The Tim Ho Wan restaurant at SM Megamall in Mandaluyong City |
It
is better to go in the mid-afternoon, about three to four o’clock,
advises the waitress. This is to avoid the long line of diners trying
to get into the newest dining sensation in the country—Tim Ho Wan.
Since it opened in May 20 this year, queues still haven’t shown
signs of abating especially during lunch and dinner times.
Because
of the demand, its owners are imposing strict rules. For example, all
members of a dining group must be present all throughout the queue to
be seated and served. They don’t accept reservations. You can only
order as much for yourself, especially for the baked bun with
barbecue pork, their most acclaimed item. You cannot order 20 pieces
all for yourself. You are allowed one order, which has three pieces
for P145, I was told. You can’t order to go but you can have what
you didn’t finish wrapped. Yes, they don’t have a delivery
service.
The
first Philippine branch at the first floor of the SM Mega Fashion
Hall of SM Megamall in Mandaluyong City can accommodate about 200
people, but the dining area can get cramped quickly and the seats are
not really comfortable. These may be a way of telling you not to
linger and lounge too much because there are still people waiting.
The place is for quick bites and then you must be on your way. We
haven’t seen this demand and strictures on dining before, and
arguably it is deserved.
Tim
Ho Wan, which began as a hole-in-the-wall eatery in Hong Kong, is the
world’s most affordable Michelin-star restaurant. It was
established by Hong Kong chef Mak Kwai Pui, who started at the age of
15 as an apprentice for his uncle at a small Hong Kong restaurant,
where he learned to make dim sum. After working in hotels such as Le
Meridian and Four Seasons, he set up his first restaurant, Tim Ho
Wan, a humble place with 15 seats, in 2009, on Kwong Wa Street in
Mong Kok. The name literally means “add good luck.” Soon, it saw
long lines of diners. Within the year it started, his restaurant
earned a Michelin star in the 2010 Hong Kong and Macau Michelin
guide, alongside expensive fine-dining restaurants.
Tim Ho Wan founder, chef Mak Kwai Pui (left), visits the SM Megamall branch with chef Leung |
Tim
Ho Wan is praised for its dim sums, made with high quality but sold
at affordable prices. The success of the restaurant led to three more
outlets: at North Point, IFC Mall and Sham Shui Po. The original
outlet in Mong Kok has been relocated to Olympian City. In 2013, the
first overseas outlet was opened in Singapore—at the ground floor
of The Atrium@Orchard, Plaza Singapura, a popular shopping mall—in
partnership with brand manager and service provider Hersing
Corporation. Three more branches were opened: at Bedok Mall on New
Upper Changi Road, Westgate in Jurong East, and Toa Payoh Hersing
Centre.
With
the Singaporean master franchise owner, Tim Ho Wan was brought to the
Philippines through a partnership between Rikki Dee and Felix Ang of
Cats Motors. Dee already owns a string of restaurants such as Mesa
Filipino Moderne, Ebun, Mangan, Chin’s Express, Inihaw Express,
Cerveceria, Isogi and Kai. Recently, he brought the Todd English Food
Hall to the country.
Together
with Singaporean master franchise owners Peggy Chua, Robert Chua and
Brian Chua, founder Chef Mak visited the Philippine branch on June 17
and was overwhelmed by the warm reception.
Dee
is eyeing to open four restaurants within the year. Already, the
outlets at the SM Mall of Asia in Pasay City, and at the Glorietta
Mall in Makati City are under construction. The menu is the same as
those in Hong Kong and Singapore. Soon, the Philippine branch will
also be serving bimonthly specials, new dishes featured every two
months. To ensure the restaurant’s quality and standards are kept,
Hong Kong chefs were brought in and are training Filipino chefs.
The
menu basically has 25 short-order dishes, mostly dim sums. The
specialties are called the Big 4 Heavenly Kings, which consist of the
baked bun with barbecue pork, pan-friend carrot cake (P145), steamed
egg cake (P85) and vermicelli roll with pig’s liver (P150).
The baked buns with barbecued pork are their most popular and acclaimed item—saucy, crumbly, sweet |
The glutinous rice in lotus leaf, which we commonly call machang, is a complete meal in itself. |
The pork dumplings are compact and tasty |
The delicious prawn dumplings with plump and juicy pieces of prawns inside |
The dumplings Teochew style contain crunchy vegetables |
The delightful and crunchy wasabi salad prawn dumpling |
Vermicelli
roll with pig’s liver
|
Pan
fried Carrot cake
|
Steamed egg cake |
Tonic medlar and osmanthus cake |
The
reputation of its savory pork buns is well deserved. The golden
yellow buns have crumbly and fragile pastry shells that break open to
reveal savory-sweet and saucy barbecued pork. It is recommended that
it should be consumed within 10 minutes or else the buns loses about
50 percent of its deliciousness, according to Chef Mak. The buns may
be too sweet for some.
The
steamed egg cake is soft custard with a crunchy caramel coating,
while the pan-fried carrot cake tastes like the regular radish cake.
Liver lovers will revel over the vermicelli roll with pig’s liver,
with a slice of liver wrapped in silky vermicelli. The vermicelli
roll also comes with other fillings—barbecued pork, beef and
shrimp—and one doused in sweet sesame sauce.
Steamed
dim sums include prawn dumplings (P160), pork dumplings (P150), pork
rib with black bean sauce (P120), beef ball with bean curd skin
(P120), bean curd skin roll with pork and shrimp (P120), dumpling
Teochew style (P120) and spinach dumpling with shrimp (P120), all
served in bamboo steamers.
These
are very enjoyable and tasty, even without the sauce. The prawns are
plump and juicy, wrapped in silky glutinous rice, and the pork
dumpling is compact and flavorful. The last time I had dim sum this
good was at the crowded original restaurant of Din Tai Fung in
Taipei, Taiwan, a must for every visitor in the island state. While
their much acclaimed xiao
long bao,
soup dumpling, is incomparable, Tim Ho Wan’s meat-filled dumplings
are better.
Tim
Ho Wan also serves fried dim sums—bean curd skin roll with shrimp
(P140), spring roll with egg white (P120), and wasabi salad prawn
dumpling (P140). The last one is most recommended—a crunchy delight
spiked by a drizzle of wasabi mayo.
Rice
dishes include rice with beef and fried egg (P180); rice with
chicken, sausage and mushroom (P170); and glutinous rice in lotus
leaf (P190), which we commonly call machang.
The glutinous rice is meaty and saucy, a complete meal in itself.
Though
it looks simple, the congee with lean pork, century egg and salted
egg is surprisingly likable, a comfort food that is so egg-y and with
a perfect texture. It leaves a memory of flavors that stays far long
after you have dined, making you realize how delicious they were. If
you have the patience to queue, yes, you should try Tim Ho Wan.
Rikki Dee, Chef Leung, Chef Mak, Peggy Chua, Robert Chua and Brian Chua |
Kelvin Khoo, Johnson Chan, Chef Mak, Brian Chua, Rikki Dee, Peggy Chua and Robert Chua |
Chef Leung, Chef Mak, Chef Leung and Chef Fung |
Robert Chua, Chef Leung, Chef Mak, Rikki Dee, Chef Leung, Chef Fung and Brian Chua |
Chef Teddy, Chef Leung, Chef Mak, Chef Leung, Chef Fung and Chef Yip |
From left: Felix Ang, Brian Chua, Chef Mak, Chef Leung, Hirubalan, Carol Sy, Chef Fung, Chef Leung and Robert Chua |
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