Tim Ho Wan • Jing Theory Tim Ho Wan • Jing Theory Tim Ho Wan • Jing Theory Tim Ho Wan • Jing Theory Tim Ho Wan • Jing Theory Tim Ho Wan • Jing Theory Tim Ho Wan • Jing Theory
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Tim Ho Wan

Tim Ho Wan. I can’t wait for the day that nobody cares anymore. When all the lines have dispersed and the last of the camera-toting journalists pack up their tents. Maybe then the regular folks in Hong Kong can have a laugh at all the transpired hoopla and go back to regular life eating regular meals. Here’s your cliff notes: former dim sum chef of Four Seasons’ Lung King Heen leaves and sets up shop bringing quality food to the common ‘layfolk’, creating the world’s cheapest Michelin starred meal. From 10am to 10pm daily, there is a qeue of 2-3 hours at any given time. The restaurant seats 20 and has a short order sheet of standard dim sum fare. There are more servers than there are patrons and the head waitress presides over the counter outside barking table numbers and wait times.

The morning I showed up, precisely at 10:03am, the wait was 1 hour. There was an Australian business woman in front of me, fresh off the plane in a suit. Some middle aged…

Jing | 16.11.10 at 08:00 AM |
L’aterlier de Joel Robuchon • Jing Theory L’aterlier de Joel Robuchon • Jing Theory L’aterlier de Joel Robuchon • Jing Theory L’aterlier de Joel Robuchon • Jing Theory L’aterlier de Joel Robuchon • Jing Theory L’aterlier de Joel Robuchon • Jing Theory L’aterlier de Joel Robuchon • Jing Theory
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L’aterlier de Joel Robuchon

Hours after landing in Hong Kong on a quick two day trip, I was tasked with the impossible feat of choosing the first meal for me and Tracey, who was in town for a conference. At any given time there is a slew of up and coming young chefs stirring up the pot of fine dining establishments, prompting gastro hipster madness and impossible-to-get reservations, reinforcing the status of Hong Kong of being a true trailblazer in the Asian dining scene. I had a long list of such restaurants in my Moleskin, but since I was only in the city for two nights, I needed my guidance to be more significant than the whispers of a gastro blogger (what qualifications do they have anyway?). I needed mastery, consistency, and a last minute reservation on a Wednesday night.

Joel Robuchon was my man, and also, the only man in the world to hold an obscene 26 Michelin stars. His Hong Kong L’Atelier holds two, and is headed up by Michel Del Burgo. As is consistent in his restaurants throughout…

Jing | 08.11.10 at 04:00 AM |

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