Read our earlier entry of 添好運點心Tim Ho Wan Dim Sum (HERE)
Two good news from Tim Ho Wan Malaysia:
- Tim Ho Wan will be opening another outlet in 1Utama Shopping Mall, next to AEON Supermarket. Expected to open in the end of April 2015.
- Tim Ho Wan at Mid Valley-The Gardens has launched three new signature dishes to the menu, available for VIP section at 1st floor for the first two months, and released for diners in ground floor section later.
Opening since November 2014, there has been a lot of debate on whether dim sum in Tim Ho Wan Malaysia fares as good as Tim Ho Wan Hong Kong, and whether it is worth the queue to try out. Comments fall on two sides, so it still goes back to personal tastebud to judge the quality. Despite so, as time go by, Tim Ho Wan Malaysia has constantly improve on their dim sum. Our second dining experience in Tim Ho Wan is proved to be better.
There are now two floors available, where the upper floor is VIP dining area. One can skip the queue and proceed to the 1st floor, with minimum spending of RM50 per pax. Two private dining rooms are available too, with RM38 room charges, and RM380 for diners up to 8 pax. For 9 pax and above, minimum spending is RM50 per pax.
Steamed Chicken with Fish Maw 北菇錦花雞 RM11.50
Get exclusive try on Tim Ho Wan Malaysia new signature dishes when you dine on 1st floor this March and April- Signature Five Treasure, Steamed Chicken with Fish Maw, and Signature Five Treasures that will all wow your palate.
Crystal Dumpling Roll with Century Egg 水晶松花蝦卷 RM10.50
Tim Ho Wan’s brand new Crystal Shrimp Roll with Century Egg, rolling shrimp paste, asparagus, fish roe, century egg in crystal-clear, smooth rice dumpling skin. Myriad of flavours from different ingredients, further enhanced with abalone sauce dressed over. Definitely a delicious dim sum that keeps up with Tim Ho Wan Michelin Star status.
Signature Five Treasure 龍鳳釀五寳 RM12.50
Differ from our Yong Tau Fu which is usually made from fresh fish paste, fish paste + meat, Tim Ho Wan’s version is stuffed with prawn paste and chicken paste. Fork on one of the morsels, if you experience fresh bounciness, then the paste is made from prawn. In contrary, if you tasted soft, mushy texture that is closed to hand-feel of raw fish paste, then the Yong Tau Fu is made from chicken paste. Be sure to try this out, especially the one made from chicken paste, the texture is surprisingly interesting.
Baked Bun with BBQ Pork 酥皮烤叉燒包 RM10.50
Of course, a trip to Tim Ho Wan Dim Sum is incomplete without trying their “Four Heavenly Kings”四大天王, namely Baked Bun with BBQ Pork酥皮烤叉燒包, Vermicelli Roll Stuffed with Pork Liver黃沙豬潤腸, Pan Fried Carrot Cake香煎蘿蔔糕 and Steamed Egg Cake香滑馬來糕. Baked Bun with BBQ Pork is still our favourite, as we enjoy tucking into a flaky crust followed by fluffy bun enveloping savoury sweet meat filling.
Tonic Medlar & Osmanthus Cake 杞子桂花糕 RM6.80
End your dim sum meal in Tim Ho Wan with something sweet. There are only two desserts available – Mango Sago Pomelo and Tonic MEdlar & Osmanthus Cake. Both are equally good, so make sure to save some room to indulge in both of these sweet treats.
Photography: Summerkid
Address:
Tim Ho Wan Malaysia – Michelin Star Hong Kong Dim Sum
Unit 27-G, The Boulevard,
Mid Valley City,
Kuala Lumpur, Malaysia.
Facebook: https://www.facebook.com/TimHoWanMalaysia
