Kith Cafe @ Park Mall – More Offerings, Better Location

29 08 2012

My previous visit to Kith Cafe at Robertson Quay didn’t leave much of an impression and the cafe felt rather cramped. This has all changed with the opening of a new branch at Park Mall, whose menu offers a wider range compared to their Robertson Quay outlet, with the inclusion of more types of pastas, salads and sandwiches. There’s even interesting chioces like Foie Gras with Fruit Brioche ($18++)!

I don’t think of Kith Cafe as a pasta place but from what I read on Chubby Hubby, the chef here is ex-Da Paolo, which should put minds at ease as to the quality of the pastas.

The Smoke Duck Breast Sandwich ($12++), made from Green Apple, Japanese Cucumber, Spring Onion and Balsamic Reduction in Sourdough was pretty good. I swear the balsamic reduction tastes more like hoisin sauce though, making this taste like a peking duck sandwich, sans the crisp duck skin.

The Big Breakfast ($15++) was awesome as well, in fact it’s one of the better ones I have had. It came with 2 Eggs, Bacon, Smoked Bratwurst, Sauteed Mushroom, a couple slices of Toast with a side of jam. The scrambled eggs was done exceptionally well here, though I wouldn’t say it beats the affordable ones at Australian Dairy Company in Hong Kong. Love the sausage too, it’s the type I like, the kind that provides quite a bit of bite. The bacon wasn’t too salty as well, which was much appreciated.

Had an affordable cup of Cappuccino ($4++), though it was nothing spectacular. To sidetrack a bit, I guess all the hype about Chye Seng Huat Hardware is well founded. Coffee and food there were delish on my recent trip there last weekend!

I used to make Toasties at home too! It’s not difficult at all once you dump everything in the toastie maker. Kith Cafe does it decently too, the Ham, Pineapple & Cheddar Toastie ($6.50++) proved to be a simple but delightful combination.

Overall, I’m rather fond of this new outlet. It’s location is convenient and the food is very decent. If not for the never ending line of cafes on my to-go list, I would definitely be back at Kith in a jiffy.

Kith Cafe

9 Penang Road, #01-01E Park Mall

Tel: +65 6338 8611





iFly and SkyLoft, Sentosa – Indoor Sky-diving and Rooftop Dining

24 08 2012

I’m quite the risk averse person when it comes to physical activities. I shy away from scuba diving, sky-diving, bungee jumping and theme parks, though I admit I do ride the occasional roller coaster and spinning teacups to avoid looking (too much) like a wuss in front of members of the opposite sex. So I was a little apprehensive when I received an invitation to try out iFly, an indoor sky-diving tunnel in Sentosa, which was followed by a tasting at Skyloft, a rooftop bar restaurant located in the same premises as iFly. Unsure if such an activity was too adventurous for my risk-profile, I went to check out the online videos and pictures of iFly. Fortunately, they didn’t look too extreme for my feeble heart and I decided to take the leap, literally.

Even little girls can do it!

The most basic package is priced between $50 to $89 (depending on the time and day of visit, whether you are an adult, student or child and whether a booking had been made in advance) and consists of 2 skydives. Each skydive simulates a fall from 12,000 feet to 2,500 feet and lasts approximately 45 seconds.

Do not fret if you have no experience in sky-diving as a short training session is conducted pre-flight to advise flyers on the various hand signals used, basic postures for the dive and of course, a review of safety tips. In all, the whole activity lasted approximately 1.5 hours.

Me during a dive

During the 2nd flight, the instructor lifted me up all the way to the top of the wind tunnel and dropped me back down to the base of the wind tunnel for the additional thrill.

Happy sky-divers 😀

Happy that I didn’t embarrass myself too badly during the flights, I then proceeded on to SkyLoft, which is housed on the roof of the iFly complex. It’s a pretty chill place and in the late mornings and afternoons, the outdoor area makes for a great place to do some light reading and casual chit chats, as it is rather spacious and conducive enough for mugging, working or slacking purposes.

However, I would imagine that the best time to visit SkyLoft is in the evenings, where you get to catch a glimpse of the sunset, the laser show and fireworks display from Songs of the Sea, followed by live music by renowned musicians such as Claire & Charmaine (on Wednesdays), Jack & Rai (on Thursdays), Shirlyn & the UnXpected (on Fridays) and Sara & 53A (on Saturdays).

Lazing at SkyLoft on a Saturday Afternoon

View of Songs of the Sea from SkyLoft

Of course in the afternoon heat, I would rather escape into the cool embrace of air conditioning.

SkyLoft’s Indoor Seating, for lovers of air-con

The cuisine at SkyLoft isn’t very pronouced, though it veers much towards western. Just when you think it’s an Italian joint with its list of pastas and pizzas, you stumble upon items like Pork Ribs, Steak and even Laksa.

We started with a serving of the Wings ($14++), sinful fried chicken wings that were coated with a marinade tasting suspiciously like prawn paste and garnished with a light sprinkling of chicken floss. You can hardly go wrong with fried chicken. I believe most of us can attest to that. But in terms of preference, I would still go for a good old bucket of KFC fresh out of the fryer!

Stone the food blogger who raves about KFC right?

Perhaps a better snack worth ordering is the chunky Truffle Fries ($12++), which was very decent and managed to stay crisp for a surprisingly long time.

I found the Big Breakfast ($16++) unexciting. It is made up of the usual suspects, Egg (choice of sunny side up, overeasy, poached, scrambled, runny scrambled), Pork Sausage, Bacon, Semi-dried tomato, Baked Beans, Sauteed Mushrooms and Mixed Salad, none of which stands out from the mediocre in terms of taste.

I believe food should be made fresh, from scratch if possible to justify the premium we pay when dining out so it irked me that the Baked Beans seemed to be of the canned variety. The Bacon too was much too salty. I would have loved to try some homemade sausages but there’s hardly any cafes around that do, so I can’t fault them on that but if you know of any local cafes that do, do share and comment below!

The Eggs Benedict ($14++) has room for improvement too, as the Hollandaise Sauce was way too tart.

Instead of the usual white noodles that we are familiar with, SkyLoft’s Laksa ($18) is made using Yellow Noodles and topped off with Jumbo King Prawn, Fish Ball, Fish Cake, Tow Pok, Spiced Coconut Gravy and Sambal Chili. Perhaps familiarity with the slender white noodles has made me resistant to change, but I find the yellow noodle a bit too thick and chewy, so much so that it felt like I was having a bowl of curry chicken noodles instead. I didn’t take to the  coconut gravy either as it was too watered down, and too spicy for me to handle. The best thing in this dish was definitely the fresh and springy jumbo prawn, which could be something you might be paying $16 for in Newton Circus.

So while SkyLoft gets full marks for its laid back ambience, the food has some way to go. This was surprising as I found their canapes very well executed when I was there for their restaurant launch about half a year back.

In conclusion, I would say that iFly is worth a visit, especially if you have not sky-dived before. If you have some spare cash lying around and are planning to throw a party, what I can suggest is to book the sky tunnel for a private event, followed by food, booze and music at SkyLoft. It promises to be an experience you and your friends will not be forgetting for a long time.

Special thanks to iFly and SkyLoft for the invitation!

SkyLoft @ iFly Singapore

43 Siloso Beach Walk, #05-01

Tel: +65 6270 0602





Good Ol’ Days @ Silver Shell Cafe, Rasa Sentosa Resort

16 08 2012

On National Day evening, while most Singaporeans were glued onto their tv screens, I was at a buffet hosted by Silver Shell Cafe at Rasa Sentosa, together with Melissa from Melicacy and Derrick from SG Food on Foot.

The theme of the buffet is entitled “Good Ol Days” and features a wide range of local culinary delights, cultural performances for entertainment and games from yesteryear, which I found rather apt for this occasion. No effort has been spared into conceptualizing the theme, with cafe staff donning on traditional hawker attire, and Chinese, Malay and Indian crockeries and utensils have been specially purchased to add a more authentic feel for the meal.

Good Ol Days is priced at $58++ per adult and $25++ per child and runs every Thursday for the month of August but due to the overwhelming response, Rasa Sentosa has decided to continuing running it into September as well.

1) Chinese Food

One aspect that sets Silver Shell Cafe apart from most other locally themed buffets is the extensiveness of the live cooking stations. You can get oyster omelette, carrot cake, hokkien mee, laksa and lor mee, all of which are prepared ala minute.

Oyster Omelette

Carrot Cake

Hokkien Mee

Laksa

Lor Mee

Of course, there is pre-prepared food as well, ranging from bak kut teh, dim sum and chili crabs. Would have loved to have some fried man tou to dip the chili crab sauce with!

Chili Crab

One of the hits from the chinese food section was the kueh pie tee, which diners prepare themselves and can overload with whatever ingredients they like best. The kueh pie tee cups are replaced frequently due to the high turnover of this dish, so the cups were always fresh and crisp to my delight.

Kueh Pie Tee

There’s also a roast meat section, which serves steamed white chicken, roast chicken, roast duck, char siew and roast pork. There’s chicken rice available as well with all necessary condiments like ginger, dark sauce and chili. Would have been great if they included innards as well, as some tourists might not get the chance to try this back home.

2) Malay Food

While less extensive than the Chinese food section, the Malay section features signatures like otak, satay, begedil (fried potato cutlets) and mee rebus. Something I would love to have added to the mix as well is BBQ Stingray!

Mee Rebus

3) Indian Food

There’s an Indian chef that makes the roti prata from scratch at the Indian food section, and it was fortunate that I manage to snag a fresh batch to go with my curry chicken, vegetable dal and Assam fish curry. I thought the curry chicken was fantastic, with a thick creamy consistency from the coconut milk that goes well with the prata.

4) Appetizers & Seafood

There’s a section for appetizers and seafood as well, where you can get fresh prawns, bamboo clams, crabs, scallops and mussels, cold dishes and sushi.

5) Drinks

In tune with the theme, diners get to sip on local favourites like soy bean milk, grass jelly, bandung  (rose syrup drink), longan red date drink and coke off vintage glass bottles.

6) Desserts & Fruits

What I loved most from the dessert line was the Durian Pancake which was prepared ala minute as well, so it comes to you crisp and piping hot. It can be improved upon though, as the pancakes are on the thick side.

For this special occasion, in addition to the standard buffet fruits such as watermelons, oranges, lychees, bananas and rambutans, durians and mangosteens were also available just outside the cafe.

Tau Suan

Durian Pancake

During the course of the meal, we were also entertained by Malay and acrobatic Bhangra dances. There’s also a chance for audience participation if you feel up for it!

There are game stations which showcase games from yesteryear like five stones, chapteh, zero point and many other trinkets for the kids to have a go at.

In conclusion, if you are looking for the best carrot cakes and laksa in town, you will not find it here. What you will find though, is a great introduction to Singapore cuisine and culture, to reminisce the good old days.

Special Thanks to Rasa Sentosa for the invitation!

Silver Shell Cafe

101 Siloso Road, Shangri-La Rasa Sentosa Resort Level 3

Tel: +65 6371 1966





&Made by Bruno Menard – Not Making the Cut

12 08 2012

Waking up at 11.30am and far too lazy to make any reservations, I met up with R in town for our usual nice meal routine. Being a weekday, it was inconceivable that Salt Grill & Sky Bar would run a full house but alas, it was so even as we trotted in late at 1.30pm.

So, it was a mere coincidence that we ended up at &Made for lunch on this eve of National Day. While a friend had highlighted its existence to me just the day before, I had no idea it was conceptualized by a man holding 3 Michelin Stars, Chef Bruno Menard. I guess it’s good that I was unaware of this fact as one tends to form unrealistic expectations and set unobjective standards in such instances, even if it’s just a casual burger joint.

Truthfully, I have little respect for burgers. Too many eateries have frivolously used the term “gourmet burgers” for something far too mediocre, leaving me increasingly wary. In addition, too many anti fast food movies like Food Inc have unveiled that a meat patty might not purely be derived from a nice cut of meat but from the many random nooks and crevices of an animal carcass. So you really can’t blame me for thinking poorly of burgers.

Even amongst the Top 10 Burgers rated by IS Magazine, not all of them make the cut in my book. In fact, one of the more impressionable burgers I have had to date, The Foo Works from Foo House Cafe & Bar, is sadly missing from the list.

The big question today however, is whether or not &Made’s burgers make the cut.

Housing approximately 40 pax with the dining concept of gourmet burgers in a casual setting, &Made prides itself in creating ingredients and fillings for its burgers from scratch, which explains the origin of the eatery name.

The food menu is simple enough, compacted into a single sheet of paper for easy reference.

I had The Lamb ($25++), a burger that is made from a Lamb spiced patty, Fresh coriander, lime pickled sauce with curried raisins & onion jam. This burger fumbled on many aspects. There was just way too many flavours going on at the same time that left my palate confused. I felt that the curry didn’t go well with the caramelized onions and deconstructing the burger didn’t help much either, as some elements such as the lime picked sauce was far too sour and left me cringing.

I was sadly mistaken thinking that the Truffle fries (add $3 for upgrade from normal fries) would be a respite from the disappointing burger. The fries were overfried, soggy and tasted stale.

&Made categorizes Shakes and Smoothies under 1 section but as best explained by reluctantwwfoodie.com, there’s some differences between the 2.

“A smoothie is typically made with fruit – frozen fruit, fruit juice, fresh fruit, etc. It’s not a dairy affair. It’s a fruit party. A shake (“milkshake” being the source of the word), on the other hand, is a dairy-based treat usually made with ice cream, milk or both. The thickness of either does not change the name; as long as you can suck it up through a straw, it’s either a smoothie or a shake. When you start to need a spoon, then it becomes an ice cream or a sorbet.”

Given the 1 mouthful I tried, I couldn’t tell if the Banana & Honey ($9++) served here was a smoothie or a milkshake but I wouldn’t put much extra thought into it, since a return purchase is unlikely. The drink was just too thin and not rich enough for my liking.

Sticking to The “B” Burger ($19++) is a far better choice. It’s less fancy than some of the other burgers on the menu but what you get is a respectable and moist dry aged beef burger with onion confit, caper garlic sauce & Comte Cheese.

Most other food blogs have glowing reviews of &Made so I guess I’m pretty much alone on this one, as overrated and overhyped pretty much sums up my impression of &Made.

&Made

9 Scotts Road, #01-04/05/06 Pacific Plaza

Tel: +65 6732 9808





#CookForFamily – yumyumformytumtum Cooks Oven-Baked Honey Mustard Chicken

6 08 2012

Would you trust a stock analyst who does not invest in stocks? Or an insurance agent who does not buy insurance for himself?

That’s why as a food blogger, I always believed that learning the art of cooking is essential in better appreciating the complexities of the various cooking styles and its execution, as well as to understand the subtleties of flavors and tastes. I think that’s definitely the way I would like to progress as a food blogger, developing my palate by getting my hands dirty.

So when fellow food blogger, Daniel from Daniel’s Food Dairy emailed me asking if I would like to participate in his initiative, #CookForFamily, aimed at promoting family bonding by allowing the whole family eat out less and dine together more often at home, I readily acceded. Finally, time to get my hands dirty!

I was pondering yesterday on what I should cook for this initiative so I went online to search the various recipes on foods that I liked to eat, stuff like Braised Beef Cheeks, Coq Au Vin, Chicken Roulade etc but for someone who hardly cooks, I found most of the recipes a little too daunting. So I settled on a simple Oven-Baked Honey Mustard Chicken dish, something I could just throw into the oven and would not require too much skills or fanciful equipment.

So I trotted off to Cold Storage at Parkway Parade to get some of the necessary ingredients that I was lacking at home. This is the list of ingredients you will need for this dish (I made some tweaks to the original recipe I found online at http://www.simplyrecipes.com/recipes/honey_mustard_chicken/):

  • 4 Tablespoons of Honey
  • 4 Teaspoons of Yellow Mustard
  • 2 Teaspoons of Olive Oil
  • 6 Chicken Thighs
  • Salt
  • 1 Teaspoon of Dried Rosemary
  • White Pepper
  • Oyster Sauce

Step 1: Marinate the Chicken Thighs

Rub the chicken thighs with salt, oyster sauce and white pepper and leave in fridge to marinate for a couple of hours.

Notes: I was running short on time so I only left it to marinate for about half an hour. As such, the flavours barely infused into chicken meat, though the skin was alright. For more effective marination, leave it in the fridge for a longer duration and/or you could also slit an opening and rub marinade between the skin and meat.

Step 2: Prepare the Honey Mustard Sauce

In a large bowl, mix the mustard, honey and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.

Notes: For my sauce, I used yellow mustard but if dijon mustard is available, I would advise you to use that instead as it has a more intense flavour which would better balance out the sweetness of the honey.

Step 3: Marination Round 2

Place the chicken thighs skin-up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Sprinkle the dried rosemary over the chicken thighs.

Step 4: Cook till Completion

Bake for 45 minutes at 175 degree celsius, or till the juices run clear when the meat is pierced with a knife. You are done!

Notes: Halfway through the baking, I realized the chicken was slightly burnt because the oven was set at 250 degrees celsius. To remedy the situation, I covered the casserole dish with an aluminium foil and set the appropriate temperature. That worked out well!

Overall, I thought the experience was pretty good. It took me slightly over an hour to prep and cook the dish and I wasn’t too ashamed serving this to my family. The honey mustard sauce definitely goes well with rice with its mix of sweet, savoury and mild spicy tang.

I’m feeling a little more confident now with this dish under my belt and will probably be showcasing more recipes in the near future!





[Hong Kong] Caprice – A Michelin 3-Star French Luncheon

3 08 2012

Located at The Four Seasons Hotel, Caprice is one of the 2 French restaurants in Hong Kong that have been awarded the prestigious Michelin 3-stars (the other being Atelier de Joel Robuchon).

Few can dispute that Caprice is undeserving of such an honour, not after setting foot into the restaurant. Greeted by a team that is attentive and well versed with the restaurant’s offerings, one is led into opulent settings where Swarovski chandeliers hang overhead. As one enters the restaurant, the first thing that catches the eye is the open kitchen with the chefs all hard at work and as you look around towards the windows, you catch a gorgeous view of the Victoria Harbour. It does seem that Caprice spares no expense in ensuring that the ambience is right for that special occasion.

If one should decide to dress up for a meal, this would be the time to do so. Nothing is going to be much fancier than this.

Given the posh setting and accolades, it is no surprise that meals here don’t come cheap. The more “affordable” set lunches are priced at 460/520 HKD for 2 or 3-course meals respectively while dinners can work up to easily 3 times that price without wine.

We were served an “Anchovy Cake” as our amuse bouche, which tasted much like warm fish keropok. It’s tasty but I expected something a little more sophisticated.

Of the 4 varieties of bread (from top left anti-clockwise – Olive, Baguette, Sourdough and Sesame), it was clear that the Sesame was our favourite. It’s done very much like a croissant, just much airier. Not wanting to stuff myself prematurely, I was the only one on my table who had the discipline to stop at 1, while my counterparts were so taken by this that they downed an average of 5 each!

We were also given Bordier Butter (salted and unsalted) to go with our bread, a premium French hand-churned butter that is considered by many to be the finest in the world.

My friends Joyce and Randall had the Rockfish Consomme, Saffron Infusion & Fish Rillette for appetizer. The taste of the broth seems so surreal to me now as I merely sampled a mouthful of its umami goodness. I was distraught after I tasted it, realizing that my appetizer didn’t even come close in terms of execution and flavour. The Fish Rillette was just so-so compared to the consomme, tasting like a crabcake mash.

Kenneth had the Marinated Salmon, Avruga & Lime Caviar, Tarama, Bottarga & Salmon Roe. Personally, I thought it was just an over-glorified piece of Cured Salmon that was no doubt tasty but overly simplistic.

I had the Paimpol White Bean Veloute & Duck Foie Gras Tartine. The word veloute stems from the french adjective velour, which means “velvety” but this white bean veloute was far too heavy and starchy to be described as such. Served on the side was the Duck Foie Gras Tartine, comprising mainly of white beans with slivers of foie gras terrine on a thin toast. While it had an appetizing sourish zing to it, I couldn’t appreciate its pairing with the veloute.

While there were 7 choices of mains to choose from, it so happened that all 4 of us chose the Free-ranged Quail Stuffed with Foie Gras, Mushrooms & Spinach in Civet Sauce, which sounded the most authentically french and hardest to replicate amongst the other choices. It was a good call indeed as this turned out to be the star of the meal.

I have had bad experiences with foie gras stuffings, such as the DB Burger from DB Bistro Moderne where the foie gras stuffing turned out tasteless and dry but the stuffing for the quail wasn’t like this at all. There was no pungent aftertaste and its flavours managed to infuse into the tender juicy quail meat that had been cooked perfectly to a light pink hue. The civet sauce tasted similar to a red wine sauce you would get off a coq au vin, but perhaps been thickened slightly with the addition of blood.

For wine, we requested a bottle of semi-dry red to go along with our quail and the sommelier suggested the Chateau Rollan de By, 2006 (780 HKD). It’s from Medoc, a wine growing region in Bordeaux and made up of a blend of 70% Merlot, 20% Cabernet Sauvignon & Cabernet Franc, and 10% Petit Verdot. I found it very drinkable with a medium fruity body which indeed complemented the quail.

For desserts, I had the Saint Honore of Chocolate Trio & Cinnamon in Spiced Mexican Sauce, comprising 3 chocolate profiteroles & varying degrees of chocolate mousses on a filo pastry which is then finished with an extra layer of chocolate sauce. So much chocolate must have made this dessert cloying right? Wrong, the chocolate mousses were really light and there was sufficient pastry to soak up all the chocolate sauce.

Joyce and Randall both got the Cherry Marmalade & Sandalwood Cream with Griotte Sorbet, very much a sandalwood panna cotta topped with Cherry Sorbet and Marmalade.

Kenneth had the Caprice Cheese Cellar, a very generous platter of 4 types of cheese. I wasn’t paying much attention when the server was going through the cheeses as I was desperately trying to take some quick snaps of the other desserts that had meltable features but 1 cheese did catch my attention – giraffe cheese. It wasn’t my cup of tea though, as I prefer milder cheeses.

We ended off the meal with coffee, tea and petite fours (Strawberry Macaroon, Banana Chocolate, Irish Dark Chocolate) at 4pm. Time had whisked by so quickly but the staff didn’t seem annoyed that we had unknowingly stayed past lunch hour.

Good food, chichi settings and superb service. If there’s only 1 thing more I could ask for, it’s probably a little more creativity.

Caprice

8 Finance Street, Central, Four Seasons Hotel

Tel: +852 3196 8888





[Hong Kong] Tim Ho Wan – Michelin 1-Star Dim Sum

1 08 2012

For many, a trip to Hong Kong is never complete without a visit to Tim Ho Wan, one of the cheapest 1-star Michelin restaurants you will ever find. I was admittedly skeptical when my friends told me I would not spend more than S$15 here but I soon discovered they were spot on. And believe me, I don’t hold back when I get clearance to fill up a food order sheet.

I heard that the flagship outlet in Mongkok serves the best dim sum amongst its 3 outlets (the other 2 are at Hong Kong Station and Sham Shui Po) so if you don’t mind the 1-hour wait (as the joint at Mongkok only seats around 30 people), it’s the place to be.

There’s around 20 items on the menu, of which I tried 14 of them during this visit. I will cut to the chase and tell you what are the must orders here!

To put it simply, while most items are of commendable quality, only 3 items really stand out to me.

The first is the Barbeque Pork Buns (17 HKD). Think of it as a Bo Luo Bao (菠蘿包) with fatty char siew fillings. The sugary glaze atop the deep fried bun, paired with the savoury char siew is a match made in heaven. It’s so freaking awesome, it should be patented and why hasn’t anyone copied it back in Singapore yet?

When Neo chose the red pill over the blue pill in The Matrix, he made a revelation as the veils were lifted from his eyes. That’s how I felt as I sipped at my first mouthful of Tim Ho Wan’s Century Egg with Shredded Pork Congee (16 HKD). It’s so damn insanely good. The silky congee is made even smoother with the creamy texture of the century egg and as you slurp down the congee, you end with a most interesting finish of rich salted eye yolk.

Last but not least is the Prawn Chee Cheong Fan (22 HKD). The Cheong Fan skins should be ambassadors for SK-II, showcasing a pearly and elastic texture.

Most of the other items I tried such as the Har Kow (24 HKD), Siew Mai (24 HKD), Chinese Steamed Sponge Cake 馬拉糕 (12 HKD) were pretty decent as well, with the Fried Carrot Cake (12 HKD) being a popular item amongst my friends.

Other dishes like the Spring Rolls (22 HKD), Fried Beef Dumplings (18 HKD), Beef Balls in Beancurd Skin (16 HKD) were quite meh and the Pig Organ Chee Cheong Fan (18 HKD) had lingering stench of organs that had not been washed throughly.

No dim sum restaurant I know of gets everything right and Tim Ho Wan is no different. But of the ones they do get right, what you get there is a little glimpse of heaven.

Tim Ho Wan

8 Kwong Wa Street, Mongkok, Kowloon

Tel: +852 2332 2896








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