Tim Ho Wan Plaza Singapura

I haven't eaten Tim Ho Wan for a long time. I haven't eaten it since the quality of Tim Ho Wan has not been so good for a while. It feels very different. The founder, Mak Kwai Pui, was the former head of the dim sum department of Lung King Heen, a three-Michelin star restaurant in Hong Kong. He has made the five dishes that were previously specially cooked for VIP customers and were not on the menu available now, only in this flagship store. Lobster fried turnip cake 𝙈𝙖𝙞𝙣𝙚 𝙇𝙤𝙗𝙨𝙩𝙚𝙧 𝙍𝙖𝙙𝙞𝙨𝙝 𝘾𝙖𝙠𝙚 𝙎𝙂𝘿 19.8 The sweet and plump lobster meat seems to have a whole lobster in it. The combination with the turnip cake and the strong wok aroma is a bit unstoppable. Steamed Chicken Nest Bun with Abalone 𝘼𝙗𝙖𝙡𝙤𝙣𝙚 𝙬𝙞𝙩𝙝 𝙎𝙩𝙚𝙖𝙢𝙚𝙙 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙉𝙚𝙨𝙩 𝘽𝙪𝙣𝙨 𝙎𝙂𝘿 14.8 Derived from the traditional Cantonese chicken nest bun, the chicken and mushroom bun with sauce is topped with a whole juicy little abalone Stewed Double Skin with Bird's Nest and Ginger Milk 𝘽𝙞𝙧𝙙 𝙉𝙚𝙨𝙩 𝙤𝙣 𝘿𝙤𝙪𝙗𝙡𝙚 𝘽𝙤𝙞𝙡𝙚𝙙 𝙂𝙞𝙣𝙜𝙚𝙧 𝙈𝙞𝙡𝙠 𝙎𝙂𝘿 11.8 Made with three different types of milk, it has a light ginger flavor that is not very obvious. It is a relatively low-sugar dessert. The sweetness comes from the bird's nest, and it has a full milky flavor and a very solid taste. The flagship store not only has limited dishes, but also three private rooms, providing a variety of high-quality red and white wines.

Mainly Hong Kong Cantonese cuisine, you can eat authentic Hong Kong food without going abroad, which is great. I have eaten here many times. Although it was affected by the epidemic before and I couldn’t dine in, I could only take it away. Now I can sit down and eat.

Tim Ho Wan is a famous restaurant in Singapore. It is a place to taste Hong Kong dim sum. It is the cheapest Michelin one-star restaurant in the world. There are so many customers here that you have to queue up all the time. The food tastes really good. I personally feel it is better than that in Hong Kong.

Finally I got to eat the Tim Ho Wan I had been dreaming about! I was already the last one on the waitlist when I arrived just after 10am, and there was no guarantee I could get it before the store closed at noon. Fortunately, the ending was perfect. I recommend the barbecued pork buns + radish cake + beancurd rolls, definitely worth the wait!

One of the "Four Heavenly Kings" of Tim Ho Wan, the crispy baked barbecued pork buns, three in a serving, are round and plump like a small fist, with a golden outer shell, like a pineapple bun or puff, with crispy and tight texture, very pleasing. Spinach and shrimp dumplings, with crystal-clear skin, sticky and sticky, and even the aroma of rice milk can be felt. The spinach, shrimp, bamboo shoots and mushrooms are stuffed inside, and the seasoning is soft and fresh, and the taste of fresh vegetables and seafood is blended together. The traditional lotus leaf glutinous rice chicken has the fragrance of lotus leaves, and is filled with chicken, pork, mushrooms and sausages.

The Chinese anchor is the founder. Chong Tian Hao Yuan is the name that everyone comes in to eat. It seems to be the cheapest Michelin-starred restaurant in Singapore. There are not many customers, maybe because it has branches...