With five outlets now spread out across the island, Hong Kong’s budget Michelin-starred dim sum master, Mak Kwai Pui hasn’t exactly been idle. The famous char siew buns ($4.50/three) still rank high on every foodie’s must-try list, and there’s a couple of new additions like the steamed chicken with fish maw ($5.50, available only at Plaza Singapura) and dainty siew mai topped with half a quail’s egg ($5, only at Toa Payoh) worth queuing for a taste. Its newest addition at Aperia in Lavender can also sate a supper craving for steamed carrot cake or congee in the wee hours of the morning with its 24/7 opening hours.
Tim Ho Wan is also at #02-02 Hersing Centre Toa Payoh, #B1-51/52 Bedok Mall, #01-13/14 Westgate and #01-01/02/03 Aperia.
