Tim Ho Wan

A last minute lunch decision left us seeking Tim Ho Wan to cure our stomach hankerings at around 2pm. To which i normally wouldn't bother as it just leads to throwing out my eating patterns. 

We were in a bit of shock to find that the place was still packed despite the time but not enough to cause a queue which was nice. We order a plate of golden baked buns filled with BBQ Pork.

The bun had a slightly crunchy texture and the meat was well balance between sweet and savoury. I'm normally am not a fan of Pork Buns, so this was a nice change. So far so good!

Next up was a serving of Steamed Egg Cake. This was definitely something I've never had before. Super soft and fluffy like a spongy cloud with subtle flavours that require a slow chew to savour the essence.

Out next was a metal bowl of rice, chicken, sausage and mushroom. I was appalled at how little lap cheong (Chinese Sausage) was in the bowl but impressed by the tenderness of the chicken and flavours of the dish as a whole.

The beancurd skin roll with pork and shrimp came out piping hot. The dish was well cooked, with explosive flavours and interesting textures. It's definitely nothing that will blow your mind, but it was a quality dish.

The worst dish for me was the vermicelli roll with pig's liver. Though the dish was well cooked and I pride myself to being quite open minded with food, but one of my more hated foods/texture is liver. There's something about the grainy fudge texture and pungent punch to the taste buds that gives me the chills. I manage to only down half a roll before I waved the white flag.

The logan drink was unsweetened with subtle flavours that left me beckoning for more refreshment. One downfall was that they forgot our drinks but was quick to negate the problem when we pointed it out.

I find myself wondering why has the Sydney branch differed so much from it's delicious Hong Kong counterpart. My previous experience left me raving about quality for the price we paid.... and now I just don't know.

The fact that it's known for their Michelin star leaves most of their customers expecting the world and then realising it's nothing more than a half decent yum cha restaurant on the slight upper market of pricing. I for one am in full agreement on the low average score this place receives... it's like buying an item because of a brand only to find out it's essentially a cheap shirt with a fancy logo on it....