My lunch at Tim Ho Wan ( 8 Kwong Wa street, Mong Kok, Kowloon, Hong Kong) was 44 Hong Kong dollars, the return trip from the Central Hong Kong – more than 200 HKD. Location: Shop 8, Taui Yuen Mansion Phase 2,2-20 Kwong Wa Street, Mong KokĬlick here to get updates every time I post something new.Cheap eats Good Hong Kong Buns with BBQ pork 90 minutes is just way too long for me.Īnother however, since Tim Hou Wan is very near to ladies street, I might as well go and take a number, then walk around for like 1 hour before I going back and wait for my number. However, if you were to asked me will I ever queue up for 90 minutes again for my next trip in Hong Kong, it will definitely a big NO. Oh, and besides, if you were to compare with others Michelin starred restaurant, Tim Hou Wan is definitely far far cheaper since most of them cost at least HKD150 per person to dine there. Yes, it might be expansive if you were to compare the price to Malaysia, but bear in mind that in Hong Kong, cost of living is very high that almost every meal is at least double the price from what you get in Malaysia. In total, it cost us HKD 110, which is definitely one of the cheaper Dim Sum among all those famed ones in Hong Kong. I don’t know the ratio of the pork and parwns, but man, it’s delicious!! Some little bit of mushroom slices make this even more wonderful! 9.8/10 The Siu Mai (鲜虾烧卖皇) here, to me is out of the world delicious!!! It’s literally the best ever Siu Mai I ever tasted before. It’s main ingredients are dried shrimp, dried radish, chopped peanuts, mushroom and few more. Teochew Fun Guo (潮州蒸粉果) seems to be pretty famous in most Dim Sum Restaurant in Hong Kong, but it’s not something which I and LY enjoy. Steamed rice noodle with char siew is pretty good too since the rice roll is silky smooth, something which you can’t get in Malaysia. However, the char siu bao is really good. To make thing worse, Tim Hou Wan does not served any cold drinks at all, and I have to live with the hot tea, which, well, just won’t help in my situation. It totally ruined everything as while my throat is very pain that I can’t really enjoy the food. I din’t expect that the char siu inside is so damned hot, and hence the first bite of mine, the whole burning hot char siu fly straight back to my throat. One of the most famous dish here is the crispy cha siu bao (酥皮焗叉燒包). The Steamed Fresh Shrimp Dumplings (晶莹鲜虾饺） is pretty awesome as the prawns inside is huge, and most importantly, the prawns are still juicy, unlike most places where the ingredients are usually dried up due to being steamed too long. However, I don’t really prefer this type of marination.
The first thing I get to notice is the strong lotus leaf smell when it’s on our table. Traditional glutinous rice with chicken (古法糯米鸡) arrived first at our small small table. The restaurant is really really small, which can accommodate at max around 30 person at one time only, which explains the long long long queue eh.
We are lucky as many people had took the number but does not come back in time, hence it jump past few numbers very quick.Īt this point of time, I also noticed that at Hong Kong, it’s best to go as a couple for those places that need to queue. Too bad, I can’t bring it back to Malaysia or else I will DEFINITELY get one!!!!Īfter quite a long wait (almost 90 minutes of waiting), finally it’s our turn. Man, just look at those superbly crafted guns is an art. Boys? Well, it sold loads of toys that guys like, especially RC cars and guns. Oh, a thing to note yes, nearby the shop, is a boy’s heaven. Just go and grab a number, and come back at a later time. I also had read about the long queues to dine here. Oh, they are the cheapest Michelin starred restaurant too from what I search. Hence, this time, I make sure myself visit the single most popular and opted as the best Dim Sum in Hong Kong by many people, Tim Ho Wan Dim Sum, which is also a Michelin starred restaurant. However, I only remember how sucks the dim sum are when I follow a tour to Hong Kong at 2009.
People are always talking how good the dim sum in Hong Kong, and how it will smoke’s those in Malaysia and such.
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