We were three starving girls ready to take on the famous Tim Ho Wan (添好運點心專門店). I won’t go into details (a million and one bloggers have blogged about this place so just google ok?) but know this: it’s the cheapest Michelin-starred restaurant in the world!
The long queue and even longer waiting time at the original Kwong Wah Street outlet in Mong Kok is notorious; we reached at about 10am and there were more than 30 people in front of us! The lady at the door (you need to get a number from her so be sure not to piss her off) urged us to head over to the Sham Shui Po branch to avoid the
meaningless wait. After some serious discussion, we decided to take her advice and hailed a cab to the bigger branch a few minutes away.
CNNGo didn’t like this new branch but I was kind of glad we came over. For one, we were ushered to our seats immediately once we showed the lady at the counter our original queue number we took at the Kwong Wah outlet. The restaurant is rather big, and very noisy like a typical dim sum joint. Table sharing seems to be unavoidable, unless you are there with a party of 4 and more.
Another thing I noticed is that there’s definitely more locals here compared to the original branch, which seems to attract all the tourists who like to queue (I think I’m guilty of that too, haha). Locals dining at the same place as me is always a good sign! Then there’s none of that “we gotta leave once the last dim sum is popped into our mouths” kind of pressure I read that customers encountered at the Kwong Wah outlet (it’s small and there’s a long line outside so I can understand). In fact, we took our time, lingered over brunch and stayed for 2 hours.
Ok, on to the food. The menu is small (30 items or so) but adequate. We were super hungry and ticked off about half the menu straightaway, and had multiple orders of some dishes thereafter. I don’t take meat but I sort of cheated that day, oops You’ve had dim sum before so I won’t elaborate on the items we had; just enjoy the hurriedly taken photos below ok? Generally, the dim sum is good, with hits and misses (of course). But I couldn’t really understand the one star hype; honestly, I’ll be equally happy dining at the other dim sum restaurants cuz I think it’s quite hard to find crappy dim sum in Hong Kong, right?
9-11 Fuk Wing Street, Sham Shui Po
Direct translation: fried hometown salt water dumplings.
Smooth chee cheong fun stuffed with prawns.
Fried prawn dumplings. Oily~
Plump Teochew style dumplings.
Har gow with very fresh prawns!
Pan fried carrot cake with preserved meat. Nice!
The signature baked BBQ char siew bao! I don’t eat meat but I wanted to try this since this is the bun that supposedly earned Tim Ho Wan a Michelin star. Initially, I told the girls I’d just have a bite but in the end, I couldn’t resist (weak me, I know) and finished the whole bun sans the huge chunks of pork, haha. It’s very good, crispy on the outside with a pineapple bun-like topping and the BBQ pork sauce filling inside is a killer. We agreed this is our favourite item from Tim Ho Wan!
Soft and sweet steamed egg cake; this is one of the dim sum items in Hong Kong I miss the most!
They say chicken feet are full of collagen so the girls had a serving each, lol.
There’s actually 4 of these siew mai but my friend’s chopsticks were too fast for my camera, haha. Told you we were hungry!
Sour spicy mixed vegetable dumplings. We like this!
Beancurd rolls that I can’t remember much about, lol.
Some vegetarian buns that we ordered last minute cuz we needed more carb fillers.
Refreshingly special osmanthus jelly, I like!
Hot walnut paste~
Girls, you’ve got to order the steamed bird’s nest milk pudding. It’s great for the skin!
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