Tim Ho Wan Grand Opening @ The Gardens, Midvalley

2:14:00 PM

I guess there are a number of people who knew the existence of Tim Ho Wan in Hong Kong. It's a 1 Michelin Star restaurant that offers only dim-sum to its diners. Surprisingly, it was the BBQ Pork Bun that got them that star and I hope its expectation was met.

Tim Ho Wan was opened in Malaysia on the 18th of December (yes, it was a month ago) by a partnership between Tim Ho Wan itself and Texchem Malaysia (owner of Sushi King Malaysia). It is located at the exact same spot where Blue Med was, at one corner between Gardens and Midvalley. Similar design with some minor changing facade and interior. I pretty much still recognize the restaurant before this.

The grand opening with all the VVIPs at the entrance of Tim Ho Wan.

The interior which was packed with people!

Baked Bun with BBQ Pork - RM10.80

We started off with the world famous Baked Bun with BBQ Pork. Similarly yet different from our traditional BBQ Pork Bun, which uses a steamed and silky skin instead of being baked. The difference in texture was also pretty obvious. Tim Ho Wan's Baked Bun was crumbly, soft and aromatic. Alongside its beautifully braised BBQ Pork, with large chunks of meat here and there, was phenomenal. Sweet, savoury and beautiful in texture, it definitely is a class of its own.

Pork Dumpling with Shrimp - RM10.80

Unlike most Siu Mai offered in a number of dim sum restaurants in KL, PJ or Subang, Tim Ho Wan's siu mai is freshly made to order. Hence the wait. It's also firmer in texture, the pork has a slight noticeable taste and essence while the skin remains soft, smooth and intact. Flavour wise, it has a slight salty edge but overall, smooth and rich. 

Spinach Dumpling with Shrimp - RM7.80

At first sight, itw as beautiful. Magnificently translucent with an insight of what's going on internally. You could kinda see what's inside, but not entirely, which made it pretty intriguing. The texture of the translucent skin was soft and kinda mochi-ish. Then it goes right through to the spinach and shrimp which was cooked to perfection. Good seasoning, fun thing to chew, interesting indeed.

Pan Fried Carrot Cake - RM9.80

What I liked about this carrot cake despite the fact it was really oily was the scent and taste of the carrots itself. Usually in any other restaurant, their pan fried carrot cake would be quite floury and tasteless. Heck, I wouldn't even know it was made from carrot unless someone mentioned it. This however, had a strong hint of carrot, alongside crumbling pieces which made it quite enjoyable to eat. Though, I really hated the amount of oil. 

Beancurd Skin Roll with Pork & Shrimp - RM8.80

Extremely crisp skin along with fresh fillings, lots of bite to it and a balanced of flavour. Apart from that, nothing much. 

Vermicelli Rolls with Pig's Liver - RM10.80

Now, I'm not a fan of innards so I'm gonna skip the part about the liver. It was gritty and grainy and not to my liking. However, I did enjoy the vermicelli roll. So I got that going for me..which is nice...

Wasabi Salad Prawn Dumpling - RM10.80

Aside from its crispy skin and fish roe, it was quite ordinary. Something I wouldn't die for, but wouldn't mind ordering. 

Glutinous Rice with Lotus Leaf - RM12.80

Sticky, sweet, savoury and aromatic is what I would say to describe this dish. It was well cooked with just the right amount of seasoning. The portion itself was appropriate as well. Not one of my favourites but definitely worth the try. 

Steamed Egg Cake - RM7.80

Fluffy, light and sweet. Simple, straight-forward and easy on your throat. It's one of their signature which ensures the convenience of swallowing without drinking any liquid, as compared to most restaurants. 

Tonic Medlar & Osmanthus Cake - RM6.80

Last but not least, our dessert. A cold serving of jelly consisting of medlar and osmanthus. Interesting flavours, unique texture and quite the joy to eat. 

Overall, I felt that only some of the dim sum at Tim Ho Wan truly stands out beyond the rest. The balance however, was just an improvement of freshness and seasoning - nothing spectacular. Among so many, I would recommend the Baked Bun with BBQ Pork, Shrimp and Pork Dumpling, Spinach Prawn Dumpling and Pan Fried Carrot Cake. The rest however, is optional. Go for it if you'd enjoy it! 


Tim Ho Wan,
  Ground Floor, The Boulevard,
  Midvalley City.
(Opposite Coach)

Operating Hours: Monday to Friday , 10am - 10pm
Saturday and Sunday , 9am to 10pm

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