Few dishes have defined Tim Ho Wan’s global legacy quite like its world-renowned Baked BBQ Pork Buns — a culinary icon that embodies the perfect balance of tradition and innovation. What began as a humble creation in a small 20-seater dim sum shop in Hong Kong has since become a symbol of Michelin-starred excellence, celebrated by food lovers around the world.

Tim Ho Wan’s Shrimp Dumplings are a true dim sum classic that showcases simple ingredients and precise craftsmanship. Each dumpling is carefully wrapped in a delicate translucent skin around whole shrimp. The result is light and juicy, with the freshness of the shrimp coming through in every bite.

A staple of the Hong Kong dim sum table, Tim Ho Wan’s Pork & Shrimp Dumplings are crafted with a carefully balanced filling of pork and shrimp, wrapped in a delicate skin. Juicy and savory, each bite showcases the precision behind traditional siu mai. Best enjoyed hot with tea, they remain a timeless favorite.

For those who prefer a lighter take on dim sum, our Spinach & Enoki Mushroom Dumplings bring together fresh spinach and enoki mushrooms in a delicate, translucent wrapper. The result is light and refreshing, with a gentle contrast of textures and a clean, well-balanced flavor.

A must-try for an authentic taste of Hong Kong dim sum, our chefs carefully select tender pork ribs and steam them with fragrant black beans and garlic, allowing each piece to absorb the savory sauce. Soft and juicy, the meat comes easily off the bone, bringing the familiar flavors of a classic Hong Kong teahouse to every bite.

Tim Ho Wan’s Beancurd Skin with Pork and Shrimp showcases the layered flavors of classic Hong Kong dim sum. Delicate beancurd skin tightly wraps a generous pork and shrimp filling, then absorbs the rich, savory sauce as it simmers. Tender and well-seasoned, each bite brings together the soft beancurd skin and flavorful filling.

A beloved sweet classic on the Hong Kong dim sum table, Tim Ho Wan’s Steamed Sponge Cake is traditionally fermented and carefully steamed for a soft, light, and airy texture. Gently sweet with subtle richness, it makes a light and comforting end to any dim sum meal.

Rooted in tradition, this classic dim sum dish pairs soft glutinous rice with tender chicken, Chinese sausage, and mushrooms, all wrapped and steamed in fragrant lotus leaf. As the leaf opens, its delicate aroma comes through while the rice absorbs the savory flavors of the filling, creating a soft, comforting bite.

No traditional Hong Kong dim sum experience is complete without this classic. Steamed until tender and infused with rich black bean and garlic, the chicken feet have a soft, gelatinous texture and a deep savory taste.

Tim Ho Wan’s Barbeque Pork Rice Rolls bring together Hong Kong-style barbeque pork with the finesse of handcrafted rice rolls. Silky rice rolls are filled with sweet and savory char siu, then lightly finished with warm rice roll soy sauce to bring out their aroma and flavor. The rice rolls soak up the sauce and char siu juices for a full, balanced bite.

Made with red rice, silky rice rolls wrap fresh shrimp and a crisp rice net for a satisfying contrast of soft and crunchy textures. Served with our roselle sauce, its gentle sweet-tart notes lift the sweetness of the shrimp and add a bright, refreshing touch.

A classic Hong Kong rice roll, this dish wraps fresh shrimp and aromatic yellow chives in a delicate, silky rice sheet. Finished with warm rice roll soy sauce, the light savory notes bring out the natural sweetness of the shrimp. Best enjoyed hot, with the smooth rice roll and fresh filling coming together in a clean, balanced bite.

For those who love a crisp bite, our Fried Beancurd Skin with Shrimp is a must-try. Golden, crispy beancurd skin wraps a juicy shrimp filling, creating a lively contrast of textures. A light dip in Worcestershire sauce adds a touch of tang that balances the richness and lifts the shrimp flavor.

Our Egg White Spring Rolls with Shrimp offer a lighter take on classic fried dim sum. Delicate egg white and fresh shrimp are wrapped in a thin, crisp spring roll skin, creating a contrast between the crunchy exterior and soft, airy filling. A light dip in Worcestershire sauce adds a gentle tang and brings out the delicate flavor of the shrimp.

Tim Ho Wan’s Pan-Fried Radish Cake is carefully pan-fried until golden and crisp on the outside, while remaining soft and savory within. Best enjoyed hot, the contrast of textures makes each bite especially enjoyable. Dip it lightly in chili sauce for an extra lift of flavor and gentle heat.

For a comforting taste of Hong Kong, Tim Ho Wan’s Pork Congee with Century Egg is a classic choice. Slowly cooked until smooth and creamy, the congee brings together the savory depth of century egg and salted egg with tender lean pork. Best enjoyed hot with fried dough and spring onion gently stirred in for added aroma and texture.