The original restaurant in Mong Kok (Shop 8, 2-20 Kwong Wa St) is tiny! And I do mean tiny. It is akin to a shoe box. This is a photo of the outside
|And yes, that is the queue to get in.|
The highlight was definetly the baked BBQ pork buns. I could have eaten them till the cows came home. We kicked ourselves for not listening to the Euro outside who told us to order 4 serves of them. They are made from a sweet fried dough of 'pineapple buns'. Delicious!
You have to place your orders outside. You get a list in either chinese or english. You tick your boxes, and then as they call your table, you hand over your order. Be sure that when you get there, you get a table number as soon as you are there. We went at the right time and only had to wait for about 1/2 hr before getting a table. The larger your group, you will probably have to wait longer. Also with odd numbers.
This is not a place to go for a slow relaxing meal. You eat and then you get the fuck out. If you take too long, people start to frown at you.
The good news is that Tim Ho Wan has now opened a second restaurant in Sham Shui Po (G/F 9-11 Fuk Wing Street) and the restaurant there seats 150 diners.