The world’s cheapest Michelin one-star restaurant – Must-try four Hong Kong dim sum staples

Text & Photos /Shao Sheng

Crispy roast pork buns from Hong Kong’s Tim Ho Wan feature a flaky exterior and a savory-sweet filling, an intriguing contrast that’s truly unique. It was also my first time trying such an unusual dim sum.

After Tim Ho Wan, dubbed the world’s cheapest Michelin one-star restaurant in Hong Kong, opened a branch in Taiwan last year, it attracted many curious diners. On my later trips to Taipei, I always saw long queues outside this place. Though I missed out on trying it in Hong Kong, I unexpectedly spotted Tim Ho Wan in Manila, Philippines. This was actually my second visit to Tim Ho Wan, but the queue in Manila wasn’t as long — looks like Taiwan wins in terms of line-up stamina XD.

The dim sum menu includes photos for reference, and they’re identical to what I saw in Manila. There aren’t many varieties of dim sum, with prices ranging between NT$98 and NT$138. Though Tim Ho Wan claims to be the cheapest Michelin one-star in the world, comparing prices in Hong Kong, Manila, and Taiwan, Hong Kong is the most affordable, Manila comes next, and Taiwan’s Tim Ho Wan is the most expensive XD.

Job’s tears drink and lemon tea (NT$48). The staff also serves Chinese tea (NT$28) with your meal. There are other tea options available, and all except the Job’s tears drink can be refilled. But since I didn’t order these drinks, I can’t comment on the taste.

Shrimp and spinach dumplings (NT$98),

Wasabi shrimp dumplings (NT$128),

Shrimp spring rolls (NT$138),

Shrimp siu mai (NT$128),

Braised bamboo shoot rolls (NT$98). A highlight of Hong Kong dim sum is the generous use of shrimp, so all five of these dishes contain shrimp — I ended up skipping them all...

Traditional-style glutinous rice chicken (NT$128). The traditional glutinous rice chicken has a rich aroma of lotus leaves, but overall it’s fairly ordinary and doesn’t leave much of an impression.

Honey-glazed char siu cheung fun (NT$128). The cheung fun (rice noodle rolls) at Tim Ho Wan have an incredibly soft and smooth skin. The char siu (roast pork) is aromatic, savory-sweet, and has a nice bite to it. Paired with the sauce, it’s really quite good — I quite like this dish.

Pork liver cheung fun (NT$128). Next up is one of Tim Ho Wan’s Four Heavenly Kings — pork liver cheung fun. Pork liver is called “pig liver” in Chinese, and while the wrapper remains silky smooth, what’s surprising is how tender and flavorful the pork liver is. It’s rich and delicious, even winning over someone like me who doesn’t usually like liver. I couldn’t get enough of this pork liver cheung fun.

Pan-fried radish cake (NT$98). The second of the Four Heavenly Kings is pan-fried radish cake. Hong Kong-style radish cake has a very different texture from the Taiwanese version. It’s denser and creamier, with a strong radish aroma and preserved meat adding extra texture. However, the fried exterior isn’t as crispy as the Taiwanese version. Both styles have their merits, but I still prefer the filling in this one.

Smooth Malay cake (NT$98). The third Heavenly King, the Malay cake, looks like brown sugar cake and seems quite dry on the outside, but it’s not — it’s actually soft and fluffy inside. That said, it doesn’t leave a particularly strong impression and isn’t especially memorable for me.

Crispy char siu bun (NT$118). The final Heavenly King is Tim Ho Wan’s signature crispy char siu bun. Almost every customer orders one. At around NT$40 per bun, it’s quite reasonably priced for a restaurant. The crispy char siu bun feels like a cross between a pineapple bun and a char siu bun — I’d already tried it once in Manila.

The bun’s crust is super crispy and has a rich milky aroma, while the filling is sweet without being cloying, with a deep flavor. The combination of sweet, crispy pastry and salty char siu is surprisingly delicious despite the contrast. The only downside is that the crust here isn’t as crispy as the ones in Manila, so it didn’t wow me as much as the first time. I’ve heard the ones in Hong Kong are even better — maybe I’ll check them out next time I go there.

Consort osmanthus cake (NT$78). After the savory courses, it’s time for dessert. Tim Ho Wan offers just two desserts — consort osmanthus cake and mango pomelo sago. The consort osmanthus cake is beautifully translucent when served, jiggling slightly to show its elasticity. It’s cool, refreshing, and bursting with osmanthus fragrance. Taste is secondary — after all the rich flavors, it’s a great palate cleanser.

Mango pomelo sago (NT$118). Mango pomelo sago is one of my favorite Hong Kong desserts. Made with mango, pomelo, and sago, it combines the rich sweetness of mango, the tangy freshness of pomelo, and the chewy texture of sago — the balance is perfect. No wonder it’s my favorite Hong Kong dessert.

Tim Ho Wan, which started in Hong Kong and expanded to Taiwan, is now slowly growing internationally. Prices in Taiwan are higher than in Hong Kong and the Philippines, but even so, it still lives up to its title as the world’s cheapest Michelin one-star. While it’s generally pretty good, I actually think the Manila branch tastes better than the one in Taiwan. Plus, those never-ending queues are a bit off-putting — I probably won’t wait in line again. I’ve heard the Hong Kong branch is the best, so maybe I’ll give it a try next time I’m there.

Tim Ho Wan Dim Sum Restaurant
Address: No. 36, Section 1, Zhongxiao West Road, Zhongzheng District, Taipei City
Phone: (02)23707078
Business Hours: 11:30 AM – 10:00 PM

Shao Sheng’s Wandering Journey
Every journey, every trip is a quest. Though I’m not entirely sure what I’m searching for, what I gain often exceeds my expectations. And so, my wandering journey will continue endlessly..