Tim Ho Wan dim sum specialty is known to everyone and is known as the cheapest Michelin-starred restaurant in the world. At the same time, Tim Ho Wan is also a must-see place for tourists visiting Hong Kong. Here, from morning to night, there are snacks that are steamed to order, and there is a steady flow of customers.
The first Tim Ho Wan was founded in Mong Kok in March 2009 by Mak Kwai Pui, who was the head dim sum chef at Four Seasons Hotel Lung King Heen until 2009. Eight months after opening, Tim Ho Wan was awarded a one-star rating by the Michelin Guide, and has been receiving this accolade ever since. You can eat a dim sum at 1/4 of the price of a star-rated hotel, and long queues have become commonplace.
Tim Ho Luck's menu is the size of a thin piece of dim sum paper, with the cheapest wolfberry osmanthus cake costing only HK$12 and the most expensive stuffed eggplant with roast sauce and fresh meat for only about HK$35. The four most popular dishes are Baked Char Siu Bun with Puff Pastry, Pan-fried Carrot Cake, Smooth Malay Cake and Yellow Sand Pork Sausage. The puff pastry barbecued pork bun and Long Jingxuan's Songzi barbecued pork pineapple bun are tied out of the same door, almost every table must be ordered, the shell is the shape of the snow mountain bun, after biting open, it is not a soft and hollow filling with only a small lump of filling, but full of meat filling, salty and sweet, and the slightly crispy skin complements each other. Pan-fried radish cake looks ordinary, but the cake body is fragrant and soft, and the taste of dried shrimp and shiitake mushrooms bursts out during the chewing process, and the taste progresses layer by layer. The smooth Malay cake is fluffy and tall, and it quickly rebounds when poked with chopsticks, and the aroma of eggs and butter is tangy, unlike some restaurants in the mainland that use dead-sweet fat cakes to fill up. Huangsha pig run (that is, pig lung) intestines are not made by everyone, and the pig run is very clean, and there is no fishy smell at all, which is really rare.
The store is not large, and the crowd is a grand scene of good luck. The restaurant serves the food quickly, although the dishes used are plastic, but fortunately, it tastes good, the price is affordable, and some diners can still be full at the standard of 50 yuan per person.
Tim Ho Wan has branches in Taiwan, Singapore, the Philippines, Thailand, Indonesia, Malaysia and Australia, but dim sum varies slightly from region to region around the world. Among them, the Sham Shui Po store in Hong Kong is the largest and most famous. The Central branch is located in a subway station lined with office buildings, and there are many customers who eat take-out.
