Whenever a new restaurant opens, I often wait a little while so that I can read other people’s reviews and get a feel of the place before I head there myself. Thus I was fully aware of how long the queues here can become and decided to go on a weeknight. We arrived at 5:40pm and were immediately handed green clipboards with order forms to fill out.
By 6:00pm we were seated and once we pressed the buzzer at our table, a staff member appeared and confirmed our order by marking it on our menu/placemats. We didn’t have to wait very long before our food arrived…
Pork Dumpling with Shrimp
Steamed Egg Cake
Vermicelli Roll with Shrimp
Pan-Fried Turnip Cake
Wasabi Salad Prawn Dumpling
Rice with Chicken, Sausage and Mushroom
Vermicelli Roll with Pig’s Liver
Baked Bun with BBQ Pork
Beancurd Skin Roll with Shrimp
Beancurd Skin Roll with Pork and Shrimp
While I enjoyed my experience at Tim Ho Wan, there wasn’t anything in particular that makes me want to go rushing back. I found most of the food to be comparable to that found at good Yum Cha places around Melbourne, except the portions here are smaller and it’s a bit more pricier. What really stood out for me however was the steamed egg cake (which was incredibly light and fluffy), and of course the baked buns with BBQ pork (which had a sweet and crispy exterior that strangely worked well with the savoury BBQ pork interior). Service was prompt and efficient and I admire how well organised and smoothly this place runs. Avoid this place at peak lunch and dinner times if you hate long queues, otherwise there are plenty of seats that have been thoughtfully placed along the queue so that you rest your feet while you are waiting to get into this Michelin-starred restaurant.
Tim Ho Wan
206 Bourke St, Melbourne, VIC