Wednesday, January 12, 2011

Tim Ho Wan

I finally made it to Tim Ho Wan! I've been looking forward to this one-star Michelin restaurant since it came out in the 2010 List. What makes this place more intriguing is that Chef Mak, previously from Four Seasons Hotel's Lung King Heen ( still something to look forward to when I return to HK) established Tim Ho Wan (means"add good luck") to offer affordable dimsum to everyone.

My friend and I were lucky enough to reach Tim Ho Wan with a short line. We waited for around ten minutes late on a weekday afternoon, when the normal waiting time is around 1 - 2 hours.

English titles of the food are my translations from our receipt. If they seem incorrect, they most likely are.

Crispy skin deep fried bun (酥皮 叉 焼包) - HKD 14

A view inside (看里边儿). I loved it! Sweet, saucy, and I felt the tender pork melt. This is, hands down, my favourite

Sparkling fresh shrimp dumpling (晶瑩鲜蝦餃) - HKD 19

Yellow granules of moist pig's intestines (黄沙猪润肠) - HKD 15. My point and shoot hardly does justice to this yummy, translucent rice roll, but yes, this is also a must try.

Fresh shrimp shaomai (鲜蝦燒賣皇) for HKD 19

Tim Ho Wan
2-20 Kwong Wa Street
Mong Kok, Kowloon
Hong Kong