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Tim Ho Wan Singapore: Michelin Star Dim Sum Restaurant // Food Review & Media Invite

Remember a few weeks ago, I was raving over the fact that Tim Ho Wan, Hong Kong’s renowned Michelin Star Dim Sum Restaurant is setting up a shop in Singapore?

mitsueki – the short and plump blogger attends the Tim Ho Wan media event! haha!

Well, I was very honored to be invited to the media launch of Tim Ho Wan Singapore which I gleefully attended today, 9th April 2013 so as to be ONE OF THE FIRST FEW PEOPLE in Singapore to have a taste of the dimsum from the famed Hong Kong Chef: Chef Mak Kwai Pui! The official opening day will be on the 10th of April 2013 by the way(:

Before I move on, I just wanted to share some information about Tim Ho Wan and it’s chef/founder: Chef Mak Kwai Pui:

Tim Ho Wan’s Chef Mak Kwai Pui

Born and raised in Hong Kong, Chef Mak Kwai Pui, 50, began working for his uncle as an apprentice at a small restaurant in Hong Kong. There, he developed a fervent passion for whipping up dim sum.

In the past ten years, he has worked for renowned hotels such as Le Meridian, Four Seasons. During this time, he expanded his knowledge of the traditional Cantonese dim sum and eventually went on to set up his first restaurant, Tim Ho Wan, in Mong Kok.

Within a year of business, the restaurant was awarded one Michelin star for its array of dim sum. The success of Tim Ho Wan led the chef to open three more outlets at North Point, IFC Mall and Sham Shui Po. The original outlet in Mong Kok has been relocated to Olympian City.

2013 is an exciting year for the chef as he is taking his famed dim sum overseas for the first time. His first overseas outlet is set on the ground floor of The Atrium@Orchard, Plaza Singapura: a popular shopping mall in Singapore.

Chef Mak Kwai Pui, the artisan at the helm, is excited about bringing the brand to Singapore. He says that despite Singaporeans’ love for dim sum there is not an eatery here that offers authentic Hong Kong-style dim sum. He hopes to bridge this gap and regale Singaporeans with the dainty dim sum synonymous with the Tim Ho Wan brand.  

Chef Mak says the success is largely owed to the fact that the dim sum are delectably freshthey are made-to-order; not pre-steamed and then reheated. The latter practice causes the dim sum to lose its flavour and texture.

Now let’s start off with some photos of Tim Ho Wan’s exterior:

The restaurant is divided into two sections: the dine-in area as well as the takeaway counter. The dine-in area sits up to 100 customers. 

The takeaway counter offers an express service for customers who wish to bring home their favourite dim sum from Tim Ho Wan. And at the takeaway counter, a take-a-number queue system and electronic indicator display have been installed to facilitate the waiting process.

To serve patrons more efficiently, Tim Ho Wan Singapore will follow the style practised by its predecessors: seating will be on a first-come first-served basis. To cope with the expected long queues, the restaurant has also implemented a queue system that allows patrons to come and, get a queue number if the waiting time is too long they can go shopping instead of having to wait in line. They will be notified via SMS when their table is ready. 

Ps. if I’m not wrong, each diner has a time limit of 90 minutes 2 hours to eat

Here’s their table set up:

Tim Ho Wan’s full menu and prices:

For the media event, ONLY these items were available to order

Here’s my plus one for the event – Crystal(:

Myself with the press kit hehe

And finally, let’s move on to the food starting off with the MUST TRIES: The Big 4 Heavenly King Dim Sum from Tim Wan Ho!(: And as usual, I’m going to let the pictures do most of the talking!

1. Baked Bun with BBQ Pork (Char siew pau) // 3 pieces – S$4.50

I’ve heard so many raves about the Tim Ho Wan’s Baked Bun with BBQ Pork so I was really anxious to try it!

And I was NOT disappointed! The exterior of the bun is crumbly just like a bo luo bun and the inside —barbecued pork with oozing sauce which boasts a sweet-salty taste. I mean..just look at it! It is REALLY delicious – worth it for the price! I think I had like 2 or 3 of these? HAHA!

2. Vermicelli Roll (Chee Cheong Fun) Stuffed with Pig’s liver // S$5.50

I’m not really a fan of pig’s liver, but the velvety texture of the vermicelli roll and the gamey flavour of the fresh pig’s liver surprised mein a good way of course. And seriously, it didn’t taste like what I thought pig’s liver would taste like. Surprisingly..I quite like it!

3. Steamed Egg Cake // 1 big piece – S$3.80

The cake is so light, moist and spongeywhat’s there NOT to like? As a big fan of steamed egg cakes..this one hit the spot with an additional caramel taste to boot!

4. Pan Fried Carrot Cake // 3 Pieces – S$4.50

Carrot cake panfried to perfection with crunchy radish bits – simply yummy (and a little oily hehe)!

So other than The Big 4 Heavenly King Dim Sum from Tim Wan Ho, we also had the opportunity to sample other dimsum (not all!) including:

5. Prawn Dumpling (Har Gao) // 4 pieces – S$5.50

I LOVE prawns in most forms, and well, har gao is one of my ABSOLUTE favourites so obviously I knew I had to order this dish.

Was it worth it?

YES!! AHHH I swear that this has GOT to be my MOST FAVOURITE dish off the menu! The skin of the prawn dumpling is nice and thin (not thick and gooey like many) and the prawn(s) are extremely BIG, JUICY and FRESH! Can you tell from the picture? Gosh I’m pretty sure I ate almost 6 pieces of these at our table. Hehe. I LOVE!

6. Pork Dumpling with Shrimp (Siew Mai) // 4 Pieces – S$5.00

As usual, the filling is very generous, along with the shrimps. It tastes rather different from the normal siew mai we usually eatmaybe it’s because it’s Hong Kong style? Still, I quite like it – but not as much as my har gao(:

7. Spring Roll with Egg White // 3 Pieces – S$4.20

The spring roll with egg white sure became one of my favourite dishes there as well. Because well, generally spring roll comes with the vege fillings like sliced radish, etc which I don’t particularly like. However, this one – as the name says it, comes with egg white instead with some chopped carrots and other vegetables.

I really like the whole combinationplus the skin is oh so crispy and crunchy! Loves!

8. Vermicelli Roll (Chee Cheong Fun) with BBQ Pork // S$5.50

Tim Ho Wan has a variety of fillings for their Vermicelli Roll, and one of them includes this Vermicelli Roll with BBQ Pork. I found myself liking this over their Vermicelli Roll Stuffed with Pig’s liver but of course, that’s individual preference. Well, I would have to say that it goes really well with the gravy!(:

9. Beef Ball with Beancurd Skin // 3 Pieces – S$4.20

It tastes rather different from your normal beef balls – can’t put my finger to it but I found the taste to be relatively interesting(:

10. Dumpling Teochew Style // 3 Pieces – S$4.00

I didn’t manage to try the above as I was honestly too stuffed, but based on other reviews, it seems good!

The sampling session ended off with dessert:

11.Tonic Medlar & Osmanthus Cake (Cold) // 3 Pieces – S$3.50

Again, another dish which Crystal and I didn’t try because seriously, we stuffed ourselves full with the crazy load of free flow dim sum that was given to us!

Just take a look!

Oh and did I mention? Crystal and I were seated at a table full of gorgeous and famous faces – blogger/models in the Singapore blogosphere! Seated on my right is Melissa Celestine Koh ( and her mom, while seated opposite me are Andrea Chong ( and Amanda (!

I was rather awed to be seated at the same table as them as I do read their respective blogs occasionally , watch Andrea on Clicktvnetwork and have been inspired by Amanda’s photography on her blog since like..for the longest time!

GAHAHAHA..Crystal and I were like, what are we two ducklings doing at this table oh gosh!

And I so managed to snag a shot with Andrea before we left. Super happy about that! She’s so gorgeous in real life and her outfit’s really pretty!(:

Oh and hehe, lastly, I also managed to get a couple of shots with Tim Ho Wan’s Chef Mak Kwai Pui! And I was telling him in my broken conversational Cantonese:

‘le gei dim sum ho ho sek!’

Overall, I had an enjoyable and delectable dim sum feast at Tim Ho Wan Singapore! And well, offering great dim sum at affordable prices, Tim Ho Wan is definitely poised to become one of the must-go restaurants on every Singaporean’s list!

In my personal opinion, I would HIGHLY recommend that you try it out to see how good and tasty the dim sum is – especially the Baked Bun with BBQ Pork (Char siew pau), Steamed Egg Cake, Prawn Dumpling (Har Gao) and Spring Roll with Egg White!(:

Lastly, I would like to give my thanks to Magdalene for inviting me to this event!
Thank you very much!(:

Meanwhile, what are you waiting for?

Head down to Tim Ho Wan to try out their delicious dim sum from 10 April 2013 onwards!(:

Tim Ho Wan Singapore
68 Orchard Road #01-29A
Plaza Singapura, Singapore 238839
*Strictly no reservations, based on a first come first served basis

Till later,
♥ mitsueki

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Author: mitsueki

Hello! I'm mitsueki aka Daphne and I blog at! Follow me on IG for more updates too!

8 Comments on “Tim Ho Wan Singapore: Michelin Star Dim Sum Restaurant // Food Review & Media Invite

  1. You seem like someone who enjoys quality food. You definitely need to book a flight to Hong Kong and spend a week here at the very least.

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