Curry is a common dish in Hong Kong and, the gravy is usually less spicy than other curries and has a creamy sweet-spicy flavour, made with a blend of aromatic herbs and spices with the addition of coconut milk to give it the richness.

Making a comeback is the HK Curry Pork Chop Egg Fried Rice ($13.80) which is a common sight in cha chaan teng that comes with a thick cut of juicy marinated bone-in pork cutlet. This is a comforting dish that has the egg fried rice with wok hei. A new addition to the curry series is the Beef Brisket Curry with Yuenyang Buns ($13.80), slow cooked beef brisket in the curry sauce and served with steamed and fried bun to soak up all the gravy.

The two dim sum in this limited time only menu are the Salted Egg Lava Shrimp Toast ($7.50) and Crispy Fried Milk Custard ($6). The former is a bread toast rolled with shrimp meat paste and lava salted egg filling before it gets deep fried till golden brown while the latter is a traditional Cantonese dessert made using milk custard and lightly battered before deep frying.
•••••••••••••••••••
✨ Tim Ho Wan
📍 1 Raffles Link, Citylink Mall, Unit B1-63/63A, Singapore 039393
🍴 [Media Invite]