Tag Archives: dim sum

Tim Ho Wan, with Michelin stars, come great expectations.

When is the last time you queued for dim sum in Singapore? I remember doing so once at Red Star Restaurant, so I did not understand what was the fuss about queuing for another dim sum restaurant. Apparently, this was not any restaurant serving dim sum, but the first overseas branch of a Michelin Star dim sum restaurant from Hong Kong. Opened by famed chef Mak Kwai Pui, the outlet in Plaza Singapura has thus seen a strong and steady flow of diners who would not be deterred by queues of any length. So what can you expect to find in its menu?

IMG_6170Congee with Lean Pork and Century Egg: What’s dim sum without a hot bowl of zuk? I love the smooth velvety texture of the gruel, signifying the long hours taken to cook. In addition, the chunky bits of century egg and lean pork are just perfect complements, resulting in a savoury-tasting and flavourful bowl of congee. This is absolute comfort for the tummy.
IMG_6173Baked Bun with BBQ Pork: One of the Four Heavenly Kings of THW, these Char Siew babies are must-tries. Deeply marinated and tasty char siew form the core of the bun. On the outside, the barbecue pork is enveloped by baked pastry glazed with sugar and butter. I personally found the buns a little too sweet, inside and outside. But it wouldn’t stop me from ordering it the next time I’m there again.
IMG_6199Pan-fried Carrot Cake: Slightly charred on the sides, the carrot cake is starchy and flavourful. Definitely serves well to satisfy, but not the best though. It could do a bit more crispiness and oomph.
IMG_6192Steamed Shrimp Dumpling: Also known as Har Gow, this dish is a must-order for me whenever I have dim sum. Succulent shrimp steamed to perfection, the dumpling skin is slightly too thick for my liking but still moist and tasty.
IMG_6188Steamed Vermicelli Roll with Prawn: THW serves a unique version of Chee Cheong Fun. The rice rolls are served plain straight to the plate before the waiter pours a warm sauce over the rice rolls from a metal teapot. Definitely not a local custom. But unfortunately, I love my rice roll drenched in the saltish sauce and could do with a bit more. 
IMG_6207Steamed Pork Dumplings: THW may not serve orgasmic siew mai, but it’s undoubtedly delectable. The moist dumpling skin is harmonious with the meat filling, binding each dumpling together as one.
IMG_6217-001Tonic Medlar and Osmanthus Cake: Diners should be warned that this dessert is only for the sweet tooth. Otherwise, you may find the cake too sweet and a little hard to stomach at the end of all the baskets of dim sums. I love the refreshing sweetness of the flower but struggled to continue after the first one. Definitely recommend to share with more people.
IMG_6225Before I gave this place a try, I heard many people claiming how disappointing it is and that it is stupid to queue to have dim sum. And now that I’ve had my share of queuing and food-tasting, I can only tell this people that

1. Queuing to dine is the norm in our overly congested country. And not counting the fact that the outlet in Plaza Singapura is only a 100-seater. So naturally, long lines will form for a newly opened restaurant.

2. Expect less and you will gain more. When you expect too much of your food, do not expect to enjoy yourself.

Tim Ho Wan
68 Orchard Road #01-29A
Plaza Singapura
Singapore 238839
Opening Hours:
10am – 10pm

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Pinch and Punch for the First day of the Month: Dim Sum

Swee Choon
Dim Sum simply means, “touch your heart”.

Five food facts about Dim Sum:

1. The art of dim sum originated from yum cha (tea tasting), where travellers along the Silk Road stopped by Tea Houses to rest.

2. The custom of tapping two fingers to thank the person pouring tea started when the companion of an Emperor on incognito wanted to show his appreciation without attracting attention when the latter poured tea for him.

3. Dim Sum is traditionally pushed around the restaurant in steam carts

4. Chinese teacups do not have handles so that if the sides of the cup are too hot to handle with your fingers, the tea is too hot to drink.

5. If you’re teapot is running low on hot water and requires a refill, lift the lid and tilt it diagonally on the opening of the pot.

Swee Choon, Dim Sum till the wee hours

For months, people have been thronging to this place for some dim sum lovin even at the wee hours. As usual, I got curious and the only way to know more was to taste the food for myself.

In operation for 50 years, Swee Choon has established a name in the dim sum dining industry. Not only Swee Choon redefined the menu of dim sum but the usual timing for dim sum as well. The norm of eating dim sum is usually in the morning for breakfast. But with dim sum restaurants like 126 and Swee Choon, dim sum has been made available to the masses for dinner and even supper with an extensive menu to boast.

Swee ChoonSoyabean Milk (warm): One of the best that I’ve ever tasted in my life. Sweet, smooth, silky and addictive.

Swee ChoonSalted Egg Yolk Custard Bun: This is my second attempt on the famous bao and I actually liked Swee Choon’s rendition. The “liu sha” flowed like a gold river. But most importantly, the taste was amazing. Sweet and savoury at the same time, definitely going back for more “liu sha bao” when I’m back at Swee Choon.

Swee ChoonXiao Long Bao: Swee Choon makes a neat rendition but not the best I’ve tried so far. I would love to have more soup in each “bao”.

Swee ChoonHar Gow: Fresh and juicy shrimps but the skin seems to be a little too thick.

Swee ChoonBeancurd skin prawn dumpling: A fine mixture of minced meat and fresh shrimp, this dish packs a meaty punch.

Swee ChoonFried Prawn Dumpling (Ming Xia Jiao): One of my favourite dim sum dishes, the dumplings hardly disappoint me at any restaurant. Swee Choon promises fresh and juicy shrimps in the dumplings which goes exceptionally well with the mayonnaise that is served together as well.

Swee ChoonFried Golden Tofu: Sprinkled with pork floss, this fried babies are worth trying. Crispy on the outside, the tofu retains its soft and silky texture on the inside.

Swee ChoonHor Fun: One of the many non-dimsum dishes that Swee Choon offers in its menu, the hor fun is a force to be reckoned with. Especially for people who require their carbo intake amidst all the dim sum, this dish will definitely sweep you away. The Kway Teow is fried to perfection, while the starchy and egg gravy binds the dish so well.

I finally understand what the whole fuss is about. This is not just a dim sum restaurant. This is a restaurant that brings people, who share a common love for Chinese food, from all walks of life together under one roof.

Swee Choon Tim Sum Restaurant
187/191 Jalan Besar
6294 5292
Monday – Saturday 6pm – 10am, Sunday & Public Holidays 6pm – 12pm