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Great dim sum at bargain price
This Cantonese dim sum restaurant was started by Chef Mak Kwai Pui, who was with Lung King Heen before. Along with Chef Leung Fai Keung, they started the 20-seater dim sum restaurant in Mongkok. A year later, they earned their first Michelin, and then opened more branches, offering good dim sum at affordable prices. They are so successful and now become an international group, with restaurants in 13 countries. We came to the branch in Sham Shui Po today, the one with Michelin 1-star in town. Fortunately, we came early on a weekday, so after waiting for a short while we got our table. The environment was no-frill, with packed tables. But you can see that nobody would mind that and you could see customers happily enjoying their food. We ordered a number of their signature dim sum, and frankly everything was very good. The first was Baked BBQ Pork Buns ้ ฅ็ฎ็ๅ็ๅ ($23). The buns got a crusty skin similar to something I had in childhood called Mexico Buns. The buns were soft and the BBQ pork fillings was tasty. A must-try. The Braised Chicken Feet in Abalone Sauce ้ฒๆฑ็้ณณ็ช ($33) was another good one. The chicken feet had been braised such that the bones could easily detach and the abalone sauce was also delicious. The Pig Liver Rice Roll ้ปๆฒ่ฑฌๆฝค่ ธ็ฒ ($26) got a good bite with the rice roll not too thick. The pig liver was cut into small pieces, and had cooked just appropriately, not too old to make it rubbery. The Pan-fried Radish Cake ้ฆ็ ่ฟ่็ณ ($19) was good as the amount of flour added was not too much to make the cake hard, but it did not have sufficient dried shrimp and cured meats, and was a bit too thin in size. The Shrimp Dumplings ๆถ็ฉ้ฎฎ่ฆ้ค ($31) had a thin dumpling skin, with the shrimp crunchy on texture and tasty. I could easily finish the whole portion by myself. The Chiu Chow Style Dumplings ๆฝฎๅท่ธ็ฒๆ ($18) had a translucent skin so you could see the fillings inside, and they were great in taste, with the peanut and bamboo shoot providing a wonderful crunchy texture in the fillings. The Steamed Sponge Cake ้ฆๆป้ฆฌๆ็ณ ($21) was truly amazing, with the cake very fluffy and one of the best I had ever tasted. The sweetness was also spot-on. Really good and my recommendation. The service was decent, with the staff remained helpful despite they were very busy. The bill was $179 and considering the food quality it was a great bargain. Definitely worth a visit.
Be the first to ReplyGreat food
Came here as friend is a meat eater and this was the top on her itinerary of places to eat. As a veggie it was limited and found the food quite bland. Staff were friendly and accommodating and were able to let me know what I could and couldnโt eat.
Be the first to ReplyRead up to get your expectations straight
First off, dont get to hyped just because this place has a Michelin star. Because although it has,it has always stayed true to its humble origins. The interior is simple, the service as well. However all is made up for by the food! I, perhaps, was lucky enough to visit at a quiet time, so presure was not so high in the kitchen. All the food served was on point and tasted wunderfull. I can whole-heartedly recommend all dumpling/Dimsum variaties and my personal favorite the BBQ pork buns! All and all I spend just under $10 USD for an abundance of food.
Be the first to ReplyRepeat Visits
In a world of big city China restaurant pricing, good quality food at reasonable cost is hard to come by, short of the more street food approach. This location of Tim Ho Wan was worth the walk for us. It is decidedly a turn and burn affair, so don't expect to loiter. The highlight was the much touted barbecue pork buns, though my wife and I sampled a host of dishes over three visits. Service is hit and miss though I would say a bit more of a miss. Abrupt would be complimentary closer to rude perhaps more accurate. I was actually told to pull my chair closer in to the table at one point. I would like to share that I am 6'3" and if I got any closer to the table I would have been on top of the bloody table. Further, I was already occupying less than half the space between myself and the next table and the other guest was nowhere near me. You can tell that this pushed my buttons in a bad way. Almost enough to cause me to reconsider coming back. Finally, the chaotic nature of a bit of a touristy trap - given its reasonably deserved decent reputation, is a too overworked staff. Multiple time we had dishes not show up and yet others served that were not the ones ordered. Given that you order numerous of the small dishes it becomes difficult to keep track of. All this said, my wife and I were satisfied with the food though somewhat less so with the service. On balance though, a solid place.
Be the first to ReplyVery good value for money
Visited Tim Ho Wan due to their Michelin Guide recommendation, did not disappoint. Prices are very reasonable and the food is also of decent quality, particularly liked their char siu buns, the crust on top goes well with the fluffy texture of the bun itself.
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