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2015-06-23
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this is hk dimsum! very satisfying.we had a late tunch (tea/lunch), whatever you call it, 4.45pm at timhowan shamshuipo on 2.6.2015. zero queue this time so we just walked in & got a table. the place was 1/2 full, & progressively filled up.we ordered the 凤爪排骨饭. this my favourite, very nice especially with the slight sweet sauce poured over it.the har gao is always nice, fresh, plump prawns, thin smooth skin, but really crystal jade, imperial treasure etc in singapore does them just as well. some
we had a late tunch (tea/lunch), whatever you call it, 4.45pm at timhowan shamshuipo on 2.6.2015. zero queue this time so we just walked in & got a table.
the place was 1/2 full, & progressively filled up.
we ordered the 凤爪排骨饭. this my favourite, very nice especially with the slight sweet sauce poured over it.
the har gao is always nice, fresh, plump prawns, thin smooth skin, but really crystal jade, imperial treasure etc in singapore does them just as well.
somehow fun cheong is always better in singapore. the skin is always very smooth & the sauce matches perfectly.
this liver fun cheong is 1 of the 4 signature dishes, the 4⃣️大天王。my sis wasn’t much into char siew pao (even if it’s crispy skin), and carrot cake is not a special dish for me & i don’t really like 马拉糕。so this best for both of us!
the steamed chicken feet 豆汁凤爪 is super. i liked this preparation with deep-fried chicken feet skin best. ^^
we also had the osmanthus jelly (i forgot to take photo).
the price was just HK$100.
that was before we decided to order an extra HK$17 steamed pork ribs, as it went perfectly well with the rice. this one of the good standard steamed pork ribs.
so total was like S$20.50 for 2pax.
really shiok. 진짜맛있!^^
張貼
