Guangzhou Restaurant was recommended by the locals when I asked for the best place to have Cantonese Cuisine. I guessed, if they are daring enough to use the name "Guangzhou Restaurant", they must be up to standard to be able to represent Guangzhou.

TO GO

SPECIALITY

SUMMARY

GPS: 23.113817, 113.245831

Dimsum is one of the must eat in Hong Kong, and the name Tim Ho Wan ("THW") is definitely one of the most mentioned. Much heard about this Michelin-starred Dim Sum restaurant, especially after it's first outlet in Malaysia was opened recently in Gardens, Mid Valley. Although many argued that the quality in HK has deteriorated (well, it happens in Malaysia too), THW is still one of the must try for first time visitors, including myself.

A quick Google revealed a bit on the history of THW. The owner Mr Mak Kwai Pui was an ex head chef of dim sum at the Lung King Heen Restaurant in Four Seasons Hotel. He first opened THW at Sham Shui Po in 2009, offering 5-star quality food at reasonable price. THW quickly gained popularity and received its first Michelin star not long after in 2010. 

Currently THW operates five outlets in HK, excluding one outlet in Mong Kok which was closed in 2013. First overseas outlet was opened in Singapore and now has expanded to Malaysia. The five outlets in HK are located in Sham Sui Po, Central, North Point, Tai Kok Tsui and Tseung Kwan O with addresses as below:-

Source: http://hongkongyamcha.com/?page_id=219

G/F, 9-11 Fuk Wing Street, Sham Shui Po, Kowloon
九龍深水埗福榮街9-11號地下
Nearest MTR station: Tsuen Wan Line, Sham Shui Po, Exit B2
Tel 2788 1226
Opening hours: 8am-9.30pm daily

Shop 72A & C, G/F, Olympian City 2, 18 Hoi Ting Road, Mong Kok, Kin
海庭道18號奧海城二期G
樓72A-C號舖
Tel 2332 2896
Nearest MTR station: Olympic, Exit D3

Shop 12A, Hong Kong Station (Podium Level 1, IFC Mall), Central
中環香港站12A鋪
Nearest MTR station: Tung Chung Line, Hong Kong, Exit A1
Tel 2332 3078
Opening hours: 9am-9pm daily

北角和富道2-8號嘉洋大廈
Nearest MTR stations: Island Line, Fortress Hill, Exit B or North Point, Exit A1
Tel 2979 5608
Opening hours: 10am-9.30pm daily

Shop G49 Popcorn, 9 Tong Chun Street, Tseung Kwan O, N.T.
将军澳唐俊街9號Popcorn 49號舖
Nearest MTR stations: Tseung Kwan O Line, Tseung Kwan O, Exit A2
Tel 2789 2803
Opening hours: 10am-9.30pm daily

THW is my first stop for breakfast during my visit in HK. I decided to go to their original outlet in Sham Shui Po to experience the most authentic atmosphere that they can deliver, as it is also the nearest to my hostel in Tsim Tsa Tsui.

TO GO

As described above, taking MTR will be the most convenient way to travel around HK. Just take Tsuen Wan Line and drop off at Sham Shui Po station, Exit B2 or B1. The eatery is located within 10 minutes of walking distance from the exit after a few junctions. Just follow the path below and you will soon able to see the THW signage stretching out to the street and do pray hard there's no long queue waiting for you.

SPECIALITY

I was lucky as there wasn't any queue during my visit, probably still early in the weekday morning. The seats are cramp and small, similar to other HK eateries. The waiters are fast and efficient to seat you and to serve tea, with a menu and pencil for you to order. Pictures of some signature dish are printed on a paper similar to paper tray liners we usually see in our McD outlets, waste of paper thou IMO. Prices of each dim sum are listed clearly and it is really reasonable for a Michelin star restaurant with prices ranges between HKD10 to HKD26. That's about RM4.50 to RM12 per dish.


One glimpse at the tray liner you will notice the pictures of the signature dishes are printed and naturally you will tend to order those with pictures.


This is the typical Hong Kong style "cheong-fun" that we usually find in our dim sum shops. Thin rice flour mixture steamed on flat surface to form a thin film of vermicelli. Pieces of char siew (BBQ pork) wrapped within, and the soy sauce is added when served. Other variants include fresh prawn, chinese sausages or beef. The vermicelli is steamed just right, not overcooked like some other restaurants. However, the char siew is the red colour type instead of our Malaysian black colour honey char siew. Taste wise I will rate it as OK but recommendation is normal.


The most essential part of a prawn dumplings will be its fillings and the dumpling skin. The prawn dumpling here did not disappoint with fresh prawn used. The fillings are flavoured, which is a plus point as some other restaurants didn't or just simple seasoning. Credits given to the thin, crystal liked dumpling skins as it is nicely wrapped and not overcooked. The dumpling is firm and did not fall apart when picked. The see-through skin is chewy but not rubbery with nice soft texture. Recommended to order.



The radish cake in Hong Kong is different from Malaysian style radish cake. The taste is radish sweet instead of salty in our local variant. The texture is also soft like pudding or jelly instead of gluey sticky texture of our local ones. I couldn't really accept the change in perception of radish cake at first but has then adapted to the HK style after a few bites. Cubes of radish are present within, giving more texture. Pieces of chinese sausages are mixed within and the cakes are lightly pan fried to add fragrant and the caramelized texture. Recommended to give it a try if you like radish.

Siu mai is mixture of pork and prawn fillings wrapped within wanton sheets. THW's siu mai is different from other dim sum joints as it uses chinese wolfberry 枸杞 as the decoration instead of the normal use of ebiko 虾子. The filling is fresh and flavourful with tangy texture. Recommended to order.


This oven baked char siew pau is the most signature dish in THW that attracts crowd and brings the Michellin star. Basically it is a mini polo bau 菠萝包 with char siew fillings. Every table in THW will definitely order at least one plate (3 pieces) and best served when it fresh from the oven. Although it is not as heavenly as described by some other bloggers, this is worth to try as it is rare to have char siew buns in such texture. The crunchy sweet outer layer reassembles typical HK polo buns, a strong yeast smell is observed during the first bite but will be overpowered soon after by the char siew fillings. Recommended to give it a try at least once.



Kwai Fa Gou is a type of agar with Osmanthus flower and Chinese wolfberry. It is served cold and the taste is sweet and refreshing. It is served after meal. Recommended to order.


Well well, you are trying to serve a Malaysian a Malay-style steam cake. For those who don't have an idea, the Malay style steam cake is made of flour, coconut milk and caramel (or palm sugar), steamed until it is fluffy. However, my taste buds tell me that the aunty who sells in the nearby market have better cake than this. To all Malaysian, please do avoid this. To all non-Malaysian, please do give it a try, it is not bad to say, just not as good as compared to authentic Malaysian version. Just remember the taste, and multiply by 2x to get an idea how delicious is our Malaysian steam cake is.


By the time I finished my meal, the restaurant is already full with patrons. There are more queue-ing up outside the premise. Luckily I came early.

SUMMARY

Recommended for first timers, do order their signature dishes like oven-baked char siew pau, siu mai, prawn dumplings and kwai fa gou etc. Come early to secure a seat, avoid lunch hours. It won't cost a limp to have good dim sum here, so please do order and eat until your hearts out.

Taste	☆☆☆☆ better than average dimsum, but not the best.
Value	☆☆☆☆☆ considered cheap for food in HK. Michelin star is just a bonus
Service	☆☆☆ better than average bus not stellar
Cleanliness	☆☆☆☆ clean utensils and premise
Opening Hours	8:00am - 9:30pm daily (Daily)
Wifi	N/A
Parking	Minimal
Website	N/A

GPS: 22.330139, 114.165974