The beancurd Skin gave this roll an interesting texture, I love it. Thinner than regular spring rolls wrapper, but flakey, tasty, and super crunchy.
This is my mom's favorite. The sauce was salty with a touch of sweetness, just the right combination. The vermicelli wrap was lusciously soft. The shrimp was steamed perfectly.
A dimsum feast is never complete without spare ribs with taosi.
Tim Ho Wan is not Michelin star for nothing. The siomai is one of the best I've tasted. Firm, tender, and tasty pork and shrimp.
Not your ordinary puto. Spongy, soft, moist.
One of the better cakes I've tasted. Not too oily, not to starchy. I just wish they had the sauce that usually came with it in other Chinese restaurants. I think it's usually hoisin.
Finally tasted what all the fuss is all about. Michelin star pork buns. I liked the actual pastry. It has an interesting taste and texture: crunchy, flakey, and spongy at the same time. The pork filling is nothing special. The dough is what makes this dish the it dish.
My favorite. Wings smothered in hot sauce, with bleu cheese ang celery sticks to cool the hotness of the chicken.
I wouldn't have thought it can still be topped with lemon caper sauce despite it being so affordable.
For the price, we were surprised with the serving size. This was a good choice indeed.
Lots of kani, this one. We're happy since it's so pocketfriendly!!!
