Open Hours
| Day | Opening Time | Closing Time |
|---|---|---|
| Mon-Sun | 10:00 AM | 10:00 PM |
Tim Ho Wan's Famous Buns
4.0
Food 5
Ambiance 3
Service 5
Price 4
Source: https://wordpress.com/post/konyoqueen.com/3559
A bit late to the party--like over a year late--but I finally understand why Tim Ho Wan (添好運) is popular! The Char Siew Bao or Baked Bun with BBQ Pork (PHP 145/ 3 pcs) is unbelievably good! The bun is crispy all around with a soft-but-not-soggy interior, and the crust has this familiar, sweet taste. I can't place my finger on it. It might have had coconut, some kind of biscuit or something. Omigod! I had to have another! Char Siew Bao is normally called "pineapple bun" for the yellowish crust with cracks, but Tim Ho Wan's recipe is unique. As I always say, good food keeps you guessing.
Typical to a Cantonese dimsum resto, you tick a checklist for everything you want, then they bring them to you within minutes. Because dimsum was originally meant to be served during snack time, the dishes come in small size, usually 3-4 pieces.
Apart from the Baked Pork Bun, we also got some classic dumplings. The pork siomai or Pork Dumpling with Shrimp (PHP 150/ 4 pcs) and the hakaw or Prawn Dumpling (PHP 160/ 4 pcs) were both well-executed. The prawn was fresh and "crunchy", and the wrappers were neither too thick nor overcooked--they didn't break apart easily. We also tried something more modern like the Wasabi Salad Prawn Dumpling (PHP 140/ 3 pcs). I thought it was awesome. The mild wasabi mayo was a nice play on the fried wanton.
I didn't particularly enjoy the Vermicelli Roll with BBQ Pork (PHP 160/ 3 pcs) and the Chow Mien Stir Fried Noodle (PHP 130). The vermicelli roll was okay, but the noodles were a bit "flat" in terms of taste. The dish could have used more flavor.
Overall still a good dining experience with great company!
A bit late to the party--like over a year late--but I finally understand why Tim Ho Wan (添好運) is popular! The Char Siew Bao or Baked Bun with BBQ Pork (PHP 145/ 3 pcs) is unbelievably good! The bun is crispy all around with a soft-but-not-soggy interior, and the crust has this familiar, sweet taste. I can't place my finger on it. It might have had coconut, some kind of biscuit or something. Omigod! I had to have another! Char Siew Bao is normally called "pineapple bun" for the yellowish crust with cracks, but Tim Ho Wan's recipe is unique. As I always say, good food keeps you guessing.
Typical to a Cantonese dimsum resto, you tick a checklist for everything you want, then they bring them to you within minutes. Because dimsum was originally meant to be served during snack time, the dishes come in small size, usually 3-4 pieces.
Apart from the Baked Pork Bun, we also got some classic dumplings. The pork siomai or Pork Dumpling with Shrimp (PHP 150/ 4 pcs) and the hakaw or Prawn Dumpling (PHP 160/ 4 pcs) were both well-executed. The prawn was fresh and "crunchy", and the wrappers were neither too thick nor overcooked--they didn't break apart easily. We also tried something more modern like the Wasabi Salad Prawn Dumpling (PHP 140/ 3 pcs). I thought it was awesome. The mild wasabi mayo was a nice play on the fried wanton.
I didn't particularly enjoy the Vermicelli Roll with BBQ Pork (PHP 160/ 3 pcs) and the Chow Mien Stir Fried Noodle (PHP 130). The vermicelli roll was okay, but the noodles were a bit "flat" in terms of taste. The dish could have used more flavor.
Overall still a good dining experience with great company!
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4 liked this.
4.0
Food 4
Ambiance -
Service -
Price -
Tasty dumplings!
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0 liked this.
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