Hong Kong is an expensive city in many regards. You’ll be hard pressed to find a city where you pay as much for crammed sleeping quarters; however, cheap and efficient public transportation systems and incredibly inexpensive eats are redeeming factors. When it comes to dim sum you won’t find higher quality food for value than at Tim Ho Wan. Having sampled over 10 different restaurants I can confidently say this is the best of the best. Feast for less than $10 or unbuckle your pants without paying a cent more than $15 USD. It is no wonder my attempt to lose weight in Hong Kong was a complete disaster 😉
We’re hungry in Hong Kong and that can only mean one thing. We’re going out for lunch and we’re going to eat dim sum.
So we’re going to be eating at Tim Ho Wan it’s a Michelin Star restaurant here in Mong Kok in Hong Kong and it’s one of our favorite places. We’ve been here, I don’t know, maybe five times in the span of week, so we’re going to show you what you can get inside.
So they have a pretty cool menu over here. Thankfully it’s in English not just Chinese, so when you first sit down at the table you just check-off the food items you’d like to order, you specify a quantity and then they bring it to your table as it is ready.
Tasty Pu-erh tea from Yunnan Province, it’s a dark fermented tea.
My oh my, all of the food is arriving at once and over here we have a special little package with sticky rice wrapped in a lotus leaf and this rice comes with beef and chicken. It’s really tasty. One of our favorites. Steaming hot.
This is going to be hot. Hahaha!
Oh, it is hot. I need a second to tell you about it. So yeah, this sticky rice is really good. I think it’s actually called glue rice on the menu and it just has a very sticky consistency as you can see. You can just pick it up with chopsticks and it’s been cooked with meat and chicken, so it has a nice meaty flavor to it.
Out of all the different kinds of dim sum I’ve ever tried this is probably one of the most filling by far.
Well, we certainly polished that off except for the bone.
So next up I’m trying the glutinous rice dumping filled with meat. It’s been deep-fried. Ow, hot. Everything is hot. Mmmmm. Well, you can’t see the inside right now but it does have meat. Let me prove it. You can see it there. Mmmm. Looks good. It’s like a ball of sticky rice with meat inside.
And when it comes to dim sum this is my all-time personal favorite the barbecue pork bun. But this is a special variety of it baked barbecue pork bun. So, bite time. Mmmmm. Show us the inside. Ooooh, look at that barbecue pork. Yum. It’s just so sweet and flavorful. The inside. The barbecue pork bun. And the outside of the bun it’s so delicately crispy. Well, we’ve got one more dish coming. It is called tonic and pedelar cake. How does that sound to you? MMMMnnnn. Let me correct you on that. It’s called tonic, medlar and petal cake as in flower petals. So I’m not really sure what to expect maybe something that tastes like perfume. And it was from the dessert section.
I really hope Iike it.
It’s cold. Like gelatin. Sweet like honey.
Michelin star quality that even a cheapskate extraordinaire can afford. Lets see the total. So that is 77 Hong Kong dollars which is just under 10 US dollars.