When Michelin-starred Tim Ho Wan opened it’s very first Sydney restaurant in Chatswood early last year, dim sum fans came from far and wide to get a taste of those revered dumplings and that famous bbq pork bun.

Since then, a smaller takeaway store has opened in Westfield Sydney’s level 5 food court and most recently, a large-capacity restaurant in Burwood. The lines aren’t quite as long as they were when the first Australian store opened, but they’re still existent, and for good reason too. The attraction of being the cheapest Michelin-starred restaurant in the world is one that has many diners wanting a taste.

When we arrive just before midday on a Saturday morning, the wait is around about half an hour, but decreases as the afternoon stretches on. It seems like late-morning is the prime time for dumpling fiestas.

Baked Bun with BBQ Pork ($7.80)

Let’s start with THW’s world famous baked BBQ pork buns. Pale yellow with a slightly splayed crust, the bbq pork filling inside is a deep, caramel red-brown and marbled with pieces of pork. The thick sauce is sweet and savoury all at once, the play of flavours backed up by the crumbly, buttery sweet crust which complements the rich filling. 

The buns are strangely addictive and it’s easy to see why they’re such an popular menu item. They’re slightly sweeter than versions we’ve tried overseas, but by far are the most popular dish coming out from the kitchen. Bonus: they can be ordered takeaway.

Vermicelli Roll with BBQ Pork ($7.50) and Shrimp ($7.80)

This is a classic yum cha dish that is perfectly executed, with freshly steamed, slippery rice noodles bathed in a sweet soy sauce. The prawns in the filling are sweet, plump and flavoursome. The BBQ pork rolls are marbled with spring onions that contrast a bright green against the deep red meat and pearl-white noodles.

Prawn Dumplings ($8.30)

These Har Gow are filled to the brim with the best quality prawns, which are discernible by their sweet flavour and firm bite. The translucent skin is gloriously soft, unctuous and not sticky at all – a product of being freshly steamed to order. These really are one of the best we’ve had.

Pork Dumpling with Shrimp ($7.80)

These siu mai are well-seasoned, flavoursome dumplings that deliver on quality and taste. They’re small in comparison to other yum cha versions, but are very, very good.

Beancurd Skin Roll with Pork & Shrimp ($6.80)

Delicate, wrinkled bean curd skins envelope a surf-and-turf prawn and pork filling. It’s steaming hot and the almost gelatinous wrapping soaks up the delicious savoury sauce.

Spinach Dumpling with Shrimp ($7.80)

The crystal skin of these half-moon dumplings is impeccably transparent and thin, revealing a bright green spinach filling that is bursting at the seams. It’s speckled with bits of crunchy prawn which add good textural contrast.

Pork Ribs with Black Bean Sauce ($6.80)

Unlike versions you can get at standard yum cha, these pork ribs are meaty and have very little fat. The salty black beans and tingle of chilli make for the perfect combination of flavours to coat the slippery, tender ribs.

Fried Noodle with BBQ Pork & Soy Sauce ($9.90)

This is a good serving of soy sauce egg noodles, with not a lot of BBQ pork but lots of carrot and cabbage. They’ve got a bit of a hot kick, and are perfect for sharing or to nibble on to break up the dumpling feast.

Rice with Chicken, Sausage & Mushroom ($8.50)

This dish sounds simple but is done so well. Long grain rice is fragrant with the flavour of sweet lup cheong (Chinese sausage), meaty shitake mushrooms and juicy chicken. This, too is perfect for sharing.

It’s easy to see why this is Michelin-starred fare. Reflected in the slightly-higher than usual prices, dumplings are filled with the best-quality ingredients and each dish is executed impeccably. The usual theatrical excitement and level of chatter provided by the wheeling of dim sum trollies at yum cha is replaced by a DIY ordering system which enables everything to be made hot and fresh to order. And if there’s one dish that you must order it’s those legendary pork buns.

Website:

http://www.timhowan.com.au/