Even though there are five Tim Ho Wan restaurants in Singapore, my friend strongly encouraged me to check out the original branches in Hong Kong and the one she always visits is the Michelin one-star branch at Sham Shui Po.
Within a 15-minute walking distance from Dorsett Mongkok Hotel, it's also located in between two MTR stations; Sham Shui Po (6-minute walk) and Prince Edward (7-minute walk) stations. Given the convenience, i was expecting a long queue when we arrived at 10.00 am but we were shoo-in almost immediately!
Unlike most dining establishments in Hong Kong, the restaurant was actually pretty spacious! Having said that, it's custom in Hong Kong to share table and it's no difference for us as we eventually had to share with an elderly couple.
Filling up our preferences using the order list; a practice common in dim sum restaurants in Singapore too. As i have been to Tim Ho Wan Singapore a few times; i am aware of its signature dim sum dishes.
If you are not too sure, just refer to the paper placemat in front of you; it listed the signature dishes and came with pictures and English translation for easy reference.
Tea - it's chargeable at HKD $3 for each person; a rate that's cheaper than Singapore's standard as the converted amount is less than a Singapore dollar.
Steamed Fresh Shrimp Dumplings - my common grouch with har gow is that many were served cold, dry and could have done away with the tasteless skin. Not the ones today as the prawns remained moist although the size of each dumpling seemed a bit smaller than what i usually have in other restaurants.
Fresh Shrimp Siu Mai - you seldom get wrong with siew mai and these were tasty with a touch of interesting sweetness from the Chinese wolfberries.
Unlike some places where you get more pork than prawns (given how expensive prawns are); what we had were simply over-generous with the prawns as you can see from the above picture.
Vermicelli Roll with Shrimp - i am not a huge fan of chee cheong fun but Alex is! Aside from the normal ingredients like char siew, prawns, you can also get beef or pig's liver as fillings for your chee cheong fun.
Even though i have no complaint for the texture and the freshness of the prawns; i took issue with the slightly salty sauce which was kind of an anti-climax to the meal.
Deep Fried Dumplings with Pork - known as Ham Sui Gok, i have had the fortune of trying it at Shi Wei Xian Hongkong Tim Sum at Geylang East (Singapore). I simply love the crust which was crunchy yet right beneath was a sticky layer with an appetising sweetness.
Baked Bun with BBQ Pork - to me, the iconic dim sum dish for Tim Ho Wan has to be this! The ones here in Hong Kong seemed to look a bit different; like more homemade whereas Singapore's ones were more machine-like given the consistent look, be it shape or size.
Taste wise, Tim Ho Wan Hong Kong wins hands-down! The crust was thinner, flakier and i find it even more addictive than what i had before at its Singapore branch. I actually wolfed down two buns and could have managed another three if not for the fact that i have to exercise control to keep the tummy less full for other food!
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Location
9-11 Fuk Wing St,
Sham Shui Po, Hong Kong
Map
As above.
Website
Pricing
Tea - HKD $3.00
Steamed Fresh Shrimp Dumplings - HKD $28.00
Fresh Shrimp Siu Mai - HKD $28.00
Vermicelli Roll with Shrimp -HKD $25.00
Deep Fried Dumplings with Pork -HKD $16.00
Baked Bun with BBQ Pork HKD $20.00
For the summary of my seven days' itinerary to Hong Kong (with a day trip to Shenzhen), please click here.
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