Tim Ho Wan (HK and PH)


Tim Ho Wan (G/F, 9-11 Fuk Wing Street, Hong Kong, China (Sham Shui Po))

Date visited: November 2013

What we ate:

Baked Bun with BBQ Pork (~HK$20), Steamed Rice with Chicken Feet and Spareribs (~$HK20), Steamed Fresh Shrimp Dumpling (~HK$25), Glutinous Rice Dumpling (~HK$25), Tonic Medlar and Petal Cake (~HK$10) (~PhP600 total)


Tim Ho Wan (G/F, SM Mega Fashion Hall, SM Megamall)

Date visited: May 2014

What we ate:

Baked Bun with BBQ Pork (~PhP150), Steamed Egg Cake (~PhP90), Pork Dumpling with Shrimp (~PhP150), Glutinous Rice with Lotus Leaf (~PhP200), Mango Pomelo Sago (~PhP 80), Spinach Dumpling with Shrimp (~PhP120), Vermicelli Roll with Pig’s Liver (~PhP150)


Taste = 5/5 (HK & PH)

–          This post will be a little different from the others since we will be comparing the HK and PH branches of Tim Ho Wan, the world’s “cheapest” Michelin-starred restaurant. With every branching out of a restaurant, there is always the possibility of a change in the taste of the food because you can only import so much and eventually, local ingredients would have to be used, hence, a possible change in the taste. Thankfully, the Baked Buns (what they are known for) were just as delicious in the PH as they were in HK. The PH verison was just a little sweeter than the HK version but both have that salty, sweet, savory, umami, rich flavour from the bun to the pork filling. The bun has a slight crunch when you bite into it but the rest of the fluffy pastry crumbles in your mouth giving you a salty-sweet combination. The pork filling is just so yummy to describe but the taste is savory-sweet Chinese-style BBQ flavour and the pork is very delicate. This is the only dish that we agree should not be taken home/taken out. Instead, it should be eaten on the spot and is absolutely the best dimsum we’ve ever had.


The Vermicelli roll with Pig’s Liver needs special mention. We were expecting it to be really livery (and off-putting) but it was surprisingly not that livery because of the coriander and the steaming process, which made it very delectable.


The Glutinous rice dish tasted exactly the same for both the PH and HK versions. It was very filling too and had a lot of Chinese flavours in it.


The Spinach dumplings were very good. They put the perfect amount of spinach and shrimp in them that the result was amazingly good. The shrimps were soft and had that little sweetness that complimented the leafy and almost bitter taste of the spinach. Add in soy sauce and you have yourself the best seafood and veggie dumplings.


The Mango Pomelo Sago was yummy was well, the combination sounded odd to us but the result was good. The soup was mango-based and it had pomelo, mango and small sago (pearl/bubble) bits which turned out to be great together.


The rest of the dimsum were good though they weren’t really much different from those coming from the other Chinese restaurants in its class. One of the differences that we noticed was that the condiments were not readily available in the HK branch whereas in the PH branch, soysauce was on every table.


Service = 3/5 (HK) 4.5/5 (PH)

–          This was where we saw the major difference between the HK and PH branches. In the HK branch, the servers were more senior and were quite unfriendly but we think it’s because people are just expected to eat then leave there. Be warned: the wait on the queue in HK took us almost 2 hours. In the PH branch, the servers were younger and had that hospitable demeanour but they still moved as quickly as their HK counterparts. However, there is also a queue and from the looks of things, it’s just getting longer as the months pass. The good news is that the line moves much faster in the PH branch than in the HK branch.


Ambience = 3/5 (HK) 4.5/5 (PH)

–          This was also where the difference between the branches was evident. The PH branch is mall-based so the furnishings, air-conditioning and floor spacing were way better than the HK branch. Both have cramped dining areas but the atmosphere in the HK branch felt very confined.


Value for money = 5/5 (HK & PH)

–          The prices in HK are lower than the PH branch by 20-50+% depending on the dish. But considering the taste, quality, ambience and service of both branches, their prices are really a bargain.


We could only find their Singapore website (click here).


5 thoughts on “Tim Ho Wan (HK and PH)

  1. HotDish says:

    I have never heard of this chain, but the fact that it is the cheapest Michelen-rated restaurant intrigues. The pictures you posted look very tasty. Dim sum is always a pretty big adventure here in the US because you often have no idea what it is that you are eating–so it’s particularly interesting to hear what you ate described in such detail. Thanks for sharing!

    • rey & lyn says:

      You’re welcome and thanks! 🙂 We were lucky that the HK branch had English translations of their dimsum. Otherwise, we would have been guessing on what they put in the dimsum, hehehe. If ever you get to try Tim Ho Wan, their baked bbq pork buns are the best dimsum we’ve had. 🙂

  2. Liz says:

    the world’s “cheapest” Michelin-starred restaurant, wow! I didn’t know about this. I don’t know both restaurants but PH seems to be better in many ways. Thanks for sharing!

    • rey & lyn says:

      You’re welcome! 🙂 We were so excited about the PH branch that we went to the restaurant on the day after their opening day. The PH branch was really better in many ways but both branches served great dimsum. 🙂

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