![]() Dim Sum Go Go in New York's Chinatown has a Michelin Guide mention, but-alas-no star. But do any have a Michelin star for the same price? In a word: no. from Hong Kong, to cite just one example, writes: "YES, ORDER THE PORK BUNS!!!! They're the best I've ever tasted, and will come back if just for that."Īfter opening his first South Korea branch in the summer, Mak will bring Tim Ho Wan to New York's East Village, a locale with no shortage of dim sum purveyors. With thirty-plus branches flung across the Eastern Hemisphere, Tim Ho Wan's most popular offering is the Baked Bun with BBQ Pork, which the company's website calls "the marquee dish that transformed the eatery into a mecca!" Yelpers-even those who may on occasion disparage some of the other offerings-rave about the buns. READ MORE: This Is the World's First Michelin-Starred Ramen He has announced that he hopes to open his first New York branch this September. It's a steal and more than worth it.And now Mak is bringing his cheap-but undoubtedly stellar-dim sum stateside. That's about £10 or $16 in total, unbelievable! I pay more than that myself whenever I have dim sum in London. A perfect parcel of flavor.Īnd we were greeted with another surprise when the bill came. I would go back just to eat this baked roast pork bun - so soft and bouncy like little fluffy pillows. The filling wasn't too sweet with juicy pieces of proper pork. The bread is different and similar to a milk or butter roll. The bun itself is different from the usual char siu bao (steamed roast pork bun) that we normally get in dim sum joints. This was warm, light and covered with a crispy sweet topping which reminded us of the Japanese melon bun (melon pan) or Chinese pineapple bun.Īnd when you opened it, you can see that the bun is thin and delicate. This was a little too oily and I struggled to finish it.īut the last dish was what Tim Ho Wan is famous for: baked roast pork buns. Reminded me a little of the Indian pakora. Very rich.Īnd deep fried aubergine in batter which had a hint of cumin. ![]() This had more meat that lotus root and tasted a bit like a burger. We also tried some dishes I don't normally order at dim sum, like deep fried lotus root and minced meat. One of my favourites, ham sui gok (crispy glutinous rice filled with pork). It was bursting with flavour and a little went a long way. The rice was chewy and the filling stuffed with meat, vegetables and cooked egg yolk. We ordered a selection of treats starting with har gau (steamed prawn dumplings), which were plump and juicy, the sticky wrapper, soft and moist. ![]() But it's a tradition that is slowly dying out. Even my Chinese friend wasn't sure what to do but we did it anyway.Īccording to my friend and her trusty Chikyu no Arukikata, in cheap dim sum places, that's what you do. Everyone was concentrating on what they were eating and there were many people there on their own.Ĭhopsticks, plastic bowls and cups were plonked down in front of us with a big pot of tea and a big empty bowl with instructions to wash our utensils using the tea and bowl. The clientele was decidedly local - we only spotted a couple of other foreigners apart from ourselves. It was quite a small and cozy interior and sharing tables is a given. We were lucky that there wasn't such a long queue as it was around 10:30am so we were seated within 10 minutes. The original restaurant in Mongkok has moved to Olympian City, but we didn't want new and went for the 2nd oldest branch in Sham Shui Po. That made me even more curious.Īs soon as I touched down in Hong Kong and shed my luggage, I took a taxi to Tim Ho Wan with my two university friends - S who is from Hong Kong but prefers non-Chinese food, and Y on her first visit to Hong Kong from Japan with her trusty Japanese travel guide, Chikyu no Arukikata. Even after being awarded his Michelin star, Mak has steadfastly refused to implement a reservation system at Tim Ho Wan and kept things as they were for the locals. I was on my way back from Perth, Australia, and hadn't really thought much about what to eat and explore except that I wanted to eat some wonton noodle soup and try the Michelin-starred, hole in the wall dim sum place, Tim Ho Wan.Ĭhef Mak Kwai Pui opened his first restaurant in 2009 and it has grown into an empire of four heaving restaurants offering exceptional food at friendly prices. When we lived in Bangkok, we often stopped by Hong Kong on the way to Japan, mainly to eat and shop. ![]() The last time I flew into the city, I remember seeing people hanging up their laundry as the plane cruised by the high rises into Kai Tak Airport. It's been twenty years since I last set foot in Hong Kong and I was excited to hear about some of the city's huge changes, including its new airport.
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