Tim Ho Wan is a Michelin Star hole-in-the-wall eatery in Hongkong, famous for Baked Pork Buns. Precision is the rule of thumb for all chefs in the kitchen.
Every detail is carefully and painstakingly scrutinized, from dish placement and service delivery, to specific sizing of every morsel and right down to the folds of the snowy skins for dumplings. This takes years of mastery to instil, and the consistency in taste across every Tim Ho Wan outlet is evident.
In the restaurant world, there is no higher recognition than the Michelin star. Chefs strive for their entire lifetime pursuing this ultimate acclaim. Only the very best restaurants, replicating their dishes consistently year after year, achieve this Olympian feat. It is with much honour that Tim Ho Wan’s Hong Kong dim sum restaurant ranks as one of them.
Tim Ho Wan was started by Chef Mak Kwai Pui and Chef Leung Fai Keung. In 2009, the two chefs joined forces to open their first 20-seater dim sum restaurant in Mongkok. A year later, they would earn their own one Michelin star. More restaurants opened, each earning its own Michelin star. The accolades for serving superb food at affordable prices soon followed. Indeed, Tim Ho Wan was once called the most affordable Michelin-starred restaurant in the world!
The BBQ pork buns are enticing for its unique texture. Its exterior is crumbly and fluffy, while the inside is filled with barbecued pork and Tim Ho Wan’s special sauce, imparting a sweet-salty contrasting taste.
The BBQ pork bun is one of the all-time favourite and a dish not to be missed when dining in Tim Ho Wan. The other favourites include – Steamed Egg Cake, Bean-curd Skin with Pork & Shrimp, and Pan-Fried Carrot Cake.
The egg cake is light and spongy, with a nice caramelised taste that lingers on the tongue. The Bean-curd Skin with Pork & Shrimp is silky and wrapped thinly, the combination of pork and shrimp burst with flavours with every bite.
Rounding out the line-up is the lightly pan-fried carrot cake. Other menu mainstays include the Steamed Chicken Feet with Black Bean Sauce, Steamed Pork Dumpling with Shrimp, and many more. Image Credit: Tim Ho Wan Video Credit: MICHELIN Guide Asia
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