Sold 66,000 BBQ Pork Buns in a Month – Asia’s Largest Tim Ho Wan Officially Opens in Taipei

▲ After a month of trial operation and adjustments, Tim Ho Wan officially opened on August 28.

Reported and photographed by Chen Rui-zhong / Taipei

After a one-month trial operation period, Tim Ho Wan’s first Taiwan branch from Hong Kong officially opened this morning (August 28). Tim Ho Wan founder and head chef Mak Kwai Pui, along with head chef Leung Fai Keung, were also present in Taiwan to preside over the ribbon-cutting ceremony. The event featured lion dance and drum performances, creating a lively atmosphere.

▲ After the ribbon-cutting ceremony led by founder Mak Kwai Pui (4th from left) and Leung Fai Keung (3rd from left), Tim Ho Wan’s Taiwan branch has become the largest in Asia.

Tim Ho Wan is a well-known Hong Kong-style restaurant that was once awarded one Michelin star. Located in front of Taipei Railway Station, Tim Ho Wan’s first Taiwan branch has a total of 94 seats and covers an area of 100 ping (approximately 330 square meters), making it currently the largest Tim Ho Wan branch in all of Asia. According to Tim Ho Wan, since the trial operation began on July 26, the number of customers has exceeded 32,000, with best-selling item crispy BBQ pork buns reaching sales of 66,000 units—an average of one bun sold every 17 seconds, far exceeding expectations.

▲ During the trial period, crispy BBQ pork buns were selling at an average rate of one every 17 seconds.

In response to public concerns that “Taiwan’s Tim Ho Wan might not taste as good as Hong Kong’s,” Mak Kwai Pui and Leung Fai Keung personally tasted the crispy BBQ pork buns prepared by the Taiwan head chef at the press conference. Both stated that the taste was no different from Hong Kong’s, giving it a perfect score of 100.

▲ After tasting, Mak Kwai Pui confirmed that the Taiwan branch’s offerings are identical to those in Hong Kong.

Mak Kwai Pui said that the quality of fruits, vegetables, and meats in Taiwan is excellent and poses no issues for use. Ingredients important to Hong Kong-style dim sum, such as flour and cornstarch, are all imported from Singapore. He also personally worked with the Taiwan chefs on preparation, slightly adjusting the cooking time for beef meatballs. While importing these ingredients will inevitably increase costs in Taiwan and be reflected in pricing, every detail is aimed at allowing Taiwanese customers to enjoy the most authentic Tim Ho Wan dim sum.

▲ Mak Kwai Pui also came to Taiwan to guide the local chefs, ensuring product quality and flavor.

Leung Fai Keung also stated that adjustments have been made during this period in response to customer feedback and operating hours. They are currently carrying out the second phase of renovation and will begin operations soon. It is expected that by the end of this year, they will open a branch at Shin Kong Mitsukoshi A8 in Xinyi District, which will help alleviate some of the long queues., which will help ease the queue situation to some extent.