I’ve been told that there is no Dim Sum like that of Hong Kong, and that among the best here is the Michelin-starred Tim Ho Wan. It has now expanded to multiple locations within the city and is opening locations around the world. In 2009, chef Mak Kwai-pui (former chef at three-Michelin-starred Lung King Heen) opened its first location in Mongkok. This location in 2013 was moved to Olympian City which is where indulged in this wonderful meal. If you’re price-conscious, don’t let the Michelin-star scare you away as it is billed as the cheapest Michelin-starred restaurant in the world.
My experience of dim sum prior to Hong Kong has been limited to Los Angeles, but given the great dim sum found in Los Angeles I consider myself qualified enough to weigh in on the quality of this type of food. Tim Ho Wan is undoubtedly the best I’ve had anywhere and I hope they open a location soon in my hometown. There was nothing we ordered that I wouldn’t have again, and my favorites were the Baked Bun with BBQ Pork (do not miss this one), vermicelli roll stuffed with BBQ pork, and the glutinous rice dumpling.
The ambiance of this restaurant is casual and relaxed. This is the place I would want to go to first after getting off a sixteen-hour flight from Los Angeles. However, no reservations are accepted here, so you will have to put your name down and wait for about 20-30 minutes to be seated (depending on party size). I had trouble knowing when I was being called due to the language barrier, but you’ll be happy to know the menus are available in English. Check off the items you want to order and flag down a waiter: we spend about 10 minutes waiting for a waiter to approach us before we realized how the locals were doing it.
Emantable 