Tim Ho Wan, the Hong Kong-based dim sum specialist known as “the world’s cheapest Michelin-star restaurant,” has opened on the third floor of the Royal Hawaiian Center.
The restaurant was founded in 2009 by Mak Kwai Pui, former chef at Lung King Heen, a Michelin three-star restaurant, and at Four Seasons Hotel Hong Kong, along with partner chef Leung Fai Keung. They took note of criticism that the Michelin Guide was “elitist” and “out of touch” with the way most people eat.
The WDI Group, which operates such restaurants as Tony Roma’s, TR Fire Grill, Taormina Sicilian Cuisine and Appetito on Oahu, will operate Tim Ho Wan Waikiki, as well as future expansions in the United States and Europe.
A compact menu features such classics as pork-and-shrimp siu mai, har gow (shrimp dumplings), and pan-fried turnip cake, all made to order. The restaurant is also known for its light-as-air barbecued pork buns.
Some items, such as look funn rolls, are unavailable until equipment and certain specialized ingredients arrive. Exclusive to the Waikiki menu are two dishes with a taste of Hawaii: On the savory side, a steamed fish bundle with pineapple, and for dessert, pan-fried black rice mochi with pineapple.
The restaurant is in Building B. No reservations are taken. In Hong Kong, diners often stand in line for two or three hours to get in. Waits here have not been that long, but that may change as more people are able to taste the difference between Hawaii-style and Hong Kong-style dim sum. Call 888-6088.
— Nadine Kam, Special to the Star-Advertiser
BRICK FIRE EARNS ‘VERA PIZZA NAPOLETANA’ DESIGNATION
Chinatown pizzeria Brick Fire Tavern held a celebration last week to mark its certification as Vera Pizza Napoletana (True Neapolitan Pizza), awarded by an international association that promotes the use of authentic ingredients and preparation methods. Brick Fire and Pietro’s Pizza Kauai are the only Hawaii restaurants to earn the recognition, of 98 in the U.S.
To qualify, Brick Fire demonstrated that it uses specific ingredients, such as San Marzano dell’Agro tomatoes, “00” flour from Italy and certified mozzarella di bufala campana cheese, made in-house, using traditional methods and approved equipment.
Owners Matt Resich and Inthira Marks studied pizza- making in Napoli, Italy, with chef Enzo Coccia, and even imported the restaurant’s wood-fire brick oven from Napoli, opening the restaurant at 16 N. Hotel St. in 2016.
At the ceremony on April 22, Resich noted that Brick Fire also nods to Hawaii, burning wood from Waimanalo in its oven, and offering locally inspired menu items such as a Shrimp Truck pizza.
“What we truly learned is to be Italian is to be fresh and local,” he said.
Find out more at brickfire tavern.com or call 369-2444.
— Elizabeth Kieszkowski, Star-Advertiser
FOODLAND HOSTS POKE BATTLE
Seven chefs will put their best poke concoctions to the test at a Poke Battle, noon to 2 p.m. Saturday at Foodland Farms at Ala Moana Center.
The competition helps mark Foodland’s 70th anniversary. Customers are invited to taste free samples, then vote for a winner.
The top chef will receive a $5,000 donation for his designated charity.
The chefs: Ed Kenney, Mud Hen Water; Nico Chaize, Nico’s Pier 38; Colin Hazama, The Royal Hawaiian; Chris Oh, Chingu; Daniel Young, Young’s Fish Market & Restaurant; and Foodland chefs Brian Nagai and Keoni Chang.
Foodland Farms will have other samples for tasting, including craft beers.
The Hawai‘i Food & Wine Festival, a partner in the event, is holding a drawing for tickets to its gala May 11.
— Betty Shimabukuro, Star-Advertiser
