![]() That’s where SM Megamall’s Mid-Autumn #MegaFoodWok comes in. Mooncakes are pretty popular here in the Philippines thanks to its burgeoning Chinese community, so it’s no surprise that many establishments would, around this time, create some sort of special menu item just to match the occasion. As a Chinese, my family and I follow through with some mid-autumn traditions every year such as playing dice games and exchanging mooncakes. ![]() READ the 411 on Jane, the Peddler of Dreams, the Biter of Adventures, the Insatiable Traveler! Click HERE.The Mid-Autumn Festival is often a big deal with many Asian nations. ![]() I want to build gardens of sunrise and sunsets I LOVE the lowest and highest points of my life ![]() I LOVE making adventures out of the routine I have my own concoctions you can’t resist I am a lover of JESUS!, food, dance, music, rain. GET a BITEof FOOD, TRAVEL, gadgets, ADVENTURE, culture, hip trends, music, movie, sports, poker, reading, FASHION, and EVENTS happening in and out of the Philippines.Įating is a continuous event but in the spaces in between, my time is spent taking photos, traveling, dancing, hitting my drums, having fun, tinkering with the latest gadgets, conversing, writing, boxing, LOVING the people around me, LEARNING a thing or two, and PEDDLING HAPPY DREAMS.Ī revival, a reinvention, a rarity, a simplicity and complexity LIVE a HAPPY, VIBRANT, POSITIVE LIFESTYLE! Have to wait another day.īetween Bitesis a FOOD, TRAVEL, and LIFESTYLE BLOG that AWAKENS an appetite for the GOOD LIFE. I checked out the newly opened Tim Ho Wan flagship branch in Megamall for lunch today and found the queue too long for my liking. Of course, consuming it within 10-15 minutes fresh out of the oven is best but reheating it is still as rewarding. It is freshly baked with a richly satisfying barbecue filling that could silence any rebellious soul. The light pastry is slightly doughy yet fluffy, at certain points, crumbly. It’s steamy, enticingly seducing you to take a bite even if it burns your tongue. Tim Ho Wan’s baked pork buns are served warm and have a lovely crusty exterior that you break open to reveal the tender marinated pork in sweet and salty sticky sauce. I actually once hand carried 60pieces from Hong Kong to Manila. But my oh my, if there’s anything that sets apart Tim Ho Wan from other dimsum places, it’s their BAKED STICKY PORK BUNS. Honestly, the dimsum were good but nothing outstanding – except for the raddish or “carrot” cake I guess which I always highly favor anyway. We ordered quite a number of dimsum items, almost everything in the menu since everything seemed dirt cheap. We had to wait 15 minutes to get seated but it was fairly quick. I’ve tried Tim Ho Wan in Hong Kong during a business trip where I forced my former boss and COO to hunt it down for dinner – I’m that goal-oriented, not only in business but especially when it comes to good food. It’s supposedly the cheapest or most affordable Michelin star restaurant. Tim Ho Wan apparently means “add good luck” in Cantonese. These pork buns sell for P50 a piece, just a tad bit pricier than the HK price which sells P120-P130 for one order / 3 pieces. I dared to visit during lunch hour and not surprisingly, a huge crowd has already gathered. Its first location is at the newly opened Mega Fashion Hall in SM Megamall. The biggest buzz of the week, Tim Ho Wan finally opens in Manila.
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