Woke up at 7am Friday morning to eat lunch. Yes, lunch.
Got to Tim Ho Wan in Mongkok at 9:20am thinking that nobody was crazy enough to be there that early.
Apparently, there are even bigger fans of Tim Ho Wan than me. 36 of them, in fact.
This was the line by 9:45am. Tim Ho Wan opens at 10am, by the way.
From the opposite angle, you can see that the line had already turned the corner.
People in line were all given menu checklists so that we could just hand them over to the girl at the door when we entered. No need to order inside. Saves them and us a lot of time. Thank God there was a checklist with English translation.
First seating was at 10am and, since the place was tiny, we were given numbers (we were #8) and asked to come back after 30 minutes.
After killing time in Mannings and 7-Eleven, we went back to Tim Ho Wan to wait another 20 minutes.
By the time we got in, they were already handing out #32 and were asking people to come back in 2 hours!
Finally seated at around 11am, our orders didn’t take too long to arrive. Thank you, checklist!
First to arrive were the Steamed Fresh Shrimp Dumplings and Steamed Pork Dumplings with Shrimp.
But we didn’t wake up at 7am and wait in the rain for an hour and a half for these.
We came here for this…
All those PLUS 6 more orders of Baked Buns with BBQ Pork to take home only amounted to…
That’s less than P1,000. Cheap eats rule!
By noon we were done with lunch. Went around Mongkok and Prince Edward a bit to burn off some of the calories…Hahahaha! Just kidding. Banana wanted to go shopping.
Got back to the hotel around 4pm to rest and dress up for dinner with the HK Pinedas.
Dinner was in Wan Chai in a restaurant called Fook Lam Moon where the specialty of the house is Suckling Pig. Yes, baboy na naman.
As we ordered, the waitress told us that they had already ran out of the Suckling Pig and we should have informed them when we made the reservation. After some begging and pleading, the kitchen finally agreed to prepare another Suckling Pig for us. Unfortunately, we would have to wait an hour. That’s fine.
A garoupa dish, a beef dish, and a bottle of wine later (around 30 minutes), the Suckling Pig was ready.
Capped the day off with dessert and more wine and beer in Lan Kwai Fong with the Pinedas.