Tim Ho Wan Launches Four New Chef’s Specials

Missing Dimsum? Tim Ho Wan has launched four new sumptuous chef’s specials just in time for the Phase 2 reopening.

Tim Ho Wan

Fried Radish Cake with Shrimps (S$8.80)
This is a new take on the Maine Lobster Radish Cake, which is served exclusively at Tim Ho Wan Marina Bay Sands restaurant. Stir-fried with juicy and succulent prawns, the generous chunks of sweet radish boast a spicy kick and an elusive wok hei.

Noodles in Scallion Oil & Spicy Sauce (S$6.80)
Al dente ribbons of slurp-worthy noodles, immersed in Tim Ho Wan’s homemade hot spicy sauce and scallion oil. The spicy sauce is made with 17 different herbs, spices and ingredients.


Mushroom & Vegetable Dumplings (S$5)
This dish was first sold in Tim Ho Wan Japan’s restaurants. Now it is enhanced, and available in Singapore! In one bite, relish the earthy note of five different types of mushroom and the crunchy texture of turnip.

Braised Pork Soft Ribs (S$7.50)
This dish is created by Chef Mak Kwai Pui and is now available in Singapore. The meat is braised for hours in a special marinade, the slow process of braising ensuring that the ribs are wonderfully fork tender.

These specially curated dishes are available for islandwide delivery Oddle and GrabFood and takeaway at all Tim Ho Wan restaurants from 18 June to 16 August 2020.

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