The news of Tim Ho Wan opening in Singapore did not dampen the enthusiasm in the latest trip to Hongkong. I insisted on a visit despite our very packed food and travel schedules. They open at 945am but list their operating hour at 9am…to generate some hype before their opening perhaps?
Always a must order.
酥皮焗叉燒包 (HKD 18)
I always wish that seconds are ordered yet space is
usually the constraint. Still so good – these pine apple crusts are
sweet with a lovely contrast of savoury within the bun. Still a fan!
三星烧卖 (HKD 24)
Anything limited edition sells but these are
deconstructed siew mais (without their familiar yellow skins) with a
variety of toppings – dried oyster, pig tongue and black moss. Ordinary
methinks.
头汁蒸排骨 (HKD 14)
Each piece was meaty, delicious!
One oily delight that I fancy, the chewy mochi skin dimsum especially.
头汁蒸排骨 (HKD 14)
Each piece was meaty, delicious!
家鄉咸水角 (HKD 14)
One oily delight that I fancy, the chewy mochi skin dimsum especially.
古法糯米雞 (HKD 26)
I have been wanting to try this since day one –
portions are jawdropping kind of huge. It’s a bak zhang well done –
stuffed so generously with ingredients and is the ultimate heavy weight.
油菜(HKD 18)
Blanched greens.
A different take on the usual springroll and I prefer this better to springroll. The beancurd skin was light and crisp with the generous stuffing of vegetables.
黃沙豬潤腸 (HKD 20)
A self declared no fan of liver, I winced at the thought of this. Lo and behold, the foie gras quality of pig liver I say, smooth and abso buttery, I wonder how they treat it. Deliciosity maxed out.
Once again a memorable meal at Tim Ho Wan. Affordable and hearty, I wonder if the same can be replicated when they make their move to Singapore.
IFC Mall
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