Date of visit: 9th August 2010
Tim Ho Wan @ Mong Kok
Queues here aren't so bad if you turn up between 2-6pm, I really did expect worse! But this time around we got our ticket for four earlier and then later came back with priority in the queue (provided you have all your diners present)!.
Half-eaten char siu wrapped in steamed noodles (cheung-fun)
Char Siu Cheung-fun ($15) was petite, so delicate and smooth on the palate. The inside were pieces of lean char siu, but the star was really the noodle wrapping which was steamed perfectly and the mixture made for an ultra-slippery cheung fun. 8/10
Baked sweet-topping buns with char siu filling
Baked Char Siu (BBQ Pork) Buns ($12/three) was probably our tables' favourite dish. Each bun was the exact same size, with a very thin layer of the sweet buttery crispy topping, and inside were lean char siu and lots of piping hot sweet sticky sauce...9/10
Glutinous Rice Filling (Pork + Mushrooms inside)
Glutinous Rice Dumpling (Lor mai gai) ($20) was sticky and moist. Inside was some lean pork and Chinese dried mushrooms, as well as this gravy which gives lor mai gai its slightly sweet and salty taste. This glutinous rice dumpling was actually really tasty, and I would definitely order it again. 7/10
Spring Rolls
Spring Rolls with White Sauce and Shredded Chicken filling (Chun Guen) ($14) is I believe, not available every day. Fillings for spring rolls are rotated, and today's was not bad but not great either. I would've preferred some fresh bouncy marinated shrimps... 5/10
Pan-fried Turnip Pudding
Fried Turnip Pudding (lor bak go) ($10) was not as crispy as I would've liked. Perhaps they could've made a drier turnip cake then fry it in a hotter pan? Any how, the turnip pudding was really soft - too soft. I did like the fact that it had small thin slices of turnip within it though. 6/10
Steamed Shrimp Dumplings
Shrimp Dumplings (Har Gow) ($18) was alright. For the price they charge here I expected something more. The shrimps were fresh, but the skin was so over-steamed it sort of ruined the dumpling for me. I believe my dim sum place downstairs can do a better job than this! 6.5/10
Steamed Spinach Dumplings
Steamed Spinach Dumplings ($12) was better. Although the skin was again way over-steamed, the filling had ginger and garlic flavours that paired so well with the spinach. Also, the spinach didn't have any of that bitterness which the oxalic acid in the plant can sometimes give off when cooked... 7/10
Chiu Chow Dumplings - vegetables, peanuts and a little pork as filling.
Chiu Chow Dumplings (Fun-gwo) ($10). If the spinach dumplings and har gow above don't look over-cooked, this definitely looked really over-steamed at the table and the skin looked too thick.... did not try.
Deep-Fried Glutinous Dumplings
Deep-fried Glutinous Dumpling (ham sui gok) ($12) was another dish I didn't get to try, but apparently my friends loved it so you might want to give it a try.
Steamed brown sugar cake
Steamed brown sugar sponge cake (Ma-lai go) ($10) here was really small in portion - definitely not enough to justify its price, and taste-wise it was just alright. I would've preferred if the cake wasn't so 'wet' and had a bit more structure - perhaps too much liquid in the cake batter? Also, it was a little lacking in sugar... this isn't usually the case with brown sugar cakes but here it was. Definitely not the best I've had. 5/10
After the above, we ordered some more dim sum plus four more of the baked char siu buns to-go!
Will be back for more - I heard the congee + rice/noodles aren't bad!
Food: ♥♥♥
Service: ♥♥♥
Price: $
Tim Ho Wan (Dim Sum Specialists)
Shop 8, Taui Yuen Mansion Phase 2, 2-20 Kwong Wa Street,
Mong Kok, Hong Kong
(branch in Sham Shui Po)
Tel: +852 2332 2896
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