Cover The signature fresh roasted meats at Tim Ho Wan Peak in Marina Bay Sands
The signature fresh roasted meats at Tim Ho Wan Peak in Marina Bay Sands
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Dim sum and then some as Tim Ho Wan Peak is the first of its kind around the world serving up redefined Hong Kong classics in Marina Bay Sands
Hold onto your chopsticks, for popular dim sum franchise Tim Ho Wan has decided to put on its big boy pants. The spunky Hong Kong dim sum joint, which famously went from hole-in-the-wall to global phenomenon, is breaking new ground as it debuts its first-ever contemporary Cantonese dining concept in Marina Bay Sands: Tim Ho Wan Peak.
But fear not, the beloved BBQ pork buns aren’t going anywhere as the staple dim sum offerings will remain, seamlessly alongside the new and finer offerings.
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Above Being the first-ever Tim Ho Wan Peak worldwide, Singapore makes a strategic choice as a testbed for future expansion
Being the first-ever Tim Ho Wan Peak worldwide, Singapore makes a strategic choice as a testbed for future expansion
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The menu reads like a love letter to Hong Kong cuisine, designed by chef Mak Kwai Pui and his merry band of seasoned chefs. While it is extensive, it may be wiser to build your meal starting from the irrefutable Cantonese roast. The headlining section is executed according to tradition but is no less refined when it comes expertly sliced and neatly plated. The BBQ Spanish pork, for instance, is treated with more care and attention than most of us give our skincare routines. The well-marbled cut is double roasted, malt sugar-coated, and charred to perfection, resulting in a smoky melt-in-your-mouth sensation.
Above The irrefutable Cherry Valley crispy roast duck is not to be missed
The irrefutable Cherry Valley crispy roast duck is not to be missed
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Then there’s the Cherry Valley crispy roast duck. Its skin, expertly roasted, shatters upon first bite. The meat, greasy but not unctuous, is redolent of Chinese herbs and spices. A salted plum dip helps relay a sweet and tangy contrast to refresh the palate every once in a while. Equally tempting is the soy sauce chicken. Braised till juicy succulent, the white meat is imbued with the mild savoury essence of soy sauce—and made better with aromatic helpings of ginger spring onion sauce.
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Above Pacific lobster perched upon crispy noodles doused with fragrant black bean sauce
Pacific lobster perched upon crispy noodles doused with fragrant black bean sauce
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Away from the chopping board, modern ideas turn into newfangled dishes. Think Pacific lobster perched upon crispy noodles doused with fragrant black bean sauce; bits of Cherry Valley crispy roast duck stir-fried together with risoni pasta in replacement of rice; or even crab meat, blended with white cream, onions and mushrooms, then stuffed back into its shell and baked with a blanket of cheese. All this while still keeping one foot firmly planted in their humble dim sum roots, we’re not complaining.
Above The baked creamy stuffed crab shell is a signature
The baked creamy stuffed crab shell is a signature
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Being the first-ever Tim Ho Wan Peak worldwide, Singapore makes a strategic choice as a testbed for future expansion. Not only is the food a touch more refined, but the interiors are also elevated with intent. The iconic jadeite colours are elegantly applied in various mediums, from bamboo-like glass chandeliers to topographic wallpaper mimicking curves of mountainous terrain. Ambient lighting and wooden accents help ground the space.
All in all, it emanates modern comforts and luxuries in dining, whether over a casual afternoon dim sum brunch or a dinner feast worthy of celebration. And for those who’d prefer to dine away from prying eyes, there’s a luxury cabin-like private room that comfortably fits a group of ten.
Credits
Images: Tim Ho Wan Peak
