Friday, April 4, 2014

Hong Kong: Tim Ho Wan

You can't go to Hong Kong without having dim sum.  That's just common sense.  It might even be a law somewhere.

If you're trying to figure out where to go, stop.  Go to Tim Ho Wan:  























It might not be the world's cheapest dim sum restaurant, but it IS the world's cheapest Michelin-starred restaurant.  'Nuff said.

As you can probably expect, go early to avoid the crush.  When we arrived, there were still some tables open.  By the time we each had a cup of tea, the place was packed:
















No dim sum carts here.  There's simply no room for them to maneuver.  Instead, you browse through the paper menu and mark down what you want.  Which will probably be the entire menu.  That's not even a joke.  The menu is pretty limited compared to typical dim sum places:























But who needs a massive menu when all you need is one BBQ pork baked bun.  Or three:























It comes warm and soft and sweet and savory and you can forget everything else because this is HEAVEN:
















The pineapple bun topping is crumbly.  The BBQ pork filling is slightly fatty.  The bread doesn't overwhelm the bun.  Gawd.  How can something be so devastatingly perfect?

We originally asked for one order (three buns) to split between the four of us.  Hah.  We quickly fixed that egregious error by placing another order immediately after we each took a bite.

Seriously.  I'm all for sharing, you all know that.  But some things are sacred.  Tell your friends to get their own damn bun.

I could end the post here, but that wouldn't be doing Tim Ho Wan justice because everything else there is freakin' delicious too.  (Just not quite as mind blowing as the BBQ pork baked buns.)

Here's the rice noodle with shrimp:
















And the rice noodle with beef:
















Then there's the steamed shrimp dumplings:
















And the phoenix claws (or for the boring, the chicken feet):
















And the pan fried turnip cakes:
















The fried dumplings:
















Steamed beef balls with bean curd skin:
















Shu mai:
















And last, but not least, the steamed pork spareribs with black bean sauce:
















The difference between good dim sum and great dim sum is really the quality of the ingredients.  And Tim Ho Wan doesn't skimp on its ingredients.

Tim Ho Wan needed to come to the Bay, like, yesterday.


Tim Ho Wan
G/F, 9-11 Fuk Wing Street
Sham Shui Po, Kowloon, Hong Kong
+852 2788 1226

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