On our first day in Hong Kong, we ate at the Michelin-star dumpling restaurant – 添好运 Tim Wan Ho (‘TWH’). Many of my friends had recounted how the dumplings / pork buns were the best they have ever had, which is why aside from uninhibited shopping, eating at TWH was what I looked forward to the most in Hong Kong.
We were led by a HK local, to the TWH branch at the International Financial Centre (‘IFC’) . The restaurant is located at the end of a rather remote corner of the complex, in the basement level near the subway. Because we arrived at around 1pm, there was already a sizeable queue waiting outside. None of the other eateries around it boasted such an impressive patronage.
Since the wait was long and painful, the mall at IFC was a pretty good way to use up this time. But just remember to come back early, because if not everyone is present by the time your number is called, they might not let you to be seated. Alternatively, if you simply cannot wait, TWH also has a take away booth, and you can join the impatient people eating outside on the ground…
After over an hour of waiting, we were finally squeezed onto a table with another family of four. Because TWH had a system where you ordered before you were seated, food came expediently.
Although we all enjoyed the food at TWH, none of us thought it was so spectacular that it deserves a Michelin star. I thought the pork buns and osmanthus jelly were special, and I can tell quality ingredients were used in all dishes. But overall, the food was just on par with the many good yumcha restaurants in HK or China or the world. So why the Michelin star? Was it because we didn’t go to the original restaurant but the branch?