Tim Ho Wan’s version took on a packet shape but had all the elements of the Ma-chang, including pork, chicken and mushrooms, with the savory glutinous rice. I loved the next dish that was served, Glutinous Rice with Lotus Leaf (Php190), which was gourmet equivalent of the ‘lowly’ Ma-chang (glutinous rice cooked with chicken, pork and mushrooms, wrapped into a pyramid shape with lotus leaf, tied and steamed until done) that I and most Chinoys (Chinese Pinoys) grew up with. Dining inside, I felt kind of guilty whenever I looked outside the store and saw the line getting longer and longer but I also felt privileged at the opportunity to get to finally taste what people were raving about in their Facebook posts. Despite that, they stayed on, waiting on chairs that lined the stanchions already set in place for the daily queues. It was just their tough luck that the media event had been scheduled yesterday, and they were informed that they could only be accommodated at 12:00 noon. We were among the first media people to arrive, but, despite that, I was awed by the presence of some diners who had already gathered outside the store as soon as the mall opened. instead because the cashier arrived late at her booth), finally got to park and then had to wait again for the guards to open the doors for mall-goers at 10:00 a.m., and then walked over to Tim Ho Wan. (that’s a record “early!” for me), had to wait in line for the parking area to open at 9:30 a.m. and will be finished by 11:30 a.m.” Understanding how the owner, veteran restaurateur Rikki Dee, is taking into consideration the long queues of diners at the store every day and appreciating his desire and effort to still be able to squeeze in a little treat for his media friends and get them to taste what the phenomenon was all about, my husband Raff and I arrived early. The invite to the media event yesterday (June 17, 2014) said 10:00 a.m., with a note that “Program proper starts promptly at 10:15 a.m. The long queue behind stanchions in front of Tim Ho Wan at SM Megamall And, now, I understand why Filipino food lovers are going great lengths just to be able to dine at Tim Ho Wan. What started as a hole-in-the-wall eatery has transformed into a dim sum phenomenon that reached Singapore in 2013 and is now taking the Philippines by storm with its first store at SM Megamall. The original restaurant in Mong Kok has also since been relocated to the Olympian City. On its first year of operation, the restaurant was awarded one Michelin star for its dim sum, and its success led to three more outlets at North Point, IFC Mall and Sham Shui Po. He took traditional Cantonese dim sum to heart and eventually went on to set up his own restaurant, Tim Ho Wan (which literally means ‘Add good luck’), in Mong Kok in 2009. Chef Mak Kwai Pui, its owner, has mastered the art of dim sum for four decades, having debuted as an apprentice for his uncle’s small restaurant in Hong Kong and then working for renowned hotels such as Le Meridian, Four Seasons. The world’s most famous and most affordable Michelin-star restaurant, Tim Ho Wan started as a hole-in-the-wall eatery in Hong Kong in 2009. YESTERDAY, June 17, 2014, I finally got to unveil the phenomenon that is Tim Ho Wan on the Ground Floor of the new Mega Fashion Hall of SM Megamall and got to understand why people have been queuing up every day since it soft-opened just to have a taste of its famous dim sums.
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