Chef Mak Kwai Pui (Left)

Chef Mak was born and raised in Hong Kong. Family members in the hospitality industry had greatly influenced his career to follow suit. At a tender age of 15, he began learning the intricate culinary art of dim sum. Following his years at various prominent establishments (including 3 Michelin-starred Lung King Heen restaurant at Four Seasons Hotel, Hong Kong), Chef Mak initiated the journey of building the 1 Michelin-starred brand in 2009.

Chef Leung Fai Keung (Right)

Chef Leung, a fellow Hong Konger co-founded the yum cha brand alongside Chef Mak back in March 2009. Both Chefs persevered on using only fresh and quality ingredients to cook their dim sum. The hole-in-the-wall eatery, which hosted a small capacity of 30 seats, won the hearts of the locals very soon after its first outlet at Mong Kok. This then led to the opening of their second outlet in May 2010.


With several decades of experience in making dim sum, both Chef Mak and Chef Leung joined efforts in building the Michelin-starred brand – Tim Ho Wan. The name is translated from ‘add good luck’ and the single consistent message across the expansion of this brand is to focus on producing affordable, high-quality dim sum. Within a year of opening in 2009, the restaurant was awarded a Michelin star. Utilizing quality ingredients, our dim sum is freshly made-to-order.

We invite you to a way dim sum was meant to be: food so tasty you'll want to share. Tim Ho Wan's cuisine features classic signature dishes and monthly dim sum specials from the culinary traditions, appreciated and loved by all walks of life.

To date, the global expansion has amounted more than 20 outlets in 9 countries including Australia, Hong Kong, Indonesia, Malaysia, Philippines, Singapore, Taiwan and Thailand.