Tim Ho Wan's original Sham Shui Po branch retains its Michelin star, delivering extraordinary value with baked BBQ pork buns and rice rolls crafted to the same exacting standards as far pricier rivals. The HKD 80-150 per head cost is 80% cheaper than the average fine-dining dim sum experience, yet quality rivals #1 Lung King Heen. Weekend queues span up to two hours, so arriving at opening is critical to secure a seat.
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