Tim Ho Wan

The pork buns are enticing for its unique texture. Its exterior is crumbly and fluffy, while the inside is oozing barbecued pork which imparts a sweet-salty contrasting taste. The pork buns make up one of the ‘Four Heavenly Kings’. The other three – Steamed Egg Cake, Vermicelli Roll with Pig’s Liver, and Pan Fried Carrot Cake are also available at all branches.

The egg cake is light and spongy, with a nice caramelised taste that lingers on the tongue. The vermicelli roll with pig’s liver is an inventive evolution of the traditional dish – the paper-thin vermicelli roll retains its velvety texture, while the fresh pig’s liver lends a gamey flavour. Rounding out the line-up is the lightly pan-fried carrot cake, spiked with bits of radish for that extra oomph.

Other menu mainstays include the Steamed Chicken Feet with Black Bean Sauce, Steamed Pork Dumpling with Shrimp, and many more.

The dim sum is made using only fresh and premium quality ingredients, and takes a little longer to prepare. They are not pre-steamed and reheated, but made-to-order so as to retain its much intended flavour and texture. Indeed as they say, good things come to those who wait.