Tim Ho Wan has finally opened up its Melbourne location in March 2016 — almost a whole year after it was advertised to have been open by April of last year. Needless to say, the hype has been building up for awhile.
Signature Baked Buns
Ever since we walked past its Bourke Street location last year with posters out the front claiming it to be Hong Kong’s most famous Michelin Star dim sum restaurant, my friends and I have been curious to dine here.
We arrived here for dinner around 5pm in an attempt to avoid the long dinner queues. Surprisingly the whole restaurant already looked really packed and busy on the inside. Thankfully there were only a few people siting in line out the front. It appeared that we came at the right time because shortly after sitting down, the line started growing longer with more and more people tacking on at the end.
For our party of six, we had to wait around 15 minutes for a table. You order here by ticking off and writing the number of dishes that you want from a checklist which is then handed over to the staff.
It didn’t take long for the dishes to start making their way out of the kitchen. This was quickly followed by the staff crossing the correct dish from a list on the table.
Tip: If you are ordering a number of the same dishes, make sure to check that it has been checked off correctly. We had a little mix up where only one of our spinach dumpling dishes were brought out but the staff had crossed it off the list for two. We only realised it a while after which made for a very confusing back and forth with the staff when we later tried to claim for our missing dumplings.
Beancurd Skin with Pork & Shrimp $6.8
I really liked this dish with the beancurd skin and pork and shrimp filling. It had a nice flavour to it, probably because of the liquid gold broth that it was sitting in *slurp* 😛
Braised Chicken Feet with Abalone Sauce $6.8
I didn’t have any of the chicken feet as I usually don’t eat it at yum cha but my friends did. They said that there was a different flavour to it compared to some other yum cha places.
Spinach Dumpling with Shrimp $7.8
We decided to try at least one typical dumpling dish and decided to go with the spinach dumplings instead of the typical prawn dumplings or siu mai. These were nice but were a bit expensive for what it was worth.
Pan-fried Turnip Cake $6.0
I haven’t ever had pan fried turnip cakes before but I was glad to have tried my first ones here. Very soft overall with yummy turnip pieces to be found throughout. Enjoy it with a side of soy sauce for added deliciousness ?
Baked Bun with BBQ Pork $7.8
Now moving on to the signature dish here at Tim Ho Wan: these baked BBQ pork buns. Our expectations of these famed buns were quite high after seeing countless rave reviews. And it certainly did not disappoint. The buns were a nice mix between being both sweet and savoury at the same time, inside of a crunchy bun. Although it would have been nicer if there were more filling on the inside.
Beef Ball with Beancurd Skin $6.0
Another typical yum cha staple that I had never had before. After getting past its slightly pinkish colour, I was delighted to find that these little globular balls were not only soft, but had a nice beefy flavour to it. Extra points for the yummy beancurd skin at the bottom!
Wasabi Salad Prawn Dumpling $7.8
From the menu, these dumplings sounded the most interesting but turned out to be the most underwhelming dish out of the lot for me. It wasn’t bad, but was just missing that wow factor that one would expect from a fried prawn dumpling with wasabi drizzle and a dab of roe on top. It might also be because fried food and yum cha doesn’t typically go together in the traditional sense. Although I still wanted to try it anyways.
Steamed Egg Cake $5.8
This steamed egg cake was on the list of recommended dishes to try here and I remember being a bit hesitant to order it seeing as it didn’t sound that special. But I was so wrong! This cake was so light and fluffy, and not too sweet at all. Do not miss out on this one guys! ?
Too good to share! Thanks for the hands, guys ?
We didn’t get a chance to try the desserts here because our group already had plans for a second dinner at Fukuryu Ramen after Tim Ho Wan.
Would I come back here again? Not likely. Mostly because it is slightly on the expensive side for yum cha. But I might consider it if I was in the mood for their baked BBQ pork buns and the hype had died down considerably. Dishes that I would order again (aside from the buns) on my return would be the beancurd skin with pork and shrimp, and the steamed egg cake.
Come for the BBQ pork buns — and come early!
Tim Ho Wan
206 Bourke St,
Melbourne VIC 3000