Ho Tim Restaurant

營業中

休息中

Well first of all, do you think thai style chicken is hard to cook? Personally I think so long you get the right texture of chicken (not overcook), practically you can't fail this dish as you can easily pour the whole bottle of thai style chili sauce in and cook the safest thai style chicken.The ultimate problem with this dish was the chicken was TOUGH and an old man is surely can't fight his way through it. Plus it was very dry, a sign of over fried. The thai sauce was fine; normal but alright.

Well you heard me right, you bring your own fish to them and ask them to cook it according to your preference, they charge you RM20 in return. If I am not mistaken, this was white pomfret which my mom brought to the restaurant. We asked for steamed with soy sauce and here was the outcome. The flavor was decent; not too flat and flavorful. I could smell the soy sauce and ginger from far. Yes, they did a pretty good job. This was our tea for the night. For the first time in my life I heard about c

It looked exactly like the photo in menu. You wouldn't see any brinjal until you give a good bite into the deep fried batter enwrapped. The batter was very very crispy but too thick. Hence, it made me full because of the extra flour I was consuming. The ratio of brinjal to the batter was about 4:6. The chicken floss did help on the flavour but not so much about the texture. This dish was served together with sweet and sour sauce but the saucer was very small. Look at the brinjal inside. Despite

When I ordered claypot tofu, my desired pot of claypot tofu should be loaded with lots and lots of tofu (say 80%) but what I had gotten myself into was a pot of 20% tofu and 80% of vegetables. URGHHH! I want tofu, not vegetable. This was the biggest turn off ever. This aside, the gravy was more watery than I would like it to be. The flavor was expectedly diluted and the vegetables weren't cooked well (almost raw I must say). The tofu itself was alright but I tasted better one. So yea, I wouldn't

Mom was raving about how good is this place, hence, she decided to bring me there for my birthday dinner. Deep fried pork belly sounded pretty promising and the picture in the menu seemed to verify my initial perception. It was crispy, no doubt, however succulent? I did not think it was comsistently so. The flavor of the dish tasted similar to marmite but I couldn't tell for sure. Nice but it came in very pitiful amount :S Perhaps they should also use 50:50 pork belly rather than fattier pork be