![]() ![]() ![]() The jampacked indoor dining area of Tim Ho Wan. We managed to get seated ahead of a larger group because 1) we didn’t mind having a table outside the restaurant and 2) we agreed to a table for two even if we were three. This writer queued for a little over 30 minutes when we checked out Tim Ho Wan for late lunch last Saturday. ![]() The website Manila Coconuts estimated that customers have to wait between 30 minutes and one hour on average and “longer on peak periods.”īut lining up for a taste of Tim Ho Wan’s dim sum specialties is not a uniquely Filipino phenomenon.īilled as the “cheapest Michelin-starred restaurant in the world” when it opened as a 24-seater hole-in-the-wall dimsum place in Mongkok, Hong Kong by Mak Pui Gor, a former dimsum chef at Lung King Heen at the Four Seasons Hotel – it won the coveted star in 2009 – Tim Ho Wan also continues to attract hordes of hungry customers in the former British colony, as well as in Singapore. MANILA – Filipinos lined up for hours just to get a table at the SM Megamall outlet of Hong Kong’s critically acclaimed Tim Ho Wan restaurant when it opened its doors to the public last May 20.Īfter two weeks, the lines have not disappeared. Customers line up for a table at Tim Ho Wan. Tim Ho Wan Launched Its First Dim Sum.To ensure the efficient management of queues, the restaurant will follow the practice used by its predecessors: seating will be on a first-come, first-served basis.Īddress: Ground Level, SM Mega Fashion Hall, SM Megamall, EDSA Mandaluyong City, The PhilippinesĬontact: Elvis Ching/Lorie Soriano +632 4708836 (THW Megamall Landline) ![]() The official launch for Tim Ho Wan in Manila will be on 18 June 2014, Wednesday. These signature dishes have made Tim Ho Wan the most famous dim sum restaurant in Hong Kong. Many patrons want to try Tim Ho Wan’s Big 4 Heavenly Kings, which include the Baked Bun with BBQ Pork, Vermicelli Roll Stuffed With Pig’s Liver, Pan Fried Turnip Cake and Steamed Egg Cake. The fervent support has continued even after the soft opening and snaking queues are a common sight. To cope with this high demand, Tim Ho Wan had to prepare 1.5 times more of its Baked Bun with BBQ Pork the next day. On the first day of the soft opening, Tim Ho Wan’s marquee dish, the Baked Bun with BBQ Pork, sold out completely even before closing hours. Instead, they are made to order so as to ensure the textures and flavours are tantalising. Tim Ho Wan’s dim sum dishes are not pre-steamed and then reheated. The dishes are delectable, fresh and not kept overnight. 10 dim sum specialist chefs also flew in to ensure standards will be upheld. The dim sum dishes, which are a hallmark of quality, are made with premium ingredients. Thanks to the spacious premise, Tim Ho Wan fans are able to wait in comfort for their turns to enter the restaurant. SM Megamall is one of the largest malls in Asia and an iconic landmark. Around 800 guests visited the restaurant on the first day, eager to enjoy the array of authentic Hong Kong style dim sum Tim Ho Wan offers. The soft launch of the restaurant generated overwhelming support from residents living in the Manila. This is Hersing Corporation Pte Ltd’s next international expansion plan following the launch of Tim Ho Wan Singapore restaurants. Its first-ever restaurant franchise in SM Megamall, Manila, opened its doors. Tim Ho Wan, the Michelin-starred restaurant chain, crossed yet another milestone on, Tuesday. ![]()
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