Cheap, the real McCoy, and Michelin-starred. All these Tim Ho Wan’s got! Tim Ho Wan (Cantonese), which literally means “add good luck”, has been making diners step out its Ayala Center (Makati), SM Mall of Asia (Pasay), and SM Megamall outlets tummy happy for some time now. And if you haven’t been to any of the aforementioned branches, what are you waiting for?
First opened in 2009 in Mongkok, Hong Kong as a humble 20 seater restaurant, the Dim Sum Specialist has remarkably grown quickly, and in 2013, in a span of just a couple of years, has expanded to Manila, Singapore, Hanoi, Jakarta, Bangkok, and Australia.
The restaurant’s unquestionable piece de resistance are the mouthwatering baked (not steamed!) Pork Buns (counterpart of our very own siopao), which, according to their website are “enticing and here is why: the exterior is crumbly and fluffy and the inside — barbecued pork with oozing sauce — boasts a sweet-salty taste. ” The Pork Buns make up one-fourth of Tim Ho Wan’s Big 4 Heavenly Kings. The remaining three, the Steamed Egg Cake, Vermicelli Roll with Pig’s Liver and Pan Fried Carrot Cake are quite simply, as scrumptious! The uncomplicated menu (which is likewise used as diners’ place mats), with items inexpensively priced between Php 85 and Php 190, is divided into 9 sections: the Big 4 Heavenly Kings, Vermicelli Roll, Steamed, Stir Fried, Deep Fried, Rice, Congee, Vegetables, and Desserts; plus the beverages.
Come with an empty stomach and be prepared to queue for approximately half an hour!
*Michelin star according to the Collins English Dictionary: a mark of distinction awarded by the Michelin travel guides to a restaurant in recognition of the high quality of its cooking. A restaurant may receive one, two, or three stars, representing very good, exceptional, or exquisite cuisine, respectively.