Wednesday morning. 11:00 am. Waiting time: 1.5 hours.
If you think this is bad, please calm down and try not to react violently when you read the next line.
This is BEFORE the Michelin star.
Imagine the wait on weekends, lunch breaks, and after office hours. Now don’t you wish you were me and Shirley and Dora?
Chicken feet in black bean sauce 豉汁蒸鳳爪 – my favorite dimsum item! And Tim Ho Wan’s doesn’t disappoint. This is so mighty good it has the power to develop in all of you feet-fearing people out there an enslaving fetish for toe-sucking, I tell you.
AFTER the controversial Michelin star:
Thursday morning. 10:30 am. Waiting time: 2 hours.
Some repeats, some new items, but no photos this time. Sorry.
Steamed Chiu Chow dumplings 潮州蒸粉果 – soft, chewy, crisp, crunchy, the play of textures in my mouth… divine!
Beef balls with preserved orange rind 陳皮牛肉球 – not a fan
Steamed shrimp dumplings 蝦餃 – just ordinary
Pork spareribs in black bean sauce 豉汁蒸排骨 – tender
Glutinous Rice 腊味糯米飯 – not a fan
Fish sticks in olive paste 欖角蒸魚滑 – DO NOT ORDER!!! This is even weirder than the kimchi dumpling!