Tim Ho Wan, the Dim-Sum Specialists 添好運點心專門店
English Address : Shop 12A, Hong Kong Station (Podium Level 1, IFC Mall) Central
Chinese Address : 中環香港站12A鋪(IFC地庫一層)
Map : Display Map
Phone No. : 2332 3078
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Categories : Hong Kong Style | Chinese Restaurant | Dim Sum
Spending : Below $40
Overall Score : 3.5
60 vs 25 vs 8
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：09:00 - 21:00
Payment Method: Cash
1 to 5 of 11 reviews:
Not so secret, secret
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Architart (15 Review(s))
I'm a westerner so I'm not always in the know about the popular restaurants if they aren't really expensive and published in those fancy dining guides. I had heard about Tim Ho Wan because of the Michelin star but I didn't bother trying to go to the Mongkok location because I would only be able to go on weekends. If you are trying to eat here on the weekend or during regular dining hours, you will have a long wait. This is a very popular restaurant.
Then I found out that there was a location at IFC and was very excited...until I couldn't find it. I looked all over IFC before a friend explained that it was not within the IFC but in the Airport Express podium area. It is ridiculously convenient if you travel because it is in the floor between check-in and the trains. Whenever I have out of town visitors I insist on grabbing some takeaway treats for them to consume instead of that awful airplane food.
This last time, we had a late morning flight so we were able to dine in with our friend. He's a Cal student so he took a picture with his football. We stuffed ourselves for only HK$160 and had to take a few boxes away that we couldn't consume.
Obviously you must try their char siu bolaubao, which is famous, but also the glutinous rice dish is one of the best I have had in Hong Kong. In fact, I have eaten almost everything on the menu and recommend it all. It is hard to make a wrong choice, especially at their cheap prices.
Date of Visit: 2013-04-15
Table Wait Time: 5 Minutes
Spending per Head: HKD60 (Tea)
Rating : Taste5 Environment3 Service3 Hygiene4 Value for Money5
Best dim sum at shockingly inexpensive prices.
drjoker (11 Review(s))
I have heard so much about their pork buns (char siu bao) that even though I cannot eat pork, I went with someone who can and had that other person eat the inside pork so that I may enjoy the sauce inside and the outside bun. The bun is light and airy, with a cresp outside unlike any other bun that I've tried. Everything is fresh and hot, made to order. The chopped fish in thin tofu skin was unbelieveable. They somehow had turned the fish into some material like a fish ball, but even more airy and light. I enjoyed it immensely and the price was cheaper than many other restaurants of this caliber. However, don't think that you will spend less money here because the food is so good, you'll want to order many dishes.
That said, I'm kinda disappointed in the cleanliness of the restaurant. I wiped the bowl that they gave me to eat out of with a napkin and it turned BROWN. Whenever I eat at dai pai dongs or food stalls, I bring alcohol wipes. Luckily, I brought some alcohol wipes.
You wait 20 min to be seated, but I don't mind because you submit your food order before you start waiting when you first take a number to wait in line to be seated. That way, when you finally get seated, the food is ready and brought to your table immediately. Therefore, although you wait to be seated, you don't wait for them to cook the food because they're cooking the food while you're waiting. Hong Kong efficiency at it's finest.
I recommend this restaurant.. I personally go there every week. The food is excellent. However, do bring alcohol wipes because their level of cleanliness is the same as a dai pai dong or food stall at the wet market.
Date of Visit: 2013-04-15
Table Wait Time: 20 Minutes
Spending per Head: HKD100 (Lunch)
Rating : Taste5 Environment4 Service4 Hygiene3 Value for Money5
DIM SUM after Ocean Park :)!
Rabbit =S (10 Review(s))
Last month my friends visited Hong Kong and we picked a weekday to visit Ocean Park.
As we lived nearby, we took the hotel shuttle bus to go back to have a nap first before seeking food.
We went to Hong Kong station and found that not many choices we can have in the station.
(didn't go to the IFC mall)
I searched online and found that Tim Ho Wan was recommended as a of-value, and above-standard Chinese DIM SUM restaurant. So we intended to test the validity of these good comments!
At night, there were a lot of people waiting.
They don't have many seats and I expect that queues are always there if that is such a popular restaurant.
We waited for 20 minutes to dine-in (few people chose to take away.)
They charged us $3 per person in drinking tea. (a must if you dine in)
As we were stuffed with snacks in the Ocean Park, we didn't order much.
Chinese people love eating steamed rice!
This is not really the best steamed rice I have had because the rice are not very soft.
They may have put in the kitchen for quite a while I don't know.
But the taste is ordinarily acceptable!
I heard that they have a signature dish --
That was my first time trying this creative bun.
Chinese roasted pork bun usually appears in white color and tastes like normal bread.
This one was very special. I saw a lot of newspaper cutting there reporting the dish.
That was a fusion of crispy pineapple bun and roasted pork pun.
I think foreigners should definitely try this one because it is crispy on the surface but warm and soft inside.
The texture of the bun was made really appealing to me!!
A dish comes with 3 buns but beware of that girls, pineapple buns plus roasted pork are a perfect combination for fat
Recommended Dish(es): Roasted pork bun
Table Wait Time: 20 Minutes
Spending per Head: HKD50 (Dinner)
Rating : Taste4 Environment3 Service3 Hygiene3 Value for Money4
Rather disappointed at my first attempt!
DixonW (152 Review(s))
I have heard so much about Tim ho wan dim sum specialist and today finally got the time to make a visit, it was only 630pm, not a lot of people was queuing. But after trying not sure they are worth the reputation, firstly the food are not hot – just warm and the taste and quality were not up the Michelin expectation at all.
Food rating: 4/10*
* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars
The prawns were bouncy, which gave great texture to the shao mai. The wrapper was smooth and delicate. The shao mai were just not hot enough.
The buns were stunning; it was made with pastry and completely different with the conventional ones. The pork was roasted nicely, tender and juicy. The bun must be an must try item.
The turnip was quick chunky, yet half liquid half solid state, won’t be the most ideal way of cooking it.
The spring rolls were perfectly fried, the wrappers were very crispy. The filling was fairly seasoned, and the blend of veg and prawns gave the spring roll some texture.
The wrappers were rather smooth and the minced beef was steamed to perfection. However, the wrappers kind of lacked some sponginess, and the soy-sauce wasn’t sweet enough.
Perhaps the one in Mon Kok/Shum Shui Po would be a lot better, for me, the central branch definitely is not up to the quality they have created. A lot more work to be done.
Give me a thumbs up if you like it!
Date of Visit: 2012-10-28
Table Wait Time: 10 Minutes
Spending per Head: HKD60 (Dinner)
Rating : Taste3 Environment3 Service3 Hygiene3 Value for Money4
the most affordable Michelin-starred restaurant =)
eatpraylove~son (29 Review(s))
Michelin is the oldest and best-known European hotel and restaurant guide; and it published its first guide for Hong Kong and Macau (combined) in 2010. Tim Ho Wan, headed by Mr Mak Pui Gor, a former dim sum chef at Lung King Heen (at the Four Seasons Hotel) was immediately crowned back then. Now it has expanded from one small restaurant in Mong Kok to a 4-branches "brand name" to die for...
Ever since the Tim Ho Wan wave hit Hong Kong back when it was first crowned, I have been wanting and waiting to savour Tim Ho Wan's take on the classic world-famous Chinese leg of cuisine (the "Yum Cha" culture). With its Central branch opening a while ago at the basement of IFC which made queueing and waiting much more bearable (given that the waiting area is indoor as opposed to its original first branch in MK), I put it striaght on my to-go list.
It was a Friday when I visited. Given that I was on leave, I volunteered to head over early to queue for a table. My friend A, having dined in the Central branch several times already, suggested me to go at around 12:15pm (according to her experience, this will "ensure" a table just before 1pm).
Lots of people outside the restaurant when I arrived at around 12:20pm. Do not be discouraged though. Many actually were there for take-outs. Yes, take-outs. I envy those working at IFC / Exchange Square; a good and cute option for "afternoon teas" . Having "registered", I was promptly given the "dim sum" sheet. Not many choices; but you won't fail to find the classics and all are very tempting. You could choose what you want during your wait, and the hostess will collect your order sheet just before you are seated. Love this arrangement which maximises efficiency!!
The hostess at the front desk was actually quite nice and reasonable. As I stood near the front desk, there were at least 3-4 pairs/groups of people who missed their table (they were not around when their numbers were called earlier). The hostess was understanding and made arrangements for them all to be seated as soon as possible. Good Service.
After 35-40 minutes or so (my friend was right), my friend joined me and we were seated. The restaurant, as expected, was very basic and brought to us the classic hustle and bustle of yum-cha places.
Chicken Feet. This dish was spot-on; it was served with a hearty sauce which compliments the unique taste of chicken feet and each chicken feet has nice puffy skin. Very tasty and easy to eat - with each piece evenly and generously soaked and coloured by deep abalone sauce.
Instead of the regular prawn dumplings, we opted for one of the specials: diced bell peppers, honey beans and prawn dumpling! (Note: apart from the regulars, Tim Ho Wan has 2-3 specials on the dim sum sheet which change from time to time. I agreed with my friend A that this is a good arrangement which serves as an extra incentive to lure customers back to try the superb classics as well as new specials.) Now back to the steamed dumpling itself. As you could undoubtedly notice from the photo, the colours of bell peppers show beautifully through the translucent dumpling skin which was thin and elastic. The filing with a mixture of bell peppers, honey beans and prawn was substantial and extremely juicy; the bell peppers and honey beans went very well with the prawn bringing a sense of freshness without overpowering it.
Shumai. The most classic Shumais are ones which are filled with pork and mushroom. The variation served in Tim Ho Wan is nonetheless named as the prawn-Shumai-"KING". You see... I am usually slightly sceptical when restaurants associate their food with grand words like "king", given that very often it is just the name without substance. Now - this Shumai-king served here though was awesome. The filing was super generous and I could clearly and easily identify both prawn and pork in the filing as I enjoy my full mouthful. Cooked to perfection, retaining the freshness and displaying, what I would call, "tender crisp". Another fine example of how common/simple food can be so hearty.
BBQ pork cheong fan. I was not surprised when I saw how translucent and pearly the cheong fan skin was (many people have raved about this !). Indeed, The cheong fan skins could be ambassadors for masks of skin-care product lines. Despite being so soft and ever so silky, it stayed well in shape when we held it up with chopsticks. It would have been even better though if there was a bit more BBQ pork fillings.
Purely amazing. Never, ever, has there been such a blissful combination of sweet and savory, crumbliness and tenderness. Served pipping hot (and I mean it!). The crispy and crumbly sugar glaze on top of the deep fried bun, paired with the savoury BBQ pork, succulent and tender, is a match made in heaven. I was blown away - highly highly recommended!
Excellent example of how good food does not have to be expensive.
Now that Tim Ho Wan has 4 branches, my immediate concern would be whether it can retain its standard among all branches. And if it continues to expand, what business model it would employ.
Recommended Dish(es): 酥皮焗叉燒包
Table Wait Time: 40 Minutes
Spending per Head: HKD60 (Lunch)
Rating : Taste4 Environment3 Service4 Hygiene4 Value for Money5
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