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
#02-02
Singapore 319394
Tel: +65 64832000
Facebook: https://www.facebook.com/timhowan
Website: http://www.timhowan.com/
Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
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]

Rochor Thai @ Joo Chiat

Rochor Thai is the new kid on the block at Joo Chiat Road. In fact, it has taken over the former Yummy Claypot unit injecting some hot spicy competition to the Joo Chiat area which already housed many restaurants and eateries. Rochor Thai is not new to the food scene. It was formerly located at Rochor Centre before shifting to the current premise.

We started off with the Pandan infused Lemongrass drink. A light and refreshing drink that is just perfect for the hot afternoon.

Amuse Bouche 4/5

I am actually quite taken back that we were served Amuse Bouche. I was not expecting it from a casual Thai restaurant. Anyway, the Amuse Bouche nicely showcases the 4 different tastes that can be enjoyed at Rochor Thai.

Som Tum 4/5

The central Thailand style green papaya salad, Som Tum ($6.80) was bursting with different tastes coming together making a beautiful dish. Be warned that the refreshing salad packed a fiery punch to it. Lending a nice crunchy texture to the dish is the shredded unripe papaya.

Pla Nin Pao 4.2/5

The Pla Nin Pao ($22.80) reminded me of the salted crusted whole tilapia which I had along the street of Thailand, served with a spicy garlic chilli sauce at the side. Instead of being grilled on charcoal like the street stalls in Thailand, it's oven baked at Rochor Thai. The tilapia was moist and perfectly cooked without that muddy taste.

Po Taek 4.2/5

The Po Taek ($8.80) which is a clear hot sour soup with holy basil and kaffir lime leaves. The well balanced hot and sour broth was an delightful enjoyment together with the fresh seafood.

Tom Yum Talay 4/5

The Tom Yum Talay ($8.80) with its fiery appearance was not as hot and spicy as it looked. It still tasted delicious but I still prefer the clear soup base to this for the stronger spicy kick.

Kor Moo 4.2/5

As you can see from the photo, the grilled pork collar was cooked beautifully with the meat still having a shade of pink. The Kor Moo ($12.80) was tender and succulent.

Gaeng Kaew Wan Gai 3.5/5

Green curry in Thai cuisine is actually not spicy but more on the sweet side. The Gaeng Kawe Wan Gai ($11.80), chef's special green curry with chicken thigh and Thai eggplant welcomes a bowl of rice for me to drench it with the green gravy to savour it.

Gaeng Chu Chee Neua 3/5

The slow braised beef in Thai Chu Chee Curry, Gaeng Chu Chee Neua ($18.80) was a bit disappointing for me. While the flavours were there, the beef was tad tough. The shin cut needs a bit more time for the tissues to break down more.

Pad Kee Mao Goong 4/5

The Pad Kee Mao Goong ($16.80/$24.80) translated as stir fried Thai drunken style was fresh and succulent. There was nothing alcohol about the dish but got the name from the fact that it is a dish originated in the wee hours of the morning after a merrymaking night at the nightclub.

Pla Krapong Daeng 4/5

The Pla Krapong Daeng ($16.80/$24.80), deep fried red snapper fillets in raad prig was pretty good. I could not help going back for a few more pieces of it.

Khai Niew Ma Muang 4.2/5

The Manago Sticky Rice, Khai Niew Ma Muang ($7.80) is a staple Thai dessert that is must order in every Thai restaurant. The version at Rochor Thai has the mango diced into cubes for easy consumption and sharing. Love the topping of mung beans on the glutinous rice giving it an extra crunchy bite to it.

Manted Chuame 3/5

The Manted Chuame had me salivating and looking forward to dig in to it. Unfortunately the candied cassava was not as soft as I would like it to be.

I have known of Thai restaurants adjusting the authentic recipes to suit the local palate. While this make commercial sense, it lost that authentic flavours. At Rochor Thai, it tasted like the kitchen has not ready tweaked the recipe, striving to bring the authenticity flavours to the plate. While this is appreciated in my meal, I noted the pricing on the menu is a bit higher compare to other Thai restaurants.


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Rochor Thai
340 Joo Chiat Road
Singapore 427592
Tel: +65 64403270
Facebook: https://www.facebook.com/RochorThai
Website: http://www.rochorthai.sg/
Nearest MRT: Dakota (CC Line)

Opening Hours:
Tue-Sun: 1130am - 945pm
(Closed on Mon)

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus number 16. Alight 4 stops later. Walk to destination. Journey time about 10 minutes. [Map]