The restaurant is owned by Chef Mak Pui Gor, who was formerly with Lung King Heen, one of the only two 3 Michelin-starred restaurants in Hong Kong (both of which are in Four Seasons Hotel!), so you can just imagine the craftsmanship that goes into each dim sum.
Location From Yau Ma Tei Station Exit D, you can get there by going right along Waterloo Road, left at Dundas Street, and right at Kwong Wa Street. You should not go past the 7-11. This hole-in-the-wall restaurant is easy to miss as there is no English signage, so just look for the long queue and you’ll know you’re there.
Queue We waited for 30 minutes for both times that we went there after 7:00 pm. This restaurant does not accept reservations, so you cannot escape the waiting.
Food I will definitely go back for the steamed egg cake, baked bun with barbecue pork and deep-fried dumpling filled with meat, as well as to take away some steamed dumpling in chiu chow style (they are too big for me, so I’d rather eat them in my own space and time). We have also tried the steamed mixed vegetable and beef dumpling, stew chicken in wu sik style, steamed fresh shrimp dumpling, pan-fried turnip cake with preserved meat, deep-fried spring roll filled with pork and garlic, and sweet sago cream with taro.
Price The food costs HKD10 to 20. Each order has three to four pieces of dim sum, so I’d say it is good for two people. Our bills have not exceeded HKD60 per person. With these prices, it is perfectly understandable that they accept cash only.
The restaurant has become a tourist destination in itself, so it helps that there is an English menu and the staff can somehow speak in English.
Tim Ho Wan translates to add good luck, and the long queue is a testament to its name. Indeed, it has been giving good luck to Chef Mak Pui Gor. Now, here’s to adding good luck to the rest of the newly wed’s lives and ours. Yum bui!