In addition to having one of the world’s most efficient transit systems (particularly to and from the airport), Hong Kong and its billionaire developers were also nice enough to add all sorts of phenomenal food options within walking distance of the train at Hong Kong station. Tim Ho Wan is one of them, a small, unremarkable cafeteria-esque space on the second floor above the airline check-in counters, that happens to churn out Michelin-star quality dim sum (although that particular location I think is on the Kowloon side).
For eating alone, dim sum is not a bad format – a lot of reasonably priced small dishes of varying flavors and textures, both savory and sweet. I almost always get black bean spare ribs when I go to dim sum, so this time was no different. I also ordered the infamous cha shao bao (BBQ pork buns), as well as a fried tofu-skin wrap, chicken feet, and steamed egg cake.
I especially liked the buns (as expected) and the egg cake. The buns were crisped on the bottom (like sheng jian bao, for those of you who’ve had them), and also crunchy (and sweet) on top, with the powdery crust of those ubiquitous pineapple buns. The egg cake was springy and hot, with a honeyed aroma and a deep caramel color.
On my return trip, I stopped by Tim Ho Wan again and tried the beef balls, which were juicy and very herbacious (I can’t recall if it was cilantro or something else). The menu at the Airport Express location seems relatively limited, as in I would imagine that the original location has more options, but I’ve never been so can’t vouch for that. I can only attest to my burning desire that US airports upgrade their food options to something even remotely as delicious as Tim Ho Wan. Even just a stand selling those glorious cha shao buns would be enough for me.
Tim Ho Wan
Shop 12A, Hong Kong Station (Podium Level 1, IFC Mall) , Central