Not too sweet and served ice-cold, it was a winner. We finished with the Mango Sago Pomelo “Pudding.” It turned out to be more of a drinkable thick liquid than a pudding, but the flavor profile was spot on. It’s a heavenly bite of food, one of those sweet and savory dishes that transcend words. Pardon the blurry photo but I have to mention the dim sum that put Tim Ho Wan on the map, Baked Buns with BBQ Pork. The texture was achieved through the pan searing. The Pan-Fried Turnip Cakes were addictive and had the surprising texture of firm jelly instead of the crunchiness of turnip. It’s light, airy, fluffy, slightly sweet and heavily redolent of chicken eggs. At the Tim Ho Wan chain of dim sum restaurants you can enjoy a delicious feast for two for the equivalent of around 17. Tim Ho Wan is a Michelin Star and award-winning International Restaurant. The next dish was the Steamed Egg Cake, which was texturally similar to chiffon. The vermicelli roll has a velvety texture while the fresh pig’s liver lends a luscious, gamey flavor. The Vermicelli Roll with Pig’s Liver is an interesting take on the traditional dish. Sit down, grab a pen and order sheet, mark down each item you want, hand it. I ended up at this location which is downstairs in the Hong Kong MTR station. From Hells Kitchen to Australia, and about 44 other locations. We opted for “The Big 4,” the favorites of food critics and gastronomes around the world. Tim Ho Wan, the cheapest Michelin-starred dim sum in Hong Kong is basically everywhere now. We were lucky enough to find a seat at the branch in Metro Manila, Philippines. Tim Ho Wan began expanding overseas in 2013, with locations in Singapore, Australia, Indonesia, Taipei, Vietnam, and Malaysia. Since then, the restaurant has been dubbed as “the world’s cheapest Michelin-star restaurant.” In 2015, its Sham Shui Po, North Point, and Tai Kok Tsui branches had all received one Michelin star. Tim Ho Wan would eventually earn a Michelin star of its own in the 2010 Hong Kong and Macau Guide, a distinction which some have stated was a move in response to the criticism that the Michelin Guide was “elitist” and “out of touch with local tastes.” In 2009, Mak Kwai-Pui, the former Chef at the 3 Michelin-starred Lung King Heen, opened a 20-seater dim sum restaurant named “Tim Ho Wan” in the Mongkok district of Hong Kong.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |