The Heavenly Kings of Tim Ho Wan

Hong Kong's One Star Michelin Restaurant Tim Ho Wan has opened in Manila a few months ago. The branch in Manila has its own share of queues and long lines of eager customers wanting to savor a taste of their barbecue buns.
 

TIP: If you hate long waiting times, we suggest going there early or during an off-peak time (2:30 - 3:30). Lines are long during lunchbreak, especially during weekends (no off peak time). THW does not allow reservations, even if you're ordering for take out you have to line up. You also have to be present when they call you or they give the table to somebody else.

Tim Ho Wan best dimsum specialties are called 4 Heavenly Kings, most probably inspired by Hong Kong's Canto-pop superstars Andy Lau, Jacky Cheung, Leon Lai and Aaron Kwok. THW's 4 Heavenly Kings are the following: Barbecue Pork Buns,  Pan Fried Carrot Cake, Steamed Egg Cake, and Vermicelli Roll with Pig's Liver.

Here are some stuff we ordered after braving the crowd at Tim Ho Wan Megamall:

Barbecue Pork Buns (Php 145 for  3 pcs) Delicate and  pastry-like, these buns are heaven-sent with pieces of delicious barbecued pork/ asado inside. Think mini asado siopao morphed with delicious pastry pie. Messy to eat, but we're sure you'll want more.

 
Vermicelli Roll with Pork Liver (Php 150)


The Vermicelli Roll or Cheung Fan is made from the thinnest and most delicate wrapper with also thin-cut slices of pork liver. The liver is very crunchy and light soy sauce gives the dish its zing. If you don't like pork liver, there's also a version with either barbecued pork or shrimp.

Pan Fried Carrot Cake (Php 145)

In Manila this is more known as radish cake. Lightly pan-fried, it is soft and slightly chewy, Definitely a palate pleaser once dipped in hoisin sauce. This is good but you can order this in any other dimsum restaurant in Chinatown.

Pork Dumpling with Shrimp (P150)
AKA Siomai, has generous amounts of shrimp, and not much pork fat is used as extender. Size of the siomai is  average but you can tell they use quality ingredients.

Rice with Chicken, Sausage and Mushroom (Php 170)
One of my favorite teahouse staples, with slices of tender chicken and mushroom over steamed rice. The Chinese sausage gives texture and adds fragrance to the rice. Order this because one can't live on dimsum alone. :)

Rice with Beef and Egg (Php 180)
For me, one of the items to avoid in THW, the beef is bland and tasteless, you have to add a lot of  its sauce for you to enjoy it. The slices of beef are almost rubbery and it it looks pounded and shaped into an unrecognizable glop. The rice lacks flavor even if you mix in the egg, so it's best for "toyo to the rescue."

Prawn Dumpling (Php 160)
AKA Hakaw, a lot of resturants have this but THW has one of the best. Generous shrimps covered by a very delicately thin wanton skin. Best dimsum ever!

Spring Rolls with Egg White (P 120)

AKA Fried Lumpia, deep fried but not oily, the spring rolls have an added yumminess of egg white.
This is ok but needs a sauce to offset the dish getting drowned out by the egg white.

 Beancurd Skin Roll with Pork and Shrimp (Php 120)

Bring out the chili sauce for these babies! Standard HK dimsum fare but I like it.

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Wasabi Prawn Salad Dumpling
Very good! What's not to love in a deep fried dish with a lot of prawn. The wasabi mayo will jumpstart your tastebuds.

Hope you enjoyed some of the items we featured. 
What's your favorite dimsum at Tim Ho Wan? Care to share?

Tim Ho Wan
G/F Mega Fashion Hall
SM Megamall