The Hong Kong station branch I ate at is not one of those branches but it’s also the branch you can eat at after checking your luggage in at the Airport Express counter on the way to the airport. Some of the other Hong Kong branches have since received a Michelin star as well-though I’m not sure if all have maintained them. In the years since a number of branches have opened all over Southeast Asia, in Australia, and as of a few years ago in the US (in NYC). The original location is in Mongkok in Kowloon-a 20-seater, at least when it opened-and it earned a Michelin star not too long after it opened. Tim Ho Wan, as you may know, was opened about 10 years ago by a chef from Lung King Heen, at pretty much the opposite end of the dim sum price spectrum. The line was quite long this time too but I stood in it and it moved fast enough to not be a trial. We’d tried to do this on the last trip too but the line was very long on every occasion that we passed it and our kids were in no mood to stand in it. Instead, I took the opportunity offered by traveling alone to eat at Tim Ho Wan’s Hong Kong station outlet. As on our previous visit in 2016, I inaugurated my eating at Crystal Jade at the airport not too long after landing but on this occasion I did not eat my last meal there as well. It was absolutely delicious and was just dear old beef.Here finally is my last food report from my Hong Kong trip in December. This is always a risky proposition when the, er, type of meat is not defined. This was ‘deep fried dumpling filled with meat’. Get it pointed out to you by a local.Īnyway, back to the food, pouring ourselves some tea from the pot that lives on the table, we watched the chefs busying themselves in the open kitchen and waited.Īnd, of course, it didn’t take long. And if you’re looking for a neon sign out the front saying ‘Tim Ho Wan’, forget about it. The menu is also evidence of that – in delightful Chinglish it tells the diner the food is: ‘make it ourselves do it at once’ and you can also order ‘chicked feet’. Good sign, she thought Michelin (and the subsequent rave by celebrity chef Anthony Bourdain) hadn’t turned Tim Ho Wan into the culinary equivalent of Disneyland.

We were the only westerners in the place. Settling in with gluttonous husband and marking our list for the dishes we wanted to fall upon, Greedy Girl glanced at her fellow diners. Greedy Girl wondered whether it could live up to the hype. There’s a rather large light box at one end of this incarnation of the restaurant (in the Hong Kong Airport Express train station – the original is on Kowloon side) with pictures of the many and no doubt glowing reviews of the place, including a shot of a very studious-looking fellow posing with a mile high stack of steamers alongside the jolly-looking Michelin man. Tim Ho Wan is very proud of being the only dumpling place in the world to have a Michelin star. Jet lag – sadly there’s no remedy for that. She’s pretty certain it was night time, although after 20 hours since leaving the hotel in London to throwing the bags down in HK (via the very glamorous Charles De Gaulle Paris airport – NOT), she couldn’t be sure even what day it was. Of course, it was absolutely jumping but we picked our moment well – glory of glories, there was no queue. With Dim Sum usually a middle-of-the-day thing for Greedy Girl, she fully expected the Michelin-starred Tim Ho Wan to be closed as she sought out a dumpling fix one rainy Hong Kong Friday night. Reviews Tim Ho Wan, Hong Kong – Michelin was right

Tim ho wan hk airport