Tim Ho Wan dim sum specialist is renowned as the cheapest Michelin Star restaurant. The chef Pui Gor who was the former chef of Lung King Heen (three Michelin star restaurant located in the Four Seasons Hotel in Hong Kong) opened a hole-in-the-wall joint in Mong Kok. When it received its first Michelin star, locals in the know descended to the restaurant creating queues where the wait time was over two hours.
Tim Ho Wan has slowly expanded throughout Hong Kong and recently into Singapore
- 2010 – Sham Shui Po location opens and earns a Michelin star in 2011
- 2011 – IFC Mall location opens
- 2012 – North Point location opens
- 2013 – Mongkok location closes due to a rent increase and moves to a new location in Olympian City.
- 2013 – First international location opens in Singapore
A trip to Hong Kong is never complete without a visit to Tim Ho Wan for some inexpensive and tasty dim sum, also commonly known as cheap and cheerful yum cha that will not disappoint.
The most convenient location for us is the one within the IFC Mall as this is in the same location as the Hong Kong station where you take the train to and from the airport.
Dim sum dishes ranges from HK$12-$26. English menus are available on request. All waiters/waitress speak English (well at the ones I have encountered). The atmosphere is like a generic take away place where people come, eat and leave, so turn around time here is quite fast. If you can avoid the peak hour lunch time rush, as you could be waiting, other times you can generally find a table with ease.
Even if your not hungry, you should give this place a try.
Tim Ho Wan’s signature dish is the Baked Pineapple Buns – a must order, a baked bun with a crumbly sweet topping, puffy, tender dough and a sweet-salty filling.
Other recommended dishes include:
- Steam pork dumpling (Siu Mai) – crunchy large prawns atop succulent minced pork and a wrapping that did not stick to our tee
- Steam prawn dumpling (Har Gao) – Large succulent prawns wrapped in a thin rice skin
- Sticky rice in lotus leaf – The fragrance of the lotus leaf was well infused into the glutinous rice. The ingredients were bountiful with large pieces of tender chicken meat and Chinese mushroom, which enhanced the aroma of the dish as you unwrap the lotus leaf.
Chui Chow Dumplings are dumplings with peanuts, water chestnuts, chives and pork. Not usually a fan of these dumplings due to the sogginess of the peanuts. I thought I would give these a go. I was taken a back, the peanuts were crunchy, skin was thin and translucent and full of flavour.
Steam Egg Cake is light, airy and has a nice caramel flavour. Tasted much richer than the usual steamed sponge cakes.
Fried Turnip Cake is tasteful and crispy on both the top and bottom with chunks of turnip giving it a bite.
Dishes are served as and when they are ready. You can peer through the glass window from the restaurant into the kitchen where there are stacks of bamboo steamers waiting to be filled with dumplings and other delicious items and staff applying their trades (making the dim sum itself).
Location: Shop 12A, Hong Kong Station (Podium Level 1, IFC Mall) , Central, Hong Kong