By / MOOK Scenic Spots Editorial Team
Premium Chicken Chow Mein. In Cantonese, mixing noodles is called “lo mein,” which refers to draining the noodles and then tossing them with sauces before eating. (Photo provided by Tim Ho Wan)
Highlighting “Everything Covered,” the restaurant introduces satisfying noodle-based main dishes—Premium Chicken Chow Mein, Dried Scallop Fried Noodles, and Scallop and Shrimp Dumplings—providing a rich selection of shared and multi-flavored meals for gatherings.
Tangerine Peel White Jade Red Bean Paste. Red bean paste is akin to Taiwan’s red bean soup, but in Hong Kong, the preference leans toward a smoother, sandy texture. (Photo provided by Tim Ho Wan)
The restaurant also simultaneously launches heartwarming desserts such as Tangerine Peel White Jade Red Bean Paste, Ginkgo Lotus Paste Tart, and Ginger Tea, offering warmth and coziness. Tangerine Peel White Jade Red Bean Paste caters to the taste preferences of Hong Kong locals, combining Japanese “white jade” mochi dessert, local Taiwanese red beans, and a touch of tangerine peel, whose subtle fragrance adds the perfect finishing touch.
Ginger has the effects of neutralizing and soothing the stomach, warming the middle to stop vomiting, warming the lungs to relieve cough, and detoxification. Ginger tea can also help prevent colds and promote blood circulation. (Photo provided by Tim Ho Wan)
The Ginkgo Lotus Paste Tart features a filling made of mashed taro, coconut milk, and scallion oil, perfectly blending their smooth and rich textures. Paired with a crispy, fragrant, and golden crust on the outside, the multi-layered and silky taste is truly surprising, leaving a lingering aroma. Among beverages, the seasonal limited Ginger Tea offers an excellent choice to dispel cold, strengthen the spleen, and warm the stomach.
Scallion Fried Rice Roll. Fried rice roll is a classic Cantonese specialty snack, combining fresh cheung fun (rice noodle roll) with youtiao (Chinese fried dough stick). (Photo provided by Tim Ho Wan)
All seven Tim Ho Wan branches across Taiwan have updated their chef’s recommended menus starting today. Unlike previous location-exclusive chef’s recommendations, all branches (except the Uni-President Era Store) will now feature unified chef’s recommended dishes. This new selection also includes specially developed dishes such as the Q-textured and smooth Premium Chicken Chow Mein, as well as the flavorful and visually pleasing Scallop and Shrimp Dumplings. The classic menu has also added the multi-layered, authentic, and refreshing Dried Scallop Fried Noodles, and the thin-skinned, smooth Scallion Fried Rice Roll—perfect for pre-holiday group dining.