In hindsight, I wish I had ordered the chicken feet and sparerib steamed rice. It’s nothing like the beef and pan fried egg rice that I get here at home. Certain herbs that I couldn’t quite pick out were included in the mix which gave it an odd taste and the texture was mushy and wet, like it wasn’t properly cooked. The biggest disappointment was the steamed rice with beef and pan fried egg. Everything tasted as it should, but nothing stood out as being exceptionally stellar. I had dim sum a couple days prior at another restaurant and portions there were significantly bigger. They wanted you to eat and then get out.įirst impressions of all the dishes were of how small everything seemed. Quickly bamboo steamers came flooding out of the kitchen onto our table. And the most important dish – the BBQ Pork Buns. A few not so classic items: spring rolls with shrimp and egg whites and steamed rice with beef and pan fried egg. We ordered a few classic items: ha gow (shrimp dumplings), sui mai (pork dumplings), rice rolls with beef, and sticky rice. There is also a per person tea fee which is normal. Dishes range in prices anywhere from $15 – $25 HKD. There is English on the menu, but you’re never too sure if the English translation is correct. The place mats on the table thankfully were full of photos and we were able to figure out exactly what we wanted to order. We were quickly seated and an ordering sheet thrust into our waiting hands. In fact, the restaurant was still half empty when we showed up. With reports of long lines stretching down the street, we woke up early and arrived at the restaurant just after opening at 8:30. Now the Sham Sui Po location is your only choice for a certified Michelin star meal. However in 2013, due to rent increases, the original Mongkok location closed. Demand quickly grew and the restaurant has since expanded to 4 other locations around the city and internationally in Singapore, the Philippines and has its eyes set on Australia in 2015. Diners were promised high quality dim sum at reasonable prices with dishes made in house and never frozen.įrom the get go, it was a success and it wasn’t before long it caught the eyes of the Michelin folk who awarded the restaurant its star in 2010. Tim Ho Wan, which literally translates to “add good luck”, was opened by the former dim sum chef of the Hong Kong Four Seasons hotel, Mak Kwai Pui, in 2009 with a small restaurant of 30 seats in Mongkok. I completely failed in taking a photo of the storefront! Photo: Robyn Lee
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