I rarely ever cover Chinese food on this blog, mainly because there aren't that many Chinese restaurants which really peak my interest. Tim Ho Wan, however, is an exception. Boasting a very coveted Michelin star and having expanded world-wide, it almost seemed unforgivable if I didn't give it a go.
It was over a one and a half hour wait to be able to get seats in the restaurant but we finally managed to score a corner table. The restaurant has that brand spanking new smell to it with an open kitchen and over a hundred bamboo yumcha baskets decorating the upper walls of the place. Busy waiters are scurrying around with plastic flaps around their face to avoid breathing on to the food and there is a definite buzz about the place that can only come from customers who have waited for so long to get inside.
|Barbeque Pork Buns: $6.80|
If there is one thing waiting in line for, it is for these little babies. The outer layer is reminiscent of the classic pineapple bun (bor lor bau) you get from Chinese bakeries and was deliciously sweet and crumbly. The inside was full of piping hot bbq pork (char siu) and char siu sauce. For $6.80, it's a reasonable price although they're not exactly huge. I could easily finish six of these buns in one go and still have room for more. But you know, that's just me.
|Prawn Dumplings: $7.80|
|Pork Dumpling with Shrimp: $7.20|
|Steamed Egg Cake: $5.50|
|Pan-fried Carrot Cake: $6.00|
Overall verdict? Pretty average and definitely not worth the long wait. There are so many other great yumcha places in Sydney that don’t require too long of a wait and with loads more options. The only thing I would go back for would be the barbeque pork buns which were pretty amazing.