MANILA, Philippines – Welcomed by a steady string of beelines and a headstrong horde of loyal followers, the world’s most affordable Michelin-star restaurant takes the country by storm, as Tim Ho Wan, Hong Kong’s legendary hole-in-the-wall eatery opens up a dim sum phenomenon that ultimately changes the way Filipinos enjoy their hearty pocket specialties.

Revered by epicureans and everyday diners alike in the cosmopolitan, Asian culinary capital of Canton, Tim Ho Wan, which literally translates to “add good luck”, has captured the dining passions of its plaudits in Hong Kong, earning its prized gourmet recognition in all but one year.

Branches in Singapore followed suit, and despite its limited key locations in just three international cities, Tim Ho Wan has not failed to entice the world’s cravings. And now that the gastronomic wonder has found its way to Manila, in SM Mega Fashion Hall and soon at the SM Mall of Asia, consider us fortunate to have a slice of the restaurant’s array of heavenly dishes.

While prized for its savory pork buns- a crumbly, fluffy pastry packed with lush, sweet and savory barbecued pork, which in itself have not failed to lure a lengthy line, Tim Ho Wan also reserves quite the acclaim for its Big 4 Heavenly Kings. The Steamed Egg Cake, a velvety custard topped with a caramelized crunch, the Vermicelli Roll with Pig’s Liver, a silky sliver of vermicelli-wrapped tender and meaty slice of liver, and the Pan Fried Carrot Cake, a crunchier, heartier alternative to the comfort food classic, complete the roster of Tim Ho Wan’s stately specialties.

Tim Ho Wan’s other dim sum heavyweights such as Fried Bean Curd Skin Roll with Shrimp, Teochew Dumpling, Beef Ball with Bean Curd Skin, Steamed Pork Dumpling with Shrimp and many more, complimented by a refreshing wash of Barley Milk, transcend the Tim Ho Wan experience to the realms of the otherworldly.

Much of Tim Ho Wan’s allure is credited to its premium quality ingredients, prepared fresh and from scratch upon every order. Its founder and chef Mak Kwai Pu who mastered the art of dim sum for almost four decades, was able to pick up the craft in the tender age of 15. He leads an army of refined dim sum masters, most of which, like Mak himself, hail from Hong Kong. Together, the Tim Ho Wan team, like a well-oiled machine, as complimented by its well-trained wait-staff, makes sure that you get your freshly-prepared specialties in almost an instant, without compromising its passion and taste for excellence.

This commitment to the sheer artistry of dim sum, matched with the keen attention to its delicate preparation and its supreme ingredients make Tim Ho Wan a landmark institution for the finest flavors of life, and this could only be proved by its strong and steady string of dining patrons. To best serve these dim sum disciples, Tim Ho Wan practices its no-reservations, first-come-first-served policy.

Proof that while, at times, its flavor and flair commands a lengthy attention that can very well be an exercise to one’s patience and hunger, the end destination where all lines lead is surely worth it: an exceptional dim sum heaven that serves up quite the stellar experience.