Tim Ho Wan

7 Reviews on “Tim Ho Wan”

• Lunarcry

  Dined at 11 on a Sunday and there wasnt a wait at all. Perhaps all the hype has eased off. Loved the pork and chive dumplings and BBQ pork buns. Rest of the dishes were ordinary.

  February 18, 2019, 12:30 pm

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• Kevy K

  Tim Ho Wan. The Michelin stars follow the individual chef, not the chain of branded Chinese restaurants around the country. Taking into context that the Eastern state eateries are struggling or closed (Sydney shut its doors this year), one had high hopes that PERTH would not follow a failing business model. Unfortunately, the consensus from foodie and colleagues alike are that this place may soon follow in the fate of its Sydney counterpart. Nestled along William Street in Raine Square, there were only a small number of covers on Sunday. Orders are promptly taken, press a button. Prices here are at the high end. Surely they should know asians are price sensitive!!! Expect at least $25pp for an average meal, their dim sum prices per dish are 25-50 percent higher than others. So the food should be good right?The pork and century congee was overly salty, rather boring and like every other place in Melbourne. Braised chicken feet were small, thin and unappealing to the eye but different in flavour. Not the usual thick, unctuous chilli sauce, more like the abalone sauce you may find from a jar. Soft, tender cartilage. Stay away from the liver and rice flour rolls. The liver is tough, flavourless and over cooked. The rice flour rolls flat and lifeless. Only THW can market offal as one of their Big 4 heavenly dishes. Vegetables were fine. Just a tad overdone. Dumplings were also ok, the thin transparent and translucent skin melt in the mouth. So thin they tore one and plated it anyway. Poor form! The spinach filling rich in garlic though. Bit too much. Other dumplings were also nice, wonton skin with a lovely vinegar, chilli sauce. Lea and Perrin, not vinegar. No chilli oil. Is this a real Chinese restaurant???The signature pork buns are well known. Theyre fine. Slightly sweet and salty. Probably their signature dish. Service is ok. We waited for tea to be topped up but realised you can just press the button. The restaurant was mostly empty. The key to any new restaurant is word of mouth and return customers. Unfortunately, neither will do THW any favours the way it is at the moment. The pricing structure adds insult to injury. Poor. Theres a reason why there is no queue#timhowanperth #nofilter (photos)

  January 28, 2019, 5:09 pm

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• B & M

  Michelin star….. Really, not sure? Service and Food below average. Any of the local dim sum restaurant better than here. Only good thing is they serve very hot food. Disappointed.Vermicelli roll with pig’s liver was over cooked liver so tough.

  January 21, 2019, 3:31 pm

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• Finleyhimawan

  Coming in here for a dim sum expecting the same menu as per the other Tim Ho Wan in Sydney as I go there every few months. The menu is a lot smaller and perhaps designed for quick eats, so they do not have the full menu. Ordered the porridge, famous BBQ pork bun and siu may which tastes really good, cannot fault that! Their wonton soup is a little bland and their beef balls are quite nice. Had asked for chilli oil or any chilli and unfortunately they do not have any. Otherwise it is still a good experience just may be a different expectation as Ive been to their other stores before.

  January 20, 2019, 9:13 am

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• Foodie In Paradise

  Too much of a hype but very average dim sum is the only way I could describe this place. The BBQ bun was very yummy and definitely worth the try and probably the one and only dish I enjoyed. Their carrot cake, the steam cake , egg tart and almond flake prawn cheese dumping all taste very average. Extremely limited variety for a dim sum. Service was okay but kind of strange that when we asked to have 3 serve of BBQ buns for take away; the. waitress gave us take away boxes and 3 plates of BBQ buns. Soy bean milk and barley drink were very nice . Overall , overpriced dim sum and lack of variety.

  January 19, 2019, 5:49 pm

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• Caturday

  I must confess I went to the Tim Ho Wan in Hong Kong 5 times in 3 days. And ate the signature baked bbq pork buns each time. The baked pork buns ($7.80) here are similar to the HK ones in texture and taste, albeit a bit taller and slimmer. Worth getting them. The pork dumpling with shrimp ($7.80) was kinda meh, the prawn was too blended and there wasnt a large chunk of prawn in there. Expensive and theres a much better rendition at Northbridge Chinese Restaurant. A similar thing with the pork, century egg and salted duck egg congee – tasty but with a funky shrimpy undertone, again Northbridge Chinese restaurant does it better. The glutinous rice with lotus leaf is fabulous here, akin to the one in HK. Its my favourite dim sum dish and they do it justice. Service is quick, just write down what you want and press the button. Its very very busy though, I came at 11.45 on a weekday for lunch and was seated right away but by 12.00 there was a queue. Worth a try (once) but Id just come for the pork buns. Theres cheaper, tastier dim sum a short walk across the railway line.

  January 19, 2019, 5:14 pm

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• Food_Glorious_Food

  Loved our first visit here for dim sum. We had heard there might be a long wait so we opted for a later 3pm lunch on a Saturday and were seated straight away. Cool ordering system – look at the picture menu, fill out your order on the paper slip and press your call button – simple and efficient. We ordered the Pan fried turnip cake (delicious), the Vermicelli roll with shrimp (good), Spinach dumplings with shrimp (very good), Prawn and chive dumplings (very delicious), Wasabi salad prawn dumpling (my favourite dish), Poached greens (tasty), then finished with the Mango sago (refreshing). Food quality was up there, attentive friendly service, great decor and atmosphere and very reasonably priced ($25 a head!). Will be back very soon for my next fix.

  January 9, 2019, 3:12 pm

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