Thanks for the report!
For a majority of the photos…I am shaking my head. Presentation is off, and even the classics do not look evenly remotely done well. The chili sauce side that come with the pan fried turnip cake does not look good either… at least with Koi Palace or Dragon Beaux they give you some of their tasty house XO sauce on the side, and if they downgraded, at least it’s better looking stuff.
I think there is way too much hype with TWH worldwide. I walked past the Tokyo location at Hibiya Midtown last September and didn’t really care to try it there either, although I’m sure it would have likely been better.
If anything I think TWH’s glory days even in Hong Kong by real gourmet standards, have long passed, and they are just doing business catering to tourists and fad chasers who have no problems keeping their bottoms lined up.
Gotta give it to TWH though for starting the trend of having a well seasoned chef (ex Lung King Heen 3 Michelin star) doing at first smaller scale “made to order” (or cooked to order) high quality dim sum, smaller menu, neighborhood pricing, and building an efficient business model that prides itself on executing quickly and in quality, making it easily accessible for people of all walks of life. I’m guessing that vibe is no longer being felt now that it has become the money and fame making machine.
Hopefully Irvine’s location will work out the kinks. In the meantime I’d rather eat at a Din Tai Fung branch than deal with this madness…