How to Eat the Most Affordable Michelin-Starred “Tim Ho Wan”? The Official Recommendation of 8 Must-Try Dim Sum

Reported by Chen Tzu-yin / Taipei

Dubbed “the world’s most affordable Michelin restaurant,” Tim Ho Wan began trial operations in Taipei on July 26, instantly sparking a wave of enthusiasm for Hong Kong-style dim sum. Over 3,000 flaky BBQ pork buns were sold in just the first weekend. What kind of culinary magic does this six-time Michelin one-star winner possess that makes it a must-eat for travelers in Hong Kong and draws crowds in Taiwan who are willing to wait up to five hours just to try it? ETtoday Eastday Travel Cloud presents 8 officially recommended popular dim sum dishes from Tim Ho Wan Taipei, giving our readers a sneak peek at the “aromas.”

“Michelin-level deliciousness can be enjoyed at everyday prices!”This is what Chef Mak Kwai-pui, the founder of Tim Ho Wan, once said.Chef Mak insists on “steaming dim sum to order,” and his meticulous attention to ingredients earned Tim Ho Wan a Michelin one-star rating in Hong Kong in less than a year, creating the legend of the “people’s Michelin chef.” The “Four Heavenly Kings” of Tim Ho Wan—flaky BBQ pork bun, preserved egg and pork siu mai, smooth Malaysian sponge cake, and pan-fried radish cake—with the king among kings being the “flaky BBQ pork bun,” which revolutionizes the traditional steamed method. Chef Mak uses a “baked” approach, resulting in a crusty yet soft texture. The specially formulated flour undergoes 11 processes and is made fresh to order, showcasing the chef’s exceptional skills.


▲The king among the “Four Heavenly Kings” of Tim Ho Wan dim sum—the flaky BBQ pork bun—breaks from tradition by baking instead of steaming, delivering a uniquely crispy, savory-sweet flavor. (Photo / Reporter Chen Tzu-yin)

The “pan-fried radish cake” is made without adding a single drop of water, resulting in a slightly charred exterior after frying. With each bite, you’ll enjoy a tender texture along with chunks of radish—a unique radish cake flavor exclusive to Tim Ho Wan. The “smooth Malaysian sponge cake” undergoes long fermentation, with the precision of timing depending on the chef’s skill. Its extremely soft texture releases the aroma of brown sugar upon biting into it—“lingering fragrance” is the perfect description.


▲The “pan-fried radish cake” is made without any water added, yet has an incredibly smooth texture; the “smooth Malaysian sponge cake” offers a soft, brown sugar aroma that leaves a lasting impression. (Photo / Reporter Chen Tzu-yin)

▲The “chive king shrimp siu mai” features translucent wrappers that are smooth and chewy, with a taste of crisp, fresh shrimp; the crystal-clear “shrimp spinach dumplings” are packed with fresh spinach and shrimp, offering a satisfying bite. (Photo / Reporter Chen Tzu-yin)


▲The “abalone sauce braised chicken feet” are braised until the flavor penetrates to the bone—tasty but not overly soft. (Photo / Reporter Chen Tzu-yin)

 
▲The “crab roe spring rolls” and “wasabi shrimp rolls” both have crispy exteriors but differ greatly in filling texture, hot to the mouth but not to the touch. (Photo / Reporter Chen Tzu-yin)


▲To uphold Chef Mak Kwai-pui’s principle of making everything to order, 30 dim sum chefs work in shifts daily at Tim Ho Wan Taipei. (Photo / Reporter Chen Tzu-yin)


▲Chef Mak Kwai-pui is hailed as the “people’s Michelin hero.” (Photo / Our network archive, Reporter Chen Tzu-yin)

Taipei’s Tim Ho Wan, prepared over the course of a year, is backed by _ (placeholder), with the head of Chinese operations stating that after understanding Taiwan, they chose Taipei as the priority location due to its strong demand for dim sum. He also noted that many items are imported from Singapore, so prices are about 40–50% higher than in Hong Kong, roughly on par with those in Singapore.Lin Chin-chieh also mentioned that Tim Ho Wan in Taiwan is currently focusing on stability, with plans to expand to Taichung next year and a goal of 10 stores within five years. The first Taiwanese branch, Tim Ho Wan Taipei Main Station, is currently in its trial operation phase, with an official opening expected by the end of August.


▲The head of Chinese operations stated that they aim to open 10 stores in Taiwan within the next few years. (Photo / Reporter Chen Tzu-yin)

[Store Information]
Tim Ho Wan Station Front Branch
Address: 1F, No. 36, Section 1, Zhongxiao West Road, Zhongzheng District, Taipei City
Phone: (02) 2370-7078
Trial Operation Hours: 11:30 AM to 10:00 PM
Menu Prices: Flaky BBQ Pork Bun 118 TWD, Smooth Malaysian Sponge Cake 98 TWD, Pan-Fried Radish Cake 98 TWD, Chive King Shrimp Siu Mai 128 TWD, Abalone Sauce Braised Chicken Feet 118 TWD, Shrimp Spinach Dumpling 98 TWD, Crab Roe Spring Roll 98 TWD, Wasabi Shrimp Dumpling 128 TWD. For detailed pricing, please refer to the store’s menu.