Short Black: Just Open - Tim Ho Wan

Updated March 31 2015 - 12:13am, first published 12:00am

To the delight of students, bloggers, families, dumpling fans, and, judging by queue for a table, pretty much everyone in Sydney, Tim Ho Wan opened its first Australian store on Saturday. The Hong Kong pork-bun franchise, named the world's cheapest Michelin-starred restaurant, is the flagship restaurant of Chatswood's new dining hub The District. "We only use fresh, premium ingredients and make to order every day," says Singapore-based group executive chef Cheung Yat Sing. "Also the meaning of the word dim sum relates to the heart. We really love what we do and put the whole heart into making every dim sum."  Cheung will be at the Chatswood store for a week to oversee its opening. Acting executive chef Eric Koh (former head dumpling chef at the two-hatted Mr Wong), has things under control when Cheung is not in town. Tim Ho Wan is famous for its "Big Four Heavenly Kings". The number one King is a baked bun with barbecue pork ($6.80 for three). The other, and by no means lesser Kings, are pan-fried carrot cake ($6), steamed egg cake ($5.50) and vermicelli roll with pig's liver ($7.50 for three). Corner of Victoria and Railway Streets, Chatswood, 10am-9pm daily

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