Tim Ho Wan (Invited)

Tuesday, May 17, 2016 Sharon Halim 0 Comments

Tim Ho Wan opened in Hong Kong, 2009 and within a year they achieve their very first Michelin star. The founder of Tim Ho Wan Chef Mak and Chef Leung combined both of their cooking experience and decided to open a fresh made, high quality dim sum with affordable price. The name Tim Ho Wan is simply mean 'Add Good Luck'. In 2016, Tim Ho Wan officially had 20 outlets in 9 countries including Australia, Hong Kong, Indonesia, Malaysia, Philippines, Singapore, Taiwan and Thailand. They decided to launch in Australia before Europe and USA because Australian tastebuds appreciates Asian food and dim sum/yum cha is well educated as well.

I have tried Tim Ho Wan in Hong Kong and Singapore before and they are both pretty good as well as reasonably priced. When I saw Melbourne price, I notice it was a bit higher than both Singapore and Hong Kong branch. Just as I predict, Melbournians enthusiastic lining up in front of the store. I decided to wait until the hype died down a bit but lucky me, I got an invite from Tim Ho Wan which mean I don't have to line up. Honestly, I was surprised to get an invite from a Chinese restaurant. They are not well known in inviting bloggers.

The restaurant it self was pretty spacious with blonde wood furnitures, simple decorations, bright lighting and a fast pace service typical dim sum restaurants. Customers have to fill an order checklist than the staff will confirm the orders then all the goodies started to come out.

We started with the Big 4 Heavenly Kings: Baked Bun with BBQ Pork ($7.8). This is their speciality as well as the most popular menu and very well deserved. The bun was crunchy as well as soft and tasty, I love it.

Pan Fried Turnip Cake ($6) was made properly and served in generous portions but sadly for me it falls average.
Steamed Egg Cake ($5.8). The cake was fluffy, airy and sweet. Enjoyable and best to enjoyed before desserts.

Vermicelli Roll with Pig's Liver ($7.5). I'm not a big fan of Pig's Liver but my husband wanted to try it and he loves it.

Braised Chicken Feet with Abalone Sauce ($6.8). The chicken feet was a bit different than the other yum cha restaurant but it still has a strong smell that I don't like.

Prawn Dumpling ($8.3), Pork Rib with Black Bean Sauce ($6.8). Sadly, both of this also falls average. They are tasty but pretty much the same with any other yum cha restaurant.

Wasabi Salad Prawn Dumpling ($7.8). It was very appealing, crunchy on the outside but moist inside with spicy wasabi sauce and popping tobikko on top.

Glutinous Rice in Lotus Leaf ($8.5). This is my second favourite after the Baked BBQ Pork. Everything was well made and all the ingredients complemented each other perfectly.

Congee with Pork, Century Egg & Salted Egg ($6.8). It was cold outside and I always love a good congee to warm up my night. It was tasty and well balanced.

Mango Sango Pomelo ($6). This is my third favourite dish of the night. They have pieces of fresh mango inside and it has the perfect sweetness and freshness.

On top of all that they also have Ice Barley water. Overall, the visit was pleasant and I'll probably be back for the super delicious Baked Bun.

Tim Ho Wan Menu, Reviews, Photos, Location and Info - Zomato
Monday-Saturday: 10am-10pm

Tim Ho Wan
206 Bourke St
Melbourne, VIC 3000