Tim Ho Wan in is a hole-in-the-wall dim sum restaurant in Hong Kong that gained recognition after receiving a coveted one Michelin star. And it is cheap. Really cheap.
We made the journey over to the Mongkok district of township, a section where most menus do not sport english subtitles. Hopefully the menu will have pictures.
We arrived at the challenging placement and were greeted with a close up metallic element door. There was a gentleman standing out front who kept repeating to us that there was no more Tim Ho Wan here, they moved across town. Ugh .
We quickly learned that their original location had closed due to high rent. And the other starred location was “across town”. Back to the subway.
The new location at Sham Shui Po is only crafty to find because the restaurant name and signage is entirely in Chinese. A good rule of hitchhike is that once you are in the general vicinity search for the restaurant with the longest occupation. Everything on the internet warned of queues anywhere from an hour to three.
We arrived at 10:00am and were immediately sat at one of the last tables. No line. I suppose bringing People Magazine to pass the time was a bad idea.
They sat the two of us at a four-top table and immediately sat another couple right following to us. communal dining in Asia, minus any sort of conversation. Though, our neighbors did appear to be regulars, so we discreetly turned to them for nonverbal instructions. The womanhood took her complimentary thermos of hot tea and proceeded to sanitize all of her plastic crockery with it, rinsing each patch with the beverage. We decided to forgo this ritual. Should we be worried ? thankfully, the table was set with a placemat that had pictured menu descriptions and a paper menu with English translation.
I immediately spotted a photo with chicken feet. My insides smiled. Really.
It was a simple system, mark the items on the menu that you want to order and hand it to one of the employees scurrying by.
We ordered four courses, including the chicken feet. The first course was a pan fried turnip patty, the least favored of all the dishes. future came a Tim Ho Wan key signature cup of tea, the BBQ Pork Buns. The buns were fresh and downy with a slightly fresh taste. Though the pork barrel inside was tasty, I picked and ate the stallion bun around it. third base came the steam gripe balls with a attic curd skin. Tasted like the insides of a potentiometer dagger.
The last thing to arrive at the postpone was the steamed chicken feet with a black bean sauce. The semblance and texture of the talons immediately reminded me of the pigs tail I had eaten in California before. Though rather of hog, these chicken feet tasted like a fatso chicken wing. It seemed like a batch of ferment for very little kernel .
As always I nibbled on just one chicken foot and Peter ate the rest.
even though I was well mindful that this was one of the cheapest Michelin restaurants in the World, the price still stunned me. A four course meal was a total of 69 HKD or $ 8.90. now that ’ s a dear share .
Have you ever had chicken feet or dined at a Michelin Star restaurant?
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