Tim Ho Wun

PUBLISHED : Thursday, 15 October, 2009, 12:00am
UPDATED : Thursday, 15 October, 2009, 12:00am
 

Be prepared to queue for this small, nondescript but closely packed venue in Mong Kok which opened its doors earlier this year and has remained a must-visit ever since. Opened by the former dim sum chef at the Four Seasons' Lung King Heen, it's worth the wait. You can always buy some beers at the 7-Eleven across the road to ease the pain, especially seeing as Tim Ho Wun serves no alcohol and will let you bring your drinks inside. But once inside, drinks will anyway be quickly forgotten, as each dish is a sublime little treat. The dumplings with pork and parsley (HK$12, pictured above) had thin, almost transparent skins and were the perfect mix of the fresh taste of the parsley and the minced pork. The cotton chicken (chicken steamed with wild mushrooms) (HK$16) was incredibly tender and full flavoured. The char siu baau (pictured top right) were like no other - stuffed with delicious, sweet pork, they came served more in the style of a pineapple bun with a sugary coating on top. For this kind of quality, you expect to pay, but for a group of six, our bill came to a whopping HK$40 each. Seems there is (almost) such a thing as a free lunch.

G/F, Phase 2, Tsui Yuen Mansion, 2-20 Kwong Wa St, Mong Kok, 23322896

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