Tim Ho Wan Dim Sum Specialty Store

This is a very famous Hong Kong dim sum. It has a crispy crust similar to a pineapple bun, filled with hot honey-glazed BBQ pork. The texture is crispy on the outside and soft on the inside, with a savory and sweet combination, a must-order signature dish here.

Classic Cantonese roast meat. Pork with a good balance of fat and lean meat is selected, coated with honey and roasted. The meat is tender and juicy, with a slightly charred surface and a rich caramel and meat aroma, usually served as a main course.

A hearty bowl of Hong Kong-style roast meat rice. White rice is topped with honey BBQ pork and a fried egg, drizzled with sweet soy sauce. The BBQ pork is tender, and mixing the egg yolk with the rice is especially delicious.

Classic Hong Kong-style noodle soup. Uses springy alkaline noodles, served with fresh shrimp wontons and a clear, sweet broth. It is recommended to sip the soup first, then enjoy the noodles and wontons.

Traditional Cantonese fried noodles. Thin egg noodles are stir-fried with yellow chives, bean sprouts, and special soy sauce over high heat. Full of 'wok hei', with a dry and springy texture.

Classic steamed rice in a bowl. Marinated pork ribs and chicken feet are placed on top of white rice and steamed, allowing the meat juices to seep into the rice. The taste is savory and appetizing.

Homestyle steamed rice. The meat patty is mixed with dried squid and water chestnuts, offering a texture that is both tender from the meat and crisp from the water chestnuts.

Steamed rice with a meat patty and a fried egg. The meat patty is tender and juicy, with the aroma of dried tangerine peel or cilantro, a perfect pairing with rice.

One of the most common congee dishes in Guangdong. Rice is cooked until smooth and creamy, with preserved egg and salted pork. The texture is dense and the taste is fresh and warming to the stomach.

Sichuan-style wontons. Thin-skinned, large-filled meat wontons are drizzled with spicy red oil and vinegar sauce. The taste is sour, spicy, appetizing, smooth, and tender.

Traditional Cantonese stewed soup. Stewed for a long time with pig lung, Chinese cabbage, and almonds. The soup is milky white, with a sweet and lung-moisturizing taste, and the aroma of almonds.

Chicken feet braised in abalone sauce. The chicken feet are stewed until soft and flavorful, rich in collagen. The sauce is rich and savory, perfect for slow enjoyment.

A traditional vegetarian dish. Various vegetables and soy products are braised with 'nam yu' (fermented bean curd). The taste is savory and rich, with a unique aroma of wine.

Simply blanched lettuce, usually drizzled with oyster sauce or soy sauce. It has a crisp and refreshing texture, suitable as a light side dish.

Crystal clear Chinese jelly. Made with osmanthus flowers and goji berries, it has a faint osmanthus aroma. The texture is chewy and refreshing, sweet but not cloying.

Moisturizing hot sweet soup. Papaya is stewed with almonds, tremella, and other ingredients. It has a sweet taste and is very nourishing when hot.

A classic in Cantonese dim sum. Translucent wrappers enclose whole fresh shrimp. The texture is crisp and springy, and the taste is fresh and delicious, a must-order for yum cha.

Traditional Cantonese siu mai. Yellow wrappers enclose pork and fresh shrimp filling. The texture is firm and juicy, full of meat and seafood flavor.

Pork ribs cut into small pieces are steamed with fermented black beans and minced garlic. The ribs are tender and flavorful, and the savory aroma of fermented black beans is very appetizing.

Large steamed beef balls. Mixed with dried tangerine peel and water chestnut, usually placed on a bed of bean curd skin. The texture is soft and tender, with the unique fragrance of tangerine peel.

Chicken feet that have undergone multiple processes of deep-frying, soaking, and steaming. Steamed with black bean sauce, the skin and bones separate easily, making them soft and flavorful.

Glutinous rice, chicken, and shiitake mushrooms are wrapped in lotus leaves and steamed. The glutinous rice absorbs the fragrance of the lotus leaves and the oil from the filling, making it soft and delicious.

Translucent wrappers reveal the vibrant green of spinach. The filling is a mixture of fresh shrimp and spinach, with a fresh and refreshing taste, offering a hint of vegetable sweetness beyond traditional shrimp dumplings.

Chaozhou-style steamed dumplings. The translucent wrapper is relatively thick and chewy, and the filling usually contains peanuts, minced meat, celery, etc., offering a rich and multi-layered texture.

Minced pork and bamboo shoot filling wrapped in bean curd skin, deep-fried then steamed, and drizzled with oyster sauce gravy. The bean curd skin absorbs the sauce, resulting in a soft, smooth, and delicious texture.

This is a type of fermented steamed cake. It is dark brown in color with a fluffy, porous texture. The texture is very soft, fluffy, and sweet, with the aroma of brown sugar.

Innovative rice noodle roll dish. Pink rice noodle wrappers enclose crispy rice net and fresh shrimp. The texture is soft on the outside and crispy on the inside, with distinct layers and a visually appealing presentation.

Classic Cantonese-style rice noodle rolls. Thin and smooth rice noodle wrappers enclose chopped honey-glazed BBQ pork. Drizzled with sweet soy sauce, it offers a perfect balance of savory and sweet.

Rice noodle rolls wrapped with fresh shrimp and yellow chives. The shrimp is crisp, and the yellow chives add a unique aroma. The wrappers are thin and the filling is fresh, with a smooth texture.

Rice noodle rolls wrapped with minced beef. The beef filling is smooth, usually with the fragrance of dried tangerine peel or cilantro. The rice noodle wrappers are smooth and melt in your mouth.

Rice noodle rolls wrapped around deep-fried dough sticks ('youtiao'). The exterior is smooth, while the interior is crispy. Usually served with sweet sauce, sesame sauce, or soy sauce, offering a strong contrast in textures.

Shrimp filling wrapped in bean curd skin and deep-fried. The wrapper is golden and crispy, and the filling is fresh and juicy. It tastes even better dipped in "cip" sauce (Worcestershire sauce).

Traditional Cantonese pastry. Shredded radish is mixed with rice flour, steamed, and then pan-fried until golden brown on both sides. Crispy on the outside and soft on the inside, with the sweetness of radish and the savory aroma of cured meat.

Spring rolls fried until golden and crispy. The filling mimics crab meat with egg white and is paired with fresh shrimp. The wrapper is thin and crispy, and the filling is tender and smooth.

A type of deep-fried glutinous rice dim sum. Olive-shaped, with a crispy exterior and a soft, chewy, slightly sweet glutinous rice skin. The filling is usually savory minced pork, dried shrimp, and shiitake mushrooms.