“It’s a one-star restaurant – just not the Michelin type.”
(OC Register, July 2019)
Tim Ho Wan restaurants in the U.S. are operated by WDI Group of Japan.
- Matthew Kang, “Tim Ho Wan East Village Falls Short of Its Michelin Star,” Washington Square News, 9/3/2019:
I expected to be greeted with warm smiles, fast service and attentive servers, but the staff at Tim Ho Wan acted like they didn’t want to be there. After I was seated, none of the servers came around to check up on my table or take my order for 20 minutes.
Sadly, given the price, the food was not worth the wait. The texture of the meat in the siu mai was tender and the shrimp was succulent.
- Jimmy McCloskey, “‘World’s cheapest Michelin-starred chain’ forced to close due to ‘filth flies and mice’”, Metro, 8/15/19:
Tim Ho Wan in New York’s East Village was shuttered on August 12 by the city’s Commissioner of Health and Mental Hygiene after they discovered multiple stomach-churning sanitation violations.
Those blunders – detailed on the department’s website – include ‘evidence of mice or live mice present in (the) facility’s food and/or non-food areas.’
Tim Ho Wan was also blasted after ‘filth flies or food/refuse/sewage-associated flies (were found) present in facility’s food and/or non-food areas.’
- Brad A. Johnson, “Stop Calling Tim Ho Wan a Michelin- Starred restaurant”, The Orange County Register, 7/25/19:
Questionable service hygiene aside, the food can be good.
Tim Ho Wan is no [three-Michelin-starred] Lung King Heen. Rather, Tim Ho Wan is to Lung King Heen what a Wolfgang Puck Express at the airport is to Wolfgang Puck’s Spago in Beverly Hills.
So, everyone, please stop calling the Irvine branch of Tim Ho Wan a Michelin-starred restaurant. It’s a one-star restaurant — just not the Michelin type.
- Edwin Goei, “MICHELIN-STARRED TIM HO WAN FINALLY ARRIVES IN IRVINE”, OC Weekly, 6/12/19:
Yet the more I ate of the actual dim sum, the more I realized I was using a saucer of the hot chile oil condiment as a crutch. It compensated for the lack of flavor in the har gow, suimai, and shrimp-and-chive dumplings. Even the steamed pork ribs—usually a flavor-packed heavy hitter with salted black beans—tasted underseasoned. And then there was the steamed rice roll filled with pasty minced beef. The noodle and filling were indistinguishable from each other; I had to rely on a liberal dousing of soy sauce to make it palatable.
News about the original one-Michelin-starred Tim Ho Wan
- 梁融軒, “米芝蓮一星深水埗添好運 叉燒腸含沙門氏菌即時停售 (One-Michelin-Starred Tim Ho Wan Sham Shui Po Ordered to Stop Selling BBQ Pork Steamed Rice Rolls with Salmonella)”, Hong Kong 01, 5/31/2016.
2011年起晉身米芝蓮一星、點心專門店添好運深水埗分店，其叉燒腸粉驗出含致病原沙門氏菌，食物環境衞生署食物安全中心已要求停止售賣，同時必須檢討和改善食物製作的流程。(At the Sham Shui Po branch of dim sum specialist Tim Ho Wan, which had become a one-Michelin-starred establishment in 2011, salmonella was found in the BBQ pork steamed rice rolls sold there. The Center for Food Safety has already ordered the restaurant to stop the sale of BBQ pork steamed rice rolls and asked it to review and improve its food-making process.)