Tim Ho Wan: Heavenly pork buns and dimsum more
MANILA, Philippines - From a legendary hole-in-the-wall eatery in Hong Kong, Michelin-starred dimsum restaurant Tim Ho Wan finally made its way to Manila, bringing delight to foodies and enthusiasts, some of whom only got the chance to taste the world-famous dimsum during trips to Hong Kong or Singapore.
Tim Ho Wan, which means "add good luck," is borne out of the passion of Michelin-starred Chef Mak Kwai Pui, who started whipping up delightful dimsum since he was 15. The restaurant is known for its exceptional dimsum and affordable price, and when it was awarded a star by the authoritative Michelin food guide in 2010- only a year after it was launched- it became known as the cheapest Michelin-starred restaurant in the world.
Tim Ho Wan founder Chef Mak Kwai Pui started making dimsum when he was 15.
Thirty five years on, Mak continues to bring quality dimsum with his army of dimsum masters, who ensure that every dish served in the restaurant's branches abides by the standards Mak has put in place.
"We are bound to follow whatever regulations the franchise imposes," said restauratuer Rikki Dee, who brought the franchise to the Philippines. He added that about 80 percent of ingredients in the Manila branch at SM Megamall come from Hong Kong, where chefs are also sent for training.
Brian Chua, franchise head for Tim Ho Wan, said the quality of food one gets in Tim Ho Wan Hong Kong or Singapore is assured to be the same as that in the Manila branch. Chua said they are also working with Mak in coming up with new dishes every now and then, and they plan on making dimsum that is unique to the Philippines.
Dee said more Tim Ho Wan branches are expected to open this year, with one in September and another in December.
Arguably the best in its menu, the Baked Bun with Barbecue Pork (P145) is a delightful treat made of savory sweet pork inside a fluffy and crumbly sweet pastry. The bestselling bun is part of Tim Ho Wan's Big 4 Heavenly Kings, in addition to the Pan Fried Carrot Cake (P145), a more healthful and crunchier alternative to the typical carrot cake, the tasty Vermicelli Roll with Pig's Liver (P150) and the fluffy and the velvety Steamed Egg Cake (P85).
The Steamed Egg Cake is the perfect light dessert with its fluffy texture and right amount of sweetness.
The Pan Fried Carrot Cake is a recommended option for those who are into more healthful alternatives.
The unusual pastry and the savory pork complement well in giving a sweet, slightly salty taste that makes one hungry for more.
Other must tries include the succulent Prawn Dumpling (P160), the Pork Dumpling with Shrimp (P150), Dumpling Teochew Style (P120), the Wasabi Prawn Dumpling (P140) and the Glutinous Rice with Lotus Leaf (P190).
Glutinous Rice with Lotus Leaf: Inside the lotus leaves is a filling snack made of sticky rice full of pork, sausage and mushroom bits.
The Prawn Dumpling is filled with plump and succulent prawns that put other hakaos to shame.
The Wasabi Salad Prawn Dumpling is a crunchy delight turns the usual prawn dumpling into a fried, juicy creation that works well with the wasabi paste.
The Dumpling Teochew Style is steamed treat is filled with vegetables and is somewhat reminiscent of fresh lumpia.
Tim Ho Wan at SM Megamall is open everyday from 10 a.m. to 11 p.m. The restaurant does not place reservations and abides by a first-come, first-served policy, so long lines are expected.
