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2014-12-29
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Back to Tim Ho Wan and the procedure. Put your name down, get your piece of paper, fill it out, provide once your name is called, sit down, eat, sip, leave. This is no space to be quietly contemplating anything. There are so many people outside waiting with their pencils and pieces of paper, with looks of consternation, that you would think we are at the races. My tip here, which no doubt goes without saying, is get here as early as possible and be prepared to wait. We arrived about 11.45am and
The dim sum is delivered fresh based on your order. At THW we had marked down the several dishes, savoury and sweet, that we wanted, so we knew the exact cost (plus service) for our meal. Dishes then arrive once they are ready in no particular order with sweets accompanying savouries. The apparent go-to dish is the baked pork buns. The dough has a touch of sweetness that is not overpowering but combines well with the gorgeous pork filling. There is a nice texture there from the baking, rather than steaming.
Almost every dish was excellent including the har gow (steamed prawn dumplings) and the black sticky rice cream. Though the main standouts other than the buns included the "tonic medlar and petal cake" which is definitely a classic dish often differently described. I believe it is made with chrysanthemum tea and petals but I'm really not sure. In the end it is a delicious, slightly sweet, textural jelly that is the perfect cleanser. The other standout was the glutinous rice or lo mai gai. This classic dish, wrapped in lotus leaves, contains chicken, Chinese sausage (tastes like blood sausage here), mushrooms and several other base ingredients. The perfume from the steamed lotus leaf provides an attractive introduction to what is a dense, decadent, and rich package of rice and meat. The only let down in the THW script was the seasonal vegetable being steamed iceberg lettuce. In any cuisine steamed iceberg lettuce is disappointing.
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