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Hong KongVisited August 2018 Views –

Tim Ho Wan, Hong Kong: Dim Sum Steamers, Golden Baked Buns and Chicken Feet Rice

Three golden baked buns with pitted tops, one in each section of a white three-part dish on a wood-grain table, with a green Tim Ho Wan placemat printed with photos of dim sum behind them.
Three golden baked buns on a white three-part dish, with a Tim Ho Wan placemat behind them.
Address & map

Tim Ho Wan (添好運) is a dim sum restaurant in Central, Hong Kong, and my August 2018 photos appear to come from its branch at MTR Hong Kong Station. The Hong Kong Tourism Board's page for the Sham Shui Po restaurant names the baked barbecue pork bun as the brand's most famous dish, and Tim Ho Wan's website says the brand has upheld its commitment to authentic dim sum since 2009.

Tim Ho Wan's baked buns

The cover photo shows three golden baked buns with pitted tops, one in each section of a white dish on a wood-grain table, with a Tim Ho Wan placemat printed with dim sum photos behind them. They match the order sheet's baked bun with BBQ pork, listed as three buns for $21 in August 2018 (Hong Kong dollars). Tim Ho Wan's website calls the brand the pioneer of the signature baked BBQ pork bun.

Ha gow and siu mai in bamboo steamers

Four siu mai in a bamboo steamer on perforated paper, with yellow wrappers gathered at the base, a minced filling on top and an orange-red dot on each.
Four siu mai in a bamboo steamer, each topped with an orange-red dot.

Four siu mai (燒賣, open-topped pork dumplings) share one bamboo steamer in my photo, with yellow wrappers gathered at the base, a minced filling on top and an orange-red dot on each. The order sheet listed steamed pork dumplings with shrimp (鮮蝦燒賣皇) at $33 in August 2018, which would fit.

A ha gow shrimp dumpling with a thin translucent wrapper held in black chopsticks above a bamboo steamer holding more dumplings.
A ha gow dumpling held in chopsticks above a bamboo steamer.

Ha gow (蝦餃, shrimp dumplings) have a thin, translucent wrapper pleated along one side. In my photo a pink hint of filling shows through the skin of the dumpling held in the chopsticks. The order sheet spelled ha gow as ha jiao and listed it at $33 in August 2018.

Chicken feet and sparerib rice

A small steel bowl of white rice topped with glossy brown chicken feet and pieces of pork that look like ribs, dotted with dark beans, on a black coaster over a printed paper placemat.
A steel bowl of rice topped with chicken feet and pieces of rib with dark beans.

A small steel bowl holds white rice topped with glossy brown chicken feet and pieces of pork that look like ribs, dotted with dark beans. The order sheet listed steamed rice with chicken feet and sparerib (鮑汁鳳爪排骨飯) at $30 in August 2018, which fits this bowl.

Tim Ho Wan's order sheet and the branch

A pink paper order sheet held in a hand, headed with the Chinese name 添好運 點心專門店, with check boxes and prices beside dim sum dishes named in English and Chinese.
A pink order sheet with check boxes beside dishes named in English and Chinese.

Ordering at Tim Ho Wan in 2018 meant ticking boxes on a pink paper sheet, with dish names in English and Chinese and a price beside each box. Several boxes on mine are ticked, and the sheet lists a charge of $3 per person for Pu-erh tea. It prints three branch addresses, in Mong Kok, Sham Shui Po and at MTR Hong Kong Station in Central, and shows the phone number 2332 3078 in its header and the hours 9 a.m. to 9 p.m. above the menu. Tim Ho Wan's website lists that number and those hours for its Central restaurant, so this post places my photos there, though the sheet does not name the branch outright. A Pearl restaurant guide with details as of August 2026 lists the same address and phone number, and a February 2026 news report says Tim Ho Wan's Hong Kong network has grown to 10 restaurants.

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