As coconut milk is used in the curry gravy, it has a certain richness and aroma that is different from the other curries out there. There are a total of four dishes in this menu from snacks to mains, such as the Fried Curried Crabmeat Taro Puffs to Fried Curried Chicken Potato Buns, HK Curry Pork Chop Egg Fried Rice and HK Curry Beef Brisket Rice Rolls. Out of the four, my favourites would be the puffs and buns as both had the crispy outer texture and curry filling in the inside. Whilst the pork chop was nicely marinated, the egg fried rice lacked the wok hei aroma, otherwise it would easily be my top choice.
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✨ Tim Ho Wan
📍 112 East Coast Road, i12 Katong, Unit 02-01/02, Singapore 428802
🌐 https://timhowan.oddle.me/en_SG/
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