Ask any Malaysian for the best breakfast places in our country and most of them would suggest a dim sum restaurant. Having a dim sum breakfast is a common practice for most Malaysians as the bite-sized dishes are inexpensive yet delicious. But recently, many food enthusiasts have been flocking to Mid Valley Megamall for a “yum cha” session as dim sum as we know it has been levelled up by Tim Ho Wan, a newly-opened dim sum restaurant in Kuala Lumpur.
Located at the Boulevard, Mid Valley City, Tim Ho Wan is a hole-in-the-wall eatery hailing all the way from Hong Kong. The restaurant is known to be “The Dim Sum Specialist” after being named the cheapest Michelin-starred restaurant in the world. Founded by Four Seasons Hong Kong’s former chef Mak Kwak Pui, the restaurant celebrated the grand opening of its first Malaysian outlet on December 18th.
Mak Kwak Pui came all the way from Hong Kong to grace the event and brief the media on some of the brand’s finest offerings. YBhg. Tan Sri Dato’ Seri (Dr) Fumihiko Konishi, Group Executive Chairman of Texchem Resources Berhad and Mr. Brian Tan, President and CEO of Texchem Resources Berhad attended the grand opening of Tim Ho Wan’s first Malaysian outlet as well.
Despite its limited selection on the menu, Tim Ho Wan draws a huge crowd daily due to its signature dishes such as its delectable Baked Bun with BBQ pork, Steamed Egg Cake, Pan Fried Carrot Cake, Vermicelli Roll with Pig’s Liver, and so on. Patrons will be lured to walk into the restaurant by the lingering smell of the food.
Tim Ho Wan reassures its patrons of the quality of the food by stating that they will only use fresh and premium quality ingredients to make the restaurant’s offerings. To retain the dim sum’s flavour and texture, their made-to-order dishes are not pre-steamed and reheated for the patrons.
Surprisingly, it wasn’t the bite-sized dumpling that would keep us coming back for more of Tim Ho Wan’s goodness. It’s their versions of Char Siew Bao that had us longing for it since our first visit to the restaurant. The exterior of the baked bun was crumbly but once we sank our teeth into the bun, we were pleased to find it fluffy and filled with barbecued pork with oozing sauce. Having one baked bun is definitely not enough to satisfy our cravings. The buns are reasonably priced at RM10.80 for 3 pieces.
It would be a lie if we said that we left a dim sum restaurant without having a taste on its the pork dumpling with shrimp. The dish is more commonly known as siew mai and it is simply a must-try dish at any dim sum restaurant. The siew mai is also priced at RM10.80 for 3 pieces. A cheaper and healthier alternative would be its shrimp dumpling filled with fresh spinach.
Another dish that caught our attention at Tim Ho Wan Malaysia is the wasabi salad prawn dumpling. The dish certainly didn’t look appetising at first glance due to the wasabi paste that was generously put on top of the crispy prawn dumpling. As strange as it may be, the wasabi paste wasn’t as choking as we had expected it to be and it simply added to the dumpling’s unique flavour.
To end the delightful breakfast on a perfect note, patrons can also choose to enjoy the rest of the day by savouring its Chinese tea or have a taste on its signature desserts such as the Steamed Egg Cake and Tonic Medlar and Osmanthus Cake.
To avoid disappointments, it is best to go to Tim Ho Wan as early as possible because the restaurant doesn’t allow for reservations. It will, however, accommodate patrons who want private dining session at the upper floor of the restaurant.
- Address: Unit 27-G, The Boulevard, Mid Valley City, Lingkaran Syed Putra 59200 Kuala Lumpur, Malaysia.
- Opening Hours: Monday – Sunday: 10am – 9pm (Last order @ 8:30pm)