![]() ![]() Another branch opened in Jakarta at the end of March 2015. It also expanded to the Philippines in 2014 with the opening of a branch at SM Megamall in Metro Manila and in Australia the following year with the opening of a branch in Chatswood and subsequently in Westfield Sydney and 580 George Street. Tim Ho Wan began expanding overseas in 2013, with the opening of its first international location in Singapore's Plaza Singapura. In 2013, the original Mongkok branch relocated to Olympian City due to an increase in rent. Since then, the restaurant has been dubbed as "the world's cheapest Michelin-star restaurant." Expansionįrom its original Mongkok location, five additional branches were opened in Hong Kong Sham Shui Po, Central, North Point, Tai Kok Tsui and Tseung Kwan O. Tim Ho Wan would eventually earn a Michelin star of its own in the 2010 Hong Kong and Macau Guide, a distinction which some have stated was a move in response to the criticism that the Michelin Guide was "elitist" and "out of touch with local tastes." In 2015, its Sham Shui Po, North Point and Tai Kok Tsui branches had all received one Michelin star. I could not help but take a replica of a picture I’ve seen on Instagram.In 2009, Mak Kwai-pui, formerly a chef of three-Michelin-starred restaurant Lung King Heen, opened a 20-seater dim sum restaurant in Mongkok. It was definitely worth the wait! They were delicious, a combination of sweet and salty. We had to wait for a while because they were preparing a new batch in the kitchen. We couldn’t leave the restaurant without ordering the staple of the Tim Ho Wan restaurants: the baked BBQ buns. We almost needed to shovel it in our mouth. It was very slippery and difficult to grab with the chopsticks. The steamed rice roll with shrimp and Chinese chives was not among our favorites, the flavor was bland. These dishes were excellent, the dumplings were quite sticky, and the eggplants melted in the mouth. I would’ve expected them first but I suppose the kitchen at Tim Ho Wan doesn’t follow an appetizer/entrée order. The steamed dumplings with shrimp and chives and the deep-fried eggplant with shrimp followed just after. Next came along the steamed rice with chicken and shiitake mushrooms, tasty and the chicken was very tender. The rice comes indeed in a lotus leaf and the sticky rice wraps a delicious preparation of pork stew. We started with the sticky rice in lotus leaf – great presentation and delicious. We received our dishes in no specific order. We were two so we tried as many dishes as possible to have a wide idea of what the restaurant offers. The placemat is also the menu, everything you can eat is illustrated: 27 dishes and two desserts. I was more than ready to try the famously cheapest Michelin-starred dim sum! We were kindly seated at our table in the main room by the host who handed us a list of the dishes and a pencil to mark our orders. Sticky rice in lotus leaf At the entrance, you can see the open kitchen with all the bamboo recipients for the dim sum and the cooks preparing the dishes. The back room has Chinese golden décor on the wall and a suspended ceiling – it felt cozier. The tables and chairs are in wood veneer and the walls are painted white. ![]() Not sure it would be as enjoyable with the temperatures we had last week with the “bomb cyclone”! Inside the restaurant, the décor is basic the floor is made of concrete, not particularly clean especially near the restrooms, which happened to also be the way out for the trash. The waiting is not unpleasant though as you can go for a walk and the host calls you when the table is ready. Now it’s been reduced to an hour and a half. ![]() Is it worth that kind of wait? I don’t think so. The one that opened in New York in December 2016 in East Village does not have a Michelin star but, nevertheless, the wait for dinner was about three hours during the first few months after its opening. Although not all the restaurants have a star, Tim Ho Wan became well-known as the cheapest Michelin-starred restaurant. Tim Ho Wan earned a Michelin star in 2010 and has opened several branches in Hong Kong and overseas. Mak Kwai-pui, the former chef of a three Michelin-starred restaurant in Hong Kong, decided to open up with his partner chef Leung Fai Keung a 20-seat dim sum restaurant in Mongkok, a very busy neighborhood in Hong Kong – this restaurant was Tim Ho Wan. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |