Tim Ho Wan, the Hong Kong hole-in-the-wall restaurant, is a top-shelf dining experience you can enjoy with not much more than $20 in hand. Just one year after it opened in 2009 it was awarded a Michelin star.
Founded by acclaimed dim sum chef Mak Kwai Pui (Le Meridian, Lung King Heen), Tim Ho Wan translates roughly to “add good luck” in Cantonese.
Most hype surrounds the famed baked barbecue pork bun, which treads a fine line between sweet and savory and is fiendishly addictive. From all reports, the recipe here is slightly different to the original Hong Kong version that sent that city into a fever pitch when Tim Ho Wan first opened, just six years ago.
With a menu all about authenticity, your best bet is to stick with the classics. Try pork dumplings with shrimp, pork congee with century and salted eggs, or the simple but perfectly executed prawn spring rolls. Then tick off another serve of the pork buns on the friendly order card.
Reminiscent of the original 19-seater Hong Kong venue, the Chatswood outpost in the The District doesn’t take bookings.