Hong Kong's Tim Ho Wan, a recipient of a star from the Michelin Guide in 2009, opened at The Atrium @ Orchard, Plaza Singapura at about 10am.
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The world's cheapest Michelin restaurant opened in Singapore yesterday to much fanfare, with long queues forming outside for its coveted dim sum well before its doors opened.
Hong Kong's Tim Ho Wan, a recipient of a star from the Michelin Guide in 2009, opened at The Atrium @ Orchard, Plaza Singapura at about 10am. But the crowds were relentless, thronging the 100-seater restaurant well into the late afternoon, so much so that the takeaway counter could not meet demand and closed by 3pm.
Accountancy undergraduate Shaun Lee, 25, who has been to the restaurant's original outlet in Hong Kong's Mongkok district, was among the early birds. He said he decided to be there early as he "expected a long queue, given its popularity".
The Mongkok branch has moved to the Olympian City mall. The restaurant, which is famous for its baked buns with barbecued pork, has four branches in Hong Kong.
The restaurant here has implemented a queue system to cope with crowds. Patrons can get a queue number if the waiting time is too long, and the system notifies them via SMS when their table is ready.
Mr Harry Chua, chairman of Singapore company Hersing Corporation, which brought in Tim Ho Wan, said: "The system makes it convenient for the customers because they do not have to be there physically in order to queue."
While the restaurant seats diners on a first-come-first-served basis, a 10-seater VIP room can be reserved in advance.
The room comes with a minimum spend of $300 and diners can pre-order special dishes such as the abalone pastry dish.
Tim Ho Wan is offering its signature Four Heavenly Kings - baked bun with barbecued pork ($4.50 for three pieces), steamed egg cake ($3.80 a piece), vermicelli roll with pig's liver ($5.50 for three pieces) and pan-fried carrot cake ($4.50 for three pieces).
There are also two dishes created specially for Singapore: the garlic-mushroom-spinach dumpling and the vegetarian black-pepper vermicelli roll.
Real-estate agent Irene Ho, 57, who tried the dim sum for the first time yesterday, enjoyed the baked bun. She said: "My friends and I ordered 40 to 50 buns to take away."
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The world's cheapest Michelin restaurant opened in Singapore yesterday to much fanfare, with long queues forming outside for its coveted dim sum well before its doors opened.
Hong Kong's Tim Ho Wan, a recipient of a star from the Michelin Guide in 2009, opened at The Atrium @ Orchard, Plaza Singapura at about 10am. But the crowds were relentless, thronging the 100-seater restaurant well into the late afternoon, so much so that the takeaway counter could not meet demand and closed by 3pm.
Accountancy undergraduate Shaun Lee, 25, who has been to the restaurant's original outlet in Hong Kong's Mongkok district, was among the early birds. He said he decided to be there early as he "expected a long queue, given its popularity".
The Mongkok branch has moved to the Olympian City mall. The restaurant, which is famous for its baked buns with barbecued pork, has four branches in Hong Kong.
The restaurant here has implemented a queue system to cope with crowds. Patrons can get a queue number if the waiting time is too long, and the system notifies them via SMS when their table is ready.
Mr Harry Chua, chairman of Singapore company Hersing Corporation, which brought in Tim Ho Wan, said: "The system makes it convenient for the customers because they do not have to be there physically in order to queue."
While the restaurant seats diners on a first-come-first-served basis, a 10-seater VIP room can be reserved in advance.
The room comes with a minimum spend of $300 and diners can pre-order special dishes such as the abalone pastry dish.
Tim Ho Wan is offering its signature Four Heavenly Kings - baked bun with barbecued pork ($4.50 for three pieces), steamed egg cake ($3.80 a piece), vermicelli roll with pig's liver ($5.50 for three pieces) and pan-fried carrot cake ($4.50 for three pieces).
There are also two dishes created specially for Singapore: the garlic-mushroom-spinach dumpling and the vegetarian black-pepper vermicelli roll.
Real-estate agent Irene Ho, 57, who tried the dim sum for the first time yesterday, enjoyed the baked bun. She said: "My friends and I ordered 40 to 50 buns to take away."
