A Tim Ho Wan Pork Bun is Worth Waiting in Line For


Pork buns. Gone in just a few mouthfuls but worth at least an hour waiting in line. Right? Yes. On so many levels.

Come on, you know you want to try Tim Ho Wan’s famous baked BBQ buns. The world’s cheapest Michelin-starred restaurant has arrived down under, so instead of a long haul flight to Hong Kong, all you need to do is hop over to Chatswood. All good things are worth waiting in line for.


Just what is it that makes these buns so special? Tim Ho Wan skyrocketed to fame faster than an elevator ride in a Hong Kong skyscraper when the Michelin Guide awarded one star to this humble kitchen in the Sham Shui Po district. In 2009, Chef Mak Kwai Pui left the illustrious kitchens at Hong Kong Four Seasons to strike out on his own and the gamble certainly paid off. There are Tim Ho Wan’s scattered around Asia. But does that buttery, slightly crunchy bun translate across the pond?

Yes. Yes it does. The pork bun is not your typical steamed bun, baked and dusted with sugar for a bit of crunch. Arriving at the table in a serving of three, you’ll fight it out with your partner for the last one.


Now we could keep waxing lyrical about the bun, but there’s actually a lot more on offer at this 100-seat restaurant inside The District, Chatswoods’ new foodie hub. Besides, you’ll have worked up an appetite waiting in line.

The Dim Sum menu has plenty of dishes you’ll recognise from your favourite yum cha restaurant – prawn dumplings, black bean pork ribs, spring rolls – they’re all here. Be brave and try the chicken feet. Or double up with round two of BBQ buns. You won’t be disappointed!


Tim Ho Wan
The District, 436 Victoria Ave, Chatswood NSW 2067
(02) 9898 9888


About the author

Lisa used to use Sydney as a base to drop off souvenirs before heading off on the next adventure but these days she’s got her feet almost on the ground, with a desire to try every high tea in Sydney, and a cute cavoodle puppy at home. Travel writer, photographer and Kitchen Aid freak, she loves to eat, bake and write.