Tim Ho Wan Launch in Chatswood

Colour, drums and lion dancers marked the official launch of Tim Ho Wan in Chatswood with Chef Mak Kwai Pui and Chef Leung Fai Keung in attendance.

Tim Ho Wan, Chatswood
Tim Ho Wan Launch

The Chatswood branch is the first of three restaurants to open in Sydney in 2015 with Burwood and the CBD to follow.

Tim Ho Wan, Chatswood
Lion Dancers

After the cutting of the red ribbon, lion dancers plucked the customary green lettuce hung at the entrance of the venue.

Tim Ho Wan, Chatswood
Preparing the Famous Baked Pork Buns

Guests and media were subsequently treated to a cooking demonstration by the chefs which included the famous baked pork buns.

Tim Ho Wan
L-R: Hot Homemade Barley, Chinese Tea

After the official ceremony, guests sat down to enjoy a selection of Tim Ho Wan’s menu starting with Chinese Tea ($2.50) and a delicious Hot Homemade Barley drink ($3) – also available cold – sweet and comforting with a favour that reminds you of the way  whisky is made.

Tim Ho WanBaked Bun with BBQ Pork

The Baked Bun with BBQ Pork ($6.80) are no doubt the highlight of the menu, crumbly, fluffy light dough with a sweet pork filling that will have you immediately ordering another round.

Tim Ho WanSpring Roll with Egg White

The Spring Roll with Egg White ($6) is served very hot. Crunchy with a lot of dough to filling ratio, the egg white resembles soft cheese and comes with a dose of garlic and vegetables.

Tim Ho WanSpinach Dumpling with Shrimp

The Spinach Dumpling with Shrimp ($6.80) is well worth ordering. Packed tight in a thin, translucent and sticky dough, the spinach, garlic and vegetable combination with pine nuts lingers with flavour.

Tim Ho WanWasabi Salad Prawn Dumpling

Wasabi Salad Prawn Dumplings ($7.80) are very crispy and filled tight with prawns but the wasabi dressing is more akin to a mild mayonnaise and lacks the punch. Nevertheless, it is a tasty option and comes with a little roe.

Tim Ho WanPork Dumpling with Shrimp

The Pork Dumpling with Shrimp ($7.20) tick all the right boxes, succulent and full of flavour.

Tim Ho WanPan-Fried Turnip and Carrot Cake

The Pan-Fried Turnip and Carrot Cake ($6) consists of mainly pan fried turnips with pieces of carrot. On its own, it lacks in flavour and is best dipped in soy sauce.

Tim Ho WanVermicelli Roll with Sesame Sauce

The Vermicelli Roll with Sesame Sauce ($5.80) brings the wow factor to the table in presentation and flavour with three rolls of rice flour topped with a thick sesame sauce not unlike tahini and a hoi sin style sauce.

Tim Ho WanSteamed Egg Cake

Light as air, the Steamed Egg Cake ($5.50) is fluffy and moist, with just a hint of sweetness.

Tim Ho WanTonic Medlar & Osmanthus Cake

The Tonic Medlar & Osmanthus Cake ($5.80) is refreshing and light, a clear jelly with osmanthus flowers and goji berries which add a sour element.

Tim Ho WanMango Sago Pomelo

The last of the deserts is the Mango Sago Pomelo ($6), a pudding style dessert served cold that is refreshing and fruity.

There are 25 items on the menu and should you feel inclined to bring a group along to try them all and skip the two hour queue, you can book the private room with a minimum spend of $300.

Tim Ho Wan, Chatswood
L-R: Chef Leung Fai Keung & Chef Mak Kwai Pui

Tim Ho Wan’s official launch was held on Friday 8 May 2015.

Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.

Tim Ho Wan
Corner of Victoria Avenue & Railway Street
Chatswood NSW
Open 7 days 10am to 9pm


This article is posted on - All rights reserved - Copyright © 2018.

About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.