Baked bun with BBQ pork / 酥皮焗叉燒包 (3 buns for HK$16)
You can't leave Tim Ho Wan without getting their signature dish: light, fluffy, freshly baked buns topped with a sweet, crumbly pastry crust, and filled with sweet and saucy barbecue pork. (You can see behind-the-scenes bun baking action in this video from The Guardian.)
Deep fried lotus dumpling stuffed with fish meat / 年年有餘 (HK$12)
Fried patties of fish cake mixed with bits of mushroom, pork, and crisp lotus root and chestnut, with Worcestershire sauce on the side for dipping. This was one of my favorites of the meal.
Steamed rice with meat and dry cuttle / 土魷雞肉餅飯 (HK$18)
A patty of water chestnut, dried cuttlefish, and pork with steamed rice, topped with sweet soy sauce.
Steamed egg cake / 香滑馬拉糕 (HK$14)
This was my favorite dish by far, and one of the best cakes I've ever eaten in my life. No frosting, sauces, or sugar-dusting required; just a straight-up wedge of fluffy, sproingy (a step above springy) cake replete with a deeply warm (like super deep, shoots-straight-to-your-soul), toffee-like caramelized sugar flavor, but without being too sweet.
Unnecessary cake innards shot
Vermicelli roll stuffed with BBQ pork / 蜜味叉燒腸 (HK$17)
Delicate, silky steamed rice noodle sheets filled with sweet roast pork.
Glutinous rice dumpling / 古法糯米雞 (HK$24)
Sticky glutinous rice stuffed with chicken, pork, black mushrooms, and duck liver sausage steamed in a lotus leaf-wrapped package.
Glutinous rice innards
Deep fried spring roll filled with shrimp and egg white / 赛螃蟹春卷 (HK$18)
The filling is mostly egg white, but in addition to nubs of shrimp it also contains some bits of chopped carrot, green bean, and spring onion. I'm not a big fan of egg rolls since most of the ones I've encountered are too heavy/oily/boring, but this spring roll was a nice step up from those.
Steamed fresh shrimp dumpling / 晶瑩鮮蝦餃 (HK$23)
Large, plump, crisp-fleshed shrimp wrapped in thin, semi-translucent skins.