Best way to describe my experience: A Tale of Two Stories

1) 2 hour wait (even though the waitress said "30-45 minutes") was filled with anger and resentment for making me wait in the frigid cold and 2nd hand smoke even though I arrive 15 minutes before the store opened (opens at 10 am). Fortunately the restaurant is near the busy parts of Mong Kok w/ wet markets nearby and restaurants to window shop. Just make sure you are back in time (which is a stupid guess anyways). The waitresses were rude as they fended off patrons from entering the restaurant which, literally seated a max capacity of 20.

2) Finally called-in (#16, party of 4), we decided to order just about 1 of every item on the menu (31 items in total...before the VIP menu begins today). The "bbq pork buns" came out first (ordered 3 baskets X 3 buns for 4 people) which I could only describe as "love at first bite." It puts Fu-Shing's (Wan Chai and Causeway Bay) signature bbq pork buns to shame (which was previously my favorite dim sum of all-time). The "bit&?cy" waitresses transformed into friendly, funny hostesses kindly filling our tea (pu-erh) without hesitation and playing with the children as though they were their own (the tough-act was purely to ensure the inside patrons enjoyed their experience). Every dish that arrived was undeniably fantastic.

Lunch for 4, having practically purchased the entire menu, came out to 320 HKD per person (~$10 USD per head). At the next best dim sum (Fu Shing), this lunch would have been closer to 800 HKD. However, only go if it is for a party of 2 (or split up your party) as the line moves much faster than a party of 4 (and don't even think about 3 unless one is a child that doesnt take up much space).

"Best in class items" which are a must-have:

Bbq pork buns (if you forget this, you might as well not go)
Rice noodle rolls (all types..even the liver)
Glutinous rice w/ chicken (only eaten hot..warm loses its advantage)
Pumpkin soup dessert (very smooth and slightly sweet)
har-gow (could be placed in "average" but the seasoning gave it a distinct flavor)
Tea (mandatory, not bitter at all, and important to cleanse the palate of prior oils and flavors)
Siu mai (only when hot...slightly fishy, but chewy/crunchy like it should be)
Osmanthus jelly (ohh my gosh....amazingly delectable jello-shot with flower petals...might be as special as the bbq pork buns).

Average:
Steamed egg cake
Pan fried turnip
Steamed spare ribs
Chicken feet
Steamed dumpling in chiu chow style

Do not order:
Seasonal vegetables

I've had the fortunate opportunity to have eaten in dim sum restaurants in LA and HK, and my personal opinion is that Tim Ho Wan not only deserves its Michelin star, but also ((for what its worth), my admiration for the best dim sum I've ever experienced.

Chilly evening last night so wife and I decided to skip the gym and instead visit the hainan chicken place a good friend noted was the "best hainan chicken on the island."

We each ordered the hainan chicken combo which comes with 7-8 pieces of sliced chicken (w/ skin) on a bed of rice (1.5 bowls) + a drink. At 40 HKD, the price is very reasonable (expected 50 each compared to cha-chan tangs). The chicken was "ok" at best as it wasn't as flavorful as I'm used to. The rice was warm but appeared a bit dry relative to the moist, chicken-broth enriched hot rice I'm accustomed to back home (bear in mind, my comparison is to a restaurant in Alhambra, CA, USA called "Savoy" which has a perpetual line all-day, and doesn't care to open on Sundays).

All in all, good but not great..If I were passing by and hungry, I might stop by but I wouldnt go out of my way again to eat here.