Now that Tim Ho Wan is opening outposts everywhere- Taiwan, Thailand, Phillipines, Singapore, Australia, etc etc. and soon in South Korea and Manhattan, question for those who have been to these outposts: how do you find the quality?
I have not been to the Sham Shui Po original branch with the star (not that the star means much). I’ve only been to the Hong Kong IFC branch. While I found the food nice for the low price, I did not find it very memorable. So I am interested in folks’ opinion on their quality control at other branches, especially if you have been to the SSP branch.