Tim Ho Wan - Sham Shui Po branch

By now, I believe everyone who intends to visit Hong Kong would have heard of Tim Ho Wan, the famous one Michelin starred dim sum eatery that started out as a hole-in-the-wall set up in Mong Kok.

The eatery has even set up its first international branch, right here in Singapore. Unfortunately, the queues have been so horrendous since the opening in April 2013 that I haven't had the opportunity to try it myself. Ahh, the irony, when the shop is practically a stone's throw from my office. But I don't have much patience to queue for food except when on holidays.

Anyway, the original Mong Kok branch has moved out in end January 2013 due to increasing rents. Alternative locations are at Sham Shui Po, IFC Mall, North Point and Oympian City. However, only the Sham Shui Po and North Point branches have been awarded the Michelin star currently, so I usually head to Sham Shui Po for my dim sum fix now.

When the Mong Kok branch was still in business, I'd resisted going to the other branches as some have said that the quality of the food is not as good. Well, I've tried it for myself, and been back several times now, and can safely say that everything is just as yummy as the original. On occasion, I have also spotted the boss, Pui Gor, working in the kitchen here.

The Sham Shui Po branch is about 10 minutes' walk from the MTR station, and the good news is that it's several times bigger than the shop at Mong Kok. This means you get seated quite quickly, so far within 10 minutes for me. Goodbye, two hour queues!

This dish, I'm sure, needs no introduction. The baked char siu bao has become synonymous with the name "Tim Ho Wan". Please do not leave without eating this.

My second favourite item from Tim Ho Wan is the spring roll with egg white. Really tasty and especially good when you eat it piping hot!

Another of my dim-sum must-haves is the congee with century egg and lean pork (pei dan sau yuk zhok), and Tim Ho Wan serves a great tasting bowl. Unfortunately, when I visited in January 2013, they had replaced this with another type of porridge. Perhaps a periodic rotation in menu, but disappointing for me.

I also love the har gao here. The dumpling skin is thin and the prawns fresh.

I'm not a huge fan of siew mai (steamed pork dumpling with shrimp) in general, but this was ok.

Pan fried carrot cake (lor bak gou), one of my all-time favourites.

Cheong fun (steamed rice noodle roll). Again, I'm not a fan but it was thumbs up from my travel companions.

Is Tim Ho Wan really that wonderful? Well, it's not the best dim sum ever, but it's decent, really great value for money and that's good enough to keep me going back.

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Tim Ho Wan - The Dim Sum Specialists (添好運點心專門店)
http://www.openrice.com/english/restaurant/sr2.htm?shopid=45662
Add: G/F, 9-11 Fuk Wing Street, Sham Shui Po
深水埗福榮街9-11號地下
Tel: 2788 1226
Open: Mon-Sun, 8am-10pm