18 Responses

  1. karung99
    karung99 25 January 2013 at 8:39 am |

    Will try out this place when we visit HKG, if you flying in SFO we might have a Dim Sum Do with the local.

  2. helixcardinal
    helixcardinal 25 January 2013 at 8:43 am |

    You can find baked bbq pork buns in almost any dim sum place in California

  3. ChineseScouser
    ChineseScouser 25 January 2013 at 8:45 am |

    Damn you! Every time we tried going it was a 2+ hour wait. And we were going at off peak times or after 3! Def looks good!

  4. Gene
    Gene 25 January 2013 at 8:53 am |

    Classic stop in HKG. I agree that the baked pork buns are unique. I’ve heard them described as heavenly and cannnot disagree with that assessment. Different than any other pork bun I have eaten, baked or steamed.

    I usually hit up the Mong Kok location but good to know that the location on the Island is eually good.

  5. James
    James 25 January 2013 at 9:31 am |

    I have an 8 hour layover in HKG in 2 weeks and was planning to do the same thing, but in Mong Kok. Glad to know there’s an option in Central and that I can wait indoors! Did you have time to do anything else or did you have to go right back to the airport after eating?

  6. Brett Domue
    Brett Domue 25 January 2013 at 9:58 am |

    We had a 30 minute or so wait when we went to Tim Ho Wan. But then, we got there a little late. We tried quite a lot, and our total was also around $20, but we raised it with another order of the pork buns that we brought with us to the airport to eat while waiting for our flight :-)

  7. oneeyejack
    oneeyejack 25 January 2013 at 10:13 am |

    As helixcardinal mentioned, you can find baked pork buns everywhere in the US in most Chinatown bakeries. Also, there’s another one star Michelin rated dim sum restaurant that most people don’t try. It’s called One Dim Sum in Prince Edward. Try that next time, just as cheap. :)

  8. theblakefish
    theblakefish 25 January 2013 at 10:29 am |

    I’m hungry after reading this…

  9. mike
    mike 25 January 2013 at 10:37 am |

    You can find the same thing in NY :)

  10. Albert
    Albert 25 January 2013 at 11:31 am |

    Baked pork bun is actually pretty standard stuff…but I am sure this is one of the better ones. We’ll have to do dim sum one day in NYC.

  11. SS
    SS 25 January 2013 at 11:40 am |

    Chinese-American here. Tim Ho Wan’s take on char siu bao is completely different than what you typically find at a dim sum restaurant or a Chinese bakery. The dim sum version of char siu bao is fluffy and white (1), either shaped like a bun or sort of triangle-shaped at the top with the char siu peeking out. At a bakery, it’s not as fluffy and is more like regular bread with a lightly glazed, brown top (2).

    Tim Ho Wan’s version is basically like a very light/delicate “pineapple bread” (popular style of bread at Chinese bakeries that has a crispy/crumbly, cracked top that looks like a pineapple – but doesn’t actually have any) with a hot, savory char siu filling. I had it last month and it was unlike any char siu bao I’ve ever had and I’ve been eating it since I was a little kid.

    I really thought Tim Ho Wan was going to be overrated because of all the reviews, but it is absolutely as good as all the reviews say it is. They’ve got multiple locations and I heard some locations are better than others, but I went to the one in IFC as well and it was fantastic.

    (1): http://rasamalaysia.com/images/char-siew-bao/CharSiewBao.jpg
    (2): http://4.bp.blogspot.com/_OU8MS2eHb1w/TIFAsOdQPDI/AAAAAAAAAhE/GcvY0B6FAQs/s1600/IMG_5024.JPG

  12. Singapore Flyer
    Singapore Flyer 25 January 2013 at 2:46 pm |

    @oneeyejack – we ate there, but didn’t realize it was michelin rated…we had a 1+ hour at 2pm. But yes, it was amazingly good. Silly me thinking that dim sum was that different. I will say that the dimsum of my youth was much better and probably closer to what it is still in Asia. Too many years removed and the lack of passion by the folks making it nowadays in NYC and what not i guess.

  13. Ket
    Ket 25 January 2013 at 3:38 pm |

    Making me hungry :(.

  14. SonomaWine
    SonomaWine 25 January 2013 at 5:36 pm |

    Great story, and headed to HKG in a few weeks. What was your friend’s upscale recommendation?

  15. eleeut
    eleeut 25 January 2013 at 7:44 pm |

    to the comments that you can find the same in NY re CSB, this really is totally different. overall, Tim Ho Wan really is that good. and cheap. i went to the first one in Mong Kok when there was only one during June 2010 and there was a growing line that started at least an hour before opening at 10 am. my favorite is the “glutinous dumplings.”

    the original location has maybe enough seats for ~25 people or so… but apparently they are moving to Olympic to a larger location (quick google search).

    i’ve been the MK location 3x and to the IFC location 1x, and thought the quality at IFC was on par with the original location.

    as for menus, i’ve been to HK dim sum outlets that use scantron ordering forms. carts are seen less and less now.

  16. oneeyejack
    oneeyejack 25 January 2013 at 8:04 pm |

    in boston you can find the same “pineapple” CSB topping here, granted it’s not as good as tim ho wan, but it’s the same concept and decent. i can get my fill instead of flying out to HK. ;)

  17. JeffISU
    JeffISU 28 January 2013 at 9:43 pm |

    We visited the Mongkok location last October on one afternoon around 2pm and it was about an hour and a half wait, but again, well worth it – five dishes for about US$12. The very small establishment seats 32 (I counted) and you’re really packed in there with whoever else is at your table. Definitely was fun to try and a good story to tell.

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