No introductions needed for Tim Ho Wan, the only Michelin starred Cantonese dim sum restaurant. Ever since it received it's star, I had wanted to try it out. At one point, I had the crazy idea of flying over to Hong Kong just to eat there. Fortunately, Gaz successfully dissuaded me with other holiday plans and restaurants that was a better use of funds.
After years of waiting, Tim Ho Wan has finally opened in Melbourne. Even then, we waited until the hype had died down a little, and the line at the front of the restaurant subsided a little.
My first impression of the restaurant was of a Western fast food joint. Cramped space, uncomfortable chairs, order slips, call button for the staff. I would not have minded it if the price was reflective of the overall environment (the price of each dish is more expensive than the average yum cha restaurant that offers full service).
Unfortunately the food is not reflective of the star it received nor the price charged. Only the BBQ pork bun stood out but even then the filling was little and skimpy.
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| BBQ Pork Buns |
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| Prawn paste with fish maw |
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| Prawn dumplings |
The prawn paste with fish maw and prawn dumplings were both traditional HK yum cha dishes but did not stand out. I would not have guessed that the restaurant won a Michelin star if I had not been told. Of course, it was the original restaurant in Hong Kong that earned the star, not this one in Melbourne. But I had expected the standard to be more or less the same. Maybe I should make the trip to HK after all.
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