There’s a dim sum restaurant in Hong Kong called Tim Ho Wan that both has a Michelin star, and is delightfully affordable. So as you’d expect, it’s insanely crowded. I mean, look at that madness in the photo above.
It doesn’t help that the restaurant is way smaller than you’d expect (dim sum joints tend to be absolutely enormous, but not here). They do, however, cram as many people as they possibly can into a fairly small space. Pretty much everyone has to share a table, which is quite common at Hong Kong restaurants.
It’s totally worth it, though. Everything I tried here was the best version of the dish that I’ve had.
These baked buns with BBQ pork? So good: sweet, with a lightly crispy shell, and a generous filling of perfectly cooked pork.
These had a similar filling, but were deep-fried and amazing, with a perfect balance of crispy and chewy.
And these shrimp dumplings? Holy crap. The shrimp was cooked to absolute perfection, and the wrapper was just right — not too thick, not too thin. I honestly don’t think it’s possible to make these things any better.
It wasn’t all fun and games, though. These rice rolls filled with pig’s liver were shockingly unpleasant. And I really like liver! But the flavour here was all metallic bitterness; that pig must have lived a hard life, and it didn’t taste like it was seasoned with anything. It was an odd misstep in an otherwise superlative meal.