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2013-06-08
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Timhowan has 4 famous dishes 四大天王 - crispy char siew pao 脆皮叉烧包, pig liver siew mai, waxed meat pan-fried carrot cake腊味香煎萝卜糕, & a mala cake马拉糕, as in their paper placemats above. I liked the 脆皮叉烧包 crispy char siew bun best! – fillings were that of a great charsiew pao & the crispy skin was unique. I also liked the pig liver siew mai (unfortunately I did not take a picture). It was good, but I guess somewhat less unique as many dimsum places like Star of Canton had abalone siew mai & the 1 micheli
I liked the 脆皮叉烧包 crispy char siew bun best! – fillings were that of a great charsiew pao & the crispy skin was unique. I also liked the pig liver siew mai (unfortunately I did not take a picture). It was good, but I guess somewhat less unique as many dimsum places like Star of Canton had abalone siew mai & the 1 michelin star Bo Innovation (& I am sure many others) had foie gras or caviar siew mai.
I was much less enthusiastic with the pan-fried carrot cake 腊味香煎萝卜糕. It was really quite average, too average. we have very good ones in Singapore like Imperial Treasure & Crystal Jade etc.
mala cake 马拉糕 was an enigma to me???…my very enthused friend obviously liked this, said it had very nice flavour (I wonder why haha?) the steamed chicken feet – again this was ordinary & below par c/w many Singapore & HK dimsum place
the steamed fu pei quin -苻皮倦 was good, quite ok. the steamed pork ribs were much below par, more fat than meat.
the 糯米鸡 was good & flavourful though the small amount of filling were overwhelmed by the very large helping of glutinous rice. still taste-wise it was better than the 珍珠糯米鸡 we had at 迎 later.
the 潮州粉果 was very good, both skin & fillings, again much better than we had at 迎 later. the har gao was good but usual I guess
the 桂花糕 osmanthus jelly was very good, very fragrant. we had 12 dimsum items & total bill included tea & service=HK$208 nett (like S$33 for 4pax). well I guess that’s why we came to Hong Kong to eat!
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