With the recent announcement that Tim Ho Wan will be opening its 1st overseas outpost in Singapore, me and the Little Devil decided to try out one of their establishment while we were in Hong Kong last month.
Tim Ho Wan ('THW') opened by Chef Mak Pui Or in 2008. He used to be the Dim Sum Chef at Hong Kong's Four Season Hotel. THW is popular because of the way they are able to turn simple daily ingredients into a tasty and superb flavour of dim sum. With its prestige for using simple ingredients to tasty dim sum, THW earned a prestigious Michelin Star – one of the most coveted recognition in the restaurant industry.
During this trip, we stop by at their outlet in IFC Mall. For your reference, the following is their English Menu.
|Menu - Top Part|
|Menu - Bottom Part|
So the big question? How is the food? The following are the must try:
Baked bun with BBQ Pork – HK$18 (S$ 3)
This Baked Bun has a similar texture as the famous 'Polo Bao' in Hong Kong. It is crispy on the outside and moist on the inside. The BBQ pork has a very nice balance of sweetness and the meat is very tender.
This is a different version of 'Fung Zao'. The texture of the chicken feet is springy and crunchy. It is not spicy and the abalone sauce is excellent. Something that I never tried before and I'm loving it.
|Mun Chicken Feet with Abalone Sauce|
Steamed Beef Ball with Bean Curd Skin – HK$14 (S$2.40)
Beef Ball, what is so special about this. Lets just say, it is soft, tender and you almost melts in your mouth, with a dash of orange zest flavor.
Steamed Fresh Shrimp Dumpling (Har Gao) - HK$24 (S$4)
A must have dish for Dim Sum. It is fresh, juicy and succulent. The crystal clear skin has a nice thickness and springy texture and the prawn is very fresh.
|Har Gao - Steamed Fresh Shrimp Dumpling|
Steamed Rice Roll stuffed with BBQ Pork – HK$20 (S$3.40)
The rice roll is thin and moist with a tender BBQ Pork filling. Fresh, simple and delicious.
Other than the must try above, if you still have stomach space, you can try their other dishes. Overall it is very good, but you can get similar standard on the high end dim sum places in Singapore. For the feasting by your eyes, check out the below.
|Steam dumpling in chui chow style|
|Steam spareribs with black bean sauce|
|Steamed Beancurd Skin Roll filled with Beef and Water Chestnut|
|Glutinous Rice Dumpling|
Service in Tim Ho Wan reminded me of Victor Kitchen in Singapore. The difference is that they have more staff to attend to you, but don't expect the sparkling smile. It is simple, fast and no fuss. In typical Hong Kong fashion, each seat on the table must be occupied. So be ready to share table and get to know the strangers seating across / beside you.
Overall, the simple menu in Tim Ho Wan made them focus on churning out the best flavour with the daily ingredients. Don't expect to sit down and take your own sweet time. This is Dim Sum fast food, sit down, order, eat and get out. Every minute and every inch of space is precious to them. It is really an experience and we really enjoyed the food. I hope their new outlet in Singapore is as good. Cheers!!
Food & Drink: 9/10
Tim Ho Wan @ IFC Mall
Shop 12A, Hong Kong Station Podium Level 1
Central, Hong Kong
(The address can be misleading, if you take MTR to Central, you need to go down 2 levels from their 1st floor)
Op Hours: 09.00 – 20.30
No Reservations. Everybody has to line up.
English Menu also available.
They have two other branch:
Tim Ho Wan @ Mongkok
Flat 8, Ground Floor, Phase 2
Tsui Yuen Mansion,
2-20 Kwong Wa Street
Kowloon, Hong Kong
Tim Ho Wan @ Sham Shui Po
9-11 Fuk Wing Street
Sham Shui Po, Hong Kong