Tim Ho Wan @Mid Valley Megamall, Kuala Lumpur

"Let's eat here! It's a Michelin-starred Hong Kong Dim Sum restaurant" exclaimed my daughter pointing at Tim Ho Wan restaurant on Sunday morning when we were at Mid Valley Megamall, Kuala Lumpur. I was dragged into the queue. After standing for about fifteen minutes, seems that the queue barely moved. Why? The restaurant just openned for business and the tables had just been filled up. Meaning we have to wait for all these people seated inside to finish their meals first.
There was this couple in front of us and they were discussing and the gentleman kept on looking at his watch. Then, he walked off, followed by his girlfriend. Looking at the number of people in front, I guess the waiting time for us will be about 2 hours. It is 10.30 am and we have not taken our breakfast. Therefore, I discussed with my children and they reluctantly agreed we have to eat some where else otherwise our stomach will start to protest.
That was December 2014, about only a month after this famous Hong Kong  Tim Ho Wan Dim Sum Restaurant opened a branch in Mid Valley Megamal. Last week, we finally got to eat in here after five months! We went there for dinner and on a weekday to avoid the long queues.
Tim Ho Wan listed four main Big Heavenly Kings on its menu. They are Fried Carrot Cake, Baked Bun with BBQ Pork, Steamed Egg Cake and Vermicelli Roll with Pig's Liver.

The picture above is Fried Carrot Cake costing RM9.80 per plate of three pieces. It is soft, lightly fried and full of carrot flavours. Uniquely different from those sold in other restaurants where it is fried until hard and brown.
Baked Bun with BBQ pork is the best dish. These buns are special because it is topped with a layer of sweet crispy crust. The fillings are aromatic and fully packed inside. This is a must try and one plate is definitely not enough! To me this plate of 3 buns costing RM10.80 is cheap.
Steamed Egg Cake is really soft, spongy and not overly sweet. It is a dessert dish, so I recommend you remind the staff to serve it later as it is best eaten hot. 
The last of the 4 heavenly king is Vermicelli Roll with Pig's Liver. It is a traditional dish which must be well liked by older folks as it is full of small pieces of liver inside. It is RM10.80 with three piece a plate. 
I prefer this Vermicelli Roll with the BBQ pork filling, instead of liver. This dish cost abit more that is RM12.80. They do have the shrimp filling type instead of BBQ at the same cost.
We took two types of rice that is Glutinous Rice with lotus leaf and the Rice with Chicken, Sausage & mushroom. Both are equally good and tasty. 
The deep fried menu features 3 dishes, and we tried two of it. Wasabi Salad Prawn Dumpling is thin crust and packed with prawn inside. When eaten with wasabi, it gives the spiciness, no need to dip into any other sauce. Yummy. This dish costs RM10.80.
This deep fried Spring roll with Egg white is a totally new menu for me. The skin is crispy and breaks easily with each bite which is good not as some sold else where you have not only to bite but pull hard at the tough skin. I am amazed to see drooping pieces of egg white inside the filling. Taste is of course delicious. It is RM7.80 for a plate of three. 
Whenever we go to a Dim Sum restaurant, the "siew mai" or pork dumpling with shrimp is a must eat. Here it comes in a bamboo tray of 4 pieces for RM10.80.
Steam Chicken with Fish Maw below is another fantastic dish especially for fish maw lovers. It is also only RM10.80 per bpwl.
Mango Sago Pomelo dessert comes true to its name of these three flavours. The Mango base ie thick golden in color. There are lots of bits of pomelo and sago. Lovely and a class of its own.
The food here at Tim Ho Wan is really of quality. Quantity wise is good as they do not sting on the ingredients. It is the cheapest Michelin star restaurant in Hong Kong. I would say it is also a should try dim sum restarant  for all dim sum lovers!
The second branch of this famous Tim Ho Wan Michelin Star Hong Kong is opening at 1Utama, Petaling Jaya on the 28 April 2015

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