Finally went to the original Tim Ho Wan 添好運 at Fuk Wing Street, Sham Shui Po.
Glad to find that it didn't disappoint. Verdict - the dim sum was fresher and more delicately made than the outlets in Singapore and in HK. The baked BBQ pork buns were great with the sweetish crust having a slight chewy consistency, which I enjoyed. The faves like har gao and siew mai were really fresh. The shrimp spring rolls were the surprise runaway winner today with the crunch nicely complimenting the freshness of the shrimp.
I realized they adapted the chilli in Singapore to have it much sweeter, and with a pot on each table, one gets used to ladling it liberally onto the sauce dish. Here, the chili is salty, and the troll of a waitress puts only one small dipping plate of it on your table. With a growl and a look to dispel all thoughts of asking for a second serving.
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