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Thursday, September 25, 2014

Tim Ho Wan: The Dim Sum Specialist Remains a Crowd Favorite Even in the Philippines


Wazzup Pilipinas!

At last I found the time to write about my dining experience at Tim Ho Wan, that popular 1 Michelin Star dim sum restaurant which originated in Hong Kong. I guess I never prioritized it since they were obviously doing well. The long queue at the Megamall branch says it all. I probably have that thought within me that says I should write about the other restaurants that do not have as many customers all wanting to try out what all the fuzz was all about.

I was also pretty curious about the those three big buns that melts in your mouth which are called Baked Bun with BBQ Pork (closely resembles something like a "buchi" or  maybe "siopao" but a lot better. Some have been calling it heavenly buns. I would rather not exaggerate as all the hype may be over the top. They're more than the usual and it was my first time to try something like it.

I think what was more important was I enjoyed my dinner that night while I met with a business partner. There's something really great about our discussion, not only because we were talking about the beginning of our partnership that night, but we were also having a great satisfying meal.





After enduring the long line of people all waiting to be seated, the first thing that you have to do is fill up a checklist of what you want to order. There are several choices that you can pick from their sort of menu complete with prices where you have to list down how many pieces or orders you want per item. Of course you only write down the column opposite the items you want.


The paper table mat is actually the real menu because it provides the names and photos of the dishes. Based form it, not all that is available from their original Hong Kong restaurant is available in the Philippines. Well, it's as of that day which we visited.

The plates and table napkins are branded with the Tim Ho Wan logo except for the soup scoop/spoon.


The traditional chopsticks are always there for those who know how to use it. I've been trying all my life but it's simply a lot faster to eat with a fork and spoon.


What was previously a hole-in-the wall eatery in Hong Kong has now grown big for quite a number of reasons.


Dim sum junkies are actually rejoicing since Tim Ho wan has been expanding into different countries like Singapore, and now the Philippines.

Glutinous Rice with Lotus Leaf wrapped (P 190)
The first dish that I was very keen in trying out was the Glutinous Rice with Lotus Leaf. It was quite tasty as the splendor of the Lotus leaf was obviously absorbed by the glutinous rice as it was steamed. It was also quite enjoyable unwrapping the dish as if you will be surprised with what you will see especially if it's your first time to try it.

Glutinous Rice with Lotus Leaf unwrapped (P 190)

Baked Bun with BBQ Pork (P 145)
Who would want to miss the heavenly buns? As earlier said, they are like a combination of the "siopao" and "bicho" which are also Chinese delicacies. The ingredients inside offers a treat for everyone who will surely make this a favorite choice every visit.

Baked Bun with BBQ Pork - opened (P 145)

You'll love the taste both in and out of the baked buns with its barbecue-flavored meat contents.

Cold Barley Water and Iced Tea (P 50 each)
Cold Barley Water and Iced Tea to freshen you up. Now these are not ordinary drinks because they seem to be made with an extra twist. I just don't know what other ingredient was included to perk them up.

The Cold Barley Water was a first for me so it was my preferred drink for the night.

Wasabi Salad Prawn Dumpling (P 140)
The deep fried Wasabi Salad Prawn Dumpling offered something different as it is never always a common sight to see wasabi generously poured on top of your dish. You'll appreciate the right balance of wasabi added to the fried dish.
Beancurd Skin Roll with Shrimp (P 140)
The Beancurd Skin Roll with Shrimp also comes in three pieces just like most of the dishes. I wanted to try out two of every category so this is the second choice for the deep fried dishes. 

Vermicelli Roll with Shrimp (P 190)
The Vermicelli Roll with Shrimp was another favorite. Both appearance and taste are appetizing and makes you want to eat more. I especially love anything with shrimp so this was my choice among the Vermicelli Roll category.

Prawn Dumplings (P 160)
My partner ordered some Prawn Dumplings which comes in four pieces as additional dish. We wanted to try out some more dishes but it was already getting late and our discussion was done.

Tonic Medlar and Osmanthus Cake (P 90)
There were only two kinds of desserts so we ordered both so we could both try it out. The Tonic Medlar and Osmanthus Cake comes in three pieces. They look like some kind of gelatinous substance, and teh taste was something unique.

Mango Pomelo Sago (P 90)
The Mango Pomelo Sago is similar to what I normally order in several restaurants. Nothing really special here.


Thank you to the dim sum master chef Teddy Chau Tze Man, restaurant manager Lory Anne Soriano and crew of Tim Ho Wan Megamall. May your restaurant prosper and gain several other branches here in the Philippines.

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1 comment:

  1. I'm always up for new things to try especially food. And I hope that one day I get to treat my parents here and have a great time! The prices are quite expensive for me but if what the author said was true about the taste then I guess it would be okay to dine in. I especially wanted to try the baked bun because I'm really hooked to something that resembles siopao or anything that is made into bread with a filling. I hope I can get to visit this restaurant sooner and try their menu.

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