**During COVID** Ate here with my bro and his gf. Took some time to get seated and for our order to be taken but the servers were very nice. Don't know why but we received free Radish cake with our order (no pic) and it was heavenly! Wish I could have had more Anyway, I ordered the spare rib rice topping for 155 pesos. It was served hot and I truly loved it! The spare ribs were soft and together with the seasoned rice, everything was flavorful! The pork and shrimp dumplings were also great! I asked for some chili sauce as a side and it's very good with both dishes! I feel like coming back here to try a different set of dishes! Overall, great price, serving size and awesome flavor!

Tim Ho Wan is amazing anywhere you go. I've been to the HK location and now the Manila location. Service was great and the dim sum was fantastic. Definite must go to in Manila!

Came to the SM mega mall the other day and was told that this place had great dim sum. It was pretty packed for a tuesday afternoon which must mean this placr had good food. And i was not disappointed. This place puts many of the dim sum places back in california to shame. The taste is almost night and day in difference. We had several dishes including the pork dumpling with shrimp, beef ball with beancurd, congee with pork and century egg and salted egg, tofu with pork floss, the famous pork buns as well as the radish cake, and a warm barley drink. By and far the pork buns were the best thing here. It had a flaky/crunchy outside and a very warm but soft inside to rhe point of being dry then u hit the pork with the sauce and all of a sudden its the best thing youve eaten at the restaurant. Looking at all the tables every group had at least 1 order of it. If for nothing else, you must try the pork buns, not like anything ive had before in the states. The congee was also filling and warm, as if it gave my problematic stomach a big comforting hug making everything feel a little bit better. Everything else was good as well from the beef ball to thr radish cake to the hot barley drink. Price to eat here is reasonable considering that this is by the world famous michellin star chef himself. Why 4 stars only then, u may ask? Service was slow, and the waitresses seemed overworked. Granted they seemed short staff by american union standards. But when other tables that sat down after us got there food first and left before us even though we ordered approximately the same amount is not acceptable. Also thr food seemed yo take forever to come and there was poor comminication in regards to how long each item was gonna take ti come out. Overall i will try this place again and will recommend it to others for the soul purpose of their pork buns. Please keep them on thr menu because you are definitely spot on with the pork buns and have absolutely nothing to improve on in regards to the buns. Service is another issue but the buns are to die for!!!

Tim Ho Wan now has five branches in the metro. This one, at the corner of the original main SM building, is about the same size of their original Megamall restaurant. Business is still brisk, but not as chaotic. Lines are not as long. I over-ordered, but dimsum is about variety, and I accepted that there'd be food left over. Items chosen: steamed chicken with Chinese sausage and mushroom over rice; vermicelli rolls, or cheung fan, with pork liver; and beancurd roll with pork and shrimp in gravy sauce. The wait was reasonable, the staff paying attention, the food piping hot and tasty. The vermicelli rolls' sauce was nicely sweet as well as salty, for contrast, while the gravy enhanced the beancurd roll, which is one of my favorite dimsum items to eat. The chicken rice was pretty straightforward, the rice maybe a little undercooked. Maybe it no longer elicits shock and wonder, but it is solidly good, and not wildly expensive. It seems to be following the expansion model of Din Tai Fung. Well, why not. More choice always benefits the consumer.

Finally tried what the hype is about. Both Tim Ho Wan branches in SM Megamall and SM North Edsa have very long lines, but we're glad we had the chance to try it one Sunday. Also while waiting in line, your group needs to be complete before they will seat you. Tim Ho Wan is a Michelin-starred restaurant famous in Hong Kong. The restaurant serves dimsum only and is affordable. The famous Baked Barbecue Bun is really good. Comparing to Tuan Tuan, the highlight of the bun is the sweet and full filling with a soft bun. For the raddish cake, it is really more raddish than flour, which allowed the taste to come out. Vermicelli Roll complements with its fillings of either Pig's Liver, Shrimp or Barbecue Pork. The sweet and salty sauce gives balance to the dish. Prawn Dumpling, light and flavorful, uses high-quality shrimp. Pork Dumpling with Shrimp, common for me. Pork Ribs - very flavorful and tender. Beef Ball with beancurd skin - two favorites rolled into one. The ball has been well-grounded and packed with flavors, the beancurd skin adds texture and crunch. Beancurd skin roll, can match any dimsum restaurant out there. First time tried chicken feet here and is so delicious, made me want to eat the dish more. Congee is good too, Cantonese-style and not too much cornstarch. Glutinous Rice in Lotus Leaf, I think I ordered another one after eating the first. Overall, its worth the long line. Food is good. Service is good. Price is worth it.

I have to admit, this place ruined me. I'm very discerning when it came to Chinese food. Growing up with a large Chinese family, my life did not lack authentic Chinese food, and I hated big-name restaurants with their bland food and exorbitant prices - such a shame on our heritage, they are. But man, Tim Ho Wan is on a whole other league. The momentI but into their signature pork buns, I had to physically stop myself from crying. THIS is pure bliss, I thought. THIS is what real happiness feels like. But the happiness didn't stop there. We ordered hakao (wow), congee (it had SO MUCH century egg - it was amazing), and chicken mushroom rice (kinda meh, but it was in good company so it hardly mattered). The service was amazing as well - our orders arriving in record time and always with a smile. And you'd think that because it was a Michelin-star restaurant, you'd break the bank with one order, but the food is surprisingly cheap. Less than Php200 for each order? Yes, please.

My lobster and I went here last night and oh my god my universe will never be the same! I can't believe it took me forever to try TimHoWan. Note to self (and an advice to everyone out there): If it's a Michelin star resto, suspend your biases and just freakin try it! Seriously, it was love at first bite. And every bite since was just pure gastronomic bliss. From the pork buns to the hakao and to the congee with century egg bits (How come nobody told me century egg tastes THAT good? Traitors!)-- it was such an unforgettable experience. Lobster and I kept sharing our it's-so-good-i-wanna-cry look. "Hunny, we're coming back here, right?" "Hell yeah!"

I ate an early dinner at this branch on a weekday and was immediately seated. I suppose that the hordes of parents who, like me, were in the mall for school supplies shopping were not so much in the mood for dimsum. I skipped lunch and was a bit peaked after fighting my way through the crowd so I was in tge mood to overorder. I ticked off the spareribs rice, beancurd pork, the ubiquitous pork barbecued buns and mango pomelo soup --- a dessert that I haven't tried before. My server picked up my order ticket and verified that mine was just a table for one. No biggie; happens to me all the time. It provides me a sense of relief to eat dessert first so I had the mango pomelo to start with. The mango and tapioca was a good contrast to the slight bitterness of the pomelo and I will have it again for next time. The spareribs rice was steaming hot, the ribs were tasty if a little stingy. The beancurd pork was meh. I ended up taking the pork buns home where it was gratefully devoured with a sense of amazrment by my stepmom who had never tasted tim ho wan before.