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.. for the same quality of food, tim ho wan is cheaper.. by a lot!
since last time’s visit to tim ho wan (添好運) was a COMPLETE FAILURE.. this time, we decided to go for early dimsum @ 10:30 am! tim ho wan opens at 10 am.. 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.. we got our table!!!!
we ordered 14 dimsums! practically everything on the menu!
baked bbq pork buns…. this is probably my favourite dim sum @ tim ho wan… the outer crust is crispy and sweet.. the filling is fantastic! the bbq pork flows out.. juicy!!
steamed rice rolls with pig liver …. 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..
steamed rice rolls with beef …. same as above.. and the beef was tender and soft..
pan fried glutinaous rice…surprising not oilly and not salty! and the rice wasn’t soggy!! yumm!!
deep fried spring rolls with shrimp and cheese…. fried to perfection… but couldn’t taste the cheese..
deep fried meat dumplings (鹹水角).. fried to perfection again.. and the filling was really tasty and not dry at all! yumm!
pan-fried turnip cake… this is one of the better turnip cake.. unlike others.. it has a fair amount of turnip and wasn’t hard… (but my mom makes better pan-fried turnip cake!)
steamed dumplings with shrimp (ha gao)…thin skin.. the shrimp tasted fresh.. yumm!
steamed dumplings with shrimp and pork (siu mai)…quite normal .. but i like the siu mai at vancouver’s red star more.. because the siu mai @ tim ho wan isn’t as “bouncy when chewing” (dan ah in canto.. aka.bouncy tooth)
steamed Chiuchow dumplings…not really my thing.. but the skin’s really thin again..
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).. and the chicken was tender!
steamed Malay sponge cake….the colour is a bit weird here.. it’s brown.. unlike the normal golden brown… my friend said that it tasted like chocolate… i didn’t really like it.. i prefer the malay sponge cake at Tai Wing Wah 大榮華酒樓.
steamed osmanthus jelly (桂花糕) … refreshing end to the meal!
I think that Tim Ho Wan is an once-in-a-lifetime food experience.. the food is great.. but i don’t think it’s worth waiting hours in line for.. next time.. i’ll try Lung King Hin and see if there’s a difference..
FAIM? OUI OUI!!
Tim Ho Wan 添好運點心專門店
2-20 Kwong Wa Street, Mongkok, Kowloon
Tel:+852 2332 2896