Tim Ho Wan

 
*** BAKED BUN WITH BBQ PORK / These hallowed meaty buns. They are soft but crispy on the outside; tearing it open releases a tiny flood of sauce and a gush of mouth-watering fragrance. Within the sauce swims soft and savoury pieces of barbecued pork. Sinking your teeth into anyone of them and you will find yourself asking for more.

*** BAKED BUN WITH BBQ PORK / These hallowed meaty buns. They are soft but crispy on the outside; tearing it open releases a tiny flood of sauce and a gush of mouth-watering fragrance. Within the sauce swims soft and savoury pieces of barbecued pork. Sinking your teeth into anyone of them and you will find yourself asking for more.

GLUTINOUS RICE WITH LOTUS LEAF / Within this lotus leaf lies the rice cooked from the inside. The flavours of braised chicken, mushroom and chestnut seeps evenly throughout the glutinous rice. You will be able to taste the quality you cannot get from anywhere else.

GLUTINOUS RICE WITH LOTUS LEAF / Within this lotus leaf lies the rice cooked from the inside. The flavours of braised chicken, mushroom and chestnut seeps evenly throughout the glutinous rice. You will be able to taste the quality you cannot get from anywhere else.

SPICY PRAWN SAUCE CHAR SIEW STEW NOODLE / These al dente ribbon-cut noodles are tossed with sliced pork that is cooked to perfection.

SPICY PRAWN SAUCE CHAR SIEW STEW NOODLE / These al dente ribbon-cut noodles are tossed with sliced pork that is cooked to perfection.

One can never stop eating in Hong Kong - the choices and varieties of food you get are abundant! 

Amongst all the local food and fusion delicacies, I have recently rediscovered my passion for dim sum (點心). The humble ‘hole-in-the-wall’ eatery Tim Ho Wan has become one of my current favourites. 

My recommendations: 

1) Baked Bun with BBQ Pork

2) Tonic Medlar and Osmanthus Cake

PRAWN DUMPLING / A quintessential dim sum of any yum cha spread, prawn dumplings are a must order every time. Glutinous skin that doesn’t break, ample amounts of shrimp with plenty of umami.

PRAWN DUMPLING / A quintessential dim sum of any yum cha spread, prawn dumplings are a must order every time. Glutinous skin that doesn’t break, ample amounts of shrimp with plenty of umami.

BEANCURD SKIN WITH PORK AND SHRIMP / This dish will first welcome you with its nice chewy skin. And when you get through that flavoursome skin, you reach the juicy pork & shrimp on the inside. A flavourful and juicy dish.

BEANCURD SKIN WITH PORK AND SHRIMP / This dish will first welcome you with its nice chewy skin. And when you get through that flavoursome skin, you reach the juicy pork & shrimp on the inside. A flavourful and juicy dish.

Quick facts on Yum Cha (飲茶)! 

Since Dim Sum is usually linked with the older tradition from yum cha (Chinese: 飲茶; literally: "drink tea"), below are some quick etiquette tips for you on Yum Cha.

1) It is customary to pour tea for others before filling one's own cup during a meal.

2) When pouring tea for people on one's left side, the right hand should be used to hold the teapot and vice versa.

3) A common custom among the Cantonese is to thank the person pouring the tea by tapping the bent index finger (if you are single), or by tapping both the index and middle finger (if you are married), which symbolises the gesture of bowing.*

*This custom is said to be analogous to the ritual of bowing to someone in appreciation. The origin of this gesture is described anecdotally: The Qianlong Emperor went to yum cha with his friends, outside the palace; not wanting to attract attention to himself, the Emperor was disguised. While at yum cha, the Emperor poured his companion some tea, which was a great honour. The companion, not wanting to give away the Emperor's identity in public by bowing, instead tapped his index and middle finger on the table as a sign of appreciation.

PORK DUMPLING WITH SHRIMP / Pork dumplings are, like prawn dumplings, another fundamental element of any yum cha. Its goods on flavour and texture – the pork is fragrant and the skins were chewy & tender. With a nice touch of goji berry on top. Make sure to get an extra dollop of chilli sauce to really sweeten the deal.

PORK DUMPLING WITH SHRIMP / Pork dumplings are, like prawn dumplings, another fundamental element of any yum cha. Its goods on flavour and texture – the pork is fragrant and the skins were chewy & tender. With a nice touch of goji berry on top. Make sure to get an extra dollop of chilli sauce to really sweeten the deal.

TONIC MEDLAR AND OSMANTHUS CAKE / It’s a great-tasting jelly, pure and simple. The texture is exactly like jelly, perhaps a bit more solid. There’s a bit of chewiness and the little bits of goji and osmanthus in random distribution throughout the structure, a welcoming move. It’s not too sweet, nor is it too lacking in sweetness. A surprisingly delectable signature you must try.

TONIC MEDLAR AND OSMANTHUS CAKE / It’s a great-tasting jelly, pure and simple. The texture is exactly like jelly, perhaps a bit more solid. There’s a bit of chewiness and the little bits of goji and osmanthus in random distribution throughout the structure, a welcoming move. It’s not too sweet, nor is it too lacking in sweetness. A surprisingly delectable signature you must try.

Christian YuenHong Kong