Gim Tim Restaurant is a long-standing establishment, well-known among the older generation for its Hokkien and Cantonese cuisine, tucked within the HDB heartlands of Ang Mo Kio.
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| Gim Tim Restaurant at Ang Mo Kio |
This time, I returned to try their individual 5-course set menu, priced at $58++ per pax (U.P. $70++), with a minimum of two diners required.
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| Within the HDB Heartlands |
Moving into the present, the article displayed outside the restaurant offers a glimpse into its rich heritage, tracing back to its humble beginnings since 1975. It reflects the journey of how the establishment has grown over the years while staying rooted in its traditional Hokkien and Cantonese culinary roots.
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| Gim Tim's Humble Beginning |
Talking about the interior, despite being a heritage brand, the restaurant has kept up well with modern times. The space is thoughtfully furnished with clean lines, warm lighting, and a contemporary touch that feels both comfortable and inviting.
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| Interior |
It strikes a nice balance between tradition and modernity, maintaining its classic charm while offering a refreshed and well-kept dining environment suitable for gatherings and celebrations.
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| Interior |
Appetizer
The meal began with the Trio Combination Platter, beautifully presented with Golden De-Shelled Prawn, Abalone in Thai style, and Scallop with egg white and black truffle. It was visually appealing and thoughtfully curated, giving a great first impression that each element was carefully crafted in both presentation and flavour.
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| Trio Combination Platter (金典三美拼) |
Special
The Braised Superior Shark’s Fin and Fish Lip in Stone Pot was truly a standout. Served bubbling hot, the stone pot helped retain the soup’s warmth, allowing us to fully enjoy the nourishing, thick chicken broth packed with generous strands of shark’s fin and crunchy bean sprouts for added texture.
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| Braised Superior Shark's Fin and Fish's Lip in Stone Pot 石锅鱼唇浓鸡汤翅 |
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| Fish's Lip |
Main (Choose 1)
For the main course, diners can choose between the Pork Chop with Chef’s Sauce or the Crispy Grouper Fillet with Passion Fruit Sauce, offering a nice balance between a hearty, savoury option and a lighter, tangy alternative.
The main course was simply executed yet satisfying, featuring a pork chop served alongside a fresh salad. The sauce leaned towards a sweet and tangy Thai-style chilli profile with hints of garlic, adding a savoury and appetising touch to the dish.
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| Pork Chop with Chef‘s Sauce 密汁烤黑猪排 |
I particularly enjoyed the pork chop, which was well-prepared and tender, offering a pleasant texture that was not overly tough and easy to enjoy with every bite.
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| The Black Pork |
Similarly, the Grouper Fillet was served alongside a fresh salad. The crispy battered grouper was fried to a beautiful golden perfection and complemented by a sweet and tangy passion fruit sauce that added a refreshing contrast.
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| Crispy Grouper Fillet with Passion Fruit Sauce 橘子皮百香果酱伴炸斑件 |
The fish itself was wonderfully tender and flaky, delivering a satisfying texture that made this dish especially enjoyable.
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| A portion of the Crispy Grouper Fillet |
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| Fried Rice with Scallop and Sakura Shrimp 樱花虾带子炒饭 |
Dessert
Ending the meal on a sweet note was the Chilled Osmanthus Jelly with Aloe Vera. Light and refreshing, the dessert carried a delicate floral fragrance from the osmanthus that was both soothing and satisfying.
The wobbly jelly, presented in a charming star shape, added a playful touch, bringing the entire dining experience to a pleasant and memorable close.
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| Chilled Osmanthus Jelly with Aloe Vera 芦荟桂花冻 |
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