Tim Ho Wan (添好運) is a famous dim sum restaurant that originated in Hong Kong – in 2015, the HK locations even received one Michelin star. They’ve recently expanded to other parts of Asia, including Singapore, Philippines, and Taiwan. We actually accidentally stumbled upon it when we were at Top City department store in Taichung – the original plan was to have lunch at Din Tai Fung, but when we saw Tim Ho Wan right next to it, our plans changed! The line looked formidable, but was actually not too bad – our group of 4 was seated in about 25 minutes.
Apparently, the Daily Meal included Tim Ho Wan in their “101 Best Restaurants in Asia”. This was displayed at every table.
Instead of carts pushed around like in traditional dim sum restaurants, you actually place orders here – I guess it’s the newer style of dim sum, and the food is supposed to be more fresh this way. Anyway, here are a selection of what we ordered:
There are definitely various styles to turnip cake, and the type that I like has a higher turnip-to-rice flour ratio, which means that you can actually taste the individual strands of shredded turnip with each bite. I also like there to be a bit of fillings – typically, diced pieces of Chinese sausage. S likes it with more rice flour and an overall smooth consistency, and no fillings at all. Anyway, the version here is sort of a hybrid of what S and I like – the turnip cake itself is smooth, but there are Chinese sausages for filling – the best compromise for us, I suppose? It was steamed to just the right amount of tenderness, then pan-fried to give a beautifully crispy exterior. Overall, one of my personal favorites of the meal – and in fact, later I realized that this is one of their four “signature” items, and it was indeed quite impressive.
We picked one cheung fun, or rice noodle/vermicelli roll – their signature is a ground pork one, but we ended up choosing beef. Instead of beef slices, they use ground beef, which was quite flavorful and actually a pretty good idea – you get a consistent amount of meat in each bite, which isn’t always the case with the slices. The noodles themselves were bouncy and had a nice “pull” to it, and a citrus(?) soy sauce was added when the dish was brought out to us.