Note: Tim Ho Wan is now closed.
As expected, the queue was long at the opening of Hong Kong's famous Michelin-starred dimsum restaurant Tim Ho Wan in Mid Valley. The menu features 25 items, including two desserts and their four signature dimsum dishes - baked bun with BBQ pork (three pieces per serving), pan fried carrot cake (three pieces per serving), steamed egg cake, and vermicelli roll with pig's liver. Prices are reasonable, with dishes ranging from RM6.80 to RM12.80.
There is a first floor seating in addition to the current ground floor space. We were told that the upstairs space will open soon and it will be a fine dining space serving set meals. Our first impression: Though the dimsum dishes are your standard fare, they were executed perfectly. They tasted fresh and not frozen, coated in just a thin layer of skin, and packed with fillings that highlight the natural sweetness of the prawns. The baked buns were just as we remember it in Hong Kong: thin, crumbly, cookie-like crust, melt-in-your-mouth buttery bun, and sticky sweet barbecued pork. If we were to be pedantic, we'd say we wish there was more filling in the buns.
It will definitely be packed this weekend. Expect to be in queue for around an hour. And note that they do not seat incomplete groups.