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Best value: Tim Ho Wan|
The secret didn’t last long. When former Lung King Heen chef Pui Gor opened this hole-in-the-wall joint in Mong Kok, those in the know flocked here for top-quality Hong Kong dim sum at rock-bottom prices.
Then came a Michelin star. And the masses descended. A two-hour wait became a daily phenomenon. And that's considered short.
The thing is, Tim Ho Wan is still worth it, wait and all.
Saying the quality is high and ingredients are fresh is an understatement. Simply, this is what dim sum is meant to taste like.
The beef balls are firm but tender, with plenty of coriander. The pig liver cheung fun is impeccably earthy. The siu mai is packed with plump shrimp and succulent mushrooms. The radish cake actually tastes like the white radish it is made from.
Be sure to try the cha siu pineapple buns, which are now widely imitated but never matched. Most dishes cost between HK$10 and $20.
In addition to the original location in Mong Kok, there's a second shop in Sham Shui Po, but the quality there is less consistent.
Tim Ho Wan, original location, 2-20 Kwong Wa Street, Mong Kok, +852 2332 2896
Tim Ho Wan, Sham Shui Po, 9-11 Fuk Wing Street, Sham Shui Po, +852 2788 1226
Open daily, 10 a.m. - 10 p.m.