Tim Ho Wan, the hole-in-the-wall eatery that defied all odds to gain an entry in the Michelin guide, has brought its dim sum to Singapore.
The newly minted restaurant opened on 10 April 2013 at Plaza Singapura. Now without having to hop on a plane, local aficionados can savour the famed Baked Bun with BBQ pork: the marquee dish that transformed the eatery into a mecca!
The pork buns are enticing and here is why: the exterior is crumbly and fluffy and the inside —barbecued pork with oozing sauce— boasts a sweet-salty taste. The pork buns make up one-fourth of the Big 4 Heavenly Kings. The remaining three, the Steamed Egg Cake, Vermicelli Roll with Pig’s Liver and Pan Fried Carrot Cake are also available at the local branch.
The egg cake is light and spongy, with a nice caramelised taste to boot. The vermicelli roll with pig’s liver is an interesting take on the traditional dish. The vermicelli roll has a velvety texture while the fresh pig’s liver lends a gamey flavour. Rounding out the line-up is the carrot cake, spiked with radish bits for that extra oomph.
Other menu mainstays include the Steamed Chicken Feet with Black Bean Sauce, Steamed Pork Dumpling with Shrimp and many more. In time to come, the restaurant will also unveil special dim sum that have been adapted to the local taste.
The restaurant is divided into two sections: the dine-in area as well as the takeaway counter. The dine-in area sits up to 100 customers. The takeaway counter offers an express service for customers who wish to bring home their favourite dim sum from Tim Ho Wan.
To serve patrons more efficiently, Tim Ho Wan Singapore will follow the style practised by its predecessors: seating will be on a first-come first-served basis. To cope with the expected long queues, the restaurant has also implemented a queue system that allows patrons to come and, get a queue number if the waiting time is too long they can go shopping instead of having to wait in line. They will be notified via SMS when their table is ready. At the takeaway counter, a take-a-number queue system and electronic indicator display have been installed to facilitate the waiting process.
On average, each outlet in Hong Kong sells close to 2,000 bamboo baskets of dim sum every day. But the scores of patrons queuing outside the Tim Ho Wan outlets are not just drawn by the cheap prices. Chef Mak says the success is largely owed to the fact that the dim sum are delectably fresh —they are made-to-order; not pre-steamed and then reheated. The latter practice causes the dim sum to lose its flavour and texture.
Offering great dim sum at affordable prices, Tim Ho Wan is poised to become one of the must-go restaurants on every Singaporean’s list!
Prices start from SGD 3.80 onwards.
Bao Day and Charity
Tim Ho Wan believes in giving back to society and on 28 April 2013 will be organising the Bao Day and Charity event. On this day, they will be selling only their famed pork buns to the public. All proceeds will go to The Straits Times School Pocket Money Fund and aid underprivileged children in Singapore.
Tim Ho Wan Singapore Outlet Details
68 Orchard Road #01-29A,
Opening Hours: Monday to Sunday 10am to 10pm
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