Amazingly good and cheap dim sum @ Tim Ho Wan (IFC Mall, Hong Kong)

Amid all the hype over Tim Ho Wan opening its first overseas outlet in Singapore, I thought I should post my thoughts on the original version in Hong Kong before making a comparison with its branch here. I first heard of Tim Ho Wan when I was doing research for my Hong Kong trip during the end of 2012 and beginning of 2013. It had been listed as a must-visit place for cheap and good dim sum especially since it was given a Michelin star despite its no-frills appearance. Since there was so much praise heaped onto it, there was no reason for me to skip this place.

At the time of my visit, there was the Mongkok main outlet which was said to be the one given the Michelin star (meaning the other outlets didn't get the accreditation?) but that branch has since been closed due to high rents. Anyway, we decided on the IFC Mall branch which was really more accessible since we were staying at a hotel on Hong Kong Island so it really made no sense for us to cross over to the other side since we were going to Lantau Island straight after breakfast. It was also easier for us to queue there since it was indoors as compared to the Mongkok outlet where you have to be subjected to the weather elements. It was rather chilly at that time so it was another reason for us to go to the IFC Mall outlet instead.

Just look at the people outside the store! And mind you, this was before 10am on a weekday. From the way it seems, some people came to grab a bite of Tim Ho Wan before boarding their flights out of HK and some were probably here right after alighting from their flights. Anyway, you are not required to stand in line like what we do for the SG branch. Just take a number from the captain at the entrance where she will jot down the number of people for your table and call out the number depending on the availability of seats. If you are in a small group, chances are you'll probably get your table faster. Sometimes you may have to share tables with other people though so be prepared to be sitting with strangers by your side. It didn't really bother us too much to be sharing tables since we do that quite a lot at hawker centres here.

First up are these four items in clockwise order, left to right: har kau (prawn dumplings), siew mai (pork and prawn dumplings), fried carrot cake and steamed pork ribs in black bean sauce. These are the usual items I will order whenever I go for dim sum and whether I feel if the restaurant can serve up a decent spread usually hinges on how I find these dishes. First up, the har kau got things off to a good start with its translucent skin which was thin enough to allow a peek into its contents and yet thick enough to hold it together but not to the point of being too much to chew. The prawns in the filling had the perfect texture where I could taste each prawn distinctly and it didn't feel mushy nor overcooked. The siew mai was a bit different from the version we can get in most dim sum places in Singapore because the HK version's taste was more on the meaty side with prawns playing a secondary role to the meat filling. As for the carrot cake, it was pan-fried in such a way that brought out the aroma but I would have wanted it to be a bit more crispy at the edges and surface. Last but not least, the steamed spare ribs in black bean sauce was flavourful and succulent which is a great deviation from the local version which tends to have more fats rather than meat in the spare ribs used for this dish.

Although I did not eat this dish, it is still worth introducing this based on the feedback from those who ate it. Even though I have no prior experience of eating chicken feet, the appearance of the dish did tempt me for a brief second if I should try this for the first time. The braised chicken feet served in Singapore tend to be a bit on the scrawny side but the HK version looks as if the chicken feet were given some boosters to make them look so plump and juicy. And true to how it looked like, the chicken feet were packed with the flavour of the sauce and was very tender. If you are looking for a source of collagen which tastes good or a fan of chicken feet served in dim sum restaurants, this should probably be the right thing for you.

Next up is the chee cheong fun which can come in a variety of fillings including pig liver, prawns or char siew. I can't really remember if Tim Ho Wan had the char siew version or not but the pig liver version is considered one of their best items (nicknamed the Four Heavenly Kings). Since none of us eat pig liver and we usually eat the prawn version at dim sum places, we decided to select the prawn chee cheong fun. I would say that this has a similar texture and taste with the har kau (since the ingredients are pretty much the same) except that this is served with the light soy sauce which helps to elevate the freshness of the ingredients. However, I wouldn't say that it's absolutely mind-blowing although it's definitely above average. If we had chosen another filling such as pork liver, our feelings about this dish might have been vastly different.

Last but not least, here is the most unique item among Tim Ho Wan's offerings i.e. the baked char siew bun which is crispy on the outside and moist inside. Traditionally, the char siew buns are steamed so this was the very first time which I saw it being done in a different way. The crust felt like a softer version of a biscuit and when eaten together with the filling, seemed to be able to soak in the flavours instead of tasting dry and tasteless. The filling was also of the right amount and the sauce and the char siew matched each other well to bring out a memorable sauce. No wonder this is the signature item of Tim Ho Wan!

In conclusion, I think that Tim Ho Wan offers great value dim sum which could have left a dent in your pocket if you order the same amount of dishes in Singapore. Frankly speaking, when you see the number of people in its restaurant and the speed at which dishes are being churned out from the kitchen, it does make you worry if the items are going to be of top notch quality or risk being lacklustre due to the rush. However, when I went back there for a second visit just before leaving HK, I am glad to say that the taste didn't differ too much. Consistency is the key to make people come back again for the food. Having said that, if you are the type who doesn't like to queue or prefer to dine in a place where there's a lot of personal space, Tim Ho Wan might not be the right one for you. If you can bear with the queuing (which is bearable as long as you are not exposed to the elements) and want to have a value-for-money dim sum meal with a certain level of quality, do give this place a try!