Monday, 29 April 2013
As Tim Ho Wan Singapore was officially opened on 28 April 2013, Lianhe Zaobao ran an interview with Chef Mak Kwei Pui, Executive Chef cum owner of the Michelin One Star dim sum restaurant Tim Ho Wan, the Hong Kong Dim Sum Specialists.
Below is the translated article.
In preparation of the opening, Master Mak was busy for the past few months as he trained chefs that was employed in Singapore and testing various food ingredients. All these steps are to ensure the food standard of the Lion City outlet, is to be either on par, if not, almost the same as the standard in Hong Kong.
To Mak, flour is consider as the soul in the making of dim sum. He finds the flour supplied in
has a high percentage of protein content. That led to his initial decision to use this
ingredient that is supplied in Singapore Hong Kong. But
when the flour failed to deliver in time for the trial period (Blogger notes: from
10 April to 27 April 2013), he had to improvises the material by mixing low
protein flour into the dough.
Another example of improvise the dim sum is the Char Siew Crispy Bun. He would dismissed the motion of altering the recipe as he feels, "If I had to change, I will have to concoct the formula which involves the adjustment of brand of soya sauce being used, sugar and water content. It is too cumbersome." This theory applies to the choice of pork as the animal sold in
not fatty enough. Singapore
Even the making of a simple dim sum, fried radish cake, involves profound knowledge. Chef Mak commented that in
Hong Kong, radish is best
eaten in Winter as a steamboat ingredient. Its sweetness is brought out by
placing in the steamboat broth. But as the climate differs in both cities,
radish sold in
has this sour aftertaste. Local dim sum restaurants will reduce the quantity of the radish and add in more condiments for modification purposes. The downside of such
preparation method will be foodies may not able to relish the goodness of
radish. Henceforth, Mak adopted a more complicated method. For example, he
will drain the water before the radish is fully cooked. "There will be
people insisted not to alter the taste, radish should have this tint of
bitterness. Of course, different people have different taste. To me, I will
prefer not to have that flavour." Singapore
It is a challenge to replicate another signature dim sum dish, Chee Chung Fun (Rice roll) with pork liver. One of the main reason is the quality of pork liver. Mak would choose the liver that taste soft upon eating and do not weigh not more than 2 and a half kilograms. But he could not find such substitute in
and will rely on improvisation to ensure the innards do not taste tough after cooking. Singapore
As the locals, especially the younger generation do not favour food with animals innards like the pork liver, it takes Chef Mak with lots of guts to roll out this dish in
outlet. However, Mak express confidently that the star dim sum items that are
included in the menu will bring in the dollars. It is a matter of fact that if the food is presented well, the dish will be widely accepted by the locals. Singapore
Born in the family of chefs (his father and uncle were chefs), Chef Mak started to learn the ropes of trade at the age of 15, rose to the rank of supervisor in Hakka cuisine restaurant at 20. After being recognized by the Executive Chef of Four Seasons Hotel Hong Kong, he was roped over to manage the dim sum department of Lung Kim Heen. Under his tenure, he has the honour of Lung Kim Heen to maintain the 3 star Michelin rating.
In March 2009, as the effect of financial crisis still being felt everywhere, Chef Mak decided to give up his high paying job and set up a restaurant that sole focused on dim sum. With his friend roping in with funds as co-owner, they opened Tim Ho Wan at
Kong Wah Street in Mongkok district. The
signature Crispy Char Siew Bun, had a sales record of 750 items in a single
day, whereas Fried Radish Cake and Steam Cake are popular items. Less than a
year later, Tim Ho Wan was accorded Michelin One Star Award. At that point, it
was the Michelin star restaurant serving the most affordable dishes within the
He expressed that producing dim sum in hotel is focused on getting high end ingredients like lobster and truffles, to produce elegant food items. Whereas ingredients like pork ribs and animal innards would not land in the menu. Henceforth, he wishes to have the full capacity to decide what to produce the value for items foodstuff for customers to savour.
Mak added that traditional Cantonese style dim sum do not focus on using the freshest ingredients. As in the case of Char Siew Bao, it was steamed using meat that was cooked the night before. When clients order it, the char siew will be reheat and served. His notion of "Self made dim sum to be steam upon ordering" becomes the signature of Tim Ho Wan.
To fulfil the notion, the ingredients must not be left overnight, it has to be done right after the orders come in. The pros of "Steaming upon ordering" is to allow patrons to taste the freshest dim sum. But the cons to this is customers have to wait for the food and will find out that the items they adored for is sold out for the day.
Mak denotes that what makes dim sum in Tim Ho Wan stands out among the rest, the key is how to maintain the freshness of the ingredients. He believes that even as the dim sum looks so ordinary, when it goes to one's mouth, the tiny gritty details of the food can be treasured by many. It is the same reason why people would queue for hours just to sample the food.
As Tim Ho Wan won the accolade of Michelin One Star Restaurant, many suggested to Chef Mak to set up overseas outlets. He turned such suggestions down as he feel the priority is to strengthened Hong Kong outlets. Mak also feel that his overseas venture would be limited to the business management sentiments in the cities he set up the restaurants. However, he chose to set up his first overseas restaurant in
as he have find a trustworthy partner and many of his patrons are Singaporeans. This
raised his confidence level. Singapore
It is an art to produce
Hong Kong style
dim sum, creativity have to be build upon gradual modification of traditional
technique. It is not to be add on top of the motion of dare to be different,
majority of the time is spent on research, never to be give into circumstances,
yet one must rely on expertise and technique, plus a never to say die attitude
to produce the finest dim sum. From the story of Chef Mak bringing in Tim Ho
Wan to ,
this is also a secret, challenge and revelation from a chef helming the world class dim sum restaurant. Singapore
|Pork liver Chee Cheong Fun|
Tim Ho Wan, the Hong Kong Dim Sum Specialists (Singapore)
Address: Plaza Singapura, The Atrium @ Orchard, #01-29A
Note: No reservations is allowed for the time being
The link for the article in Mandarin is here:http://blog.omy.sg/ming/archives/1361
The writer for the Mandarin version article, Ming Wing Cheong is born in Hong Kong and educated in Singapore. He is currently works for Lianhe Zaobao.com as Content Producer.
Saturday, 27 April 2013
1. 不了情 - 學友「《不了情》主題曲 - 原唱：顧媚」
2. 說不出的快活 - 合唱「《野玫瑰之戀》插曲 - 原唱：葛蘭」
3. 青春阿哥哥 - 合唱「《多情妙賊》插曲 - 原唱：陳寶珠」
4. L-O-V-E Love - 合唱「《大家樂》插曲 - 原唱：溫拿」
5. 半斤八兩 - 學友「《半斤八兩》主題曲 - 原唱：許冠傑」
6. 友情歲月 - 學友「《古惑仔》主題曲 - 原唱：鄭伊健」
7. 天若有情 - 憶蓮「《天若有情》主題曲 - 原唱：袁風瑛」
8. 追 - 學友「《金枝玉葉》主題曲 - 原唱：張國榮」
9. 願 - 憶蓮「《晚9朝5》主題曲 - 原唱：林憶蓮」
10. 人間道 - 學友「《倩女幽魂II之人間道》主題曲 - 原唱：張學友」
11. 月光愛人 - 憶蓮「《臥虎藏龍》主題曲 - 原唱：李玟」
12. 請跟我來 - 合唱「《搭錯車》插曲 - 原唱：蘇芮、虞戡平」
13. 緣份 - 合唱「《緣份》主題曲 - 原曲梅艷芳、張國榮」
Thursday, 25 April 2013
Bought the latest offering from Honeymoon Dessert in Singapore. The above is Vanilla and Green Tea Ice-cream with Vanilla Sauce and Grass Jelly.
How is the taste?
Read my future review and find out.
Tuesday, 23 April 2013
My love for food has a twist.
When my friends and I were queuing up on the day of trial opening day for Tim Ho Wan's Plaza Singapura Shop, we were being photographed by one of Singapore's leading lifestyle magazine, I-Weekly (as photographed above).
If you ask me, is it worth it? For a Hong Kong foodie, it is. I am willingly to queue for 2 hours just to get a seat.
And now, I will have a monthly date with Tim Ho Wan in Singapore.
Sunday, 21 April 2013
张学友在1987年翻唱了日本歌手德永英明的《Rainy Blue》 ，把这位创作歌手的歌唱得无人知晓，也让我对日本艺人的知识不会停留在安全地带、飞鸟凉、中岛美雪而已。
灰灰的天 空空的街 千串細雨點
＊曾很喜歡 陰陰天 因我愛看雨點
然而今天 空空的街中 飄飄雨內
沒有你 陰的天 極討厭
冷冷雨 Wo…… 沒焦點因找不到你
At this moment now, Singapore has rained for the whole afternoon, leaving traces of blues.
Henceforth, I am reminded of this song, Jacky Cheung's Rainy Blue.
Rainy Blue was original sung by Japan's Hideaki Tokunaga in 1985. Cheung sung the Cantonese version in 1987 and the Mandarin version later. With this song, my knowledge of Japanese pop music composers is not limited to Anzen Chitai and Chage & Aska.
Ask any of the Cantonese pop lovers, they will say the Cantonese version is better.
Indeed, it is.
Saturday, 20 April 2013
Hong Kong 和你在一起
As the weekend is near, I always want to relax by drinking milk tea and have an egg tart.
Can't wait for July to come for me to sample my favourite comfort food.
All may not know in Singapore, the food culture of Hong Kong cha chaan teng started to bloom from 2006 onwards. It becomes my habit to have these 2 items once per month. The taste of milk tea is further enhanced when I patronised Lam Fung Yuen in Central, Hong Kong.
If you ask me, what represents Hong Kong? I will recommend milk tea and egg tarts.
Friday, 19 April 2013
As Johnnie To's Drug War was just released, another of his film Blind Detective was selected for the Cannes Film Festival's Midnight Selection.
This is indeed a good news.
Let's watch the trailer before the film official release in Hong Kong during summer.
Film trailer is from Media Asia.
Thursday, 18 April 2013
Hong Kong Cantopop singer, Sita Chan, died of traffic accident in Hong Kong. She was 26 years old.
Chan started to sing from her junior high school days, performing in shopping malls and wedding dinners. She started to release 2 albums in 2012, becoming the first Hong Kong pop star to release 2 albums in recent years.
Her death reminds Hong Kong that Heaven loves to play a huge joke on music fans. A decade ago, Leslie Cheung left us in an unexpected manner. Now, it is Chan's turn.
Rest In Peace, Sita Chan.
-Born in 1986
-Joined first singing competition in 2005
-Debut in Hong Kong Cantopop in 2011
-Released first debut album in 2012
-Died in traffic accident on 17th April 2013
Tuesday, 16 April 2013
港•乐-倆忘煙水裡([天龍八部之脈神劍]主題曲)/ Hong Kong Pop- 1982: Love In The Clouded Waters (Michael Kwan/Susana Kwan)
During my growing up days, my family used to rent TVB dramas to watch. Those were the days where there were no subtitles and all were in Cantonese language. I do not remember much of the drama details but the theme songs are memorable.
One of them was sung by Susana Kwan and Michael Kwan Love In The Clouded Waters.
I admire the late James Wong's lyrics. To be able to write literal meaningful lyrics and yet to meet the punishing schedule of Hong Kong entertainment scene, he was one of the amazing lyricist.
Heard that Taiwanese author cum director Giddens Lo intended to use this song's Mandarin version to fit into his latest film. But deep down inside me, I wish it will be the following version.
Anyway, Cantonese version is still the best.
男：女兒意 英雄癡 吐盡恩義情深幾許
女：塞外約 枕畔詩 心中也留多少醉
男：磊落志 天地心 傾出摯誠不會悔
女：獻盡愛 竟是哀 風中化成唏噓句
女：凝悲 忍歎 無 可奈
男：往日意 今日癡 他朝倆忘煙水裡
女：從今 癡淚 倆忘煙水裡
男：磊落志 天地心 傾出摯誠不會悔
女：獻盡愛 竟是哀 風中化成唏噓句
女：凝悲 忍歎 無 可奈
男：往日意 今日癡 他朝倆忘煙水裡
女：從今 癡淚 倆忘煙水裡
男：往日意 今日癡 他朝倆忘煙水裡
女：從今 癡淚 倆忘煙水裡
Sunday, 14 April 2013
Photo Credit: Hong Kong Apple Daily, Hong Kong TVB
As the dust of "The 32nd Hong Kong Films Awards" settled, what makes me think awesome is none other than Lo Hoi Pang.
Hong Kong veteran actor Lo never fails to amaze me. During the 2008-2009 period, his madcap performance in Asia TV's Hong Kong Gossip made me laugh with gasping for breath.
This time round, when he was invited to present the "Best Visual Award" and "Best Sound Effects Award", he came out with this Kam Kui (Golden Words in literally, it means awesome speech):
Lo Hoi Pang gets an award, my wish is fulfilled.
Lo Hoi Pang presents an award, my fortune is shared by all for a lifetime!
Lo Hoi Pang test a mike,
If it is good, there will be nomination!
If it is no good, I will find trouble! (Actual content is vulgarity in Cantonese language)
Lo currently is an actor with Hong Kong TV.
最佳原創電影歌曲︰定風波《大上海》(作曲︰高世章 填詞︰岑偉宗 主唱︰張學友)
The 32nd Hong Kong Film Awards was concluded an hour ago in Hong Kong (Hong Kong time). Cold War, a film talking about legal and security crisis in Hong Kong, which also poke at how China ran the city was the major winner.
It clinched 9 out of 12 awards nominations, including Best Film, Best Leading Actor.
The ceremony sent a message to the future investors that films that were under CEPA programme will not win big in the Awards. Cold War's win is a clear indication.
Hong Kong managed to find her dignity through films yesterday night.
Saturday, 13 April 2013
鄭秀文 Sammi Cheng "Do Re Mi" 電影《高海拔之戀 II》主題曲
喜愛夜蒲2 電影歌曲MV 古巨基 ﹣ 戀無可戀
Thursday, 11 April 2013
憑誰憶 意無限 別萬山 不再返
Tuesday, 9 April 2013
Monday, 8 April 2013
|From Lady Kylie HK|
I think as much as she wanted to push the best for Hong Kong during the talks with People's Republic of China in the 1970s, the Chinese leaders had the cards being kept.
Will Hong Kong be better off if full democracy was introduced to the Pearl of the Oriental?
It is for Hong Kongers to find out and map out themselves.
Nevertheless, as a Britain Prime Minister, she want the best for Hong Kong. So is PRC. But why will current Hong Kong favour the days of being a British subject? Despite the crimination the Hong Kongers suffer under the British's administration.
This is interesting.
With the passing of The Iron Lady, the reactions of Hong Kongers, pro China and China in the few days to come will get the world intrigued.
Rest in peace, Baroness Thatcher.