![]() ![]() So we placed our orders and eagerly waited to see what makes Tim Ho Wan stand out from all the rest. Aside from the baked pork buns, the rest of the menu are typical dimsum items that you can find at other Chinese restaurants. Tim Ho Wan only serves dimsum items and their menu, which also serves as the placemat, fits into one page. Look who happens to be in the background with her friends! He has been to Hong Kong many times before but not in the last few years when Tim Ho Wan made its mark, so he was also very curious about all the hype surrounding it.Īside from foodies, local celebrities also trooped to Tim Ho Wan, delighted that they no longer have to go all the way to Hong Kong for their baked pork buns. It also has those cute dimsum crates as lights, similar to Dimsum Break, but the food here should be quite different from that place.įoodie friend was so excited to choose our orders. Tim Ho Wan has a typical modern dimsum restaurant atmosphere, probably far from its hole-in-the-wall days. It took only 15 minutes for us to get a seat. We went there at an odd hour of 3:00 pm so the line was much shorter. This is reasonable since they don’t want to have unused seats with all those people waiting outside. No advanced reservations are allowed for now and your group has to be complete before they seat you. Given the long waiting lines during its opening weeks, expect to wait more than 30-45 minutes if you go during its peak lunch and dinner hours. It is the billed as the cheapest Michelin Star restaurant in the world since others are mostly fine-dining and upscale restaurants in Europe, the USA, and Japan. It eventually expanded to bigger branches in Hong Kong and Singapore and has now landed in the Philippines. Soon after, the Michelin Guide, the most respected restaurant guidebook for the last one hundred years, awarded it one Michelin Star that very same year, which is almost unheard of for a small dimsum restaurant. Word about its quality dimsum items and its signature baked pork buns quickly spread around town leading to very long waiting lines for this hole-in-the-wall eatery. Tim Ho Wan actually started as just a small 15-seater dimsum restaurant by Chef Mak Kwai Pu in the Mong Kok district in Hong Kong in 2010. That made me even doubly curious! So I decided to pay Tim Ho Wan a visit at its off-peak hours last May 23, tagging along my anonymous foodie friend with me, and hoping to finally try those fabled baked pork buns for myself. All I could see from my Facebook and twitter accounts were how long the line was at Megamall and how it was still worth it because the baked pork buns were indeed that good. When Tim Ho Wan finally opened at the SM Megamall Fashion Hall last May 20, all the local foodies seemed to rejoice and made a mad dash to the restaurant. The only pork buns I know of are just the basic siopaos I see in most Chinese restaurants, so I was really curious to see what the fuss was all about. I have to say that I am not really familiar with this Michelin-star restaurant since for some reason I have never been to Hong Kong, but I have seen many social media posts about the very long lines there and how ecstatic foodies have been about its most requested item, the Baked Pork Buns. For the past few months, I had been hearing about how everyone has been eagerly anticipating the opening in Manila of a new dimsum restaurant from Hong Kong, Tim Ho Wan. ![]()
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