![]() ![]() ![]() Tim Ho Wan is a favorite pit stop in Hong Kong. With the arrival of foreign establishments (or franchises, whatever you like to call it), there seems to be less and less reason to fly out of Manila. The grapevine says this new Megamall wing will open on January 28, or before the Chinese New Year. Click the expand icon to view in full screen.I can’t wait for the opening of the new wing in SM Megamall called the Mega Fashion Hall which will house two of my favorites: clothing label H&M and (drum roll pls.) Tim Ho Wan, the dimsum specialists. Tim Ho Wan, G/F SM Mega Fashion Hall, SM Mega Mall, Mandaluyong. Be prepared to stand in line for at least half an hour. ![]() Click on the image below for the complete menu.Īll Tim Ho Wan branches, whether in Singapore or HK, always have long queues. The prices are dirt cheap and the dim sum is authentic Cantonese.ĭid we say that already? But just to give you a clearer idea: prawn dumpling (PHP160/4 pcs), pork dumpling with shrimp (PHP150/4 pcs), spinach dumpling with shrimp (PHP120/3 pcs), congee with lean prok, century egg and salted egg (PHP140). The franchise, according to Our Awesome Planet, is owned by Ricky Dee of Mesa Filipino Moderne and Todd English Food Hall and Felix Ang of Cats Motors.ĩ. In the Philippines, his first branch is at SM Megamall (G/F SM Mega Fashion Hall) in Mandaluyong, Metro Manila. Mak had been wary of taking Tim Ho Wan outside of HK (where it has six branches), but last year he relented and opened a branch in Singapore (four branches). ![]() Despite the international fame, the only two cities where you can find THW outside of HK is Manila and Singapore Tim Ho Wan’s recommended dishes are called “Heavenly Kings.” The must-trys apart from the baked buns (PHP145/3 pieces) are the steamed egg cake (PHP85), vermicelli roll with pig’s liver (PHP150) and pan-fried ‘carrot’ cake (PHP145).Ĩ. “Do you know that these buns have to be eaten fresh within ten minutes of leaving the oven, or else they lose 50 percent of their quality,” says chef Mak. But the buns are only good for the first 15 minutes “Baked, not steamed, delicately crispy on the outside, the pastry light and fluffy and not at all doughy, a balance of sweet and salty, inside a plentiful filling of tender marinated pork and piquant, sticky sauce,” describes Julietta Jameson in The Sydney Morning Herald.Ħ. Tim Ho Wan’s most famous dish is the baked bun Lots of Australian tourists came and I’d like to think we can be a success there as well,” chef Mak tells Time Out Singapore. “This is a little-known fact, but the first foreign review when THW first opened was from an Australian TV company that Hong Kong’s tourism board brought over. The first country that reviewed Tim Ho Wan was Australia Why the notice? It could be because his dim sum was of a consistently high standard and at restaurant quality.Ĥ. Compared to them, Tim Ho Wan’s prices were dirt cheap. His humble restaurant in Mongkok, a 15-seater affair, promptly earned a Michelin star in the 2010 HK and Macau Michelin guide-among high-priced fine-dining restaurants. Tim Ho Wan earned a Michelin star on the same year it opened He started learning the art of dimsum at 15 when he apprenticed under his uncle. He is affectionately called “Pugi-gor” or “big brother” by his colleagues in HK. ![]()
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