The entrance during it's construction. 

Ground floor interior. With the upper floor being more of a private dining area with dedicated rooms and such. 

Crystal Shrimp Roll with Century Egg - RM12.50

We started off with this very unique dish, comprising of ingredients not commonly found in our usual dim sum. Shrimp paste, asparagus, century eggs are enveloped within a crystal-clear rice dumpling skin and steamed perfectly. The product will then be drenched in abalone sauce topped with fish roe for a final touch. The results, an interesting mix of texture and flavour with each complimenting one another. 

Signature Five Treasures - RM12.50

This Signature Five Treasures is the first to be debuted here in Malaysia. I guess it's a Malaysian thing to have Yong Tau Fu as it was pretty similar. The five treasures includes a mix of eggplant, capsicum, beancurd, and fried tofu. Accompanied by either fish paste and chicken paste to each of its kind and the chef's signature black bean sauce. Very delectable and unique in flavour. 

Steamed Chicken with Fish Maw - RM12.50

A simple dish with perfectly steamed chicken that is juicy, tender and seasoned to perfection. One piece of this was simply not enough. Great depth of flavour, although some may say it might be a little too salty. Regardless, I quite enjoyed this. 

Baked Bun with BBQ Pork - RM10.80

This is by far my favourite thing from Tim Ho Wan. Despite all the other fancy dim sum, this was really good. In fact, it has improved since the grand opening. The crust was no longer as sweet as before and the bun itself disintegrate nicely. Good flavour, amazing texture - simply delicious! 

Pan Fried Carrot Cake - RM9.80

Like before, the carrot cake was light and full of essence of "raddish". Unlike what you'll normally get in most dim sum restaurant, which consists mostly of flour and unwated starch. Tim Ho Wan's pan fried carrot cake was absolutely delicious. 

Steamed Egg Cake - RM7.80

Not really into dense and dry cake, but Tim Ho Wan's version was slightly more moist compared to others. Good flavour, fragrant and extremely fun to chew on. Plenty of air pockets within the cake which made it light and fluffy. 

Braised Chicken Feet with Abalone Sauce - RM9.80

I love chicken feet, especially during dim sum! Plump, fat and full of collagen alongside its salty abalone sauce, it was pretty good. Though I wish it had more skin instead of fats. 

Pork Rib with Black Bean Sauce - RM8.80

Sweet, salty and absolutely juicy. Tender pieces of pork ribs that were packed full of flavour on a small serving dish. One of my favourites as well. Though I wish I had more. 

Vermicelli with Roll with Pig Liver - RM10.80

Not really a fan of pig liver but I have to say, the noodles were as smooth as a baby's buttocks. Sauce was pretty good too. 

Beancurd Skin Roll with Shrimp - RM10.80

Despite its unsightly appearance, it was pretty addictive. Crispy beancurd skin with a hearty shrimp paste on the inside, dipped with some sauce and its good to go as a snack. 

Tonic Medlar & Osmanthus Cake - RM6.80

Soft, cold and very jelly-ish. With wiggles around pretty easily and its packed full of flavour. A great dessert to end the meal with. 

Overall, the new dim sum dishes that I've had were pretty good. Everything else which I've had before did improve slightly since. Some of my favourites include the Baked Bun with BBQ Pork, Five Treasures, Steamed Chicken with Fish maw, Pan Fried Carrot Cake, Pork Rib with Black Bean Sauce and Beancurd Roll with Shrimp. As a Michelin Starred restaurant, it does stand head and shoulders above the rest. Everything is made fresh and flavours were well balanced to its own uniqueness. If you're looking for a good Sunday dim sum, why not try out Tim Ho Wan for once? 

Address:

Tim Ho Wan,

  Ground Floor, The Boulevard,

  Midvalley City.

(Opposite Coach)

Operating Hours: Monday to Friday , 10am - 10pm

Saturday and Sunday , 9am to 10pm