In 2009, Chef Mak Kwai Pui opened a 20 seats Tim Ho Wan dim sum restaurant in Mong Kok, Hong Kong. A year later, his famed baked BBQ pork bun helped him at his original Hong Kong restaurant win a Michelin star. Ever since then, the chain restaurant has expanded around Hong Kong and overseas such as Singapore, Philippines, Indonesia, Taiwan, Vietnam, Thailand and Australia. Melbourne branch is the most recent addition, opened in March 2016.
Being famous and new, do expect lots of queues, especially during lunch and dinner time. Knowing that, we only went at 2.30pm on a Saturday. We were lucky as we only had to wait 10 minutes and spent that time ordering food. We were served within 5 minutes upon seated. We noticed that the queue eased a bit around 3pm.
We really like their baked BBQ pork buns which tread a fine line between sweet and savoury. I have not had such a delicious BBQ pork bun in Melbourne. This evoked childhood memories of another type of baked BBQ pork bun. As for the other dim sums we tried, they were comparable with other nice yum cha places.
I was quite disappointed with the quality of food. The 'famous' bbq pork buns are of nice texture but full of sugar. I've never had a bun this sweet. As for the rest of food, i can definatelly find better places that serve the same in Melbourne.