Introduction
Star Alliance Business Class Lounge LAX
Eva Airlines Royal Laurel Business Class LAX-TPE
Eva Airlines Infinity Lounge – Taipei
Eva Airlines Royal Laurel Business Class TPE-SIN
Grand Hyatt Singapore
Ayam Penyet Ria Restaurant
Newton Hawker Center
People’s Park Hawker Center
Paradise Dynasty
Por Kee Eating House
Tambuah Mas Restaurant
Rainforest Airport Lounge
Grand Hyatt Kuala Lumpur
Petronas Towers
Jalan Alor
Cathay Pacific Business Class KUL-HKG
Grand Hyatt Hong Kong
Victoria Peak
Tim Ho Wan
Hyatt Regency Tsim Sha Tsui
The Big Buddha
Ferry – Kowloon to Macau
Grand Hyatt Macau
Din Tai Fung – Macau
Old Town Macau
Restaurante Litoral
A Lorche Restaurant
Ferry – Macau to Kowloon
Grand Hyatt Hong Kong
The Bridge Cathay Pacific Lounge – Hong Kong
Cathay Pacific Business Class HKG-BKK
Grand Hyatt Erawan Bangkok
Ban Khun Mae
Thai Royal Orchid Lounge – Bangkok
Asiana Airlines Business Class BKK-ICN
Gwang Yang Korean BBQ Restaurant – Seoul
Asiana Business Class Lounge – Seoul
Asiana Airlines Business Class ICN-LAX
Tim Ho Wan is known as the cheapest Michelin starred restaurant in the world. This small chain of dim sum restaurants is also famously known for their baked BBQ buns.
We went to the Central location, which is located inside of the Hong Kong train station. Not the most glamourous location, but it was convenient to where we were at the time.
There always seems to be a line no matter the time of day. After putting your name on the list, you can choose to look at a menu while waiting. They do have menus in English, which is always helpful.
After waiting for about 20 minutes we were seated.
You are given a menu in which you write down how many of each dish you would like.
The Braised Chicken Feet with Abalone Sauce was slightly on the salty side with a little “funk” due to the abalone. Although good, this version was just okay.
The Deep Fried Pork Dumplings were light and crisp on the outside, with a chewy skin and flavorful filling.
The Fried Turnip Cake was nothing extraordinary. You could have been eating this at any dim sum place in the world and it would have tasted the same.
The Siu Mai were sort of mis-shapen. There is ample pork and shrimp filling with a slightly chewy skin. Good but not great.
The Har Gow also looked kind of sad. The shape was not uniform and there was extra skin hanging around the sides. The filling was tasty with loads of shrimp.
The Baked BBQ Bun is the clear winner. The bun is crispy on the outside, and pillowy soft on the inside. The pastry is also on the sweeter side. There is a decent amount of filling, but was slightly on the sweet side for my taste.
Six different types of dim sum with two bottles of water cost ~$27.
I think Tim Ho Wan earned its Michelin star for the Baked BBQ Bun alone, as the rest of the dishes were average at best.
