Well-known Michelin-starred Hong Kong dim sum institution Tim Ho Wan threw open its doors in Plaza Singapura on April 10.
Housed in a relaxed 100-seat space is the first overseas outpost of this famed eatery, care of chef Mak Kwai Pui.
Highlights not to be missed include pan-fried carrot cake ($4.50), vermicelli roll with pig’s liver ($5.50), and Mak’s signature baked buns with BBQ pork ($4.50)—a delish crisp-topped boluo (pineapple) bun stuffed with char siew.
There are also steamed items such as Teochew-style dumplings ($4) and beef balls with beancurd skin ($4.20).
For those with a sweet tooth, the fluffy steamed egg cake ($3.80) and tonic medlar and osmanthus jelly ($3.50) should do the trick.
If you’re strapped for time, head to their takeaway counter so you can order and grab the goods to go.
