Read more on the opening of Tim Ho Wan’s second outlet at Toa Payoh here. Features 6 new items.
2013 – the year of crazy new restaurant openings in Singapore. It’s the Michelin-starred Tim Ho Wan in this second quarter of the year. In another quarter, Jamie’s Italian (of Jamie Oliver) is going to stomp into Singapore, specifically at VivoCity. So yes. Two giants in a year, prepare for your stomachs, Singaporeans, expats and tourists alike
I was privileged to be invited for the Media Launch, a dinner a day before its long-awaited opening date, tomorrow, 10 April 2013. Now for the food, you can cross-reference to the previous post on Tim Ho Wan, Hong Kong. A very popular question, is it of the same standard?
HK vs SG STANDARD:
I guess I am in the best position to give the verdict, since I just came back from Hong Kong’s just 2 weeks ago. Verdict? On an average, about 90% of its dishes are of the same standard. So now you can set your mind to peace. Thank you.
Food in this post will go according to merits.
Baked Bun with BBQ Pork (3pcs) (SGD4.50++) :: No surprise. Part of the quartet, more commonly known as the 4 Heavenly Kings, this dish still wins my
mouth heart. Identical to that of Hong Kong’s, the crumbly and fluffy, sweet exterior goes perfectly well with the salty, and substantial BBQ pork. Have it whilst hot.
Steamed Egg Cake (SGD3.80++) :: A counterpart of the above item, I thought this has its king’s crown on it deservedly. While I was in Hong Kong, I was too quick to throw it out the window as the name isn’t as appealing, you have to admit. But its holey and fluffy package is indeed heavenly I had quite a handful of this. Packed complete with fragrance and softness.
Tonic Medlar & Osmanthus Petal Cake (Cold) (3pcs) (SGD3.50++) :: Entertainingly wobbly and jelly-like, this plate of dessert had me feel refreshed. For one, it’s cold. The other thing is, whenever there are elements of flower / parts of flower in a dish, it always gives this cleansing effect, which is a feel-good mood. It might come across as a ‘tad too sweet for some, but it’s fine for me.
Prawn Dumpling (4pcs) (SGD5.50++) :: I thought the wrap was a little too sticky and dry for me. But the prawns inside made it all up. No shortchanging, they stuffed the dumpling full of prawns, fresh sizable prawns. Pretty unanimously favored.
Vermicelli Roll with Pig’s Liver (SGD5.50++) :: Its vermicelli roll is renowed, claiming a spot as one of the Heavenly Kings. I thought the sweet soy sauce fell short a little. If it was more powering and sweeter, it would have been perfect. Save for that, the rest of it was indulging. I love innards of animals’, and the pig liver is of standard – not ones you get in Chicken Rice stalls, where it’s hard and dry, and has a grainy texture. Nothing of that sorts here.
Pork Dumpling with Shrimp (4pcs) (SGD5++) :: As per its prawn / shrimp counterpart, Prawn Dumpling, anything to do with it, you can be assured that it’s fresh and springy, not overcooked. It’s easy to sink your teeth into. Quite a hot favorite around the table as well.
Spring Roll with Egg White (3pcs) (SGD4.20++) :: Being a deep-fried item, you ought to be warned that this is oily. Notwithstanding that, its spring roll is crispy, for sure, with a slight mess wrapped in it. I thought the flavors were not distinctive enough to really know what’s going on. It was just an, ‘okay, it tastes good’ encounter for me.
In my opinion, Dim Sum has to be one of the most subjective food types around. If you notice, heading to a Dim Sum Restaurant with some friends of yours can be interesting. If they are your usual Dim Sum kah-kees, you’d realize how they always only order these food items and skip some others. If you don’t like xiao long bao for instance, it’d probably be hard for the taste to be altered anytime soon, without an event.
Don’t take my words for it, try it for yourself. Amidst the crazy heightened hype, expectations are probably overly skyrocketed at the moment. Calm yourself down before heading in. If you’re happy, just applaud for the Michelin-starred Chef Mak Kwai Pui. Got a chance to have little chat with him, and it is evident that he is a
legs step on stone ground humble and down to earth person.
For your benefit, here goes the Menu, confirmed as of today.
Big 4 Heavenly Kings:
Steamed Egg Cake :: $3.80
Vermicelli Roll with Pig’s Liver :: $5.50
Baked Bun with BBQ Pork (3pcs) :: $4.50
Pan Fried Carrot Cake (3pcs) :: $4.50
Prawn Dumplings (4pcs) :: $5.50
Pork Dumpling with Shrimp (4pcs) :: $5.00
Glutinous Rice Dumpling :: $5.00
Chicken Feet with Black Bean Sauce :: $4.00
Beancurd Skin Roll with Pork & Shrimp (3pcs) :: $4.00
Dumpling Teochew Style (3pcs) :: $4.00
Pork Rib with Black Bean Sauce :: $4.20
Beef Ball with Beancurd Skin (3pcs) :: $4.20
Garlic, Mushroom, Spinach Dumpling (3pcs) :: $3.80
Deep / Pan-Fried Items:
Beef & Seaweed Dumpling (3pcs) :: $4.20
Beancurd Skin Roll with Shrimp (3pcs) :: $5.50
Spring Roll with Egg White (3pcs) :: $4.20
Steamed Rice with Chicken Feet & Pork Rib :: $6.00
Steamed Rice with Beef & Fried Egg :: $6.00
Steamed Rice with Chicken, Sausage & Mushroom :: $6.00
Poached Fresh Seasonal Vegetable :: $5.50
Vermicelli Roll with BBQ Pork :: $5.50
Vermicelli Roll with Shrimp :: $5.50
Vermicelli Roll with Beef :: $5.50
Black Pepper Vermicelli Roll :: $5.00
Desserts / Beverages:
Tonic Medlar & Osmanthus Petal Cake (Cold) (3pcs) :: $3.50
Yam Puree with Sago (Hot) :: $3.50
Papaya with Apricot Kernels & White Fungus (Hot) :: $3.50
Chinese Tea :: $1.20
Barley Water :: $2.00
Coke / Sprite / Iced Lemon Tea :: $2.00
Mineral Water :: $1.50
Plain Water :: $0.50
All prices subjected to GST & Service Charge.
Special gratitude to Magdalene, the Brand Cellar team, the Tim Ho Wan team, and Chef Mak, for the hospitality and hosting the invited tasting.
Address: Plaza Singapura Atrium Space, 68 Orchard Road, #01-29A (New Plaza Singapura Wing)
Telephone: 6251 2000
Opening Hours: 10am – 10pm
Photos by Kathleen.