![]() Usually, I would expect a golden baked cookie crust on top of these buns, but the ones we got that day were very pale and could have spent more time in the oven. The baked bun with BBQ pork (HK$19), a signature dish at Tim Ho Wan, came to the table looking slightly anaemic. However, it wasn’t a standout dish, and I could find options of similar quality at numerous places. The shaomai (HK$24), an iconic dim sum staple, was filled with bouncing shrimp and juicy minced pork. We were pretty stuffed after sharing it between the three of us! The sticky grains really soaked up all the flavourful chicken juices. The lotus leaf-wrapped glutinous rice filled with chicken (HK$24) was a hefty addition to our table. ![]() The pork was plump, succulent and tender, and laced with just the right amount of fat. We started our meal with a steamed plate of pork spareribs drizzled in briny black bean sauce (HK$14). Prices are very reasonable, with each dish averaging around HK$20. The menu comes in the form of a single sheet of paper with checklist boxes, and is offered in both Chinese and English. I usually like to stay away from mall dining, but made an exception for our visiting friends. The IFC location is really a “mall” dining experience, meaning the only view you have is staring at another shop across the hall. (Actually, I wanted to take them to Maxim’s City Hall, but the opening times didn’t work with our schedule)Īt 9am, the IFC location was swamped with locals and tourists alike, all waiting for their coveted spot in the little shop. I’ve tried the Sham Shui Po location, and decided to the tackle the IFC location with some visiting friends from New York. You can usually locate this little dim sum place just by the massive crowd lined up outside. Created by Chef Pui Gor, who once was the dim sum chef at the first Michelin-3 starred Chinese restaurant Lung King Heen, in lofty Four Seasons, the menu at Tim Ho Wan strives to fill hungry diners bellies with quality food without emptying their wallets. Tim Ho Wan, a humble little dim sum brand that has expanded to four locations in Hong Kong (with franchises across SE Asia), is perhaps the cheapest Michelin-starred restaurant in the world. ![]() Hong Kong is the second Asian city rated by the Michelin Guide, and the first edition heralded some interesting mentions. Posted by Celia Hu on in Featured, Restaurant Reviews | 0 comments
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