Sunday, September 15, 2013

Tim Ho Wan (添好運) @ Toa Payoh Central


With the opening of Michelin Star Dim Sum Restaurant, Tim Ho Wan (添好運) at Plaza Singapura earlier this year in April, snaking long queues has been spotted daily at the restaurant. Business was so good that they have to suspend their takeaway counters as well as abolishing the SMS queuing system. For those that has not tried their dim sum, good news as Chef Mak has opened a second outlet at Toa Payoh Central bringing the famed dim sum to the heartland.

Prawn Dumpling 4/5

The Prawn Dumpling or Har Gow ($5.50 for 4pc) was filled with succulent prawns wrapped by the thin but yet sturdy skin which did not break when I picked it up with my chopsticks.

Steamed Spinach Dumpling with Shrimp 4.2/5

In my previous visit, I did not get to try this. The Steamed Spinanch Dumpling with Shrimp ($3.80 for 4pc) was wrapped in a thin and transparent skin with generous spinach and prawn fillings. A delectable execution tat has different flavours and textures working harmoniously.

Congee with Lean Pork, Century Egg & Salted Egg 4/5

The Congee with Lean Pork, Century Egg & Salted Egg ($4.20) may looked bland but it actually quite tasty, smooth and silky.

Pan Fried Carrot Cake 4.2/5

I believed that Tim Ho Wan has tweaked the recipe for the Pan Fried Carrot Cake ($4.50 for 3pc) a bit. The previous time I had it, it was not as crispy and firm. Flavour wise it was also on the lighter side but now its more fragrant.

Steamed Egg Cake 4.5/5

One of the big 4 heavenly king dim sum at Tim Ho Wan, the Steamed Egg Cake ($3.80) never failed to bring a smile to me with its sweet eggy flavour and spongy texture. This is something that is not commonly served in other dim sum restaurant.

Baked Bun with BBQ Pork 4.2/5

There were mixed review of Tim Ho Wan's signature Baked Bun with BBQ Pork ($4.50) when it first opened at Plaza Singapura. Tim Ho Wan Singapore has since tweaked the recipe and accordingly to someone who has tried the same item in Hong Kong, the Singapore version is now closer to what she had in Hong Kong. Now the baked bun has a sweet crispy custard layer on the exterior compared to the previous version I had while it also reduced the sweetness level of the fillings. I actually tasted quite similar to Bo Luo Bao with the sweet custard exterior.

Steamed Chicken Feet with Abalone Sauce 4.2/5

Tim Ho Wan has come up with 6 new dishes exclusively only at the Toa Payoh outlet. However these are only monthly specials and the line-up with change every month. One of these 6 new dishes is the Steamed Chicken Feet with Abalone Sauce ($5). Chicken feet is one of those item I will definitely order when I have dim sum and I am glad Tim Ho Wan finally introduced it. I also find that the abalone sauce is a good change to what we usually have in Singapore.

Wasabi Salad Prawn Dumpling 4.5/5

As Chef Mak has mentioned in his earlier interview, he realised Singaporean loves their fried food. Hence it is not a surprised to see Wasabi Salad Prawn Dumpling ($5) being one of the 6 new dishes. Stuffed with big succulent prawns and fried to a nice golden brown, both adults and children will definitely love it.

Vermicelli Roll with Sweet and Sesame Sauce 3/5

The other new dish is the Vermicelli Roll with Sweet and Sesame Sauce ($4.20). I enjoyed the flavour and texture of the roll but I doubt this will be greatly accepted by the local as its plain vermicelli roll without fillings.

Fried Noodle with BBQ Pork and Soy Sauce 3/5

I know the people in Hong Kong loves their congee and noodles for breakfast or dim sum but I doubt Singaporean shares the same palate for it. As a dish itself, the Fried Noodle with BBQ Pork and Soy Sauce ($6.00) was delectable with springy noodles. I am just not sure whether Singaporean will order it for dim sum.

Deep Fried Dumpling with Salted Meat 4/5

The Deep Fried Dumpling with Salted Meat ($3.80) is a new dim sum dish not many Singaporean is familiar with. Accordingly to what I know, this is quite popular in Hong Kong. The deep fried dumpling is actually hollow in the middle filled only about a quarter in it with salted meat. The highlight of this dim sum item is the chewy texture of the deep fried dumpling. The more I chewed on it the more I enjoyed it.

Mango Pomelo Sago 3.5/5

The Mango Pomelo Sago ($5.00) need not much introduction since its a popular local dessert. I only hope that there were more chunky mango flesh to give it a sweet finishing.

Tonic Medlar & Osmanthus Cake 4/5

The Tonic Medlar & Osmanthus Cake ($3.50) is still as good since I last had it. It was subtle, gelatinous and not overpowering sweet.

I am actually glad to see that Tim Ho Wan has bring its famed dim sum and probably the cheapest Michelin Star restaurant to the heartland. With the second outlet, hopefully the crowd will be thinner and more people can enjoy the delectable dim sum. Look out for the third outlet that will be opening in Bedok.

Tim Ho Wan (添好運)
ERA Centre
450 Toa Payoh Lorong 6
Singapore 319394
Tel: +65 64832000
Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Daily: 11am - 10pm

Alight at Toa Payoh MRT station. Take Exit A. Walk to HDB Hub where POSB is located. Exit HDB hub and cross the road. Walk to ERA Centre which is on the right. Journey time about 5 minutes. [Map]


  1. thanks! Is the queue at TPY longer like PS?

    1. The queue at TPY is shorter but I can't guarantee that as more people get to know about it the queue will continue to be the same.

  2. nice, the toa payoh one got queue? I've never tried the PS one because of the freaking queue...

    1. Same there is a queue too but not as long compare to PS.

  3. Customer service SUPER LOUSY !!!!

  4. Went there just a week ago coz of the michelin star hype. Expect a long q during peak hours.
    Taste wise, their humbler competitors like tiong bahru bao n some frm hawker cts will really beat them hands down.
    The char siew bao filling was mushy n too sweet. The carrot was really pale n soft. Skip the fried noodles n beef cheong fun since they taste nothing like what their names say. Ma lai ko was really average n on the greasy side. Mayb the saving grace was the porridge, cooked till rice grains are gone n milky white in true cantonese style, infused with good century egg flavour. Yet still you can find better ones out there.
    Perhaps they are struggling with ensuring quality consistency. But one thing for sure, if this is what they serve in HK, there will be no star, michelin or not, coz there are tons of better dim sum in the land where yum char is lifesyle.



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