Tim Ho Wan is a Michelin-Starred Restaurant located in Hong Kong. One of the restaurant’s chef, Chef Mak came to Singapore for a couple of days between June-July 2011. Naturally, the novelty of eating at a Michelin star establishment without having to queue or wait for hours was tempting.

Feng Shui Inn brought in Chef Mak as a guest chef.

Mushroom wrapped dumpling had quite a unique taste.

Siew Mai tasted good with fresh ingredients and prawns. That made a difference.

It was also my first time trying Ha Kau.

Fried seafood with mango made me realize how much I do not like food with mango.
I love the fruit too much to have it being cooked.

Dumpling with Foie Gras, one of my favorite dishes.

Abalone and Chicken Tart, the signature dish of Chef Mak lives up to its reputation. I wished they
offered something else other than abalone though. I can’t stand the taste of abalone.

Roasted Honey Pork Bun had sweet meat, firm crust with the tinniest dusting of sugar. Definitely
my favorite dim sum out of everything I ate that day.

I loved it so much I ordered another plate for myself.

Ended off with Fried Cheese Lychee.

I’m pretty sure this price is steeper when compared to the prices in Hong Kong.
I like Chef Mak’s signature dishes but I’m a bit skeptical about experimental dishes like cheese lychee, seafood mango, etc.
I’m a tad old fashion when it comes to dim sum. I’d like my dim sum to stay as original as possible.

Ratings:
Roasted Honey Pork Bun: 9/10
Abalone and Chicken Pastries: 9/10
Mushroom wrapped: 7/10
Siew Mai: 8.5/10
Ha Kau: 8/10
Lobster Rice Roll: 8/10
Dumpling Froie Gras : 9/10
Fried Seafood Mango: 7/10
Fried Cheese Lychee 7/10

Address:
Tim Ho Wan,
2-8 Kwong Wah St | Mong Kok,
Hong Kong, China

To read my other food reviews, please go to: http://euminler.com/blog/category/reviews

With Love,
Eumi