Néih Hóu! That literally means Hello in the Cantonese dialect. Since both gNOMes are Cantonese speaking, we had a tad of challenge when it comes to ordering food and getting directions. But we both definitely had a blast there! We would, love to return to Hong Kong one fine day 🙂

Since Hong Kong is so famous for their Michelin starred restaurants, paying a visit to one is definitely a must do in the gNOMe list.


Tim Ho Wan. 添好運點心專門店

The hole-in-the-wall dim sum eatery in Hong Kong that scored a Michelin Star.

A dim sum restaurant that will render your trip to Hong Kong invalid if you did not stop by for at least a light meal here.

Shot to fame in Year 2010 after being awarded the Michelin Star, owner Mak Kwai Pui now has more than 5 outlets throughout Hong Kong, 5 outlets in Singapore and 1 that has just opened in Kuala Lumpur. Yay! In addition to that, the original restaurant in Sham Sui Po and another one in Mongkok boasts of a Michelin Star each.

Even though Chef Mak has more than 5 Tim Ho Wans across Hong Kong, one should still expect to queue during peak hours (we heard the queuing time may take up to an hour or so!) Avoid breakfast or lunch hours if possible, frequent that place perhaps for tea time. Both gNOMes actually arrived at Tim Ho Wan at Sham Sui Po at around 1530 hours and we were seated immediately!

If you have done your homework properly prior to visiting Tim Ho Wan, one should know that Tim Ho Wan proudly boasts of their Big 4 Heavenly King Dim Sum.

Baked Bun with BBQ Pork, Vermicelli Roll stuffed with Pig’s Liver, Pan Fried Turnip Cake, Steamed Egg Cake.

Baked Bun with BBQ Pork [HKD18 / approximately RM8]

Imagine sinking your teeth into a lightly baked pau, crunchy on the top yet light and fluffy on the inside, stuffed with BBQ pork paste. This is the baked bun Tim Ho Wan boasts of. Indeed we can say that this was life-changing! If there was any dish that sealed the deal, we believe it was THIS very pau. The best way the gNOMes can describe it is that it tastes like coffee bread with man tau texture, packed with porky char siew goodness within. 😀

Prawn Dumpling [HKD25 / approximately RM11 ]

The steamed Har Gaos were pretty decent, with pretty generous prawn filling wrap with a layer of thin crystal skin. We wouldn’t say that the Har Gaos were superb, but slightly better than average.

Beef Curry Pau [HKD16 / approximately RM7]

The beef curry pau wasn’t as good as we expected as we felt the curry was a little too sweet and lacking in spiciness. The curry was also a little too dry.

Steamed Siu Mai with Pork Liver [HKD25 / approximately RM11]

Perhaps the gNOMes were just quite full, but it didn’t seem like this was anything to shout about though. In fact, in general the siu mais were just so-so and didn’t impress the gNOMes. At least not when the place boasts of Michelin stars.

Fried Fishball [HKD18 / approximately RM8]

This dish was also fragrant, but ultimately no cigar. Didn’t exactly leave a good impression on the gNOMes.

Orange Peel Meatballs [HKD 16 / approximately RM7]

This is indeed orange peel meatballs. The fragrance of orange peel envelopes the meatballs with every bite. Both gNOMes find this a very interesting take the first few bites, but later on the taste became rather acrid. Perhaps good for taste, so it would be better if one limits it to 1 piece per person.

Verdict : Overall, if there is one thing that can be said is that this place has CHEAP dim sum. The one dim sum dish you HAVE TO try is the baked char siew pau. Next to try the one in MidValley!

How to get there :

Address : G/F, 9-11 Fuk Wing Street, Sham Sui Po (nearest MTR : Sham Sui Po, exit B2)

Contact Number : +852 2788 1226

Opening Hours : Daily. 0800 hours till 2200 hours.

Tim Ho Wan on Open Rice Hong Kong 

Tim Ho Wan in Singapore



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