim Ho Wan Baked Bun with BBQ Pork
Heavenly King #3 - Baked Bun with BBQ Pork
Closeup picture of Tim Ho Wan Baked Bun with BBQ Pork showing fillings
Close up of the BBQ Pork Bun
The 3rd Heavenly King, Baked Bun with BBQ Pork ($4.50) is a definite must try. The texture of this bun is like a bo lo bun, with a sweet crunchy exterior and the rest of the bun is soft. The interior is filled with chunks of char siew and a thick, rich sauce that is a mixture of sweet and savory. The doggy-bagged serving still tastes good by the time I got home. My parents loved it as well!

Picture of Tim Ho Wan Pan Fried Carrot Cake
Heavenly King #4 - Pan Fried Carrot Cake
The Pan Fried Carrot Cake ($4.50) is the last of the 4 Heavenly Kings. You can really taste the radish in the carrot cake. It's soft but a little to the point where it's turning mushy. Flavor wise, the dish is on the bland side, especially compared to the other Tim Ho Wan Heavenly Kings.

Royalty aside, we also ordered dishes that have not reached the kingly status.


The ribs in the Steam Pork Ribs ($4.20) are served in generous chunks and the bone to meat ratio is low. It's well marinated and the meat is tender.

Picture of Tim Ho Wan Prawn Dumpling served in a steamer basket

The Prawn Dumpling ($5.50), which is also commonly called the Har Kow has a paper-thin translucent skin. The chefs are rather generous with the fresh and juicy shrimps in the filling - the bf counted 3 in each.

Picture of Tim Ho Wan Beancurd Skin Roll with Pork and Shrimp served in a steamer basket
Beancurd Skin Roll with Pork and Shrimp
Closeup picture of Tim Ho Wan steamed Beancurd Skin Roll with Pork and Shrimp showing fillings
Closeup of the beancurd roll
The Beancurd Skin Roll with Pork and Shrimp ($4) was a dish that had generous amounts of mince pork, chopped prawns and veggies stuffed in a thin layer of beancurd skin.

Picture of Tim Ho Wan Tonic Medlar and Osmanthus Cake

For dessert, we had the much raved about Tonic Medlar & Osmanthus Cake ($3.50). Don't be confused by the name - it's a jelly instead of a cake. Perhaps the food we had earlier was too strong on the palate, but the fragrance of the osmanthus in this dish was too light.

In all, this bunny is really happy with the food Tim Ho Wan serves. I'll definitely return for the good dim sum, provided that there's no snaking queues of course.

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