Sticky rice in lotus leaf in tradtional style、Steamed Rice Roll、Sweet Medlar Laurel Blossom Cake、Steamed Prawn Dumplings 、Baked Barbecued Pork Bun Pastry Opening Hours: 星期一至日:10:00-22:00 Number of Seats: 40 Payment Method: Cash May Bring Your Own Wine:
可以Corkage Fee: Free of Charge 10% Service Charge:
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Quality dim sum at affordable prices 2013-01-27 permarexics (55 Review(s))
Tim Ho Wan had been reported as the eatery offering the cheapest Michelin 1* cuisine in the world and this was but one of the reasons why people were willing to queue just to get a ticket. We had visited the flagship store at Tsim Sha Tsui on numerous occasions only to be turned away by hour-long queues.
Entering the eatery was like squeezing into a narrow alleyway since it could house barely 30 people. I would strongly advise against having any bulky items on you when visiting for there was simply no space and mind you, you are barely a feet away from the next table of diners.
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Glutinous rice wrapped in lotus leaf (糯米鸡) One of the best versions had in HK and SG. The fragrance of the lotus leaf was well infused into the glutinous rice. The ingredients were bountiful with large pieces of tender chicken meat and Chinese mushroom, which enhanced the aroma of the dish as you unwrap the lotus leaf. The savoury viscous gravy was the vital element which summed up the dish with a thumbs-up from all 3 diners on the table.
Char siew buns - barbecued pork buns (叉烧包) The surface of the char siew buns was almost perfect. It was served warm and as crisp as you could possibly ask for, so needless to say, crumbs were left all over the table! The taste of the barbecued pork on the inside did not have a strong Chinese rose wine such as the version tried at Dim Sum Square, but it had a perfect balance of savouriness and sweetness. The pork in the buns was in sizeable chunks and not minced. Coupled with the crisp crust on the surface, it was so irresistible that we ordered a second round.
Turnip cake (萝卜糕) Prior to ordering, I overheard a lady seated adjacent criticizing the turnip cake but we figured it was a must-try for a dim sum outing, so we ordered it anyway, but this was indeed a letdown. The taste was rather bland and fragrance of turnip was barely evident.
Steamed sponge cake (马来糕) The aroma of the muscovado sugar was in the air as this light delicacy was served to us. Unlike normal brown sugar, muscovado has a darker shade of brown, slightly coarse and stickier. Owing the flavour and colour to sugarcane juice, it tasted much richer than the usual steamed sponge cakes. Pipping hot, the sponge cake was airy as seen by the pockets of air present in the mid-section of the cake. It left a subtly sweet after-taste of the brown sugar, but the flavour and taste was rather empowering in a good manner. The best testament was that we ordered a second serving despite the bursting tummy.
Pork dumplings/siew mai - (烧卖) The siew mai was bite-sized and it was how we wanted it to be, crunchy prawns atop succulent minced pork and a wrapping that did not stick to our teeth. The seasoning of the minced pork was savoury and delivered that oomph punch. It was good but not exceptional.
Soy sauce fried noodles (豉油皇炒面) The 'wok-hei' of the fried noodles was perfect which helped imparted the flavours of the soy sauce to the al dente noodles. We also liked that it was not too greasy and it was the perfect dish to sum up the evening for the savoury tastebuds.
Char siew cheong fun (叉烧肠粉) We did not enjoy the cheong fun as much as we did for the other dim sum dishes. The steamed rice roll was too thick for our liking and the filling was bare. Also, it lacked elasticity and springiness derived from the addition of tapioca flour.
Osmanthus cake (桂花糕) The fragrance of the osmanthus flowers was somewhat reserved in this common Chinese dessert. The 'cake' itself was jelly-like, similar to what many would refer to as 'agar-agar' though this was lighter. It tasted okay but was not good enough to leave a lasting impression.
Supplementary Information： Expect a horrible queue if you intend to visit, especially this petite-sized main branch at Mongkok which could house barely 30 people. They will issue a limited number of tickets for the morning and just 60 for the afternoon seating which starts from 4pm onwards. Expect to share tables with strangers and I would advise against large group eating sessions for it is close to impossible to arrange seating for say a group of 8. The service of the lady who ushered us to the table could certainly be improved upon for it could hardly get any worse. Gone were the days where 'Customers are always right', it would seem. The quality of the food was certainly deserving of the 1* Michelin but I am not too fond of the queue and would rather have my dim sum cravings satisfied elsewhere.
Table Wait Time: 30 Minutes
Rating : Taste4 Environment2 Service2 Hygiene3 Value for Money4
Tim Ho Wan, the Dim-Sum Specialists 2012-05-27 KaMong Chan (2 Review(s))
Tim Ho Wan, the Dim-Sum Specialists
A cheap Michelin 1-star restaurant, flaunting that their Dim Sum are freshly steamed only when you ordered them.
Kwong Wa Street, Mong Kok — a hot spot belonging to our RC racing car fanatic. Each time when I was here, I will think of the secret behind this little restaurant’s successful, why many local people and tourists like it. But the queue is always crazy… so I would not try to get inside~.~
Today was also the same as before, frightened by the queue. But I boldly walked to the shop, took a number. Fortunately, I was able to get inside after a short period because I came here only on my own. “Go back and you need to wait for a very long time until the world end” I laughed at other people, in my mind =)
Dim Sum is not a fine dining in the eyes of Chinese, it is more likely to be snack or breakfast. So you may find it hard to fully fill your stomach.
To distinguish the difference between other Dim Sum restaurant, I ordered some common dish below. The service is OK, the waiter friendly gave me my takeaway Steamed egg cake with a plastic bag. But the seat is XS size, I would say that it is impossible to sit if you are a bit overweight… Crispy and fluffy bun, soft and juicy honeyed pork inside. The top layer of the bun actually is the top layer of 菠蘿油 (Pineapple Bun with butter, another local food, but no pineapple stuff really), and mixed with some granulated sugar, enhance it’s texture. Well, I am surprised by the fantastic combination of 菠蘿油 and 叉燒包! I strongly recommend this to you!
Juicy and refreshing prawn, the skin was thin and not chewy. Fresh ingredients but actually not special, taste like most of the restaurant. Although it was mouthful, the freshly steam method made it so hot, I need to finish it with 4-5 bites. As the traditional method, the taste of pork was stronger than that of the prawn. It was juicy and the lard smell good.
The steamed egg cake was soft as normal, nothing special, so I didn’t take a photo of it.
Recommended Dish(es): 酥皮焗叉燒包 Date of Visit: 2012-03-09 Table Wait Time: 5 Minutes
Rating : Taste5 Environment2 Service2 Hygiene3 Value for Money3
Average la!! 2011-06-06 KLoLo (Non-member)
My first time to write my comment
添好運點心專門店 is very business , food is ok la........if you have not been to 點心 for 1 month ............. but the service ...........poor. Yes, in English is worst in Mong Kok but good in Sham Shu Po shop . The waitress and cashier and the door ..woman at Mong Kok should get pay at $28 but ....we pay $ 200. I belive HK people need to know Andy LAU nor!!!
Recommended Dish(es): 馬拉糕,黃沙豬潤腸,酥皮焗,叉燒包 Date of Visit: 2011-05-27 Table Wait Time: 58 Minutes
Spending per Head: HK$70 Rating : Taste4 Environment2 Service1 Hygiene3 Value for Money3
As a single, I got very lucky and was seated! 2011-06-05 MarcUSA (Non-member)
- With only one full day in Hong Kong, I thought I should look for Dim Sum on a Sunday Morning, as a way to connect with my childhood memories of eating Dim Sum in NYC in Chinatown. Since I was staying in Yau Ma Tei, a quick internet scan popped up Tim Ho Wan, and I set off quickly. Once I got near the restaurant (it was 9:50 am), which opened at 10AM, the line was about 75 folks...(WOW). I got in line and was very fortunate that when she asked me how many in my party and I said ONE, she was able to seat me immediately..(lucky american). I joined a very nice Chinese Family of 5, and quickly ordered 4 dishes that I knew were comfortable for me. I had the Steamed Rice with Beef and Egg, The steamed bun with chicken and mushroom, the steamed shrimp, and the steamed pork dumplings (with shrimp). The waitress quickly filled my tea cup, and I was able to enjoy an excellent chat with the father sitting across from me who spoke perfect english. Overall the food was excellent, not necessarily better than Dim Sum in USA, but my tablemate explained that many of the HK Dim Sum places use frozen meats, or fillers/substitutes, and you could often taste the difference. THW clearly had a strong reputation for quality, and only using fresh meat. I can say that every item was excellent. The pricing is also quite reasonable, as my four dishes cost about $10 US ($73 HK). I chose to leave a tip of $7 HK, but it is not required. I understand the family I joined sent their grandfather at somewhere around 8:20AM to gain their early position in the line and immediate seating, so be forewarned. If you have the time, and get lucky, it is worth a visit. Is it really a Michelin STAR?, quite honestly no, but in comparison to its competition, probably yes.
Date of Visit: 2011-06-05 Table Wait Time: 5 Minutes
Spending per Head: HK$50 (Lunch)
Rating : Taste5 Environment4 Service4 Hygiene4 Value for Money5
Above average, but waiting time not reasonable 2011-04-16 Tsz King 2000 (177 Review(s))
To be honest, the food in 添好運 is above average But the waiting time is really too long (1 hour for week day lunch time 11:45 am)
The 點心 are really better than those in 酒樓 and the price is reasonable But there are not too many choices
The environment is really poor First of all, the shop is very crowded I got a table which is just opposite to kitchen
With such long wiating time, 試一試 would be enough
Table Wait Time: 60 Minutes
Spending per Head: HK$60 Rating : Taste4 Environment2 Service3 Hygiene3 Value for Money4