My husband and I recently started calling Tim Ho Wan “Tim Mo’ Fun” as that was the best of the silly names he came up with when trying to remember (or pretending to try to remember) the actual name of this cheap Michelin-starred restaurant. “Tim So Fun” is a pretty good fake name, too.
About half the time, I misremember the name as Tim Wo Han. Today when I ate there, however, I noticed that the Cantonese word “ho” in the name corresponds to the familiar character meaning “good”, which I know is pronounced “hao” in Mandarin, so I should be able to remember the whole thing the right way around next time.
The name, as far as I can tell, is pronounced “tiān hǎo yùn” in Mandarin and means something like “add good luck”.
Speaking of luck, I hear that New York just got its first Tim Ho Wan outlet in December 2016, and that people are going nuts over the food! As well they should. Personally, I feel lucky that I don’t have to wait outside in New York winter weather to eat at Tim Mo’ Fun. Consistently balmy Singapore has several Tim Ho Wans, and if you feel cold while waiting in line at one, it’s not because of the weather, it’s because of the aircon.
The pork BBQ buns, one of what they call the Big Four Heavenly Kings (the dishes printed on the promotional tissue packet above), are the best thing on the menu, but there are many delicious dim sum items available.
