Tim Ho Wan is known as the cheapest Michelin starred restaurant in the world. The Hong Kong chain (now with locations in Singapore and Manila) is famous for their barbecued pork buns, stellar dim sum, stellar prices, and long lines.
This is the line at 8:50AM, waiting for the restaurant to open at 9AM.
We went to the extremely convenient Tim Ho Wan location in Central Station. We were fresh off the plane and hungry with anticipation.
The barbecued pork buns were the best I’ve ever had. They were served at the absolute perfect temperature. Sweet and crispy on top, the physical bun portion was delightfully fluffy and thin. The barbecued pork lay inside in thin chunks – none of that mysterious goo that pork buns in the US often have.
Steamed Fresh Shrimp Dumplings. My friend Anna doesn’t eat pork, so we had a lot of shrimp dishes. I am not usually a huge fan of shrimp dumplings but these were great. Nicely bite-size, simple, and fresh.
Rice Roll stuffed with Shrimp and topped with sweet soy sauce.
This was our attempt to experience authentic dim sum dishes. It would be wise to keep in mind that exotic and authentic don’t always go hand-in-hand. The chicken feet were okay. The flavoring was good, but that’s about all they had going for them.
Steamed Egg Cake. A traditional dim sum dish of steamed brown sugar sponge cake. Not too sweet, not too bland. The texture is so soft and light it essentially melts in your mouth. A divine way to end our meal.
Tim Ho Wan, 2332 3078
Shop 12A, Hong Kong Station (Podium Level 1, IFC Mall) , Central