Came back from a recent visit to Hong Kong and was taken by friends to Tim Ho Wan, which is one of the more famous dim sum places there (Michelin-starred, etc). While it didn't seem hugely better than our local contenders, the most notable item was their baked Cha Siu Bao, which had a completely different texture from what I'm used to, along with a sweetness to the bun. Does anyone know if any dim sum places around here make Cha Siu Bao in that same fashion?
Here is a snippet from an article (http://www.jerjerjer.com/timhowan-rev...) which mentions their version:
Michelin-starred Tim Ho Wan actually names its famous Char Siew Pau 叉燒包 a little differently than what we Singaporeans know as Po Luo Pau 菠蘿包, which is essentially a Char Siew Pau that has been baked such that its skin is crispy, and usually with caramelised sugar on top. But Tim Ho Wan calls it sū pí chā shāo bāo 酥皮叉燒包 (baked bun with BBQ pork) instead.