Tim Ho Wan, Sham Shui Po

Tim Ho Wan was already on my list of restaurants to try in Hong Kong before they announced their stores in Australia. This was mostly because they are hailed as the world’s cheapest Michelin starred restaurant. They were starred in the 2011 and 2012 guides, and were named bib gourmand in the 2013, 2014, and 2015 guides. Say what you will about the Asian Michelin Guides but Tim Ho Wan does their food well (but first you’ll have to find their small storefront).

Mak Kwai Pui, who opened the first Tim Ho Wan in 2009, used to be part of the Lung King Heen kitchen. My expectations were raised; I hoped the same precision would be found here. Somehow I managed to arrive early enough that I didn’t have to wait for a table. You’ll have to get in early though otherwise you’ll be waiting for a very long time. A waitress drops off your order chit as soon as you sit down because carts are considered too old-school now. Not long after pencilling in your order, do the dishes start to arrive.

Baked bun with BBQ pork ($18HKD, ~$3AUD)

Obviously the first item that was ticked off was the bbq pork bun. This is one of Tim Ho Wan’s specialties: a crumbly pineapple bun-like outside houses little pieces of bbq pork in a sweet and salty sauce. Nobody is going to look at you shadily if you have one all to yourself, so go ahead and eat it all.

Steamed dumplings in chiu chow style ($13HKD, ~$2.15AUD)

I’m not sure how I feel about Chiu Chow style dumplings. On one had there’s a lot of chives and dried shrimp, but on the other hand, there’s peanuts. The soft skins also not as pleated as I’m used to seeing, but they're not dry so that’s a plus.

Deep fried spring roll filled with shrimp & egg white ($20HKD, ~$3.35AUD)

I wasn’t sure what to expect when ordering this but I like fried foods and egg white so I hoped it was good. It was a little odd because the wrapper is flaky, the egg white has the same texture as soft tofu and little taste. Too much soy sauce and you can’t taste anything.

Steamed fresh shrimp dumplings ($26HKD, ~$4.35AUD)

I’ve been ordering har gao at dim sum restaurants for as long as I can remember and this was no different. A thin, pleated, translucent wrapper and shrimp filling. I think I have a small mouth as it took me two bites to finish one.

Steamed pork dumplings with shrimp ($26HKD, ~$4.35AUD)

There’s something comforting about ordering the same thing for years. I’m also sure that one of dining companions would have hit me for not getting a basket of siu mai. I was pleased with the firm pork and prawn bites, decorated with a goji berry.

Vermicelli roll stuffed with BBQ pork ($20HKD, ~$3.35AUD)

I love bbq pork and I’ve never had it in a vermicelli roll so I was eager to try something new. It was great, although I was a little sad that there was only soy sauce to accompany it instead of some sort of bbq sauce.

Tonic medlar and petal cake ($10HKD, ~$1.65AUD)

This “cake” is actually goji berries and petals – I’m guessing osmanthus – encased in gelatin. I’m not sure what I was expecting with this slightly sweet jelly but I don’t think I got it. Sure, it was nice, but the petals didn’t do anything.

Steamed egg cake ($16HKD, ~$2.65AUD)

Steamed egg cake, also known as Malay steamed cake, is served in many dim sum restaurants. Despite its name, it is actually a brown sugar sponge cake. I was expecting the whole soft, caramel-y entity but we just got a slice. To be honest, after the size of the meal, a small slice is the perfect size.

When you’re in Hong Kong, you learn very quickly to deal with the brusque service at everyday establishments. The waitresses are efficient (but standoffish) and don’t wait around after dropping off your dim sum or taking your order sheet. Food at Tim Ho Wan is not surprising, there are no dishes that will astound you. What food they do make though, is executed well.

Tim Ho Wan
GF, 9-11 Fuk Wing St,
Sham Shui Po,
Kowloon

More locations can be found here, but not all of them are in the Michelin Guide!