Faced with a re-timed flight on a recent trip and no ability to make the originally booked connection in Hong Kong I was faced with a conundrum. Yeah, I could just sit in the lounge and pass the roughly 8 hours but, well, that’s not really my style. At the same time, it was relatively early on a Sunday morning when we landed and I wasn’t sure what would be open or what we’d see. Still, the opportunity to get out and stretch our legs a bit, and maybe even to see a smidge of Hong Kong was too great a draw to resist. Besides, it was a Sunday morning when we landed. Why not head in to town and grab some dim sum?
Our flight landed and we headed up to the lounge for a quick shower before brunch. Little did I know that after passing through transit security at Hong Kong’s airport getting out is nearly impossible. We were passed off to several different agents before facing down a reasonably stern young woman who insisted that leaving the terminal was impossible. Why? Because they’d have to write down the reason we left. I insisted that brunch was a valid reason but they balked. Eventually I dropped in the line that I "didn’t appreciate being held hostage" and that seemed to grease the wheels. We were quickly escorted to the correct elevators and back down to the arrivals level where we were deposited in the immigration line. Rather frustrating but a small price to pay for what we were about to experience.
I had previously turned to a buddy of mine, Ray, who lives in Hong Kong these days for recommendations on easily accessible dim sum for such a trip. He gave me two options, one up-scale and one decidedly not. We chose the latter and were well rewarded. Tim Ho Wan started as a hole in the wall shop in the Mong Kok neighborhood of Kowloon. It also happens to be the cheapest one-starred Michelin restaurant in the world. Alas, getting up to the Mong Kok branch was not going to happen but Tim Ho Wan is now a franchise operation with a number of branches around town, including one in the terminal where the Hong Kong Express train lets out on Hong Kong Island. Delicious, cheap and convenient…sign me up!
Tim Ho Wan opens at 9am. We arrived at 9:10am and got the last two seats for the opening round. When we left 45 minutes later the wait appeared to be about 90 minutes and growing. Apparently this is not uncommon. As I read reviews prior to our visit one of the common refrains was that the wait was several hours. That wasn’t going to work with our schedule. To say that we got lucky with being seated when we were is quite the understatement.
But enough about getting a table…on to the food!
There are only about 30 items on the menu, split amongst steamed, fried rice and vermicelli. Heck, there actually is a menu. That’s not what I’m used to in the dim sum world but not to fret; the ability to see all the offers and plan a strategy rather than just ordering one of everything which walked by on a cart was most helpful in avoiding that ridiculously over-stuffed feeling which often comes from dim sum dining (or is that just me?!?). Fortunately they also have menus in English which meant we were good to go in ordering.
We had shrimp and pork shu mai, beef balls and what I think were spinach and garlic dumplings. They were all ridiculously good.
And then we moved on to the most glorious of delicacies, the one thing that Tim Ho Wan does differently from everyone else: the baked pork bun.
I’ve had pork buns many, many times in many different countries. But they’ve never been baked. I have no idea what possessed Tim Ho Wan’s chefs to decide that baking rather than steaming was worth trying. Nor do I know what made them think that a bit of sugar on the outside to sweeten the dough was appropriate. All I know is that I am in love.
So. Ridiculously. Good.
The dough is a little bit flaky and, as noted above, slightly sweet. Neither takes away from the BBQ pork flavor. I think that not having the doughy, fluffy wrapper made the meat taste even better. Or at least made it easier to actually taste the meat rather than the dough. They were, quite seriously, probably the best dim sum I’ve ever had.
Alas, I have but one stomach to give for my travels. And I had to leave a little bit of room to try the Thai A380 First Class menu later that afternoon. Rough life, huh?
We headed out from the restaurant, having spent around $20 (I think that the return fares on the HK Express train were more than the food!) and having eaten probably the best dim sum I’ll ever have. Though I will always wonder if the original location is markedly different than this branch, other than in atmosphere. It is hard to say that any meal is worth a 3 hour wait. I’m not entirely certain that this would be the one to convince me otherwise. But it was damn good and a great first stop in our quick layover tour of Hong Kong.
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