i’ll try Lung King Hin and see if there’s a difference. but i don’t think it’s worth waiting hours in line for. I think that Tim Ho Wan is an once-in-a-lifetime food experience. Steamed osmanthus jelly (桂花糕) … refreshing end to the meal! i prefer the malay sponge cake at Tai Wing Wah 大榮華酒樓. unlike the normal golden brown… my friend said that it tasted like chocolate… i didn’t really like it. Steamed Malay sponge cake….the colour is a bit weird here. Steamed fish maw, mushroom and chicken….like my friend said, the sauce is really different from the others and it’s really good! i think it’s because there’s a hint of garlic? the fish maw is good quality and chewy yay! (not like the “nasal discharge” -like texture of crappy fish maw). Steamed Chiuchow dumplings…not really my thing. because the siu mai tim ho wan isn’t as “bouncy when chewing” (dan ah in canto. but i like the siu mai at vancouver’s red star more. Steamed dumplings with shrimp and pork (siu mai)…quite normal. Steamed dumplings with shrimp (ha gao)…thin skin. it has a fair amount of turnip and wasn’t hard… (but my mom makes better pan-fried turnip cake!) Pan-fried turnip cake… this is one of the better turnip cake. and the filling was really tasty and not dry at all! yumm! fried to perfection… but couldn’t taste the cheese.ĭeep fried meat dumplings (鹹水角). Pan fried glutinaous rice…surprising not oilly and not salty! and the rice wasn’t soggy!! yumm!!ĭeep fried spring rolls with shrimp and cheese….
#Tim ho wan mongkok skin#
the rice rolls were thin and soft (but not as thin as Lee Garden, where the skin is near transparent).i really like pig liver as the filling.tender and it didn’t have a gamey taste. the filling is fantastic! the bbq pork flows out. this is probably my favourite dim sum tim ho wan… the outer crust is crispy and sweet. We ordered 14 dimsums! practically everything on the menu!īaked bbq pork buns…. and by the time we got there at 1o:30am, our ticket was #38! we waited till 11:20am and the number called at that time was #6! we went for a walk and came back 40 minutes later.the number moved up to 18! anyways, since a lot of people left, the numbers went pretty quickly! and after 1 hour and 40 minutes of waiting. this time, we decided to go for early dimsum 10:30 am! tim ho wan opens at 10 am. Compared to them, Tim Ho Wan’s prices were dirt cheap. Since last time’s visit to tim ho wan (添好運) was a COMPLETE FAILURE. Tim Ho Wan earned a Michelin star on the same year it opened His humble restaurant in Mongkok, a 15-seater affair, promptly earned a Michelin star in the 2010 HK and Macau Michelin guideamong high-priced fine-dining restaurants. for the same quality of food, tim ho wan is cheaper. Not too sweet and served ice-cold, it was a winner.Recap: tim ho wan is a dim sum restaurant in Mong Kok that received a 1 Michelin star.the chefs used to make dim sum at Four Seasons’ Lung King Hin (龍景軒), a 3 star Michelin restaurant. We finished with the Mango Sago Pomelo “Pudding.” It turned out to be more of a drinkable thick liquid than a pudding, but the flavor profile was spot on. It’s a heavenly bite of food, one of those sweet and savory dishes that transcend words. Pardon the blurry photo but I have to mention the dim sum that put Tim Ho Wan on the map, Baked Buns with BBQ Pork. The texture was achieved through the pan searing. The Pan-Fried Turnip Cakes were addictive and had the surprising texture of firm jelly instead of the crunchiness of turnip. It’s light, airy, fluffy, slightly sweet and heavily redolent of chicken eggs. The next dish was the Steamed Egg Cake, which was texturally similar to chiffon. The vermicelli roll has a velvety texture while the fresh pig’s liver lends a luscious, gamey flavor. The Vermicelli Roll with Pig’s Liver is an interesting take on the traditional dish. We opted for “The Big 4,” the favorites of food critics and gastronomes around the world.
We were lucky enough to find a seat at the branch in Metro Manila, Philippines. Tim Ho Wan began expanding overseas in 2013, with locations in Singapore, Australia, Indonesia, Taipei, Vietnam, and Malaysia.
Since then, the restaurant has been dubbed as “the world’s cheapest Michelin-star restaurant.” In 2015, its Sham Shui Po, North Point, and Tai Kok Tsui branches had all received one Michelin star. Tim Ho Wan would eventually earn a Michelin star of its own in the 2010 Hong Kong and Macau Guide, a distinction which some have stated was a move in response to the criticism that the Michelin Guide was “elitist” and “out of touch with local tastes.” In 2009, Mak Kwai-Pui, the former Chef at the 3 Michelin-starred Lung King Heen, opened a 20-seater dim sum restaurant named “Tim Ho Wan” in the Mongkok district of Hong Kong.
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