The restaurant is headed by Mak Pui Gor, the former dumpling master at Hong Kong's Four Seasons Hotel. Pui Gor worked at the hotel's three-starred restaurant, Lung King Heen, before going it alone.
But despite his new star rating, awarded in November, he is not raising the prices. This means Tim Ho Wan is Hong Kong's hottest meal ticket and if you want to eat here, you must take a number and stand in line - for a long time.
All the dim sums were made to order, thus the waiting time can get pretty annoying.
First to arrive was the traditional glutinous rice with chicken. The glutinous rice was soft and chewy while the chicken pieces were well marinated
We also loved the steamed shrimp dumplings (ha jiao), pearly bundles that looked plain but were not; the filling contained nothing but shrimp, but they were savory and aromatic, as though steamed with garlic, scallions and ginger.
The turnip cakes were simple but satisfying.
Vermicelli roll filled with pork slid through our chopsticks.
Teo chew dumplings – another favorite – spilled their filling of peanuts and shrimp and greens, fresh and crunchy.
Here comes the star – crispy cha siu bao (crispy bbq pork ben)!! These buns are baked, barely golden, and have a sweetness and crunch in the crust that, combined with the pork, is not a little reminiscent of cornbread and barbecue from a very different part of the world.. Each little bite was a mouthful of heaven!
The ham siu gok (deep fried glutinous rice dumpling) was pretty amazing too. The outside was crispy while the inside is soft and chewy.
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