Tim Ho Wan is the famous Michelin Star dim sum place that has Singaporeans queuing for easily more than 1 hour at Plaza Singapura just to have a taste, so since we're at its hometown, we have to try it!
When we reached the Tim Ho Wan store at North Point, we had a big shock of our life. "WTH?! Is it closed down already?!" No. Luckily it was not. Apparently we were too early for breakfast (WHAT?!) because their opening time is 10am. So we did some shopping at the nearby supermarket and walked over later.
What the hell is "Pig Silver"?!
THIS has to be the weirdest translation for wolfberries and osmanthus jelly.
We ordered a couple of their famous dishes like Har Kaw (晶瑩鮮蝦餃) with big fresh prawns and chewy skin that is not too mushy, Steamed Beef Balls (陳皮牛肉球) which is really tasty and not hard at all, and Steamed Mala Cake (香滑馬拉糕) which we fell in love with. The cake is spongy and the bits of sugar in it gives an interesting crunch in every bite!
We definitely have to order Cheong Fan, and we chose that "Pig Silver" Cheong Fan (黃沙豬潤腸) which is not really seen in dim sum places in Singapore. It was the right choice. The Cheong Fan is not too thick, and the pork liver is chewy and not overcooked. This combination actually works!
We had to order their famous Char Siew bun (酥皮焗叉燒包) since this is what won them that one Michelin Star right! This is basically a polo bun with char siew, but it is really a bun well done. The char siew is fragrant and not overly sweet, and the skin is crispy and super thin. On the other hand, the Fried Carrot Cake (煎蘿蔔糕) is a disappointment. It is not fried enough and there is too little Chinese Sausage in it.
Overall, Tim Ho Wan is a nice dim sum place with very affordable price. For the two of us, the bill came up to approximately HKD108, which is just SGD18! I bet we'll be here again in our next Hong Kong trip, so that we can try the "Tonic Medlar & Petal Cake"!
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