The Tim Ho Wan fever has infected Jakarta! Having tasted “the real thing" in Hong Kong just a couple of months ago — and some of you may have also read Maria’s dining experience at Tim Ho Wan in Singapore — I’m really happy to see that the delicious Crispy Pork Bun is just around one-hour of drive away from my house. But wait. Why are there so many negative reviews of Tim Ho Wan Jakarta on social media? Is it really as bad as they say? 

THE NITTY GRITTY DETAILS

Tim Ho Wan Jakarta is located at Pantai Indah Kapuk (PIK) — the hottest food district in the capital — next to Carnivor restaurant. Similar to the overseas chains, Tim Ho Wan Jakarta also has an overall green vibe to it. The signboard is pretty big; it is unlikely to be missed when you’re already in the right area.

I’m lucky enough to have come to a relatively empty line. Some of my friends have expressed their concern of having to wait 30 minutes or more before getting seated. However, judging from the number of seats available for waiting, I’d say the waiting must have been humane — for a lack of better word — and organised. 

You’ll be presented with one green clipboard, a menu, and a pencil. Some people on social media have also mentioned the lack of menu variety. If my memory serves me correctly, Tim Ho Wan Hong Kong has the same — or similar, at least — number of dishes offered. I guess people are used to other Chinese and dim sum restaurants in Jakarta, where the options seem endless.

Notice the cute bamboo steamer baskets that decorate the ceiling of Tim Ho Wan Jakarta! Can I have one, pretty please?

THE FOOD

Baked Bun with BBQ Pork (IDR 43.8k for 3 buns)

Dubbed as one of the “Big 4 Heavenly Kings”, Baked Bun with BBQ Pork is the dish that every Tim Ho Wan newbies must try. Whoever came up with this bun recipe must be a food-texture genius. The crispy, crunchy, and sweet skin marries harmoniously with the succulent pork meat inside. The most important part of this dish is the skin, and Tim Ho Wan Jakarta has done a wonderful job in recreating it. It immediately takes me back to that wonderful afternoon in Central, Hong Kong, when I had my first bite of this wonderful bun. 

Vermicelli Roll with Prawns (IDR 43.8k)

I love this cheong fun, it is on par with any other great cheong fun(s) I have ever eaten in my life. And that sauce! If I had no restraint, I would have lifted the plate and licked every. last. drop. 

Prawn Dumplings aka Hakau (IDR 43.8k for 4 pieces)

Hakau is my favourite dim sum in the world, but this one sadly falls short of the mark. The prawns are indeed juicy and fresh, but the skin is not as thin as I would like it to be. For more than ten thousand rupiahs per dumpling, I expect perfection. 

Pork Dumpling with Shrimp aka Siumai (IDR 38.8k for 4 pieces)

Comparing hakau from one restaurant to another is pretty easy, because most of the times there are few variations. Siumai is another story; rarely two restaurants serve the same type of siumai. However, this one reminds me of Maystar’s version, which also incorporates mushroom. It is pretty juicy, and the prawn is also fresh. Acceptable siumai, if not a touch too dry. 

Beef Ball with Beancurd Skin (IDR 33.8k for 3 pieces)

While it is not the prettiest looking dish in the world, this ball of minced beef is a safe choice for people who love beef and coriander — the two key ingredients. I would’ve liked a touch more salt and a lot more beancurd skin though. 

Rice with Chicken, Sausage, and Mushroom (IDR 46.8k)

This dish comes inside a stainless-steel container, the ones that one would use to bring lunch back when Tupperware was not popular yet. Both its look and its flavours scream comfort food, and true to that, this is the kind of food I would like to eat during rainy days. Or sick days.

Tonic Medlar & Osmanthus Cake (IDR 28.8k for 3 pieces)

To be perfectly honest, I have no idea what this dessert would taste like — I didn’t even know what tonic medlar is. So I do what any other people would do in this situation: ask Google. Apparently medlar is “a small bushy tree of the rose family”, while osmanthus is a type of flower frequently used in Chinese flower teas. Having read that, I’m not surprised to find this jelly a little bit bland. And I question why jellies are categorised as cakes; when did this happen?

Cold Homemade Barley (IDR 16.8k)

Barley is more of Maria’s expertise, as this is my first time having a taste of it. The colour of this beverage is a muddy white, and the consistency is on the thick side. It tastes like nothing I’ve ever tasted before. Before eating the main dishes, I can feel a slight nutty and minty flavour from the barley. After eating, the beverage simply tastes bland.

THE VERDICT

In all honesty, I think whoever says Tim Ho Wan Jakarta is severely lacking compared to other Tim Ho Wan overseas needs to keep an open mind. Yes, the pork meat tastes differently with the ones in Hong Kong, but let’s be realistic… Where in Jakarta does pork taste the same with the ones in Hong Kong or even Singapore? Where virtually everyone eats pork?

Let’s take the Crispy Pork Bun for example. Aside from the slight difference in the pork meat itself, everything else tastes the same. Crispiness on the outside? Check. Sweet yummy sauce? Check. I’ll be happy to come back for more of these babies and to try out other menus. Tim Ho Wan Jakarta, you’ll see me again. 

Tim Ho Wan

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Address: Ruko Crown Golf Blok D No. 8-10, Pantai Indah Kapuk, Jakarta Utara

Phone: (021) 22510206

Opening Hours: Monday - Friday 11:00 - 22:00, Saturday - Sunday: 10:00 - 22:00