Ah, the wonder that was Tim Ho Wan when it opened a few years ago. I remember there wasn’t a day when no one talks about it and there wasn’t a long queue for their dine in - at all hours. I was able to try it when it was fairly new, but it was after almost an hour of waiting and by then I really didn’t have any happiness left to enjoy the meal. I am aware that is a very first world problem and sounds very ungrateful considering there are people starving to death but I am just trying to say it as it is.
Just recently, we went to Tim Ho Wan and since it’s been so long, I cannot remember how the food was like so this definitely felt like the first time.
In case you didn't know, Tim Ho Wan, originally from Hong Kong, is known to be the world's cheapest Michelin star restaurant. It has branches in 12 countries. In the Philippines alone, they have eight branches.
Ambiance
There’s not much unique aspects for the ambiance. It certainly has the elements of a dimsum restaurant, but definitely less cramped up than its more affordable folks which is one thing that makes being there feel more premium…or expensive.
Service
The service wasn’t too bad. The food took around 15 minutes and except for a couple of their staff, those who waited on us were very warm and welcoming.
Food
Yang chow fried rice with pork chop
This tasted so much like the fried rice and pork chop that I had in Din Tai Fung. The pork chop was tender and very juicy. It really tasted close to authentic dimsum. The fried rice was not special, but I did like how it wasn’t salty because it complemented the other dishes really well.
Pork dumplings
I didn’t know that something as common as dumplings a.k.a. siomai could be elevated to something this good. Unlike other siomais that are too salty or too bland that it’s super dependent on its chili sauce, this siomai was soooo good on its own. It really played out the natural flavours well without the saltiness.
Beef balls
Well, I know this does not look very appetising but trust me when I say this was also very divine. As a matter of fact, I didn’t have any sauce with both steamed dishes but I still enjoyed every single bite of it. This is very rare because I love myself a good chili sauce but this does not need any more though I also have a feeling a good sauce would take it way beyond.
Baked pork buns
I saved the best for last because I was still hung up on it even hours after I had it. I now understand why this is so well loved by many people. It’s the best pork bun that I have ever tried…ever. This does taste best warm. Every single part of it is perfection. The dough is very thin but also extremely tasty and the filling (oh dear) is so satisfying. It is different from how Filipino pork buns regularly taste like but that uniqueness sets it so far apart from the rest.
Menu
In conclusion…
Years after the hype, Tim Ho Wan is still a place for really great dimsum. The price is obviously higher than other dimsum places, but it’s worth it. In this place, you don’t have to have too many to feel satisfied. It is more of a quality than a quantity place. I think the place is great for those who are craving dimsum but want the more elevated dining experience.
Will I go back? For the sake of even just the pork buns alone, I will 100%.
Location:
Facebook: https://www.facebook.com/TimHoWanPH
Disclaimer: As you can tell by my not so poetic description of the food that I am not a food critic/expert nor have I ever claimed to be one. This is out of personal experience. Your experience and preferences may differ from mine. This review is not written with the intention to harm any individual, group or business.
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