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Tian Hao Restaurant (Wangfujing APM Store)

Cantonese cuisine · ⭐ 4.2

APM, No. 138 Wangfujing Street, 5th Floor, Unit L540-L541

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Ancient Method Sticky Rice Chicken

  Ancient method sticky rice chicken is made by wrapping seasoned chicken, sausage, and glutinous rice in lotus leaves and steaming until tender and fragrant.
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  Braised Red Rice Noodles

  Red rice noodle is a type of sausage made primarily from red rice. The rice is ground into flour, mixed with water to form a paste, and then steamed in sausage casings. It has a reddish color, soft and chewy texture, and delicate taste, often served as a snack or side dish.
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  Signature Hong Kong Style Creamy Milk Tea

  Signature Hong Kong-style creamy milk tea is based on black tea, blended with condensed milk and fresh milk for a rich aroma and smooth texture. Brewed black tea is filtered, sweetened with condensed milk, mixed with fresh milk for creaminess, then chilled or served over ice.
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  Crystal Fresh Shrimp Dumplings

  Crystal-clear fresh shrimp dumplings are made primarily from wheat starch flour and fresh shrimp meat, combined with minced pork and bamboo shoots. The dumpling wrappers require careful preparation—wheat starch flour is mixed with water to form a dough, then rolled into thin sheets. The filling involves deveining and cleaning fresh shrimp, then mixing it with minced pork, bamboo shoots, and seasonings. During assembly, the filling is placed into the wrapper and pinched into a curved comb shape. After steaming, the wrappers become transparent, revealing the filling inside, offering a delicious and delicate taste.
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  Osmanthus Tangerine Peel Red Bean Paste

  Guìhuā chénpí hóngdòu shā is a dessert made with red beans, tangerine peel, and osmanthus. Red beans are boiled soft, sweetened, mixed with shredded or powdered tangerine peel for aroma, then topped with dried osmanthus flowers.
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  Hong Kong-style Boat Rice Porridge

  Hong Kong-style Tong Zai Rice Porridge is made by simmering rice with fish slices, shrimp, pork tenderloin, squid strips, egg skin, and fried beancurd sheets. The rice is first cooked soft, then ingredients are added gradually and slowly stewed to create a rich, flavorful porridge.
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  Honey-glazed BBQ Pork Sausage

  Honey-flavored char siu sausage is made from pork, marinated with char siu sauce, honey, and soy sauce, then stuffed into casings and steamed or grilled.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Steamed Pork Ribs in Soy Sauce

  Steamed spare ribs with soy sauce is a dish made primarily from spare ribs, seasoned with soy sauce, garlic paste, and other seasonings, then steamed. The ribs are first marinated to absorb the flavors, then mixed with soy sauce and garlic before steaming, resulting in tender meat with rich, savory taste.
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  Crispy Pork Belly Bun

  Succulent pork buns with flaky pastry, filled with marinated and roasted barbecued pork, made by wrapping minced pork in fermented dough and steaming.

Reviews

• bizarre_monstera
  Honestly, this place totally lives up to being one of the cheapest Michelin-starred spots in the world. The value is insane. My friend and I each ordered a la carte and stuffed ourselves for under 250 yuan, which is pretty wild given it's in Wangfujing. You HAVE to get the crispy char siu bao — the outside is so flaky and crunchy, and the bbq pork filling inside is sweet and sticky in the best way. The red rice noodle roll was amazing too, with like three different textures going on — chewy, crispy, and fragrant all at once. The service was super friendly, and the girl at the door calling out numbers had a great attitude. But heads up, we went for lunch kinda late and some of the popular dim sum were already sold out, so definitely go early. Also, don't forget to grab the free fortune cookies at the entrance — cute little surprise. Whether you're after legit Cantonese dim sum or just a great deal, this place is worth the stop for sure.