6 dim sum dishes we love at Tim Ho Wan in Singapore

Hailing from Hong Kong, this Michelin-starred eatery is just as famed for its barbecue pork buns as its long, snaking queues; diners have been known to wait up to an hour or more just to score a table.

Opening today, Tim Ho Wan is now on Singapore shores, with its first local outlet at Plaza Singapura.

For the best that you can savour at Tim Ho Wan, its founding chef Mak Kwai Pui says humbly to “give it 10 days” after its April 10 opening day, to brush out the initial opening hijinks. To ensure that the food quality is up to standard, the chef has been in Singapore since late March to train and supervise the kitchen staff.

At the media tasting on April 9

Having tasted some of the dishes, we share our must-tries at Tim Ho Wan’s first Singapore outlet.

Ambience: Here in Singapore, Tim Ho Wan has upped the kitsch factor for its decor. You’ll see details like dim sum steamer baskets on the walls, as well as bamboo trunks as window “grills” and even a patch of synthetic grass at the entrance.

While the 80-seater eatery isn’t exactly spacious — we foresee quite some jostling between tables as the dishes are served — most folks probably would not mind; you’re here for wallet-friendly dim sum, after all.

There’s also a takeaway counter, though the options are limited: you’ll only be able to “doggy bag” the pork buns ($4.50 for three pieces), the steamed egg cake ($3.80) and the glutinous rice dumpling ($5).

The restaurant does not take reservations, so be there early to get a queue number. Fortunately, you don’t have to stand in line until then; diners will receive a SMS notification once their table is ready.

Dim sum at Tim Ho Wan (L-R): baked bun with barbecue pork, vermicelli roll stuffed with pig's liver and steamed egg cake. PHOTOS: TIM HO WAN

Must-tries:

The baked bun with barbecue pork remains the restaurant’s star dish. Take a bite into the airy, fluffy bun and feel it crumble as a burst of sweet-and-salty flavours fill your mouth. Soon enough, you’ll reach out for one more bun, and then another. As with most dim sum, it’s best had while it’s hot. The buns here are as tasty as the ones we had in Hong Kong, so you’re truly missing out if you skip having this dish at Tim Ho Wan.

The homely and fragrant steamed egg cake is a surprise hit. We liked how fluffy and moist it was; this steamed cake is made the traditional Chinese way, sans butter, so it’s just mildy sweet and light on the palate.

We’re just as fond of the tasty pork dumpling with shrimp ($5 for 4 pieces); these siew mai  are topped with juicy prawns that ooze with flavour.

Another highlight was the vermicelli roll stuffed with pig's liver ($5.50): we loved how the cheong fun skin was so velvety soft and smooth. If you feel squeamish about eating pig liver, then try the vermicelli roll with BBQ pork instead.

The pan fried carrot cake ($4.50) is another favourite. It doesn’t come off as being too greasy; you’ll bite into sizeable chunks of radish. This dish is best paired with the wobbly and cool tonic medlar and osmanthus cake ($3.50 for three pieces), a dessert to help cleanse your palate of the greasier flavours.

Prices: Tim Ho Wan presently serves 26 dim sum dishes, available from $3.80 for the steamed egg cake to $6 for the rice with chicken, sausage and mushroom. Prices exclude service charge, as well as the prevailing goods and service taxes.

Verdict:

We’re certain we’ll be back for more; we can’t get enough of the pork buns, that’s for sure. Keep an eye out for the five more outlets, due to open later this year in Singapore.

Tim Ho Wan is now open at Plaza Singapura’s new mall extension.

Address: 68 Orchard Road, #01-29A, Singapore 238839, Tel: 6383 2828. Opening hours: 10am to 10pm daily.