Ever since Tim Ho Wan
(添好運) opens it's first outlet in Singapore (Plaza Singapura) earlier this year in April. It has definitely captured the heart of dim sum lovers in Singapore who don't mind queuing up for at least 60 - 90 minutes
just to savor their signature items such as Baked BBQ Pork Bun, Steamed Egg Cake
, Carrot Cake and etc.
And now with it's second outlet opens at Toa Payoh Central (ERA Centre)
and a third one coming up soon in Bedok (by end of this year), hopefully the queue will be shorter when more outlets are easily access across the island.
As the queue over at Plaza Singapura is always snake long, I decided to try my luck at their new Toa Payoh outlet since it is nearer to my area. And thanks God, when mum and I arrived at around 10.35am
(opens at 11.00am) the queue was not as bad as what we thought and we managed to get our seats by 11.05am.
*so the secret tips are
: avoid lunch/dinner time or try to be early before it opens.*
They serving staffs are pretty efficient as they will come on and off to check the queue sequence to make sure everything is on the right track plus a ordering list (shown above) was also given to us so that we can make the selection of food first.
|[Tim Ho Wan -(添好運)] Singapore Menu|
This branch is slightly smaller than the one at Plaza Singapura (PS) with less than 90 seating capacity but they have some special items on the menu which PS branch don't. And from what I had noticed during our visit, the food was served within minutes after we settled down (like those in fast food restaurant
) perhaps because they have prepared most of their popular items ahead (example: when I look around almost all the tables ordered their Baked BBQ Pork Bun
) which makes the dining experience seems "stressful/rushing" with food piling up on the "small" table.
There is no takeaway available at the outlet but you can order extra items and they will provide you with containers and bags for your self packing.
|[Tim Ho Wan (Singapore)] Baked Bun with BBQ Pork @ S$4.50 (3 pieces)|
Here is the charm of Tim Ho Wan , their Baked BBQ Pork Bun
(酥皮炬叉烧包) which you either hate or like. For us we find that it is a "sweeter" version of the usual Steamed BBQ Pork Bun
with a crispy crust on top which makes it so special. But I still prefer the Hong Kong Tim Ho Wan
(will share in another post
) version with thicker and savory fillings.
|[Tim Ho Wan (Singapore)] Steamed Chicken Feet with Abalone Sauce @ S$5.00 / plate|
With mum together for dim sum we always order at least a serving of chicken feet and the Steamed Chicken Feet with Abalone Sauce
(鲍汁闷风爪) here taste some how or rather similar to those braised soya chicken. The chicken feet is soft and tender to bite plus I love the ideas of adding braised peanuts in it.
Beancurd Skin Roll with Shrimp
|[Tim Ho Wan (Singapore)] Beancurd Skin Roll with Shrimp @ S$5.50 / plate|
(鲜虾腐皮卷) comes in two version with either deep-fried or steamed (with pork added). Personally I would prefer deep-fried because of the crispy beancurd skin that blends well with fresh and sweet prawns fillings.
Steamed Egg Cake
|[Tim Ho Wan (Singapore)] Steamed Egg Cake @ S$3.80 / slice|
(香滑马来糕) is probably the main reason why I bother to queue at Tim Ho Wan because the one that I had in Hong Kong is really very fluffy, fragrant and yummy which makes you crave for more even until today.
As for the Singapore version, although it's still taste fluffy but the texture tends to be more moist (wet) and I can't really recall that fragrance which I like. Perhaps I shall try out their PS outlet to see if there is any different.
|[Tim Ho Wan (Singapore)] Vermicelli Roll With Pig's Liver @ S$5.50 / plate|
In Singapore the common type of Chee Cheong Fun that we can find are usually prawns, char siew (BBQ pork), mushroom or scallop. But in Tim Ho Wan they have this Vermicelli Roll With Pig's Liver
( 黄沙猪润肠) which is indeed something special if you like "pig liver".
|[Tim Ho Wan (Singapore)] Rice With Chicken, Sausage and Mushroom @ S$6.00 |
Actually mum wanted to try the Glutinous Rice With Lotus Leaf (古法糯米鸡) but end up she misread the menu and ordered this Rice With Chicken, Sausage and Mushroom
(腊肠北菇鸡饭). Basically nothing to rave about this as it is just a pot of steamed rice with some topping and it taste rather "plain" so I guess can skip this.
|[Tim Ho Wan (Singapore)] Tonic Medlar and Osmanthus Cake @ S$3.50 (3 pieces)|
For desserts, they only offers either Tonic Medlar and Osmanthus Cake
(杞子桂花糕) or Mango Pomelo Sago
(杨枝甘露) at S$5.00 a serving bowl. So honestly I feel you can skip the desserts and concentrate just on dim sum items unless you want something sweet after meal because you can get even better dessert fix else where with that price .
Mum loves their Steamed Chicken Feet with Abalone Sauce
which is different from the usual deep-fried chicken feet that we ordered from most dim sum restaurant in Singapore. On top of that, their Vermicelli Roll (Chee Cheong Fun) with Pork Liver
is also something new that we might not find in Singapore.
Tim Ho Wan
450 Toa Payoh Lorong 6
Telephone: (65)6483 2000
11.00 am - 10.00pm (daily)
I have not tried Tim Ho Wan in Singapore and saved it for my recent trip to Hong Kong and boy am I impressed by the Char Siew Bao and Malay Cake. In fact, I was surprised that I merely waited for 5 minutes to get a table at the IFC outlet. I'm hoping to get the chance to try the one in Singapore to see how it stacks up.ReplyDelete