Wednesday, October 15, 2014

Tim Ho Wan Dim Sum.

This past weekend, I had my first dim sum experience in Hong Kong. After a morning of exploring our neighborhood, playing with a new set of Legos and princess toys, we loaded our family into a taxi cab with the directions to the restaurant in Sham Shui Po pulled up on my husband's laptop. 

The one star Michelin restaurant was definitely nothing fancy. We chose to arrive between 3:00 p.m. and 4:00 p.m. hoping to avoid a long line with other customers waiting to eat. It was a good time frame for a Saturday afternoon. We sat outside for ten minutes on cheap blue plastic stools with no back until the hostess ushered us into the restaurant using hand gestures. 

We were seated at a small table for four underneath bright yellow florescent lighting. Armed with a carefully researched list of recommended dishes, we checked off what we wanted to order and the quantities of each dish.

We chose a couple orders of the prawn dumplings and the glutinous rice with meat wrapped in a lotus leaf. We thought we'd be daring and branch away from what was just familiar to us, so we ordered the pork liver rice noodle roll and a dish of the steamed chicken feet with a fermented soy bean paste. We also tried to accommodate the palates of our children, so we ordered a dish with rice and cuttle fish since our daughter loves the fish balls you can purchase off the street. Our favorite was definitely the famous baked barbequed pork bun. 

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