Tim Ho Wan

The translucent, soft spinach and prawn dumplings glister, while the tiny morsels of deep fried mushrooms crunch crisp and tasty. The vermicelli roll with a sesame sauce is fresh and peanut like. The prawn dumplings are fresh and full of seafood flavour. Tim Ho Wan doesn't disappoint. It's in central Melbourne and a great place to dine while exploring Melbourne. And don't go past the excellent congee. From my last visit: Think of soft, tasty and slippery congee (zhou) with prawn, scallops and slices of calamari, add translucent tasty parcels of Bok Choy and prawns, and small prawn dumplings, this is Tim Ho Wan. Originally from Hong Kong, THW is a perfect place for a yum cha for breakfast before you trek on through a masked Melbourne. A real yum cha gem.

I had my dinner there tonight, the food was ok. But the service was terrible, staff was so rude. You will find better choice with this price in city.

Had the vermicelli roll with bbq pork for late snack at night.
Bbq pork was very dry and the vermicelli roll was very average compare to Yum Cha places.

Amazing times! Get to eat my favourite Yum Cha dishes in PM hour (which traditional hour normally 11am - 3pm) here you can with **TIM HO WAN**.
My Ordered was super quick and fast … also delicious too.

Nothing is going to be the original in Hong Kong but if you want high quality canton food, then you can't go wrong with Tim Ho Wan. The sweet pork buns are to die for, and are their iconic dish. Can you get chaper or better canton or dim sum? Perhaps, but sometimes you want a sure thing - and Tim Ho Wan is a sure thing.

Came here for a birthday lunch.

The prices were quite reasonable. Although the quality was average.

I've definitely been to better yum chas, however for what you pay and convenience, there's not a lot to complain.it missed the four star mark due to interior.tables and chairs were old, dirty and stained. We didn't find comfort in sitting there given the current climate.

Would I come here again? Every now and then, not regularly.

Quality of dim sum is good, but prefer to have it in a Chinese restaurant where you can get it straight from the trolley so temperature of food can remain hot. Staff is friendly and efficient.

Let's get this out of the way. Service is pretty terrible. No smiles and staff look ultra annoyed 90% of the time, as if you are bothering them. Now that we have got that out of the way, the food is great. The dumpling do range from sublime/superb to quite good. Prawn dumplings, Siu Mai, Bbq pork bun, Cheong Fun the best. There also were seasonal specials which were delicious.

You fill out the dim sum form at the table and the order is computerised and crossed off as they arrive. Which minimises service interaction which is a good thing in this case.

Shame about the service, but I will be back.

Cantonese yum cha restaurant which is a branch of the famous Hong Kong establishment. Very popular which means that people wait outside for a seat. Inside is very simple. This is not a place to linger over a meal. Menus double as place mats and you tick your order on a check list. All the favourites are available: turnip cake, chicken feet, dumplings, pork spare ribs. All small dishes, so you can try many. There is a buzzer on the table to summon the wait staff. Food is all freshly made of the best ingredients.

Visited again July 2021. Now menu and ordering is done via a phone app. They still print a paper bill so that the servers can mark off when a dish has been delivered, but the bill also gets sent by email to you. Food fresh and delicious as usual.

Pork congee was good It might have just me being a bit too impatient to not be late for somewhere that I burned my tongue, but I liked it
PS well done on getting a Michelin star for the past 10 years.

Changed my review from 5 stars to 2. There's no denying the food is great but three times here and three times I've been moved because the table has been needed to form a larger table. Which never happens. Stop moving your diners once you've seated them.

Very good yum cha! Strictly speaking, not the traditional yum cha - you order from the menu instead of choosing from the trolleies. Also doesn't have the full range of yum cha dishes. But there are still very good selections, and the food is tasty, vegi is fresh. Service is friendly and quick. 10% surcharge for weekends.

It is still an authentic hong kong yum cha place to go.
There are some drop in the quality of food served. Service needs to get back to time when it first open.

Very expensive food and very small portions and poor quality/taste. The pork ribs tasted terrible compared to other yum cha places and the beef noodles had so much fat meat and maybe 1 cube of lean meat. Weekend also included a surcharge on top of card surcharge. Definitely no not recommend

(2021) Tim Ho Wan's grown on me over the years, well that Baked Bun with BBQ Pork has anyway. Definitely facilities cravings for.
Everything else seems to be consistent with previous mentions.

Also noted should be the 'Weekend and Holiday Surcharge' being at a hefty 10%, this combined with the 1.25% card payment fee, leaves a foul taste in my mouth that surmounts that of the BBQ Pork Bun.

(2014) With such high expectations put forth by the first few branches, it's somewhat saddening to see the Melbourne shop fall short of any grandeur.
The queue moves quite quickly and if you aim for the early afternoon period, there's sometimes no line.
Some standouts were the Baked Bun with BBQ Pork, Pan Fried Radish Cake and Steamed Egg Cake, all hailed as members of the 'Big 4 Heavenly Kings'.
All the Vermicelli Rolls were sub-par, not being as soft and delicate as any others from China Town's Yum Cha foray. The same also applies to my other dim sim favourite, the Prawn Dumpling.
Service and speed was blistering fast though and we couldn't keep up with the new dishes that arrived, this is a flaw in ordering everything at once and not adhering to the normal 'Yum Cha' procedure.
I'd still like to try the original Michelin Starred shop in Hong Kong for comparison.

Food was very small serving, surcharge all weekend is not great and flavour was a little bland.

The food was very nice, the bbq pork bun was the highlight. However half we through eating we discovered we were served chicken feet that appeared to have been partially eaten, and bones spat out on the plate which was buried underneath the chicken feet. Needless to say, we kind of lost our appetite.

It'll curb your dim sum cravings. Has most of the traditional "must haves" but the menu choices is smaller than what I expected. Food is pretty standard though their Polo BBQ pork buns are pretty good.

I don't recommend the riceroll-wrapped fried dough fritter though. It's tough instead of crispy on the outside and fluffy on the inside.

Personally, I'm disappointed that their chicken feet isn't the pre-fried style.

Overall a great meal. All the dishes were good. Only negative was the the pork was really dry in the vermecelli rolls. Will definitely be back again though.

Think of soft, tasty and slippery congee (zhou) with prawn, scallops and slices of calamari, add translucent tasty parcels of Bok Choy and prawns, and small prawn dumplings, this is Tim Ho Wan. Originally from Hong Kong, THW is a perfect place for a yum cha for breakfast before you trek on through a masked Melbourne. A real yum cha gem.