Tim Ho Wan (添好运)
Finally got to try this 1 Michelin Star dim sum restaurant! With base from Hong Kong, this internationally known dim sum restaurant has reached our shores in Singapore. Opened by head chef Chef Mak Kwai Pui, he believes that the secret to Tim Ho Wan’s success is not only in the flavour of the dim sum, but more so the freshness of the ingredients. Despite doors opening at 11am on weekdays, the chefs are already in by 6am for preparation so that we may have freshly made dim sum everyday!
Over here, they have their Big 4 Heavenly Kings: Baked Bun with BBQ Pork ($4.5), Steamed Egg Cake ($3.80), Pan Fried Carrot Cake ($4.5) and Vermicelli Roll with Pork Liver ($5.5). Out of these four, I had the Baked Bun with BBQ Pork and Steamed Egg Cake.
The Baked Bun with BBQ Pork was insane! It was literally a fusion of Bo Lou Bun and Char Siew Bun! Breaking through the sweet layer of crispy bun was the sweet and fragrant char siew filling. On the other hand, I was neutral about the Egg Cake as I didn’t know how to appreciate the fluffy and cotton textured cake.
We also had Vermicelli Roll with Shrimp ($5.50), Beancurd Skin with Shrimp ($5.50), Glutinous Rice ($6) and a plate of Fried Fish Skin. All were delicious and my dim sum craving was satisfied! My total bill was $34 for 2.
This particular I visited was at Bedok Point, level 1. Definitely worth the visit and service was lightning quick!
Food and Misc