In Hong Kong, Tim Ho Wan’s dim sum is by no means the only cut-price Michelin meal on offer. Many of the dishes on offer will be familiar to those who’ve eaten at the Hong Kong outlets, though some of the international branches serve beer and wine as well as tea. The US outlets are in New York’s East Village and Hell’s Kitchen, Las Vegas, Irvine in California, and Hawaii. The brand later went global, and today there are franchised restaurants in the US, Japan, Australia, South Korea, Singapore, Taiwan, the Philippines, Thailand, Cambodia, Vietnam and Macau. The restaurants are so popular that queues often form outside. Recognition came quickly – the following year the first 20-seater branch received its Michelin star in the Hong Kong edition of the famous red guide, and more outlets were opened. The chain was founded in Hong Kong in 2009 by two chefs, Mak Gui Pui, who formerly worked in a Michelin three-star restaurant, and Leung Fai Keung. When you’re finished you take the bill to a cashier and settle up. You order by ticking the dishes you want on a printed list, available in Chinese and English, and as they’re delivered to your table the staff tick them off on your bill. The practice of serving dim sum originated in teahouses across the border in the Chinese mainland.Īnd you’re not handed a conventional menu. Instead, you wash everything down with tea – choose from pu-erh (our preference), tieguanyin or shoumei. There’s no expensive wine list – Hong Kong’s Tim Ho Wan restaurants are not licensed. In these coronavirus times, there are the inevitable acrylic dividers between tables. Unlike a typical Michelin Guide place, you’ll find the setting pretty simple. Other dishes include stewed pig’s blood jelly with pork intestine, and pork lung soup with almond juice. The bill came to HK$137, the equivalent of US$17 or £13.
We also love the baked bun with barbecued pork, though we’re less keen on the chicken feet items. The dumplings were served in a traditional bamboo steamer.
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We shared four dishes – two of our Tim Ho Wan favourites, pan-fried turnip cake and steamed shrimp dumplings, plus rice noodles with shrimp, and deep fried bean curd roll with shrimp and chive. Our most recent visit was to the branch at Hong Kong Station in Central District.
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