Tim Ho Wan is now a chain of dim sum restaurants, with locations spread across Asia from its original spot in Hong Kong that now spans as far south as Indonesia.

Famed for being the cheapest Michelin Starred restaurant for years, which has been supplanted by Hong Kong Soya Sauce Chicken Rice and Noodle in Singapore, where a meal can be had for under $2.

With regards to Tim Ho Wan, two of their branches in Hong Kong each hold 1 Michelin Star. Since I was staying on the Kowloon side, I decided to go the location located in Kowloon.

I tried to go at an off time since lines can be horrendous there. The flip of the coin, is that the food might not be the “freshest”.

The restaurant is clean inside, well organized and tables are spread out fairly well.

The signature Baked BBQ Buns were sort of underwhelming. They were lukewarm, bordering on cold. They were still crunchy, but the disappointment in not having it served hot was glaring.

The Har Gow was typical but nothing special. The har gow is on the smaller side. The skin is a little thick and chewy. The filling did not have much taste, as it seems like there is some sort of “filler” in addition to shrimp, thereby making it less “shrimpy”.

The Pan Fried Radish Cake was fried and tender. The crust added a bit of sweetness. The radish was tender, and still had a bit of a bite to it. Paired with the chili sauce, this is a good combination.

The Vermicelli Roll with Shrimp come three to an order. The vermicelli was nice and chewy, paired with a sweet soy sauce. The shrimp were small, but still on the sweet side.

The Pork Dumpling with Shrimp (Sui Mai) were larger than the Har Gow. The dumplings were full of pork and shrimp. The skins were not as chewy the Har Gow, but still good.

Obviously, the star at Tim Ho Wan is the Baked BBQ Buns. This is the dish that garnered them the Michelin Star. The rest of their dim sum in my experiences are mediocre at best, and nothing that you couldn’t find at most dim sum restaurants.