The long lines to Tim Ho Wan continue
Welcomed by a steady string of beelines and a headstrong horde of loyal followers, the famously affordable Michelin-star restaurant takes the country by storm, as Tim Ho Wan, Hong Kong’s legendary hole-in-the-wall eatery, continues to draw in long lines since opening this summer.
Revered by epicureans and everyday diners alike in the cosmopolitan Asian culinary capital of Canton, Tim Ho Wan—which literally translates to “add good luck”—has captured the dining passions of its plaudits in Hong Kong, earning its prized gourmet recognition in all but one year. After opening up in Singapore, the gastronomic wonder has found its way to its third location in Manila at SM Mega Fashion Mall.
While prized for its savory pork buns—a crumbly, fluffy pastry packed with lush, sweet and savory barbecued pork, which in itself have not failed to lure a lengthy line, Tim Ho Wan also reserves quite the acclaim for its “Big 4 Heavenly Kings.” Besides the pork buns, these are the Steamed Egg Cake, a velvety custard topped with a caramelized crunch; the Vermicelli Roll with Pig’s Liver, a silky sliver of vermicelli-wrapped tender and meaty slice of liver; and the Pan Fried Carrot Cake, a crunchier, heartier alternative to the comfort food classic, complete the roster of Tim Ho Wan’s stately specialties.
Much of Tim Ho Wan’s allure is credited for its premium quality ingredients, prepared fresh and from scratch upon every order. Its founder and chef, Mak Kwai Pui, mastered the art of dim sum for almost four decades was able to pick up the craft in the tender age of 15. He leads an army of refined dim sum masters, most of whom, also hails from Hong Kong. In the Philippines, they are Chefs Leung, Fung and Yip, whom Mak joined for the restaurant’s grand opening.
During Chef Mak’s visit to Manila, restaurateur Rikki Dee—who is also behind bringing the Todd English Food Hall to SM Aura—welcomed Chef Mak to his latest coup in the local food and beverage scene.