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.

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 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.

A brand newcomer, Beef Brisket Curry with Yuenyang Buns ($13.80) used grain-fed beef which has higher fat marbling and juiciness. The 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 variant that will soak up all the remaining flavour essence of the well-spiced curry.

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 savoury-sweet flavour. 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. The custard first hits with a delicate sweetness before melting off on the tongue with a blend of sweet and savoury combinations.

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

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