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[REVIEW] Michelin Star Dim Sum Eatery Tim Ho Wan Opens in Malaysia

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Tim Ho Wan will officially open for business starting November 28th

Tim Ho Wan is one of Hong Kong’s most well-known dim sum or yum cha eateries and with a Michelin star accreditation attached to it, its presence simply cannot be ignored.

As food-obsessed Malaysians, it’s a pretty huge deal whenever there’s a new restaurant in town but it is an even bigger deal when a well-known chain like Hong Kong’s iconic Tim Ho Wan restaurant arrives on our shores. Out of Hong Kong, Tim Ho Wan can be found in Singapore, Manila and Taipei.

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Our dim sum spread at the pre launch

Tim Ho Wan officially opens its doors tomorrow but we were invited to a special pre launch just this afternoon to sample the restaurant’s menu. The menu at Tim Ho Wan isn’t a lengthy one. At just one sheet that doubles as your place mat, the menu offers a sufficient amount of variety and it really is about quality, not quantity.

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A snapshot of the menu

Seating-wise, be prepared to sacrifice your personal space as tables are placed very closely to one another, reminiscent of restaurants in Hong Kong itself as well as other metropolitan cities.

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The dining area

The signature dishes – which come under the category of the Big 4 Heavenly Kings – include the famous Baked Bun with BBQ Pork (RM10.80), Pan Fried Carrot Cake (RM9.80), Steamed Egg Cake (RM7.80) and Vermicelli Roll with Pig’s Liver (RM10.80). The highlight was really the Baked Bun with BBQ Pork, known as char siu pau in Cantonese. Unlike the glossy white version that most of us are accustomed to, Tim Ho Wan’s take on this dim sum staple is a baked version with a crusted top much like a Polo bun and is the restaurant’s most famous dish. You can’t say you’ve been to Tim Ho Wan unless you’ve eaten their char siu pau.

The famous Baked Bun with BBQ Pork (top left)
The famous Baked Bun with BBQ Pork (top left)

Apart from the signature dishes, we ordered Prawn Dumpling (RM11.80) which was absolutely delectable thanks to the freshness of the prawns and the generous filling. The Beef Ball with Beancurd Skin (RM7.80) was a tender meatball dish that boasted subtle flavours while the Wasabi Salad Prawn Dumpling was a crunchy version of the Prawn Dumpling, topped off with a drizzle of wasabi sauce. We also ordered a plate of Poached Fresh Seasonal Vegetable (RM9.80) which was iceberg lettuce with a savoury, light soy sauce poured on top.

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Prawn Dumpling (top right), Wasabi Salad Prawn Dumpling (bottom right) and Beef Ball with Beancurd Skin (left)

As no meal is complete without dessert, Tim Ho Wan offers two choices – Mango Sago Pomelo and Tonic Medlar & Osmanthus Cake. The Mango Sago Pomelo is a crowd favourite and you really can’t go wrong with it. Refreshing and tangy without being overly sweet, it’s a great chilled soup to have any time of the day. The Tonic Medlar & Osmanthus Cake isn’t really a cake but three cubes of delectably wobbling gelatin made with goji berry and flower petals. Don’t let the strange name put you off, it’s a lovely jelly with soothing flavours that’s perfect for a hot day.

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L-R: Mango Sago Pomelo and Tonic Medlar & Osmanthus Cake

At the heart of it, Tim Ho Wan serves simple but well-made dim sum and desserts.  We can’t wait for you to try it and share your opinions with us!

Tim Ho Wan is located at The Boulevard, in between Mid Valley and The Gardens Mall and opens tomorrow at 11am.

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Melanie Chalil
Melanie is a self-confessed hedonist who enjoys watching food programmes, long naps, stormy afternoons and a good cup of tea. Some of her favourite things in this world are wombats and peaceful weekends where the phone doesn't ring. Her ultimate dream is to live in a lighthouse.