Tim Ho Wan has revamped its outlet at Marina Bay Sands into Tim Ho Wan Peak, the brand’s first contemporary Cantonese restaurant that opened on 1 July 2024.
The concept features classic Cantonese flavours updated through cooking techniques and ingredients. It also introduces traditional roast meats to the menu while keeping its popular dim sum items.
Throughout July, Tim Ho Wan Peak is offering a free roast dish with a minimum spend of S$60. With every order of baked BBQ pork buns or pork congee with century and salted eggs, the restaurant will donate S$1 to the Straits Times Pocket Money Fund charity initiative.
What’s on the menu at Tim Ho Wan Peak
Highlights at Tim Ho Wan Peak include the Cherry Valley Duck fried risoni pasta (S$24++). Over high heat, the traditional roast duck is wok-fried with al dente orzo, giving the dish a smoky aroma.
The creamy stuffed crab shell (S$32++) is de-shelled crab meat blended with a variety of cheeses and Hong Kong-style white cream sauce, stuffed in a crab head and baked.
The Pacific lobster crispy noodles with black bean sauce (S$42++) is the iconic noodle dish topped with the prized crustacean and served over black bean sauce.
Other dishes include Szechuan spicy chicken with caramelised walnuts (S$25.80), olive fried Spanish pork jowl (S$25.80++), and wild sliver cod in black vinegar (S$42++).
The restaurant said cofounder and chef Mak Kwai Pui worked with experienced chefs from around Hong Kong to come up with the new dishes.
Likewise, the Hong Kong-style roast meats come from recipes by roast meat masters all over the Chinese territory.
Inspired by char siu, BBQ Spanish pork (S$22.80) is pork collar prepared using the traditional double roasting technique. The meat is first slow-cooked until tender, then roasted at high temperature until it’s charred, smoky, and deeply caramelised.
Other roast meats include soy sauce chicken (S$20.80++) and Cherry Valley crispy roast duck (S$26.80++) marinated with Chinese herbs and spices.
This is the first time that Tim Ho Wan has debuted a new concept. The brand also opened its first international outpost in Singapore in 2013.
The restaurant chain was founded by Mak, formerly of the three-Michelin-starred Lung King Heen restaurant in Hong Kong, and chef Leung Fai Keung. Their first outlet was a 20-seater dim sum restaurant in Mongkok that opened in 2009 and won a Michelin star the following year. Today, Tim Ho Wan has over 60 locations worldwide.
Tim Ho Wan Peak
Sunday – Thursday, 11am – 10pm
Friday & Saturday, 11am – 11pm
B2-02/03/04, Canal Level, The Shoppes 2 Bayfront Ave, Marina Bay Sands, 018972
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(Hero and featured images credit: Tim Ho Wan)
This article first appeared on Lifestyle Asia Singapore
