I never thought we would ever dine at a Michelin-starred restaurant for less than S$15. For the two of us.
Tim Ho Wan is a tiny 20-seater one-star Michelin dim sum restaurant in the Mong Kong area. Headed by a chef formerly from a three-star Michelin restaurant in Hong Kong's Four Seasons Hotel, people can wait up to 3hours just to get in. But the queue system is not that bad. There's a lady that gives out queue numbers at the door, and she tells you the approximate waiting time. So you basically grab a ticket and either wait around outside the restaurant or go shopping and come back at the designated time. We decided to try our luck at 4pm on a Friday afternoon, and got real lucky. We scored a table after 5 minutes *woohoo!*
While the menu isn't extensive and limited to the standard items, dim sum was excellent. The star of the show was the baked char siew pau. It was the perfect combination of the sweet crusty bread of a polo pau and juicy, sweet, tender chunks of char siew. I would have wolfed down all 3 buns all by myself if The Hubs didn't stop me. The other items worth a mention was the spring roll which was deep fried to perfection and stuffed with yummy pieces of beef, and the cheong fun which was amazingly thin and translucent.
In fact, the food was so good that as I am typing this post, I have a sudden urge to fly back to Hong Kong just for more dim sum.
2-20 Kwong Wa Street, Mongkok (* use the Kwong Wa Hospital as your landmark. It's on the street just behind the hospital)
10am – 10pm daily
Get off at Yau Ma Tei, exit A2
Be prepared to wait especially if you have a group of 4 or more – the restaurant is really tiny