When I think of Michelin starred restaurant I will picture a place that is classy and expensive. But to my surprise it is not necessarily the case, and Tim Ho Wan is a good example. Just by first impression of the shop, it would not have cross my mind that this very restaurant, has been awarded 2011 Hong Kong & Macau Michelin one star.
When we arrived at noon on a weekday we found a crowd of people holding a ticket for a seat. Then when I managed to get a ticket we were told that we had to come back at 3pm, so really we had to prepare to wait 3 hours for a seat.
Although, many people did go for a short walk and return, we decided to wait outside the restaurant. While we waited for a seat we fill in a self ordering menu. So once there was a seat our order could be sent straight to the kitchen. Finally after a 2 hours wait we got a table for two, and this was taking in the fact that a few people was not there when their ticket was called.
The restaurant is small and cramp, so it was no surprise there was such a long wait. There is another branch in Sham Shui Po that is much bigger so maybe the wait at least for the week day could be shorter.
We ordered the baked bun with BBQ pork (酥皮焗叉燒包) which is a definite recommendation. This is one dish you have to order when you are at Tim Ho Wan. The bun was soft with a light crisp top and are filled with succulent BBQ pork.
The old-fashion steamed glutinous rice wrapped in lotus leaf (古法糯米雞), which their English menu named as glutinous dumpling wrapped with lotus leaf was going back in time. For those who are unfamiliar with this dim sum it is glutinous rice that centre with a filling, usually meat and wrapped all in lotus leaf.
Nowadays they are usually smaller than the original version, but you can understand why. After eating one of these you will be unlikely to have enough room in your stomach to eat any other dim sum.
Steamed beef bun with satay (沙爹牛肉包) was not my personally favourite out of all the dishes we ordered. The bun was no doubt fluffy and soft, but the flavour of satay beef tasted more like curry.
Steamed chicken feet with black bean sauce (豉汁蒸鳳爪) however was a firm favourite of mine.
Pan-fried turnip cake (蘿蔔糕) had quite a lot of turnip (also known as white radish) which is how I prefer, then the one which is mainly flour based.
Vermicelli roll stuffed with beef (治牛肉腸粉) is more commonly known on London’s menu as cheung fun.
Steamed fresh shrimp dumpling (晶瑩鮮蝦餃) is also known as har gau. This was as it describe crystal clear, where the shrimp was wrapped in a crystal clear pastry which show how thin it is.
Steamed egg cake (香滑馬拉糕) was soft and was a version that I suspect was made with brown sugar with it dark golden colour.
I finished it with a portion of the Tonic medlar & petal cake (杞子桂花糕), which a refreshing jelly. It was great for the hot humid weather in Hong Kong.
There was many dim sum that I would have like to try but for two people we had already ordered quite a lot. For nine dim sum (majority under 20 hk dollar each) plus two Chinese tea (2 hk dollar each) it all came under 200 hk dollar which is fairly reasonable in Hong Kong.
Was it worth the 2 hours wait? I would say it was definitely worth it especially for the baked bun with BBQ pork.
Tim Ho Wan the Dim-Sum Specialists (添好運點心專門店)
Shop 8, Taui Yuen Mansion Phase 2,
2-20 Kwong Wa Street,
G/F, 9-11 Fuk Wing Street,
Sham Shui Po,