Tim Ho Wan Mid Valley Review
Tim Ho Wan, Hong Kong cheapest One Starred Michelin restaurant is opening its first outlet in Malaysia! The restaurant is located at 27-G, Ground Floor, The Boulevard, Mid Valley City (opposite Coach Outlet and Starbucks Mid Valley) and former BluMed. The restaurant is a joint venture of Sushi King and Tim Ho Wan Hong Kong and it is opening at 28th November 2014.
Tim Ho Wan was a dim sum restaurant in Mongkok rated Michelin One Star several years ago and it becomes an instant hit. Back then at his restaurant in Mongkok, it can only fit four tables and queues took hours! I went there and took a number and it took them two hours for me to have a seating. While it goes popular with tourists, many locals were unaware of Tim Ho Wan. Then, the restaurant went on expansion to four outlets in Hong Kong and it went franchise to Singapore with five outlets before entering Malaysia with its first outlet.
If you want to open a restaurant with great location, it is undeniable that Mid Valley is the perfect choice. Surrounded with office blocks, three hotels and two huge shopping malls, the demand of good food is always there.
I was one of the lucky few who got invited for the food tasting before the opening and I ordered almost every single item on the menu.
I started off with the Four Heavenly Kings and I do not remember such names when I visited their outlet in Hong Kong. Probably it is branding or their signature four dishes.
They are Baked Bun with BBQ Pork, Pan Fried Carrot Cake, Steamed Egg Cake and Vermicelli’s Roll with Pig Liver.
Baked Bun with BBQ Pork (RM 10.80 – 3 pieces)
Baked Bun with BBQ Pork or their not so glamourous name, Char Siew Bao is the highlight of Tim Ho Wan. Unlike the common char siew bao, their version is baked instead of steamed. The outer layer is crispy similar to “polo bun” but with the char siew filling. Since I tasted Hong Kong’s version, this is comparable to the original but the taste is still lacking. This is pre-opening media tasting so they are probably still having a little hiccups here and there. However, for first timers this is worth the must order dish as many might have tasted char siew bao like this. You won’t be disappointed.
Steamed Egg Cake (RM 7.80)
Steamed Egg Cake or “Malai Koh” in Cantonese is so enjoyable. I love the soft fluffy texture and also the taste of the egg cake. It was steamed to perfection. This is another must order dish, highly recommended.
Vermicelli’s Roll with Pig Liver (RM 10.80)
Vermicelli’s Roll with Pig Liver or not so glamourous name of Cheong Fun with Pig Liver is the old school Hong Kong’s style of Cheong Fun. The uniqueness of this dish is the usage of pig’s liver instead of the prawn or char siew. I like the texture of the cheong fun and you can see how translucent the layer is and also the generous amount of the chopped pig liver. Maybe you try this for a change?
Beef Ball with Beancurd Skin (RM 7.80)
Beef Ball with Beancurd Skin is a common dish in Hong Kong dim sum scene. The beef ball surprisingly soft in texture and it goes well with the beancurd skin. Usually the texture is tougher but nevertheless the taste is quite balanced.
Braised Chicken Feet with Abalone Sauce (RM 9.80)
Braised Chicken Feet with Abalone Sauce is for those who love chicken feet as food. This braised chicken feet is not that soft but it is enjoyable with great taste.
Prawn Dumpling (RM 11.80)
If you have been spoiled by the small pieces of prawns in prawn dumpling (har kau) in Malaysia, Tim Ho Wan’s version is the standard size of Hong Kong dim sum with generous amount of prawns. The skin of the dumpling wasn’t too thick and it was well wrapped.
Pork Dumpling with Shrimp (RM 10.80)
Pork Dumpling with Shrimp or “sui mai” is the basic dish of dim sum. It comes with a piece of “kei chi” on top of the dumpling and generous amount of prawn mixed with pork.
Glutinous Rice with Lotus Leaf (RM 12.80)
Glutinous Rice with Lotus Leaf is something you should look forward. Generous amount of fragrant glutinous rice cooked inside the lotus leaf. The portion is easily for more than two person and this is good for sharing.
Wasabi Salad Prawn Dumpling (RM 10.80)
Wasabi Salad Prawn Dumpling is typical deep fried prawn dumpling gazed with wasabi salad and topped with fish roe. Dumpling as deep fried to perfection with prawn filling and you get hint of the wasabi salad at the end of the taste. Don’t you just love fried food?
After so many dishes of dim sum, it was time to go for their dessert.
Tonic Medlar and Osmanthus Cake (RM 6.80)
Tonic Medlar and Osmanthus Cake is a Chinese dessert jelly that is cold and refreshing. Whatever inside this transparent jelly adds hints of flavours onto this delicious cold dessert. This is worth a try.
Before I conclude my review, please do remember this is a preview and the kitchen is not ready for public so it is common to have hiccups on the taste of the food.
Overall the dim sum was good but it is still not at the level of what I have tasted in Hong Kong. If you look at the pricing, it is not cheap but if you know the rental of the restaurant and also the amount of people working, they have no choice but to keep such pricing.
Please take note that there are no thick sweet sauce and chili sauce, they only serve soy sauce. This is how Hong Kong dim sum is. The restaurant is set to open tomorrow and I am not sure how crazy will be the queue.
If you want to taste authentic Hong Kong dim sum and the famous Tim Ho Wan Michelin One Star dim sum, you can definitely give it a try.
Tim Ho Wan Malaysia Mid Valley Address:
27-G, Ground Floor, The Boulevard, Mid Valley City (opposite Coach Outlet and Starbucks Mid Valley)