Mak Kwai-pui, owner of Tim Ho Wan Dim Sum Speciality Shop, was formerly the dim sum chef at Lung King Heen, and set up the business in 2009. The flagship branch on Kwong Wah Street in Mong Kok was awarded a Michelin star for four consecutive years, whilst the North Point branch (near Fortress Hill Station), which I visited on this occasion, was also awarded a Michelin star in 2015–2016.Although it has won countless awards, perhaps because the restaurant is quite large and can accommodate a lot of customers, there’s usually no need to queue. I ate quite a lot last time, so this time I’ll focus on introducing some of the other classic dim sum dishes.
The flaky baked char siu buns really do have a thin, beautiful crust. The method is unique and the texture is superb; the crust resembles that of a Hong Kong-style pineapple bun, but it isn’t overly crispy, nor does it have a heavy buttery aroma. The char siu filling consists of small, generous pieces of genuine meat. The prawn dumplings feature fresh prawns with a rich prawn flavour, wrapped in a thin, translucent skin – the perfect bite-sized treat! These dim sum are a real treat to eat. The rice noodle rolls have a thin, soft and silky skin; they’re among the finest in town. Compared to other down-to-earth eateries, I’d say they’re even a touch better than those at Tong Kee. This once again demonstrates that Tim Ho Wan truly excels at its rice noodle and pastry creations!
Address: Shops B, C and D, Ground Floor, Ka Yeung Building, 2–8 Wo Fu Road, North Point
Tel: 852 2979 5608
Transport: MTR Fortress Hill Station, Exit B; approximately a 7-minute walk
Opening hours: Monday to Sunday: 10:00–21:30
Chinese (Hong Kong) 
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