凤爪排骨饭

this is hk dimsum! very satisfying.

we had a late tunch (tea/lunch), whatever you call it, 4.45pm at timhowan shamshuipo on 2.6.2015. zero queue this time so we just walked in & got a table. 🙂

we arrived 1.55pm at the airport, got past immigration at 2.25pm, bought 2 octopus card & got my 3G data sim, and about 2.45pm we were waiting at the airport bus terminus for A41 to royal park hotel for a 50mins journey. by the time we checked into hotel etc, it was close to 4pm.

timhowan fuk wing street shamshuipo

still the place was 1/2 full, & progressively filled up.

凤爪排骨饭

we ordered the 凤爪排骨饭. this my favourite, very nice especially with the slight sweet sauce poured over it.

hargao虾铰

the hargao is always nice, fresh, plump prawns, thin smooth skin, but really crystal jade, imperial treasure etc in singapore does them just as well. 🙂

liver fun cheong

somehow fun cheong is always better in singapore. the skin is always very smooth & the sauce matches perfectly.

this liver fun cheong is 1 of the 4 signature dishes, the 4⃣️大天王。my sis wasn’t much into char siew pao (even if it’s crispy skin), and carrot cake is not a special dish for me & i don’t really like 马拉糕。so this best for both of us! 🙂

steamed chicken feet 豆汁凤爪

steamed chicken feet 豆汁凤爪

the steamed chicken feet 豆汁凤爪 is super. i liked this preparation with deep-fried chicken feet skin best. ^^

we also had the osmanthus jelly (i forgot to take photo). 🙂

bill + HK$117 (after adding HK$17 steamed pork ribs)

the price was just HK$100.

steamed pork rib

that was before we decided to order an extra HK$17 steamed pork ribs, as it went perfectly well with the rice. this one of the good standard steamed pork ribs.

so total was like S$20.50 for 2pax.

really shiok. 진짜맛있!^^

c.h.e.f andy