Tim Ho Wan

It is called dim sum, but the hungry hordes descending upon famed Hong Kong restaurant Tim Ho Wan's new branch here hardly make for, well, dim sums. 
On Wednesday, what is touted as the cheapest Michelin-starred restaurant in the world opened its first outpost here and sold more than 3,000 of its famed char siew buns to diners. That, and more than a thousand as takeaway orders within just four hours, from 11am to 3pm. 
Sales have been so brisk that the eatery has implemented a "no takeaway" policy, said its spokesman, until staff are better equipped to handle the volume of orders. 
Yesterday (11 Apr 2013), the feeding frenzy showed no signs of abating at The Atrium @ Orchard, Plaza Singapura. By the time Tim Ho Wan's doors opened at 10am, eager patrons had been queuing for an hour. By 11.30am, the 96-seater restaurant was packed to the rafters, and a long queue of about 60 people snaked around it.

So I finally went to Tim Ho Wan yesterday! After all the great hype about it coming to sg, I got my turn to eat it :D

When it first arrived in our little town, the queue was a crazy long. It would continue all the way to outside of Plaza Sing. At least when I was queuing yesterday, I waited for only an hour. And then when I finally got in, I realised it is cos the place is pretty cozy and small. Not as big as the typical Chinese restaurant kind of place.

I guess that's why they insist that all the guests of a table are present before they are allowed in. If they were allowed in before all the people arrive, they would just be sitting in there and waiting for their friend, and not using the space effectively. That's why at the front of the queue, there are a lot of people just waiting for the other people of their table to arrive.

They have a bun called 酥皮焗叉烧包;
This plate of three is limited to one order per person. It's their 招牌. So of course I had to try it. And yes, it is amazing O: The amount of sugar they used created a sweet and crispy crust. The 叉烧 was normal, but I loved the 酥 ❤

The other dishes we ordered were 虾饺, 烧卖 and 虾肠粉. They have a very limited menu actually. And I don't understand why, but all the prawns tasted different. The 烧卖 had the freshest prawn, and the rest were not very fresh. Are the prawns all not from the same batch? O.O