[Hong Kong] Tim Ho Wan, the Dim-Sum Specialists (Mongkok)
Tim Ho Wan (添好運點心專門店) dim sum restaurant in Mongkok (旺角) is perhaps best known as the world’s cheapest michelin-star restaurant. And it’s situated in the heart of humble Mongkok, Hong Kong. I’ve read a lot of mixed reviews about the place; some rave about their food while some think that it is overrated. I stayed really near to this eatery, so I was keen to find out for myself. My experience turns out to be a good one. I find the food generally good (more hits than misses, and the signature dishes were excellent), super value for money and I had good service.
Your visit to this eatery will not be complete if you do not try their signature char siu bao (baked bun with barbecue pork), pictured above. You can see every table ordering this and in fact, going for seconds, and thirds. The secret, to me, lies in its melt-in-your-mouth crispy skin. I think this must be the dish which nailed the Michelin star for this eatery. A must order if you visit the place.
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Glutinuous Rice with Chicken 古法糯米雞 HK$20
This is another popular dish. Warning though, the portion is really generous so it is SUPER filling and a challenge to finish, especially considering all the other food we had.
Steamed Egg Cake 香滑馬拉糕 HK$10
My family really enjoyed this. It’s fragrant and fluffy. Lots of people ordered this. I must learn to make this one day. Steamed cakes sound a bit less daunting than baked ones, or I least I hope so.
Steamed Beefballs with Orange Peel 陳皮牛肉球 HK$12
This is one of their signature dishes as well. Before serving, they will ask if you like soy dressing over the beef balls. Of course we opted for it but my sis found it a bit too salty, but it was all right to me. The beef ball is delicious and tender.
Steamed pork dumpling with shrimp (siew mai) 鮮蝦燒賣皇 HK$18
The photo pasted outside the shop actually shows the siew mai being garnished with a wolfberry on top which I thought is really neat (giving me an idea to top my steamed tofu dish with a wolfberry) but sadly when the dumplings arrived, the top looks really plain with nothing on top. They might have forgotten the garnish. Other than that, it tastes all right.
There are three desserts on the menu and we tried all 3.
Double boiled papaya and snow fungus HK$10 雪耳燉木瓜
This tong shui (Chinese dessert) comes with white fungus, papaya and almonds. Looks very nourishing. On a totally unrelated side note, do check out my white fungus with ginkgo nuts recipe if you like this type of Chinese dessert
Mango Pudding HK$14 芒果布丁
When I was ordering a second round of food, the waitress asked if we would like to try its mango pudding which she says is very good. I was surprised as I have never heard anyone reviewing their mango pudding. And I wasn’t disappointed. It’s good!
Osmanthus jelly (the menu translation is “tonic medlar and petal cake”) HK$10 杞子桂花糕
If you like eating this, check out my simple osmanthus jelly recipe
1) The place is very tiny (it seats about 20 people) and modest looking. No ambience to speak of. They optimize every seat so even if there are three of you, expect the fourth single seat to be filled by a lone diner, though this is actually common in all the popular eateries in Hong Kong.
2) Known for its infamous long waits (up to 3 hours is what I read), I already told myself beforehand that there is no way I am going to wait for more than an hour. And I turn out to be really lucky. Twice. On both occasions, I waited only about half an hour. Basically I go at slightly off timings, took a number, walked a bit around Mong Kok, and when I am back, my seat was ready for me hehe
3) I was actually bracing myself for poor service seeing how some popular eateries can have pretty bad attitude, and I was half expecting to be rushed through my meal. But no, none of that at all. On the contrary, the service is good. One of the waitress gave us a wrong order and she was very apologetic about it. They smile when talking to you and are patient when you ask them questions. And they don’t rush you once you are seated. On my second visit (brought my sis and mum there to try), my sis asked for Coke, they said they only serve tea but told us that we could get it from 7-11 across the street. Yes, we actually went to buy a bottle of Coke and they allowed us to drink it in their premises. One of the diners had problems squeezing into her tiny seat with all her bags and the waitress ensured she was properly seated before she left. So yes, even though there are some horror tales I read, my experience is overall a very good one
4) How to get a seat. The scene outside the store is perpetually a crowded one (see photo below). There will be a person manning a booth outside the shop. You need to tell the person how many diners you have and she will give you a paper with your queue number. You can ask her the estimated time of waiting. After that, you can either walk around Mong Kok or grab a piece of their order sheet placed outside the store (which comes with English translation) so that you can start to tick the items you wish to eat. Once you are seated, you can pass the waitress your order sheet hence saving time.
5) I’ve seen locals do it. If you want to tabao (takeaway) after eating there, an easier way is to order extras and when you are leaving, you can ask them for Styrofoam boxes to pack the leftovers by yourself.
Tim Ho Wan, the Dim-Sum Specialists 添好運點心專門店
Address: Shop 8, Taui Yuen Mansion Phase 2, 2-20 Kwong Wa Street, Mong Kok (walking distance from both Mongkok and Ya Ma Tei MTR; slightly nearer to Ya Ma Tei)
地址 : 旺角廣華街2-20號翠園大樓2期地下8號舖
Telephone/電話 : (852) 2332 2896
Check out all Hong Kong food reviews.