Commissary Manager

Tim Ho Wan, the hole-in-the-wall eatery in Hong Kong that defied all odds to gain an entry in the Michelin guide, has finally arrived in Manila. Its dim sum have won the plaudits of food critics and the hearts of epicureans around the world.Now without having to hop on a plane, local aficionados can savour the famed Baked Bun with BBQ pork: the marquee dish that transformed the eatery into a mecca!The pork buns are enticing and here is why: the exterior is crumbly and fluffy and the inside — barbecued pork with oozing sauce — boasts a sweet-salty taste. The pork buns make up one-fourth of the Big 4 Heavenly Kings. The remaining three, the Steamed Egg Cake, Vermicelli Roll with Pig’s Liver and Pan Fried Carrot Cake are also available at the local branch.The egg cake is light and spongy, with a nice caramelised taste to boot. The vermicelli roll with pig’s liver is an interesting take on the traditional dish. The vermicelli roll has a velvety texture while the fresh pig’s liver lends a gamey flavour. Rounding out the line-up is the carrot cake, spiked with radish bits for that extra oomph.Other menu mainstays include the Steamed Chicken Feet with Black Bean Sauce, Steamed Pork Dumpling with Shrimp and many more.The dim sum at Tim Ho Wan are made using only fresh and premium quality ingredients. The dim sum are also delectably fresh as they are not pre-steamed and then reheated but made-to-order so as to retain the dim sum’s flavour and texture.To serve patrons more efficiently, Tim Ho Wan Manila follows the style practised by its predecessors: seating will be on a first-come first-served basis.