TIM HO WAN: This place was super hyped up when it first opened, being a very budget, Michelin star awarded place to open up right in the Melbourne CBD. As the rest of the menu seemed overpriced and not too special, we only ordered the dish that awarded it the Michelin star in the first place – the BBQ pork buns and must say that they are definitely worth a try 🙂
Baked Bun with BBQ Pork – $7.8
The good fat: Loved the sweet and crispy outer layer of the pastry – definitely quite subtle but balanced well with the slight savoury but soy Asian flavours of the BBQ pork inside. The pastry was warm and the texture of the soft jam-like pork gave nice contrast to the crunchiness of the pastry. Definitely a delicious treat and eating 3 is a decently filling meal! (albeit a bit plain after a while)
The bad fat: I would’ve preferred the pastry to be even more crumbly but I think that’s just the type of pastry they decided to make with the pork bun. Also, the pork filling inside was often a little too runny for my liking and more meat substance would also make it better.
SHOULD YOU GET FAT HERE?
YES – Just try the BBQ Pork Buns as they are a unique Asian treat unlike ones elsewhere!
FAT-O-METER: 3.5/5 As the other menu options don’t seem that great…