Thanks to Racheal for the invite and Tim Ho Wan for the hospitality!
There is no doubt I adore Tim Ho Wan in Hongkong. Known for being the cheapest michelin star in Hongkong, there is no reason why it is not packed. Read all about my previous adventures there:
The virgin visit at Kwong Wa Street - No longer there, this was the flagship. Long queues, squeezy as can be surroundings...eating dimsum here was equivalent to mousing up in some dingy alley in Japan slurping ramen.
The second at Kwong Wa Street - Menu revamped but I still had my favourites.
The third at IFC Mall - Convenience always rocks my socks and shorter queues too.
Forth still at IFC's - Almost a staple in every single hongkong trip now.
With so much love for this, I was thrilled to know that they made our sunny island their first stop beyond Hongkong. Plaza Singapura's first outlet probably raked in enough records for long queues, subpar food and cheap dimsum - of which, I have not verified.
Then comes the second outlet, Toa Payoh residents please rejoice! ERA Center becomes the hippiest place to hang out now. The media tasting was brisk and sure enough, that was authentically Hongkong - I never had a single meal at THW without having to be rushed.
Lining the walls with accolades.
The typical Tim Ho Wan table setting.
There are three specially created dishes for the Toa Payoh outlet so then, head here if you want to have a go at these outlet specials!
Prawn Dumpling ($5.50)
I thought the skin was thicker but prawns are really fresh.
Pan Fried Carrot Cake ($4.50)
A decent one with crispy edges and crummy cake texture.
Fried Dumpling with Salted Meat ($3.80)
Filled with char siew instead of innards, the skin was a tad thick and too oily for me.
Baked Bun with BBQ Pork ($4.50)
Its signature and rightfully so - incredibly crisp polo skin with chewy bun and delicious char siew fillings. One justifiable item worth so many returns of.
Vermicelli Roll with Sweet and Sesame Sauce ($4.20)
Much like chee cheong fun with the sesame oil and savoury sauce drizzling. I wish they had pig liver available but tough luck this time round.
Steam Chicken Feet with Abalone Sauce ($5)
Usually not a fan of chicken feet but one's trash is actually another's treasure - the companion found joy in these.
Fried Noodle with BBQ Pork ($6)
While I thought this was Hongkong breakfast staple, turns out very Singaporean instead. Slightly oily but well fried dish.
Steamed Spinach Dumpling with Shrimp ($3.80)
Dumplings are hardly memorable but this stood out for the nice balance of spinach and shrimp, the skin could do with lesser starch though.
Congee with Lean Pork, Century Egg and Salted Egg ($4.20)
The hongkie loved it, so did the Singaporean. Just the right amount of rice and gooeyness in this delicious bowl filled with so many ingredients.
Wasabi Salad Prawn Dumpling ($5)
Specially created for Toa Payoh's opening, this was ordinary fried prawn dumplings with wasabi sauce - could do with more punch!
Deep Fried Dumpling with Salted Meat ($3.80)
Otherwise known as Ham Sui Kok, this was filled with char siew instead of the usual pig innards.
Steamed Egg Cake ($3.80)
Portions seemed to have shrunk locally and the reason given was the way the yeast reacts with the local environment. This was too soft and lacked a desired bite.
Osmanthus Jelly ($3.50)
Wobbly as can be, these chilled babies were a refreshing end to the meal.
Mango Pomelo Sago ($5)
Always a must to end of a dimsum meal, this was a decent attempt.
Chef Mak made his courtesy rounds and we had a friendly exchange in cantonese (thank god for TVB dramas and a hongkie other half sometimes!).
Localisations have been done to these items to suit our local market better, hits and misses but it was a delightful meal to have - without the horrors of the queues!
Granted that the standards are expectedly not as stellar as the flagship but they were decent enough for a dimsum place locally. Inconsistencies are noted but I suppose teething problems are normal and I look forward to brighter days ahead at THW, just let me get lucky with a takeaway first!
Tim Ho Wan
ERA Centre, 450 Toa Payoh Lorong 6 #02-02
There is no doubt I adore Tim Ho Wan in Hongkong. Known for being the cheapest michelin star in Hongkong, there is no reason why it is not packed. Read all about my previous adventures there:
The virgin visit at Kwong Wa Street - No longer there, this was the flagship. Long queues, squeezy as can be surroundings...eating dimsum here was equivalent to mousing up in some dingy alley in Japan slurping ramen.
The second at Kwong Wa Street - Menu revamped but I still had my favourites.
The third at IFC Mall - Convenience always rocks my socks and shorter queues too.
Forth still at IFC's - Almost a staple in every single hongkong trip now.
With so much love for this, I was thrilled to know that they made our sunny island their first stop beyond Hongkong. Plaza Singapura's first outlet probably raked in enough records for long queues, subpar food and cheap dimsum - of which, I have not verified.
Then comes the second outlet, Toa Payoh residents please rejoice! ERA Center becomes the hippiest place to hang out now. The media tasting was brisk and sure enough, that was authentically Hongkong - I never had a single meal at THW without having to be rushed.
Lining the walls with accolades.
The typical Tim Ho Wan table setting.
There are three specially created dishes for the Toa Payoh outlet so then, head here if you want to have a go at these outlet specials!
Prawn Dumpling ($5.50)
I thought the skin was thicker but prawns are really fresh.
Pan Fried Carrot Cake ($4.50)
A decent one with crispy edges and crummy cake texture.
Fried Dumpling with Salted Meat ($3.80)
Filled with char siew instead of innards, the skin was a tad thick and too oily for me.
Baked Bun with BBQ Pork ($4.50)
Its signature and rightfully so - incredibly crisp polo skin with chewy bun and delicious char siew fillings. One justifiable item worth so many returns of.
Vermicelli Roll with Sweet and Sesame Sauce ($4.20)
Much like chee cheong fun with the sesame oil and savoury sauce drizzling. I wish they had pig liver available but tough luck this time round.
Steam Chicken Feet with Abalone Sauce ($5)
Usually not a fan of chicken feet but one's trash is actually another's treasure - the companion found joy in these.
Fried Noodle with BBQ Pork ($6)
While I thought this was Hongkong breakfast staple, turns out very Singaporean instead. Slightly oily but well fried dish.
Steamed Spinach Dumpling with Shrimp ($3.80)
Dumplings are hardly memorable but this stood out for the nice balance of spinach and shrimp, the skin could do with lesser starch though.
Congee with Lean Pork, Century Egg and Salted Egg ($4.20)
The hongkie loved it, so did the Singaporean. Just the right amount of rice and gooeyness in this delicious bowl filled with so many ingredients.
Wasabi Salad Prawn Dumpling ($5)
Specially created for Toa Payoh's opening, this was ordinary fried prawn dumplings with wasabi sauce - could do with more punch!
Deep Fried Dumpling with Salted Meat ($3.80)
Otherwise known as Ham Sui Kok, this was filled with char siew instead of the usual pig innards.
Steamed Egg Cake ($3.80)
Portions seemed to have shrunk locally and the reason given was the way the yeast reacts with the local environment. This was too soft and lacked a desired bite.
Osmanthus Jelly ($3.50)
Wobbly as can be, these chilled babies were a refreshing end to the meal.
Mango Pomelo Sago ($5)
Always a must to end of a dimsum meal, this was a decent attempt.
Chef Mak made his courtesy rounds and we had a friendly exchange in cantonese (thank god for TVB dramas and a hongkie other half sometimes!).
Localisations have been done to these items to suit our local market better, hits and misses but it was a delightful meal to have - without the horrors of the queues!
Granted that the standards are expectedly not as stellar as the flagship but they were decent enough for a dimsum place locally. Inconsistencies are noted but I suppose teething problems are normal and I look forward to brighter days ahead at THW, just let me get lucky with a takeaway first!
Tim Ho Wan
ERA Centre, 450 Toa Payoh Lorong 6 #02-02
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