More recent eats at Tim Ho Wan. Aside from some of the things we tended to get like their pan fried radish cake, spinach prawn dumpling and recently their morel dumpling which weren't photo-ed, there's a bunch of limited time stuff from their SG61 “Flavours of Singapore” specials.
XO fried rice with bacon and luncheon meat. Pretty decent. For something that has bacon and luncheon meat, this was really low on salt.
This was bak chor rice rolls - a take on bak chor mee obviously, using cheong fun. There's minced pork, stewed mushrooms, some fried pork lard, tau gay and a token sprinkle of chopped spring onions. It's not lardy like some of the local bcm but it was an interesting take, especially with the vinegar in the sauce that made it easy to inhale.
Not bad laksa seafood dumplings that's stuffed with bits of shrimp, scallops and water chestnut. Those water chestnuts were unexpectedly chunky. Laksa gravy was a little thin but it wasn't bad. Would have been great if there were more laksa leaves.
I don't think I've never had egg tarts from Tim Ho Wan before. It might be a first time for me. Short crust pastry with eggy custard inside - typical of Hong Kong styled egg tarts. Not bad.
Never seen this peach gum & goji berries in coconut soup dessert before. I reckon it would have been nicer if there were more peach gum.
Some calamansi lemongrass fizz for the weather. Flavour was like a preserved plum (酸梅) drink, but Not particularly lemongrass-y,
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