I’m a food writer
I don’t really like writing about food. I struggle to find more than one way of saying, ‘It’s delicious!’, and I prefer to enjoy my meals without having to dissect them.
But when Asia Sentinel asked for a piece, I couldn’t resist writing about the excellent Tim Ho Wan, the world’s cheapest Michelin-starred restaurant, a dim sum joint 20 minutes’ walk from my flat.
It seems an incongruous place to find a rating most chefs would strangle their sous-chefs for. But the gamy Hong Kong district of Mongkok hosts the cheapest starred restaurant in the famed culinary kingdom of theMichelin Guide. It is Tim Ho Wan, a Cantonese eatery that for instance features for just HK$12 (US$1.53) three light, crispy barbeque pork buns filled with a gentle stew of meat chunks swaddled in slightly sweet sauce. These baked buns are largely responsible for not only keeping this restaurant forever busy, but earned it a star that would be the envy of the tens of thousands of chefs in France.
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