I made it here. Finally. Not someone able to cope well with the idea of queuing for my food, I chanced upon a line-less Tim Ho Wan in Plaza Sing a few days ago and jumped at the chance to sample their wares. Rude not to.
In case you have been living under a stone, Tim Ho Wan is Hong Kong’s dim sum god who has earned himself a Michelin star for his dumplings, despite the very canteen-feel his restaurants seem to have.
Not that the dishes aren’t good; they are. Flawless failsafes included the Baked Bun with BBQ Pork which I defy anyone not to like (better than a char siew pao – less bready), their Vermicelli Roll with BBQ Pork was also a hit (aka cheong fan with char siew). In fact, out of everything we ordered the only thing I wasn’t keen on was the prawn dumplings (ha gaw) which contained a sneaky fishball and not enough prawn.
The Siew Mai were excellent and are always a good benchmark (pictured below).
Worth going to? Definitely. Worth queuing for? No way.
Best time to visit his central, Plaza Singapura branch? Children’s tea time, around 5pm; just before their evening rush starts. By the time we left, at about 5.30pm, the queue had built substantially:
He has three other restaurants dotted all over the island with purportedly shorter queues. See here for details.