When Tim Ho Wan opened in Melbourne in November 2015, the queue was out the door. I wondered what all the fuss was about. And when my friend said she wanted to try out some of the other items on the menu, I decided to join in. And here’s what the rave is all about.
Located on Bourke Street, the restaurant has 2 doors – one to dine in and the other for takeaway. And only if you have had the pleasure of eating in this amazing restaurant, experiencing all that it has to offer, that you should even consider the takeaway option. You want to dine in and I have found that if you come around 1pm or just a little bit after, you are guaranteed a shorter wait and a better chance for a seat.
We started off with the Baked Bun with BBQ Pork. This is part of their Big 4 Heavenly Kings. The Bun was fluffy and light. The BBQ pork, tender, juicy and simmering in the delectable sauce. Did we start off too big? I think we did. But heck – YOLO!
Being adventurous, we chose the Fish Maw with Prawn Paste. Neither of us knew what Fish Maw was, but that wasn’t going to stop us from trying it. I found it a little funky. I honestly don’t know how to describe it any other way. And not funky in a bad way either. Just different. And different enough for me to enjoy it but those Buns were just too damn good.
The final item was the Wasabi Salad Prawn Dumplings. My Gosh! DE.LI.CIOUS. If you enjoy your spice with your seafood then get this. Just get it and enjoy the awesomeness.
Would I recommend Tim Ho Wan? Absolutely. It’s a dine-in experience that you need to enjoy yourself. I believe the hype – and they deserve their Michelin Star!
You know you want to be a part of this adventure, so come on and trailblaze with me!
4 thoughts on “Why Tim Ho Wan Is Worth The Wait”
Ohh I want to go just for those pork buns…. they sound soooo good!
They tasted even better.
I’ve had a few people tell me they aren’t worth it and I couldn’t see it. Especially as these same people couldn’t provide the alternative “best” places. So took it with a pinch of salt and all that.
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If anything Tim Ho Wan has transcended the essence of Yum Cha delicacies into delicate cuisines that suit “western lifestyle”. In one hand albeit my pleasure to see “gweilos” (non Chinese) enjoying my food as if they are no longer those lousy hardly presentable Chinese dishes, I’m quite perplexed by the price on the dishes that are of low cost and that it claims to be Hong Kongs best Yum Cha place while I had never heard of it back home.
But I must say they have done a great job making Yum Cha aesthetically and acoustically pleasant.
I agree, the fact that they have made it more accessible is great and allows more people to enjoy this style. In a way, the real essence is always one that only a die hard traveller would go for.
Admittedly, I haven’t been to their Hong Kong operation and will definitely go when I’m travelling there next!
Hope you enjoy the blog and thanks for posting!