After our lunch at 8 Cuts Burger Blends and a little roaming around, we proceeded to a Michelin Star restaurant that opened its first store in the country a few months ago, Tim Ho Wan, for my fellow gastronomer’s birthday merienda.
We had to know what the long lines were about. It was just around a 20 minute wait and the two of us were seated. Our waiting time was relatively shorter compared to what I read which was 40 minutes to an hour of waiting.
We of course ordered the famous Baked Bun with BBQ Pork. I haven’t tasted other pork buns before (aside from the common siopao) so I must say the pork buns in Tim Ho Wan is great for my first pork bun.
The bun had a soft crunch outside and a flaky compound all around similar to what one might find in desserts. It was a little sweet, but was not overpowering. The bun inside was soft. It was not that thick and just right to taste the bbq pork filling.
The filling was more orange in color than I expected. Tender pork and sweet salty bbq sauce composed the filling.
We shared an order of fried beancurd rolls with shrimp. Freshly fried crispy beancurd served as wrapper for the whole shrimps. It was seasoned well and one may opt not to dip it in sauce.
Branch visited located at: SM Megamall Fashion Hall, Ortigas Center
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