Titus Pullo

"It was the siumai I liked most."

Lisa Holmen

"Bouncy, fleshy parcels of siu mai (steamed pork dumpling with shrimp) were brilliantly executed. The dumplings were packed with ground pork and shrimp and garnished with diced carrot."

Vkeong Lum

"Fresh Shrimp Siu Mai @ $20 made according the ratio of 70% shrimp and 30% pork, this has gotta be the best Siu Mai ever."

Chope

"11 Best Dim Sum Restaurants in Hong Kong: Tim Ho Wan - Our favourite dishes include their tender minced pork and shrimp dumplings (Siu Mai)."

Amanda Chan

"What I loved about these siu mai though, was the dedication to using quality produce, with the dumplings featuring huge whole chunks of fresh plump prawns. It certainly made a nice change to the nondescript pork and prawn mince that you normally get."

Madeleine Kwong

"These siu mai are well-seasoned, flavoursome dumplings that deliver on quality and taste. They’re small in comparison to other yum cha versions, but are very, very good."

Isaac Lai

"The minced pork was hearty and the shrimp laced throughout definitely made its presence known. The dumpling skin wasn’t too thick so it let the flavours of all the insides come through."

Maya Meinert

"Tim Ho Wan’s har gow (shrimp dumpling) and shu mai (pork, shrimp and mushroom dumpling) were the best I’ve ever tasted, too. These are not usually my favorite dishes at a dim sum meal, but Tim Ho Wan’s versions are delicate with just the right balance of flavors."

Sian Mei Yeoh

"Moist and succulent meat, well seasoned -- bursting with umami flavors where it contrasted by the light sweetness of the fresh shrimp echoed by a mild herbaceous sweetness of goji. To top it all off, perfectly cooked."

Gavin Chai

"Siu mai is mixture of pork and prawn fillings wrapped within wanton sheets. The filling is fresh and flavourful with tangy texture. Recommended to order."