It is an undeniable fact that I am very, very fond of the dim sum at Tim Ho Wan. Having first blogged about it sometime back in December 2010, I have since revisited Tim Ho Wan two more times; this post documenting the latest visit in January 2012.
Instead of paying a visit to the first branch located in Mong Kong, we decided to drop by their outlet in Sham Shui Po. Benefiting from a significantly larger premise and more service staff, the outlet has reeled in the crowds since it opened. Of course, the Sham Shui Po outlet has its detractors – the main comment that the food served here pales in comparison.
Pictured above is the Barbecued Pork Buns. I was told by a friend that the pork buns were the reason as to why Tim Ho wan got the Michelin stars in the first place. To be entirely honest, while I do like the buns, they were slightly on the sweet side for me – both the pastry and the filling.
The Chee Cheong Fun came stuffed with Scallops. Who ever said that table theatrics is limited only to French fine dining restaurants – The chee cheong fun was drizzled with soya sauce table-side by the waitress.
A word of caution though, leave it for too long, and it becomes soggy and too salty.
We ordered the Lor Mai Kai or Lotus Leaf wrapped Glutinous Rice and were definitely not disappointed. The rice was fragrant and was steamed for just the right duration.
The Har Gau came out PERFECT. Here’s how I had described them previously and the description remains apt.
A must order for me at any dim sum restaurant, the dumplings were a delight to savour. The skin was again, not thick and the shrimps encassed within it were fresh and had a crunch to them.
It might just be a figment of my memory but, the Siew Mai on this visit looked more dainty as compared to my first visit. And a recap of my how I had previously described the Siew Mai back in December 2010, which remains true to this day.
The status of the siew mai being a perennial favourite of many simply means that any restaurant has to get theirs done perfectly. Tim Ho Wan is no exception – they got theirs perfectly! Some places tend to mince the pork and shrimp so finely that you hardly know what goes into it (Much like how I try to stay away from commercially produced sausages), Tim Ho Wan managed to keep theirs relatively in tact, which in my books, is a good thing.
The custard buns were quite average.
To be honest, I miss the Custard Buns from Royal China, Raffles Hotel.
The congee was rather pedestrian in my opinion, but it was a cold day and we needed something to warm us up.
To end off the meal, we shared the Osthmanthus Jelly. It is, henceforth, one of my favourite desserts, surpassing my other favourite, the Gui Ling Gao.
For the quintessential Tim Ho Wan experience, I would definitely suggest visiting the original branch in Mong Kok. But, this outlet is not that bad an option either, considering that you don’t have to queue for hours and squeeze in a tiny twenty-odd seater restaurant.
Of course, there is the latest outlet at ifc mall too.
Tim Ho Wan
G/F, 9-11 Fuk Wing Street, Sham Shui Po}