After the soft opening of Tim Ho Wan last month, Tim Ho Wan celebrates their grand opening on the 18th December 2014. Standing distinctively at the boulevard in MidValley Megamall, classic dim sum is all you’ll find and while it may play safe (no ducks tongue here), the freshness of every item from their beautifully textured Steamed Spinach Dumpling with Shrimp to their crisp-layered Baked Bun with BBQ Pork is impressively astounding.
Quality and taste are top priority, using only fresh and quality ingredients, and made upon order to retain the flavour of dim sum. But these standards, combined with stellar service, come at a price: expect a bill that’s double what you’d pay in our usual dim sum restaurants. The grand opening ceremony kick started with the ribbon cutting, followed by of the lion dance to bring good luck and fortune.
Currently 5 outlets in Hong Kong and the rest at all over Asia, Malaysians are lucky to have this Michelin Star dim sum restaurant and its signature dim sums here. And with the seating on first come first serve basis, queue would be unavoidable. It is said that the first floor would be serving fine dining, making this the first ever private dining for Tim Ho Wan- a huge success with this inaugural location.
Chef Mark and Chef Leong flew from Hong Kong to celebrate this auspicious grand opening, the 4 signature heavenly king were served alongside the other 4 dishes with the chef explaining the challenge in the making of each of these heavenly king signature dim sum.
Baked Bun with BBQ Pork (RM 10.80) is that most talk about item when it comes to Tim Ho Wan dim sum. The fact that it is not easily replicated, this one should be the must order. Pan Fried Carrot Cake (RM 9.80) showcases fresh ingredients and gourmet skills. Their team puts up redefinition of carrot cake, one that elevates from the usual that we are familiar with.
Vermicelli Rice Roll Stuffed with Pigs Liver (RM 10.80) is obviously rare and unusual to the mass since Malaysians mostly savior these rice rolls with BBQ Pork or Prawns. But, to those who accept offal, this one is a delicacy.
Another heavenly king item is none other than their Steamed Egg Cake (RM 7.80) – a must order if you ask me. Not many places have good steamed egg cake, nevertheless Tim Ho Wan manage to maintain and serves consistency.
The classic Pork Dumpling with Shrimp (RM 10.80),aka Siew Mai is the killer and a must order in almost every dimsum restaurants. It is no exception here as well. The generosity with the amount of pork wrapped alongside shrimp is stunning. Although not really my thing, but anyone who loves this classic dimsum would adore this one.
And albeit not one of their heavenly king, Steamed Spinach Dumpling with Shrimp (RM 7.80) would be the star item for most girls. The refreshing texture of spinach and sweetness of shrimp enclosed within the crystal clear dumpling skin is anytime a good replacement of poultry dimsum. Admits the classics, Tim Ho Wan also serves modern fusion in their dimsum. Wasabi Salad Prawn Dumpling (RM 10.80) with the mayo replaced by wasabi mayo for the extra kick.
If picking on tiny bites did not satisfy the bigger appetite, try the Glutinous Rice in Lotus Leaf. The fragrant from their leaf wrapping is a pleasant and this for sure should be able to fill you up.
Tonic Medlar & Osmanthus Cake (RM 6.80) refreshingly washes the oil from the hefty meat intake and when served cold, is absolutely lovely and most importantly not overly sweet. I applaud them for this.
Tim Ho Wan is located at:
27G, The Boulevard,
Mid Valley City, Kuala Lumpur
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