At the heart of Tim Ho Wan is a powerful origin story: humble, bold, and unmistakably Hong Kong. Leaving behind a prestigious job at the Four Seasons in 2009, our founder Chef Mak Kwai Pui and fellow Chef Leung Fai Keung, opened a tiny 20-seater in Hong Kong’s Sham Shui Po with a simple dream: to make high-quality dim sum accessible to all.  Through craft, care and conviction, they did what few thought possible — a hole-in-the-wall serving affordable dim sum earned a Michelin star. That’s what makes us iconic – not just the success but the story behind it. A story that proves global recognition can come from staying true to your roots.