Everyone is raving on about 添好運點心專門店 (Tim Ho Wan Dim Sim Specialty Shop). This place has been the talk of the town since Michelin unveiled their 2010 Guide to Hong Kong and Macau (米芝蓮指南) and gave this small Mong Kok eatery one star. The talk has also been about just how cheap and delicious this place really is, finally breaking the perception that not all Michelin starred restaurants are beyond the commoner’s price range. This was clearly in response to criticisms about the exorbitance of the 2009 guide.
Back to Tim Ho Wan. With over 25 years experience, 培師傅’s (Pui Sifu) started off at the Four Seasons restaurant 龍景軒 (Lung King Hin) as a dim sum chef. Through hard work, he helped Lung King Hin achieve Michelin three star status. However at the height of the global financial crisis, he decided to quit his HKD30,000/month job at Lung King Hin and decided to rent a small and dodgy for HKD38,000/month. He maintains the principle where “即叫即蒸” (steamed when ordered) to maintain freshness and flavour.
The shop opened on 1 March 2009 to overwhelming success. He invested only HKD400,000 but now sees profits of HKD100,000 every month, easily recuperating the initial capital. The shop also started out by selling takeaway dim sim, which was extremely popular. He does not do that anymore.
In an interview given after being awarded Michelin one-star status, he vowed not to increase prices, offer take away and not to expand through opening branches. So everyone must endure the long lines even from opening time at 10am.
The must have dish is the 酥皮焗叉燒 (crunchy top baked cha siu bun). Only 700 are made daily, and are sold at three for HKD12. The 豉汁蒸排骨 (black bean spare ribs) is HKD12, 鮮蝦燒賣皇 (fresh prawn siu mai) is HKD16, 蝦餃 (prawn dumpling) is HKD16 and 咸水角 (chewy dumpling) is HKD12.
Address: 旺角廣華街2-20號翠園大樓8號地下 (Shop 8 Tsui Yuen Mansion, 2-20 Kwong Wah Street, Mong Kok)