Good things come to those who wait. It was what I said to console myself after patiently waiting for almost two hours for my number to be called. The Tim Ho Wan store I visited is strategically located in one of Hong Kong’s busiest places—in Central Station, Kowloon. I’ve heard only good reviews about Tim Ho Wan, but I did not expect to wait a long time to be seated.
I almost leaped for joy when the waitress called my number. I had my hopes up since Tim Ho Wan was awarded a Michelin star. The waitress handed me a checklist-style menu, which I thought was a convenient way of taking orders.
After about 10 minutes, my steamed pork buns and dumplings arrived. It was love at first bite. When I first tasted the buns, I finally understood why people had to wait for hours just to take a bite of their heavenly dim sum.
I spent around 120HKD on my meal, (around $15) including the takeout. Sadly, I was forced to leave the place immediately after my meal because they had to give my seat to another (growling) hungry customer.
I did more research about Tim Ho Wan after that heavenly meal. Chef Ma
k Kwai Pui founded Tim Ho Wan. The chef previously worked for Lung King Heen, a three Michelin-stared restaurant in Four Seasons Hotel in Hong Kong. Even with the quality of the food his restaurant offered, he refused to increase prices so he could deliver Hong Kong’s finest at an affordable price. Tim Ho Wan has expanded worldwide, with branches in the Philippines, Taiwan, Malaysia, and Indonesia.
The next time I visit Hong Kong, I’ll make sure to brace myself for another waiting session. After all, patience is a virtue, and good food is worth waiting for.