Tim Ho Wan
Even if you arrive well before the 10 a.m. opening, the line will already stretch out the door. Persevere: it leads to the city’s lightest barbecued-pork buns and most supple rice-flour rolls. At the helm is Mak Pui Gor, former dim sum guru at the Michelin three-starred Four Seasons Hotel restaurant, Lung King Heen.
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