TIM HO WAN BRINGS BACK ALL TIME FAVOURITES BY POPULAR DEMAND

At the start of the year, Tim Ho Wan debuted a new seasonal menu of “Hong Kong Curry Signatures” that took all its spice-lovers by storm, presenting delectable rice dishes as well complementary dim sum dishes spiced up with fragrant curry. By popular demand, spicy, punchy curried items make a return for a limited time!

A common dish available in Hong Kong, the curry gravy is usually less spicy than its similar counterparts yet bears a hint of creamy sweet-spiciness. It is made with an array of aromatic herbs and spices, as well as coconut milk that contributes to its richness. Thick, creamy, and flavourful, just the way Singaporeans love their curries!

Making a return is the HK Curry Pork Chop Egg Fried Rice ($13.80) an authentic staple dish commonly seen in cha chaan teng (Hong Kong-style café). Have a go at the good old classic featuring a slab of deep-fried pork cutlet, juicy and succulent to go with scrambled egg fried rice, doused with a generous amount of fragrant curry sauce for the flavourful kick.

Introducing a brand newcomer, Beef Brisket Curry with Yuenyang Buns ($13.80). Using grain-fed beef which has higher fat marbling and juiciness, our beef brisket is then slow-cooked in said fragrant curry for up to two hours chewy tender texture. Accompanied with a serving of yuenyang 'mantou' buns, with both steamed and fried bun variants that will soak up all the remaining flavor essence of the well-spiced curry after you are done with the briskets for a truly satisfying meal.

Salted egg fanatics, this is for you! A twist from the Steamed Salted Egg Buns, the Salted Egg Lava Shrimp Toast ($7.50) presents a solid bite of crispy bread toast wrapped with shrimp meat paste and lava salted egg fillings for the savory-sweet flavor. One can definitely indulge in oozing salted egg lava core which promises satisfaction in every mouthful.   

End things on a sweet note with Crispy Fried Milk Custard ($6), a traditional Cantonese dessert made using milk custard and lightly battered before deep frying. This results in a piece of snack that is satisfyingly crunchy on the outside and creamy on the inside with a silky-smooth finish. The custard first hits with a delicate sweetness before melting off on the tongue with a blend of sweet and savory ccombinations the perfect afternoon snacking treat that will leave you wanting more.

Tim Ho Wan’s “All Time Favourites” menu is now available for sale at all its restaurants (except Nomstar) till mid-November.