It was only my second time at the Michelin-starred restaurant Tim Ho Wan and at that time, I was with my brother Edmund who was here in Singapore for his two-week vacation. We were off to meet my long time friends Lino, Karen and Kristine and while we were strolling at the mall to look for a restaurant, we accidentally bumped into Tim Ho Wan and we instantly decided to eat there instead, even if the queue was long that evening (I bet most of the time). My first Tim Ho Wan experience was also this year and I was with Kieron and Iton then, where we had lunch at the Toa Payoh branch.
Living up to Michelin Star’s standards, the food which we ordered were all authentically prepared and everything was flavourful. The only comment we had was the service, although fast, it was not that good. Perhaps it’s the language barrier which triggered some confusion as almost all of the servers communicate in Chinese (even if it’s obvious that the customer is not), so that factor could’ve been the reason for the minor confusion that night, which I can not even recall anymore.
Again, the food was prepared (or steamed) to perfection. After all, Michelin’s anonymous tasters or ‘inspectors’ (as what they’re actually called), do not consider the service, location, music or ambience on the criteria for judging. They do the ‘judging’ mainly or solely on the food–its taste, quality and preparation. According to Michelin’s website, to get a star, two stars or three Michelin stars, the taste must be really authentic and the quality should be exceptional.
This is what Tim Ho Wan possesses–simple, delicious and mouth-watering dishes. You should try it for yourself; or if you already have, you must come back and bring along friends who have not been yet. It would surely be a fun feast! Tag everyone along! In fact, if any of my friends would crave for Dim Sum, I’d recommend it right away.
Orders: Chef’s Recommendation Pan Fried Dumplings with Leeks, Glutinous Rice Dumplings in Lotus Leaf with Pork Meat and Sausage filling, Pastry Prawn Dumplings, Baked bun with BBQ Pork, Vermicelli Roll Stuffed with Pork filling
Tim Ho Wan’s first hole-in-the-wall eatery opened in Mongkok in Hong Kong in 2009. It then earned its Michelin star in 2010 and started to open branches in several locations in Hong Kong. According to a colleague of mine who speaks Cantonese, Tim Ho Wan means: ‘add good luck!’ Thanks for this interesting trivia!
That fun dinner with Lino, Karen, Kristine and Edmund was very special to me. I was very glad that they had met each other and everyone had a great time. During dinner, we were just busy chatting and laughing while sharing and savouring everything we ordered. It was only my second visit, yet I can confidently say that they only serve the best! I also wish that that dinner will “Tim Ho Wan” to all of us in the coming 2015!
In Singapore, they have a total of five branches: Tim Ho Wan Plaza Singapura in Dhoby Ghaut, Tim Ho Wan Hersing Centre in Toa Payoh, Tim Ho Wan Bedok Mall in Bedok, Tim Ho Wan Westgate in Jurong East and Tim Ho Wan Aperia in Kallang (Open 24/7). These locations are genius as it pretty much covers the island country–one shop in the North, West and Central and two in the East areas.
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Reblogged this on Everything Mundylicious and commented:
The food is definitely deserving of the Michelin star. The service if I may say, not quite. 😊
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