Tim Ho Wan is introducing a new product to its line-up of dimsum dishes in three months’ time. The dish is the Jade Wonton in Laksa Soup, which restaurateur Rikki Dee was able to try in Singapore. “No one makes good laksa in Manila, so this would be a welcome addition,” said the local franchise owner of Hong Kong’s—and the world’s—cheapest Michelin-starred restaurant.
The dish was first introduced in Singapore back in December. It comes with the spicy coconut milk broth and three pieces of wonton; the taste resembles red curry.
The Philippines is the second country where Tim Ho Wan has set up branches outside of Hong Kong. In 2013, it opened its first overseas outlet in Singapore, where it now has six outlets. Dee was joined early this week by chef-founder Mak Kwai Pui, who was in town for the restaurant’s low-key grand opening.
According to master franchisee Robert Chua, who was also in town, Tim Ho Wan plans to open branches in other key cities in Asia-Pacific very soon, and that includes Australia. Little known fact: the first foreign review of Tim Ho Wan was by an Australian TV company.
The waiting time for a table at Tim Ho Wan still takes a minimum of 30 minutes, but the wait staff suggests the non-peak hours of 2pm-5pm from Monday to Thursday for a faster turnover. The restaurant also has a VIP section for a minimum of 10 guests. This where they seat VIPs and celebrities, who will still need to fall in line, regardless.
Coconuts Manila got to chat with chef Mak, who looked young for someone in his 50s. He talked to us about the first Tim Ho Wan he set up in Hong Kong’s Mongkok area, which he eventually shut down in 2012. We asked him if there was a special technique to eating his famous baked buns with BBQ pork and this is what he said:
Tim Ho Wan, G/F SM Mega Fashion Hall, SM Mega Mall, Mandaluyong. Daily 12nn-9pm. Phone number not available. First come, first serve.
