Other than the Big 4 Heavenly Kings, we also sampled all the other dishes that were available during the media launch. Taste wise, it was not cloyingly sweet which soon got us asking for seconds! Kinda like our Malay kueh, the Steamed Egg Cake ($3.80) was very light and fluffy. This makes it unique and is still worth a try. It might be too soft and flimsy for some, and might come across as steamed instead of pan fried. We had mixed views towards the Pan Fried Carrot Cake ($4.50 for 3 pcs) so it really depends on personal preference. Loved the cheong fun’s smooth and firm texture and the pig’s liver was soft instead of rubbery. The Vermicelli Roll with Pig’s Liver ($5.50) was also a crowd pleaser. When eaten hot, the sweet and fragrant BBQ pork oozed out of the bun which was unbelievably soft and a little crusty with a slight bounciness to it. It is not your typical char siew bao though, because the bun is baked and not steamed. Of all the dim sum dishes at Tim Ho Wan, my favorite was the Baked Bun with BBQ Pork ($4.50 for 3 pcs), which I prefer calling char siew bao. After which, I will be reviewing the other dishes that we had also tried. Kinda lost touch with taking food photos after our 3 week long honeymoon trip in Europe 🙁Īnd without further ado, I shall first introduce Tim Ho Wan’s Big 4 Heavenly Kings – Baked Bun with BBQ Pork, Vermicelli Roll with Pig’s Liver, Pan Fried Carrot Cake and Steamed Egg Cake, in this order. Group shot! Sorry I didn’t use my flash that day so it’s not the photographer’s fault that the pic is yellowish.

This was for our table of six… NOT! I think we ordered like at least 4 to 5 times of these! Major food coma but very satisfying! *Rubs tummy with glee* 😀 Hahaha ok here’s another photo of us because my eyes look bigger. I was very lucky to be invited by one of my favorite PR companies, Brand Cellar, to be amongst the first in Singapore to taste Tim Ho Wan’s much raved about dim sum, especially their Big 4 Heavenly Kings!īrand Cellar was also kind enough to allow me to have misterchewy join me in this mass dim sum party! Yeah as you can see, we are one of the true BLUE dim sum lovers. It is also the cheapest and most affordable Michelin starred restaurant in the world which makes it so popular!įinally, the foodies in Singapore can have a taste of Tim Ho Wan’s legendary dim sum without having to fly over to the Hong Kong and subsequently queue for hours at its remaining branches just to try it. True blue dim sum lovers have probably heard of, or even tried, the renowned One Michelin starred Tim Ho Wan from Hong Kong’s Mongkok branch which had recently ceased operations. The chain also has branches in Taipei, Kaohsiung, Taichung, Hanoi and Kuala Lumpur, Bangkok (opened in August 2015), Nakorn Ratchasima (opened December 2016), and New York City (opened December 2016).Hello chewys! Have you Tim Ho Wan-ed yet? Even before this famous Michelin star Dim Sum restaurant opened its doors to the public on 10 April at Plaza Singapura Atrium Space, it had already gotten everybody’s attention. Another branch opened in Jakarta at the end of March 2015. It also expanded to the Philippines in 2014 with the opening of a branch at SM Megamall in Metro Manila and in Australia the following year with the opening of a branch in Chatswood and subsequently in Westfield Sydney and 580 George Street. Tim Ho Wan began expanding overseas in 2013, with the opening of its first international location in Singapore's Plaza Singapura. In 2013, the original Mongkok branch relocated to Olympian City due to an increase in rent. Since then, the restaurant has been dubbed as 'the world's cheapest Michelin-star restaurant.' Expansionįrom its original Mongkok location, five additional branches were opened in Hong Kong Sham Shui Po, Central, North Point, Tai Kok Tsui and Tseung Kwan O. Tim Ho Wan would eventually earn a Michelin star of its own in the 2010 Hong Kong and Macau Guide, a distinction which some have stated was a move in response to the criticism that the Michelin Guide was 'elitist' and 'out of touch with local tastes.' In 2015, its Sham Shui Po, North Point and Tai Kok Tsui branches had all received one Michelin star. In 2009, Mak Kwai-pui, formerly a chef of three-Michelin-starred restaurant Lung King Heen, opened a 20-seater dim sum restaurant in Mongkok.

Tim ho wan mongkok