Tim Ho Wan

I don't think the food quality is up to its price. We enjoyed some of our orders but beef noodle soup was total waste of TW $300. Am I gonna visit this restaurant again? I don't think so.

It's good, but to be honest, I think the Hong Kong branch is tastier. But this one isn't bad. When I went there, there weren't many people, so I didn't have to wait long. However, some of the food was served quite slowly.

Poor service. Waitress extremely rude. Use to be a good restaurant but nowadays looks like a bad fast-food chain. Don’t waste your time and money.

Good food. Place was near our hotel. We came around 5pm and the place was not yet full. However the food took longer time to serve.

Hong Kong Braised Beef Dry Noodle ($248): The beef cutlets and tendons tasted great and similar to those in beef noodle soup. The noodles had thin and flexible texture. Pineapple Bun with Butter ($138): It has become one of my favourite foods from now on. The saltiness the butter had, the sweetness of the bun, and the crispness of outer layers altogether made this delicacy one of my favourite foods in my entire life. No wonder they won 1-starred Michelin award and I will be back soon just for this special dim sum. Hong Kong-Style Milk Tea ($118): It tasted quite authentic, distinctive and superb. In conclusion, it took me about 15 minutes to wait for the seat at around 12:15 on Thursday but the efficiency was relatively high despite the business the restaurant confronted. The price is moderate and the closest exit of Taipei Station is M6. Overall, it’s definitely a 10 out of 10! FYI, you scan the code (English available) to order and the 10% service charge is included in your bill.

Visited 3:30pm on a weekday. Not crowded and there were plenty of tables offered. I ordered a package that includes 1. small size blanched iceberg lettuce; 2. dumpling combo of 4 pieces; 3. Steamed chicken rice with Chinese dried pork sausage 4. 1 piece of tara egg tart and an extra order of beef cheung fan (rice roll); chicken feet & deep fried glutinous rice dumpling The bill tootalled as NT905, that was including a 10% service charge (USD32). Maybe it was a bit too much for 1 person, but I finished everything. The taste were very Canton-authentic. dumplings were good, rice cooked perfect not too dry nor soggy, and the soy sauce mix that went with the rice & rice roll was rightly done. The egg tart was the only disppointment. The restaurant was very clean, including the washroom. the main dining area was nicely lit and good space in between tables. I was totally satified and I would go back for dim sum next time.

I’ve been here many times, and the new dishes this time are definitely worth trying! Not only are they innovative, but the flavors are also truly excellent. The staff at this restaurant are very friendly and attentive, often proactively offering napkins and refilling water. They also take the time to briefly introduce the dishes before serving.

Food is ok but not as good as it is back in the days when still in only one HK shop. But good enough. I hope that next time their menu can cater more for 1 pax as min 3 bun is too much.

We ended up coming here for brunch bc the local place we wanted to had such a long wait. I've never been to Tim Ho Wan before in NYC so can't really compare. I'm sure it's not as good as the ones in Hong Kong. Even then there were a lot of Cantonese people here. We absolutely loved the pork buns. The shrimp (ha haw) dumplings and the steamed dumplings with spinach and shrimp were really good. The chicken feet tasted good but it was completely different than chicken feet I've had in American dim sum places.

A good place for Dim Sum. Nice dining environment with excellent service. Food is typical Cantonese taste. Location is right cross Taipei station. Very convenient to tourists.

Dim sum is very bland, great for old people who are on bland food diet. No hot sauce or hot chili oil. Don't waste your time standing in line, it's not worth it.

TimHoWan has been here for awhile now, and every time I always walk passed it since a dimbsum place in Taiwan I don't particularly have high hopes for to begin with. Decided to give it a shot this time around. I mean, it's not terrible, but just mediocre at best. For Taiwan, better than expected, but at the same time it's about what I expected. One thing that stood out was the egg roll, as it's a dish made out of egg white on the inside and other ingredients. Very unique as I never seen egg rolls done this way, but more importantly, tasted pretty good. Otherwise, it's a dim sum spot that is just okay. There's not much dim sum in Taiwan anyways, so I guess it still works.

We had a really good experience here. Stopped in for dinner, the place was packed but we got seats rather quickly. Ordered our usual spread and it was great dim sum, prices reasonable. The staff was quick to get our order out. Everything was very fresh, it is a restaurant we would mind coming back to when we visit Taipei again. It is a large chain restaurant but the quality is there.

This is base on the quality of the food from the restaurant. The overall portions of the food are below expectations to size of the food container. The presentation is not what used to be. Taste is a bit cool, wish it could be warmer. Hope the management team can change the container to portions being offer, otherwise is really disappointing to see everything half empty.

Do not come! Not even good. This is one of the worst dim sum restaurants I have ever tried. I live in San Francisco and we have better than this. They screwed up this restaurant name. I tried it at Hong Kong and it was delicious. They also have it at Hawaii and it was good too. Taipei is the worst. Terrible service. We asked for napkins and they gave me 2 when we have 6 people. None of the food is cut into pieces such as BBQ rice roll. We asked for them to cut and they say you have to do it yourselves. No scissor. They gave us a dirty knife. Asked for another one knife and they came back with a napkin for us to clean. How disappointed.

Brief intro if you don't know: Tim Ho Wan is originally from Hong King, and the first restaurant that specializes in dim sum to earn a Michelin Star. I was in Hong Kong recently and did not have the time to visit the original location. But lucky for me, there was one down the block from my hotel in Taipei. Arriving before the lunch rush is a great idea. The wait is shorter and you'll get your food faster. Their specialty is the BBQ pork bun (char siu bao) I dislike these buns and would never order them, but one bite here and I knew I'm hooked. Instead of the thick steamed layer of bready dough, these are thin, flaky sweet baked buns. Inside is a red filling of sweet, tender pork. We ended up with 3 orders (3each). And came by for one order more on the way to the airport. We also tried their turnip cakes. Not bad but nothing to scream about. But where it got awesome again was their sesame balls filled with sweet oozing egg yolk. You know it's bad for you but all conscience goes out the window. Their meatballs were tender and seasoned well. Their chives dumplings had skin so thin, you can see through them. Not kidding ... look at my photos! Then there were the fried shrimp rolls. Greasy with a slight crisp to the skin. Pretty good. Food was very good, especially the BBQ pork buns and sesame balls. The service was pretty efficient. Great job on telling us how long each dish would take to come out, and delivering them in half the time. I've already decided to stay at a hotel in the area on my next visit, and it'll be within walking distance to Tim Ho Wan. Check out my photos!

This is not my first time to a Tim Ho Wan. I first had Tim Ho Wan in HK where it originated. They are famous for the BBQ pork bun and that is what I got for dim sum as well. Tim Ho Wan is Michelin 1 star restaurant. Like all good things, you do have to wait in line to get seated. I waited about 30 mins for a table which was not bad. They had a few promotion happening to celebrate their 10 year anniversary opening of their first restaurant in Sham Shui Po in HK. The dim sum is a bit pricier than most food in Taiwan. We ordered the BBQ pork bun, scallop rice roll and fried daikon. Everything tasted delicious except the fried daikon. Maybe I am just not used to the flavor of the fried daikon (I thought it was fried milk at first). The restaurant is very small. But they do have a VIP room available if you call in advance. I am not sure if they charge for the VIP room. Overall, I do recommend trying this restaurant.

Hello world's cheapest Michelin star. First awarded its star in Hong Kong in 2009, Tim Ho Wan dimsum has now expanded to Taipei (yay), Singapore, Sydney, Manila, and NYC. This review is just for the BBQ pork bun though. Needless to say, it was the best bbq pork bun I have ever tasted. I'm getting more before I leave Taiwan. Location: right outside Taiwan Main Station. Price: 130-140 TWD for 3, almost $5 Taste: Light and crispy outside, warm and delicious inside. I ate 2/3 and my friend just ate one. I ordered to go from the booth, knowing the bbq pork bun was all I wanted. It came packaged in a nice box and a bag with 3 pieces. Dine in is an option too. A must try.

Felt overpriced for what it's worth and serving sizes were tiny but food was not bad, wait was not long, and service was great. The only food items that really stood out to me were the char su baos (as expected). I never had a char su bao like it--a crispy soft but thin bao and juicy and tasty filling. Most of the baos I've had in my life were never so crispy and soft. The other items were well-made and flavored but nothing too exceptional. Their cabbage was really crispy yet well-cooked and that's a unique texture. Flavor-wise, there could have been more sauce in my opinion. Chicken feet fell right off the bone but also the flavors were more subtle and there were only a few pieces. I ordered more items but don't remember them very well since they weren't exceptionally memorable. The tea was also alright--it was very fragrant but didn't taste too strong.

Visited: May 23 2019 I was (still am) obsessed with Tim Ho Wan's dimsum in Hong Kong that when I accidentally found out (while google mapping Taipei main station) that there's a branch in Taipei, I was stoked. The restaurant atmosphere is definitely different in Taipei vs HKG; it seems more dainty and "refined". In HKG, it was super fast service restaurant with no-nonsense service. You get in, you eat and get out. The prices are definitely not the same; twice as much I would say for a regular dish (I took off 1 star because of the prices). The quality and yumminess level is consistent with Hong Kong's. They still have the best bbq pork buns in the WORLD. They are sublime. I've eaten a lot of bbq pork buns and they win hands down. We also ordered turnip cake and crab/egg whites spring rolls. The turnip cake was typical, nothing really to write home about. The spring rolls were unique and I like them enough that I will order them again next time. Oh, Tim Ho Wan, when are you coming to Canada?! Ordered: Bbq pork buns Crab and egg whites spring rolls Turnip cake

Tim Ho Wan is known for their Michelin Star Pork bun, which is exactly why I came here. I showed up on a Wed afternoon (around 12:30pm) with my uncle and there was no wait. The ordering process was smooth and food came quickly. Food was delicious, especially the pork bun. I knocked a star for the service. My uncle and I sat at a pretty small 2 person table - which is fine, but the waiters and waitresses could have been more attentive about clearing the table as soon as we finished something, so we'd actually have room for the next item. They could have also been more attentive with the tea refills.

Near-perfect dim sum in my eyes. I knew as soon as I tasted the first dish. Quality ingredients, excellent preparation, and minimal greasiness made this one of few times I didn't feel like I had a very heavy meal, which can sometimes be the case at other dim sum joints depending on the preparation. It's always-busy (and I assume consistent steady traffic given it's right across the street from Taipei Main Station) and can get chaotic. But it's all worth it. Their signature Baked Barbecue Pork Buns are an obvious must - perfectly prepared, melt-in-your mouth crust and warm, not overly-salted pork filling. Another surprise hit was the Spring Rolls with Egg White...HOLY COW, these were good, probably the best spring roll I've had in my life. I would never have thought to order something so basic if it weren't for my dad who suggested them so just goes to show...the more the merrier, as you can try more dishes. Same goes for the delectable "Beancurd Skin with Shrimp" and one of the desserts we opted for, the Lava Custard Sesame Balls - warm filling housed in a crisp but light sesame casing. SO GOOD. We also tried the other standards: siu mai, har gow, pan-fried turnip cake, and a Chinese veggie side. They somehow tasted better than anywhere else I've had these. Bottom line: absolutely delicious, affordable but special dim sum.

Hubby selected this place for lunch prior to our visit to an ONESCO Heritage Site temple. He says they are Michelin rated. It was OK. Not the best dim sum I've ever tried and the menu is really limited with about 30 items to select from. They do set menus up to the tune of 6000 NT per person or $196 USD for 10 items. This place has NO bathroom! What? I wanted to wash my hands before lunch and was pointed to go next door. It was a dirty looking, small mall where you descend the stairs and see underground shops and restaurants. The guy at the info desk directs you go left, down the hall and another left and the public toilets are there. Back at the restaurant, the food started to arrive because it took me so long to get back. Jasmine tea cost $2.80 per person. They do give refills of small cups. Just give me a pot will ya? But the tables are small and can't fit a lot of dishes on the table. It was so loud there and not a quiet place to eat. The dishes we tried- leaf wrapped sticky rice which was over cooked and the rice was mushy. I can get better if this at home at non Michelin restaurants. The spinach dumplings with shrimp dough was too thin and when picked up with chopsticks, would stick and start to tear open. The stew mai was good. Hubby checked off the wrong box and instead of taro, we got deep fried tofu cubes which was really hot but good. We didn't like the chicken feet braised with abalone sauce. I really feel the food is overrated here. Maybe it's better in Hong Kong where the original is.

Best BBQ pork bun I've eaten. Hands down. Crispy crust and flavorful filling that wasn't too sweet. You can dine in or order at the takeout window. This location was usually busy so the wait can take a bit longer. Had to knock it down a star because the other offerings weren't up to the BBQ bun's standard. The XO fried rice we got didn't have any XO flavor. The daikon cake was good because you can definitely taste the daikon inside. The rice blanket with BBQ pork was OK. The shrimp dumpling had very tender shrimp in it. It seemed pretty fresh because the shrimp had a nice snap to it. Takeaway: definitely worth the try. If anything, definitely come just for the BBQ pork buns.

From HK to Taiwan. Ordered a bunch of stuff - NT$1415 ~$44.22 USD Tina's Travel and Tabloid - Takes credit card! Get your travel card before you charge anything to avoid foreign transaction fees. - Line starts outside and chairs for you to sit. Be sure to grab a jacket, it can get chilly outside. The workers to provide hot tea or water for your waiting time. - Tried the Michelin star one in HK before we went to this location. - I don't know what it was, but the food here was delicious! (It might be better than the Michelin). Can't complain about anything for the price I paid. - Restroom is located outside and down in the basement, which is a bit of a walk away from this restaurant. - Workers were attentive and some were not so nice. - Average place, but good eats and cheap!

There is a Tim Ho Wan right across the street from where I am living, so I finally decided to try the famous Hong Kong restaurant with some friends one night. The restaurant does not allow reservations, but one of my friends arrived a little early to get in line so by the time the rest of the party arrived, we were good to go. The restaurant itself is medium in size, and was actually less decked-out than I expected for a restaurant so famous. I did appreciate the bamboo steamers on the wall as decoration. Service was prompt and attentive, with servers constantly asking if we needed drink refills and collecting used plates. The menu is actually on the smaller side, so my three friends and I each took a turn marking dishes we wanted to eat on the order sheet. However, we proceeded to share all of the food during the meal. I tried many dishes that are not typically found in dimsum places in the U.S., such as fried shrimp dumplings with wasabi sauce. At the same time, some of my favorite dishes back at home were not to be found here at Tim Ho Wan. I think the desserts (mango pomelo sago and the jelly cubes) were especially excellent: chilled, light, refreshing, and not too sweet. The one local Taiwanese friend in the dining group (a China Airlines flight attendant) said she was surprised at the quality of the food here (it was her first time trying Tim Ho Wan in Taiwan) and said it was on par with Tim Ho Wan she has had in Hong Kong. My Australian friend said our meal was WAY better than dimsum she has back in Australia. The Japanese friend seemed happy and content. I thoroughly enjoyed dinner as well, but I have had some pretty outstanding dimsum in various cities in the United States, so I give Tim Ho Wan a solid four stars. Overall, top quality food, but a smaller selection of it. Prices are on the higher side by Taiwanese standards, but about the same as dimsum prices in the U.S.

Bad: Expensive. Fried rice is flavorless. Chicken feet and beancurd seafood is mediocre. THERE IS NO BATHROOM IN THE RESTAURANT! Good: Pork buns is really good. Crispy on outside and light flavorful BBQ pork inside. Shrimp vermicelli is good-shrimp flavor is there and the noodle is very thin. Mango pomelo sago is very refreshing and you can taste actually fresh fruit pieces.

My husband and I came here with my dad because my dad said that this was a good place to eat. Boy were we not disappointed. There were chairs set up outside the restaurant for people waiting in line to get in. We got there a bit early so we were first in line because the restaurant was full. Luckily, we didn't have to wait long - we were seated probably 5 to 10 minutes later. We ordered a good amount of food. The food came out very quickly. Let's just say, the food was very delicious. I could have kept on eating and eating and eating. If I'm ever in Taiwan again, I'll definitely be back.

Tim Ho Wan is probably my favorite place to get dim sum. I've now had it multiple times in Taiwan and also in Singapore and NYC. I have yet to eat a better Char Siu Bao than at this franchise. The outside is unique in that it's not your typical white bao bread. Instead, it's similar to a Bo Lo bread, super flaky, crusty, buttery and piping hot while the inside is filled with char siu meat. Perfection at its best and no where does it better than at Tim Ho Wan. Another one of my favorite is the Lo bo gao (turnip cake). A prior review had exclaimed that it doesn't contain dried shrimp, mushroom or chinese sausage. I, for one, absolutely hate these additional items in the turnip cake, ESPECIALLY the dried shrimp, and I really enjoy the authentic, honest taste of simple turnip cake without all the other additives. It's a rare find these days to have such a pure taste and good for them for including turnip strips in their too! A few of my other favorites are the Chang Feng (rice noodles wrapped with meat or shrimp) and the glutinous rice wrapped in lotus leaf. For dessert, I highly recommend the custard sesame mochi ball! This is literally what I want every time I get dimsum in the U.S. but you just can't find it anywhere and even if you do, it is definitely not made up to par. The outside is your typical red bean mochi ball sesame outside however the INSIDE is what makes the little ball golden (literally). It's made from a mixture of liquid salted egg yolk plus custard and butter and will actually flow out of the ball when you take your first bite if you're not careful! For those that have never tried it, the mixture sounds gross but it is probably one of the best mochi balls that I've ever had!

Tim Ho Wan (添好運) located outside of MRT M6 exit, at a street corner. (M6 exit of MRT) There is always a long line of customers waiting. We have ordered: 1. Shrimp Vermicelli Rolls (鮮蝦腸, $4.50); 2. Prawn Dumplings (蝦餃 $4.50); 3. Pan Fried Radish Cake (蘿蔔糕 $3.50); 4. Bean curd Skin with Shrimp (鮮蝦腐皮捲 $4.50); and 5 .Barley Milk (紫米薏奶 $3.00). All dim sums we ordered were quite good and tasty. Except "Braised Chicken Feet with Abalone Sauce" (鳳爪, $4.50) which is too thin and small. From a malnutrition chicken?

The food is fine, nothing that sets them apart from most dim sum places, except for... The famous signature BBQ pork buns. It really has the most beautiful, evenly golden, crispy crust I ever seen. The problem is that the bun is sweet, and the filling is even sweeter. It desperately needs some savory seasonings to balance the sugar overload. The servers are actually nice, which is unusual for most dim sum places. Still, I wouldn't go out of my way again, unless they improve on the pork buns. It falls just a little short of genius.

Tim Hi Wan needs no introduction as it's arguably the most well-known dim sum restaurant in the world. The Hong Kong locations are Michelin star rated. The big question for me is whether this place is worth the hype. Well, the answer depends on what you order. Dim sum is complicated. The larger establishments have chefs dedicated to every categories. The smaller establishments sometime buy from "dim sum factory". Therefore, it is no surprise that all places have their hits and misses. Tim Ho Wan is known for the BBQ pork buns, and they do not disappoint. I have yet to find a place with better one. The beef vermicelli rolls are also quite good with silky smooth texture. The other items such as prawn dumplings and streamed egg cakes are just average. No better than competitors.

I wasn't sure what to expect of Timhowan since I haven't had to chance to visit the original location in Hong Kong. All I knew was that it had earned 1 Michelin star and there was some delicious pork bun to be eaten. In my mind, I thought it was going to be like regular Cantonese style dim sum restaurant - a large space, with big circular tables, with an extensive typical dim sum menu etc... but turns out it's not haha. It's just a restaurant that serves dim sum and their menu is less extensive than a typical dim sum restaurant. This location at Taipei Main Station 台北車站 is the restaurant-style location in the city, while the other locations are in food court style. For my first time, my mom decided to bring me here and I would also recommend any first timers to try this location first if you have time. Of course there is a line and it looks worse than it actually is. When I got in line, I thought I was going to be waiting an hour but we only waited about 20 minutes. They give you a menu while you wait so that when you sit down they can begin serving you. Love that Asia is all about maximum efficiency. On their menu, they list their specialties and there are pictures while you wait in line so you can't miss it. Since it was just me and my mom, we couldn't order too much but everything we ordered was ON POINT. I would recommend everything we ordered which is the following: 芋頭餃 Fried taro puffs - personal favorite, it was SO FRESH, my first bite in, I almost felt like I was in HK 蝦腸粉 Shrimp vermicelli rolls - SO FRESH, the shrimp was so thick and juicy, it really made me question every single shrimp vermicelli roll I've ever eaten in the USA and wonder why I even think food is good in America 皮蛋廋肉粥 Century & salted egg pork congee - not disappointing but nothing spectacular, also I'm not a century salted egg lover, this was more for my mom 酥皮叉燒包 BBQ baked bun - Holycrap. I have heard about this bun, but nothing compares until you actually eat it. We got two orders of this and make sure you order enough so each person can have at least 2. Literally, THE BEST baked bbq pork bun I have ever tasted in my life. It was fresh out of the oven, the outside is crispy and sweet like a pineapple bun should be which balanced the sweet and juicy flavorful pork on the inside perfectly. I died. Everything just tasted SO fresh, possibly because they are so busy and packed with customers that their turnaround rate is very quick but I was SUPER impressed with how delicious and fresh everything tasted. Like seriously, each bite brought me back to HK and made me never want to eat dim sum in America ever again. The price point for everything here is considered above average and pricey for Taiwan. But of course, you are basically paying for brand name Michelin star dim sum so it's totally worthy haha. Would recommend coming here in smaller groups since the wait seems shorter but if you come in a larger group you could try more things! I'll definitely be back for the pork buns and to try more next time. I'll probably go to the food court locations to compare as well. Can't wait! I miss you already Timhowan :( :( :(

On my way to a health checkup at NTU Hospital, I made a quick pit stop at this famous dim sum restaurant for lunch. It was about 1:30-2:00 in the afternoon, so I was surprised to find the interior of the restaurant to be packed with a crazy crowd of customers. I was under the assumption that the crowd at 添好運 was only a fad, which should probably disappear by now, since people have tried the dim sums and didn't think highly of them. Boy, was I ever wrong. Most tables were occupied. The steamed rice with Chinese mushrooms and chicken was decent. The steamed rice roll was mediocre. The dessert 楊枝甘露 was probably not even HK food court quality but I guess I needed to make do with it, because not many dim sum places offer this traditional dessert. Come here if you happen to be in the area and are not picky about dim sum.

THW is basically cult status now that Michelin gave it a star. I went to the hk one, and taichung one and this is the third time trying it. This was our breakfast before heading back home. We were first in line so we knew we didn't have to wait. (Other locations are crazy busy!!!). This place is clean, bright, and airy. The staff are friendly and attentive. THW does dimsum a la carte, so you order from a menu. Everything is made to order and comes to the table when it is done. It was only two of us, so we couldn't order too much or else we'd have leftovers. We stuck with some of the traditional dishes. Shrimp dumpling, pork dumpling, chicken feet, rice rolls, spare ribs, and their famous pork buns. Everything was good but not super amazing. I will say the pork bun was really really good. It's prepared different than the white fluffy bun so it was interesting trying this version. Prices are slightly high considering it is in Taiwan... But you pay for the experience of THW. Overall, glad I got to try THW in Taiwan twice. I will say, it's better than the hk one, but that's only because it's much newer and cleaner. The hk one is the original so it's packed with tourist and locals alike.

The dim sum and service is good. But is not worth to spend too much time to wait the long line. Come here in week days will be better idea.

You have to come to try the baked pork buns, it's amazing. The rest of the dim sum is regular, not bad but also not anything special either, especially for the price. He service is good and it's at a nice location.

Great place to have Dim Sum! Most of the times, this place is packed, but lucky for us, we were able to squeeze in with only a short wait time on weekdays, Well, their dishes were pretty good as claimed. Glad that now I can claimed that I ate there, and probably would not return because there are so many other great Dim Sum place in Taipei. Be aware that their portion is very small and priced much higher than other fine places.

came here because of the M star. The choices are limited if you are use to full dim sum place from HK, but the bbq bun are top notch.

Avoid, avoid, avoid! What a frickin' disaster. You would think that a franchised location of a famed Michelin one-star restaurant would be able to make a basic dim sum meal, but that was very much not the case at this Taipei location. My dining party and I ordered a myriad of dishes on the menu. The most glaring problems came from the har gow (shrimp dumpling, 晶瑩鮮蝦餃), pan-fried turnip cake (香煎臘味蘿蔔糕), and the zhaliang (Chinese fried donut wrapped in a rice noodle, 炸兩). The har gow was over steamed, unsalted, and tasted like it was stuffed with frozen shrimp. The result was pure mush. The pan-fried turnip cake contained zero dried shrimp, no Chinese sausage, and no mushrooms. It consisted basically cornstarch and large chunks of Chinese turnip. The exterior of the cake barely had any of the golden brown charring, the hallmark of pan frying. The result was an inedible mush with zero taste. Finally, the zhaliang was old and overdone. There's a Cantonese term that translates into English as: "older than your mother," which is apt to use in this situation. The Chinese fried donut was hard as a rock and stale, indicating it was either old and/or left out for an extended amount of time. The rice noodle was complete mush, indicating that it was oversteamed. All signs point to an inexperienced dim sum master/chef (sifu, 师傅), an unseasoned pan that wasn't heated up high enough, and a rush to pre-make everything and leave the food stacked together in a bamboo steam basket for hours on end. We brought this to the attention of the manager, who admitted he'd never been to Hong Kong and doesn't eat this kind of food. He defended the chef as being from Hong Kong. But this argument rang hollow as being *from* a certain country doesn't mean you know how to cook a particular cuisine. I understand that the Michelin rating only applies to the location that the testers dined at. But Tim Ho Wan now has almost four dozen franchised locations around the world. If a franchise owner were to use such a renown name to lure in customers and charge premium prices, he/she is setting an expectation that they would be able to replicate (to a close extent) the tastes, flavors, and dining experience of the original award-winning restaurant. Clearly, the Taipei franchise owner missed this lesson. Shame on the franchise owner. And shame on Tim Ho Wan's owner for letting quality control slip this far. Frankly, save your money and spend your money elsewhere. Or fly to Hong Kong and visit the main location of Tim Ho Wan instead.

Just okay. The Pork bun is star of this place. The rest of the food in the menu is just ok. I would come here just to order the pork buns for take out. I had Tim Ho Wan in Manila and I noticed the size of the pork buns there is larger. It's smaller here in Taiwan. Come for the pork buns and eat it while it's hot.

When we saw the Tim Ho Wan here, we were reminded of the original in Hong Kong and wanted the BBQ pork buns! The wait wasn't too long, and they even give you tea while you are in line. Unfortunately, service inside was very lacking, and the food was sub-par. The BBQ pork buns were pretty good, but nothing else was worth waiting to eat here! The original in HK has better quality food overall.

First Impression - There is a lot of people here waiting. Excited to get some authentic asian dim sum compared to the hella salty americanized ones back in States. Total wait time was roughly 45 minutes to an hour. What to get THE GOOD GOOD - BBQ BAKED BUNS(酥皮叉燒包 NT 128 - roughly $4.00~ USD). Much better than the ones back at home. Not salty nor thick. Just the perfect texture, my tastebuds love it. You got to get more than an hour though... one order just aint filling enough. The outside crust (pineapple) to the pork makes a delicious combo. #orgasminmymouth SHRIMP VERMICELLI ROLL (NT 108 - roughly $3.00~ USD) - Shrimp + Carbs = Gainz. This is a very simple dish. Very easy to make back at home too but TimHoWANNNN does a good job with it. Add some hot sauce you good. #nomnomnom PAN FRIED RADISH CAKE( NT 98 - roughly $3.00~USD) Honestly, you need at least 4 order of these, cause they come in threes... but with my stomach and the amount of food I eat...one is just not enough. Also it is hard to grab with chopsticks, i broke my radish cake into millions of pieces.. so just used a spoon to slurp up all that goodness. Its very delicate, but at the same time has enough stickiness to not fall apart instantly. #10/10 GLUTINOUS RICE WITH LOTUS LEAF( NT 128 - roughly $4.00~USD) Its actually one of the biggest portions compared to the rest of the dishes.. Mushroom and dark sausage pieces inside. And its hot. Don't burn your mouth like i did...

This is my first time trying tim ho wan. We went pretty early and it was on a weekday, so we didn't have to wait. We ordered around 7-8 dishes just to see if it's worth the hype. The pork buns came first, the we're still pretty hot when it got to us. I thought they were pretty good, but comparing to the ones I had in HK, those were definitely heaven. I'm drooling just thinking about them. The rest of the dishes were just average in my opinion, nothing really stood out to me. I think they need more help here, we waited quite awhile just to get our waters refilled. Oh, and they don't have a bathroom inside the restaurant. You have to physically go outside and go next door to the underground place and there's the bathroom. Will prob come back if I'm craving for the buns.

Pricey for dim sum, this I will say, but it really is quite good. I suppose you're paying for the atmosphere since it's clean, efficient, and not too obscenely loud. I've been to the one in New York and the one in Taipei is much better with more selection of items!

As a Cantonese person, I was excited to hear that Timhowan opened several branches in Taipei. When the restaurant first opened up in the Xinyi district, I heard that people had to wait ~3 hours to be seated, so, it MUST be good right? I cannot express how disappointed I was. I brought my mom here thinking that she'd enjoy getting a taste of the renowned 1 Michelin star restaurant from Hong Kong, and that the 20 minute wait (on a rainy weekday) would be totally worth it. NOT coming back unless I want to try their Cha Siu Bao (which I would order to-go). Brasied Chicken Feet (鳳爪): This is a quintessential dim sum dish that Cantonese people always order, but this was probably the worst tasting dish I had here. 鳳爪 should be saucy and the skin should easily slip off the bone, but the ones here were bland and the skin was rough. If I was in HK, I'd have them send the dish back--it didn't even look like proper 鳳爪. Everything else was borderline. I ultimately did not give 1 star because I enjoyed the pork ribs even though the flavors were adjusted for the Taiwanese palette. Their dessert wasn't horrendous either. (I DID NOT order the Cha Siu Bao since we had ordered a lot for 2 people because we were so excited to finally have "proper" dim sum, but no matter how magical it may be, it will not make Timhowan's food, as a whole, any better than 3 stars at this branch) The bottom line is, this Timhowan branch is JUST HYPE and I wouldn't recommend it. Their menu is limited and overpriced. Take it from a Cantonese person, that the average dim sum restaurant in Taipei tastes better than this.

Came here around 9:30am for a 10:00am opening and was surprised to see no line at all...my friends and I were the first people here. (There were more people in line for the noodle shop next door.) When THW opened, all the people on the line were able to get in on the first round. Having been to the original one in Hong Kong, I was excited to try the baked BBQ pork buns once more! My friends and I ordered: - baked BBQ pork buns - not as amazing as I remembered them to be. They were good, but slightly underwhelming. - steamed egg cake (BEST) - so light and sweet..I could eat these all day. - Vermicelli roll with shrimp - very good - Vermicelli roll with beef - Pan fried radish cake - Chicken feet - skip - they lacked flavor - Prawn Dumplings - Siu Mai - Spring Roll with egg whites - MUST GET - Mango Sago - Glutinous Rice with Lotus Leaf - Rice with chicken, sausage, mushroom - Beancurd Skin roll with shrimp - Pork Ribs - Vermicelli roll with friend dough - dough was a bit too hard My top dishes were steamed egg cake and spring roll with egg whites. MUST GET! (The other dishes weren't bad, they just tasted like regular dim sum - nothing special)

Best. Pork. Buns. Ever. Michelin starred pork buns at that. As a friend aptly described them as savory and sweet pork donuts. This is a small mall location and seats are premium, but it's easy to get your order to go and sit in the food court to enjoy your meal. Everything on the menu is really tasty, but don't miss the buns.

Wanted to try this back in Hong Kong, but didn't have the time so we got a chance to try the one in Taipei. The lines are usually long and wraps about 3 times everytime we have driven by. We got to this dim sum spot around 11am, and beat the afternoon rush! We ordered a bunch of dishes and it was around ($1289NT) $40USD. My favorite was the outside of the pork buns which is what they are known for. The stir-fried noodles were also one of my favorites! Must order those two - but everything else was just alright. It's a chain dim sum spot, so I didn't expect much from it but it wasn't bad, just not worth waiting 2 hours in line for, so come early!

Coming from Toronto and just a short flight away from Hong Kong, I've had much better dim sum. I had high expectations for this place but the food here is quite mediocre. Though it's known to be super popular in Hong Kong, the food here just doesn't cut it for me. I would only come back purely for the convenience of it being open if I'm in the area, but I wouldn't really suggest it to other people.

We were really excited to try this place since it is known has one of the cheapest Michelin starred restaurants in Hong Kong. On our first visit, we arrived close to 11am on a weekday so there was no wait at all to get a table for two. We had a few of the popular items and while everything was good, it didn't live up to the hype. I didn't think the crispy BBQ pork bun was the greatest thing ever like some of the other reviews have described. The second time we came here, it was on a weekend and there was definitely quite a wait so we ended up doing take out. They have a takeout window with literally no wait, however, they don't have all of the items that they do serve inside. I would probably only get take out as a last resort since the quality wasn't as great and the menu was limited.

Food: 5/5. Price:5/5. Service:5/5. Ambience:5/5 *** MICHELIN 1 star 2018 *** My favorite dim sum restaurant in the world!!!!Tim Ho Wan (添好運) is often praised as the world's cheapest Michelin-starred restaurant. No Mather how long the queue is, it is worth it. Trust me!! Must try their 酥皮焗叉燒包 "Baked BBQ pork bun". Now I know why this is their signature dish- it's absolutely heaven! When it is freshly baked and served to your table, stop eating everything and just bite into this holy goodness! Also highly recommend 鮮奶芙蓉捲 "cream filled toast roll" and 楊枝甘露 "mango pomelo sago". Both are amazing sweet dessert dishes! Favorites: * 酥皮焗叉燒包 (NT$ 118) - baked BBQ pork bun!! * 鮮奶芙蓉捲 (NT$ 98) - cream filled toast roll * 晶瑩鮮蝦餃 (NT$ 138) - steamed prawn dumplings * 豉汁蒸肉排 (NT $108) - pork rib with black bean sauce * 楊枝甘露 (NT $118) - mango pomelo sago * 杞子桂花糕 (NT $78) - tonic medlar & osmanthus cake Other orders: * 上湯煎釀豆腐 (NT$ 128) - stuffed shrimp paste tofu * 香煎蘿蔔糕(NT$ 98) - pan fried radish cake * 美味燜鮮竹捲 (NT$ 98) - beancured skin with pork and shrimp

Really good pork bun, but the rest are mediocre at best and service was less than desired. Definitely not something you'd expect coming from a Michelin star franchise.

There was a bit of a line, but it went by quick! Our orders were taken soon after we sat since we were given a menu while we waited in line, and the food came out shortly after. Everything was so delicious! No complaints, definitely recommend if your at the Taipei main station! It's located literally across the street from the front with the fountain. I think you can take the exit 5 elevator down to cross the street and come up the exit 6 :)

We met up with some of our friends from San Francisco that happened to be traveling to Taipei at the same time and ended up getting dim sum at Tim Ho Wan (in January). We got quickly seated since there wasn't a line when we got there and I think we go there around 10:30 am. Ordered a bunch of food off their menu and honestly, I've had better dim sum in the Bay Area. The food was sub-par. Nothing wowed me. I wouldn't recommend anyone to go out of their way to try it while they're in Taipei.

Was here last week. Got here 30 mins before it opened. A line was already formed, great sign right? Once it opened, we were sat immediately. Ordered Steamed Egg Cake, Bun w/BBQ Pork, Pan Fried Carrot Cake, Vermicelli stuffed with Pork, Pork Ribs, Shrimp Shui Mai, Meatball, and Beancurd Stuffed with Beef. All I liked was the Bun w/BBQ Pork, Vermicelli stuffed with Pork, and the Egg Cake. Rest was bland, at least in my opinion. Prices were decent, ran on average a little over NTD $100 per Dim Sum. They claim to be the cheapest "Michelin Star" restaurant around and I believe it. Service is attentive and the place is basic.

Commercialized dim sum. Kills the dim sum cart experience, kills the tea drinking experience. What's left is the dim sum, which taste worse than ordinary and are small portions. The milk tea is not HKnese, not even asian, it just tasted like sugar milk with water and weak tea flavor. No fragrance. Lemon tea was a little better but overloaded with sugar. Worst, drinks are served in cafeteria style plastic glasses. Plastic! And... no hot tea, in Asia, in an yamcha establishment which literally means 'drink tea'. Some of the dimsum were tasty, but they were all mini sized and overpriced even compared with expensive cities. Most tasted less than ordinary, less than what you could get in random dimsum places. I don't know what this was... commercial dimsum without the yamcha experience? Empty promises, hollow spirits, a celebration of the superficial, a complete bastardization of a hundred year old tradition. In summary, an utterly complete bullshit.

I'm going to keep this short. Come at night when lines aren't nearly as long. Considering it's reputation though, I'm a bit disappointed. Sure there are stand out dishes, but many were extremely underwhelming (and overcooked) GET Pork buns. Holy shit awesome. Deep fried tofu. AWESOME. Steamed Egg Cake. TASTY. Get if you need other things to get. Curry Beef Noodle. Heavy and tasty. Can't say I LOVE it though. Pan fried carrot cake. I'm pretty sure this is turnip cake... It was way different from any turnip cake I had before though. Texture was must more gooey. Quite interesting, can't say I like it or hate it, but I can say I'd rather put other stuff in my tummy. SKIP Assorted Cured Meat on Steam Stick Rice. Dry and just meh. Pork Dumplings with Shrimp. Normally after one, I just want more. But here eating it, I could care less for it. Shrimp/meat were both overcooked. Vermicelli Roll with Pig's Liver. Liver was overcooked and there wasn't much flavor from it except the overcooked texture of liver. Spring Roll with Egg White. Really didn't feel there was much taste to this. I feel like I taste more oil from the frying then anything else. Also there were shrimp inside which wasn't mentioned on the menu and yes they were overcooked as well. Will be back to try some other dishes. But just make sure you know what you're getting!