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.
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
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.
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 19Tim Ho Wan
2-20 Kwong Wa Street
Mong Kok, Kowloon
Hong Kong
Hakaw!! my fave :)
ReplyDeleteWhat's the sweet sauce of deep dried bun made out of? Thanks!
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