Tim Ho Wan - 添好運

Finally I get to visit this well known dim sum restaurant that might need to queue for a few hours just to get a table and seat. Lucky me, I got a seat upon arrive as my lovely colleague arrive earlier and line up the queue. 

We visit on a weekend morning and colleagues reach around 9am and I reached at 9.30am. So the waiting time (Q for table and seat) is about 30 minute.

 

Seriously the variety of the food not many compare to the other dim sum restaurant. And all the item is not cheap, quite pricey to me but honestly I would said the service is good. One of the aunty waitress is so friendly and sociable. We are so lucky to be serve in a room like a VIP and there is a air-con where we can adjust the temperature our self.

Baked Bun with BBQ pork (S$4.50 )

This is the first time I ate a bake cha siew bun. I like the filling (cha siew) is not too sweet and the outer layer is very thin and crisp.  

Glutinous Rice Dumpling (S$5)

Vermicelli Roll with BBQ Pork (S$5.50)

Nothing special about the glutinous rice, too mash. Vermicelli roll is silky and able to see though the filling. Thump up for this. 

Beancurd skin roll with Shrimp (S$5.50)

Pan Fried Carrot Cake (S$4.50)

The carrot cake is really soft and there are radish strip in every pieces. This is what a carrot cake should be. Yummy. 

Chicken Feet with Black Bean Sauce (S$4) / Steamed Egg Cake (S$3.80)

I have seen 马来糕 (steamed egg cake) selling in supermarket but I have never bought and try before. I curious how the taste was like so I requested to order one. That piece of cake is pretty small but the texture is fluffy and soft.

Prawn Dumpling 4pcs (S$5.50)

Pork Dumpling with Shrimp (S$5)

The siew mai are simply crunchy and juicy. I love every bite of the combination, pork and shrimp.

Tim Ho Wan

68 Orchard Road 

Plaza Singapura #01-29A

Tel: 6251 2000

Operating Hours:

Mondays to Fridays: 10am - 10pm

Weekends: 9am - 10pm

Glutinous Rice

Miss this old traditional Lo Mai Kai so much but instead of Kai (Chicken) i omit other ingredient. I start in hock on to glutinous rice when one days, my mum order a glutinous rice from a store at Ghim Moh market. So i taste a few bite and slowly i finished the whole plate and got hock on it and this is the best glutinous rice i have even eaten.

Since i seldom go down to ghim moh market, so i decided to make some plus i craving for it. Instead of using chicken as the ingredient, i replace it with dry shrimps, chinese sausage and dry mushroom. I didn't steam my glutinous for too long, i want the kind of chewy and abit dry texture. I don't really like the kind of sticky and watery texture. I would said depend on each individual palate. =p

After the whole process of cooking and steaming the glutinous rice, i find the texture just right, only the taste is abit blend.

Ingredient:

• 1 sticks chinese sausage
• Dry scrimps - soaked for one hour (depend how many u would like to have in it)
• 5 dry chinese mushroom - soak until mushroom soften and slice
• 1/4 tbsp minced garlic
• 1 tsp sesame oil
• 1 & 1/2 tbsp of oyster sauce
• 1/2 tbsp soya sauce
• 1/2 tbsp dark soya sauce
• 1 tbsp sugar
• 250gm glutinous rice
• 1/2 cup of water for cooking (I use the water from the mushroom and dry scrimps)

Method:

• The day before, soak the glutinous rice overnight
• Heat the pan with some oil and the fry the garlic until fragrant. Add in the chinese sausage, dry scrimps, mushroom and continue to fry.
• Add in the glutinous rice and the seasoning, toss evenly to combine and pour the cup of water until is absorbed into the rice.
• Scoop the rice and ingredient into a bowl
• Steam the filled bowl for 20 ~ 30 minutes (depend if u want it to be more sticky or dry)
• Serve immediately while it still hot.