Tim Ho Wan

Shop 8, Taui Yuen Mansion Phase 2
2-20 Kwong Wa Street
Mongkok, Kowloon



Just like we couldn't resist trying out Michelin-starred wonton noodles, there was no way we'd leave Hong Kong without making a pit stop for Michelin-starred dim sum. There was a ton of different places to choose from but we settled on Tim Ho Wan after reading all the blogs and food sites. Tim Ho Wan has a rather interesting history. The owner, Mak Pui Gor, was previously an established chef at the Four Seasons Hotel's Michelin-starred restaurant Lung King Heen across the way. He left LKH and went across the harbor to Mongkok to open a hole-in-the-way dim sum restaurant, serving inexpensive fresh, delicious dim sum to the masses. A far cry from LKH, where a dim sum meal can cost you well into a couple of hundred of dollars for two people.

Determined to try this restaurant, we waited outside with the rest of the crowd. Luckily we went on a weekday and only had to wait about 45 minutes.

The small menu consisted of standard dim sum fare and was all pictured on our place mat - there was nothing out of the ordinary or creative as far as we could tell.


Shrimp Rice Rolls - THE best shrimp rice rolls we have ever had. The skin was thin, soft and silky. The shrimp, fresh and cooked al dente, had a nice "snap" to the meat. I dream about these shrimp rolls....

BBQ Pork Buns with Pineapple Topping - This is their signature dish and one that both locals and tourists alike order by the dozen. In fact, the restaurant cranks out over 2,000 buns in one day. Their secret? Baking the buns to order so they come straight from the oven to your table! One of the best BBQ buns we've had. The bread was light and fluffy, with the right amount of BBQ pork goodness (equal parts fat and meat).


Steamed Chinese Sponge Cake (Mah Lai Go) -  I've never been a fan of this cake until now. The cake was steaming and pillow-y soft, with an intense nutty molasses flavor from the brown sugar. The next time we're in Hong Kong, we will come back to Tim Ho Wan just for this amazingly yummy cake.

Pan Fried Turnip Cake - Ray's favorite dim sum dish didn't disappoint. The cake was loaded with fresh, sweet turnip, adding to the soft and moist interior and complimenting the crispy skin perfectly.

Shrimp and Pork Dumplings - Probably the least exciting dish of them all. Tasted like any other siu mai we've had although the large shrimp on top was greatly appreciated.

Our conclusion? Tim Ho Wan was the best dim sum we've had to date, with the Steamed Sponge Cake and Pork Buns being the most memorable dishes and worth a return visit. The main difference, compared to the dim sum we've had in the States and Canada, is the freshness. Everything tasted like it came straight from the oven/steamer to our table. Come here the next time you are visiting HK - your tummy will thank you!