The world's cheapest Michelin-starred restaurant has landed on our shores. Tim Ho Wan by Chef Mak Kwai Pui, who hopes to offer authentic made-to-order (not pre-steamed and reheated) Hong Kong style dim sum to Singapore, opened at Atrium@Orchard yesterday. Next to Plaza Singapura, this is the hole-in-the-wall eatery's 1st overseas branch with the 2nd one in Toa Payoh opening in July and another four by year end. Recalled seeing a long queue at the original Mong Kok branch, which was awarded one Michelin star within a year of business and continued to earn the accolade every year since. With its recent move to Olympian City, the only branch with the hard-earned one star now is Sham Shui Po's though Tim Ho Wan also has presence in North Point and IFC Mall. No different from Hong Kong, seating here is on a 1st-come 1st-serve basis but customers can get a queue number and go shopping until they received a notification via SMS that their table is ready.
There are about 30 food items on the menu including desserts and the Big Four Heavenly Kings – Steamed Egg Cake, Vermicelli Roll with Pig's Liver, Baked Buns with BBQ Pork and Pan-fried Carrot Cake. Was sceptical about the former (known as Ma Lai Gao in Chinese though I would have translated it as Ji Dan Gao) despite the rave reviews as I did not like the moist and chewy texture of Ma Lai Gao found locally. But my eyes lit up as I took a bite of the airy-light, soft and fluffy cake with a caramelised taste which grew on me. Not too sweet and so good that I could not stop eating once I started. I declared the addictive Steamed Egg Cake a hit and would queue at Tim Ho Wan for this. Except that I also have a choice to buy at the takeaway counter meant as an express service for customers to bring home their favourite Steamed Egg Cake, Baked Bun with BBQ Pork and Glutinous Rice Dumpling.
Taking a bite of the legendary Baked Buns with BBQ Pork, the crispy crust reminiscent of polo bun crumbled to reveal a soft inside with a tinge of milky taste. Its fillings had chunks of char siew which was not too fat, and a not-too- sweet thick sauce oozing out. While delicious, it was not spectacular but still a must-order for dine-ins and takeaways. Could smell a charred aroma and see radish strips in the Pan-fried Carrot Cake with bits of shallot, ham and possibly dried shrimps. A tad oily and tasted better when paired with the chilli sauce that was spicy, sweet and tangy at the same time. Translucent-thin skin of the Steamed Prawn Dumplings did not stick to the paper on the bamboo steamer basket or fell apart when taken up with a pair of chopsticks and tasted springy, not too chewy. Filled with fresh and juicy prawns marinated just nice, it was yummy though too hot and big to eat the whole piece in one mouth. This is another must-order if you are dining at the restaurant.
Loved how the crackling-crispy thin skin of Spring Roll with Egg White went well together with its filling of succulent prawns, egg white and chopped carrots. It was not as oily as the much-lauded but disappointing Pan-fried Carrot Cake and no doubt a surprise hit. Good enough on its own, the taste was accentuated when dipped in Worcestershire sauce which came with a label clearly stating what it should be paired with. Would be back to have this and try other items on the menu after the initial hype has died down a bit. Am not sure if rental in Singapore is indeed higher than that in Hong Kong as claimed but prices of items on the menu, costing more than Hong Kong's, are comparable to other dim sum restaurants in Singapore. And vegetarian options include Poached Fresh Seasonal Vegetable, Vegetarian Black Pepper Vermicelli Roll (better known as chee cheong fun) among others.
You may also be interested in Tim Ho Wan Revisited and Tim Ho Wan.
You may also be interested in Tim Ho Wan Revisited and Tim Ho Wan.
100 people were in the queue when the door opened at 10am last Wednesday, with the 1st few reaching before 9am. Baked Bun with BBQ Pork was sold out by 3pm and some waited up to 3 hours only to be disappointed as some food items on the menu have run out. According to an article on Friday’s The Straits Times, “sales have been so brisk that the eatery has implemented a ‘no takeaway’ policy until staff are better equipped to handle the volume of orders”. As such, shutters of the takeaway counter remained down when I visited yesterday. A sign at its entrance informed customers that reservations and takeaways are not allowed while another near the cashier read “Max Order One Plate of 3 Buns Per Pax”. The SMS system, which was supposed to be used, was not yet in place as the restaurant found it hard to estimate the amount of time each table requires. Once that can be better judged, it will be brought in.
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