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Tim Ho Wan proudly presents their flagship store, the first across the Asia-Pacific region, freshly unveiled at Marina Bay Sands (MBS) Singapore!
Being the first Tim Ho Wan restaurant in Singapore to have three VIP rooms, this would be a go-to location for family gatherings or private parties. The seating of the flagship store was also more spacious in comparison to other Tim Ho Wan outlets across Singapore.
In concordance with the opening of the flagship store, Tim Ho Wan released a line-up of exclusive menu items, available only at the MBS restaurant. These special dishes were kept off-menu especially for Tim Ho Wan’s founding Chef Mak’s VIP customers, but you can now get them at Tim Ho Wan MBS!
There are a total of five unique creations. I began my meal with a bamboo basket of Black Truffle And Quail Egg Siew Mai (S$10.80). I enjoyed this modern spin on traditional Chinese dumplings. The quail egg gave a creamy texture to the dumpling, providing a further depth of flavour that I normally did not get from a normal siew mai dish. The touch of black truffle also gave the dish a touch of luxury.
Up next, I coddled my tastebuds with the Premium Crab Roll (S$10.80). Wrapped with a crisp layer of rice paper wrap, I inwardly melted amidst the sweet taste of shredded crab meat, bacon and onions. This dish definitely had me clawing for more!
Another posh twist on a local favourite is the Maine Lobster Radish Cake (S$19.80). Packed with a spicy punch, the chilli padi in this dish took me to a whole new dimension. The succulent Maine lobster meat added a sweet contrast to the dish, giving a balance of both sweet and savoury in every bite.
Craving a traditional Cantonese style bun? Try out Tim Ho Wan’s rendition of gai wo bao (chicken nest bun)—Abalone With Steamed Chicken Nest Buns (S$14.80). At first glance, the abalone seemed out of place, but I was advised to have the abalone and the chicken bun together in a bite. True enough, I tasted the complementary flavours of the abalone and steamed chicken working harmoniously together.
Drenched in gravy and topped off with fragrant mushrooms, I highly recommend having this dish while it’s hot!
I finished my meal with a sweet but light dessert, the Bird Nest on Double Boiled Ginger Milk (S$11.80). A combination of full cream milk and fresh milk, the milk custard may sound as though it had a rich consistency that would prove to be too jelak after a few mouthfuls.
But fret not, the ginger helped to add a bite of spice to the milky taste, making every bite light and refreshing. Topped off with luxurious bird’s nest, this dessert wrapped up my meal wonderfully.
Are these making you hungry? Head down to Marina Bay Sands today for your fix of Tim Ho Wan, and treat yourself to Chef Mak’s exclusive menu items!
Dates & Times: Available exclusively at Tim Ho Wan MBS outlet | 10.30am – 10pm (Daily)
Prices: S$10.80 – S$20 per item
