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2012-11-11
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I have heard so much about Tim ho wan dim sum specialist and today finally got the time to make a visit, it was only 630pm, not a lot of people was queuing. But after trying not sure they are worth the reputation, firstly the food are not hot – just warm and the taste and quality were not up the Michelin expectation at all.Cuisine: Chinese Food rating: 4/10*Service: 3/10 Ambiance: 3/10Price: HK$60pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and
Cuisine: Chinese
Food rating: 4/10*
Service: 3/10
Ambiance: 3/10
Price: HK$60pax
* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars
鲜虾烧卖皇 (4/10)
The prawns were bouncy, which gave great texture to the shao mai. The wrapper was smooth and delicate. The shao mai were just not hot enough.
叉烧包 (5/10)The buns were stunning; it was made with pastry and completely different with the conventional ones. The pork was roasted nicely, tender and juicy. The bun must be an must try item.
萝卜糕(3/10)The turnip was quick chunky, yet half liquid half solid state, won’t be the most ideal way of cooking it.
虾春捲 (4/10)The spring rolls were perfectly fried, the wrappers were very crispy. The filling was fairly seasoned, and the blend of veg and prawns gave the spring roll some texture.
牛肉肠 (4/10)The wrappers were rather smooth and the minced beef was steamed to perfection. However, the wrappers kind of lacked some sponginess, and the soy-sauce wasn’t sweet enough.
Perhaps the one in Mon Kok/Shum Shui Po would be a lot better, for me, the central branch definitely is not up to the quality they have created. A lot more work to be done.Give me a thumbs up if you like it!
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