Date
15 October 2018
Tim Ho Wan is famous for making and serving dim sum at frenetic speed, which makes it an ideal outlet for passengers seeking to grab a quick bite before catching the next MTR train. Photo: HKEJ
Tim Ho Wan is famous for making and serving dim sum at frenetic speed, which makes it an ideal outlet for passengers seeking to grab a quick bite before catching the next MTR train. Photo: HKEJ

West Kowloon terminus brings in Tim Ho Wan as anchor tenant

The West Kowloon terminus for MTR Corp.’s Guangzhou–Shenzhen–Hong Kong Express Rail Link is set to open in six weeks’ time with a popular dim sum restaurant as one of its anchor tenants.

Tim Ho Wan, a dim sum restaurant founded by Mak Kwai-pui, the former master chef of Lung King Heen at Four Seasons Hotel, leased a 5,000 square foot space at the terminus for five years, according to Sing Tao Daily.

That would make it the largest outlet in Hong Kong of the world’s cheapest Michelin-star restaurant, which currently has five stores in the territory.

Tim Ho Wan has seen the longest queues at its outlet in the International Finance Centre in Central, especially when Apple, which is one of the biggest stores at the skyscraper, has new products on sale.

The dim sum joint probably has one of the most uncomfortable seating arrangements for eateries of its kind, but it sells the best har gow (shrimp dumpling) and cha siu bao (BBQ pork bun) for below HK$28 per order.

It is also famous for making and serving dim sum at frenetic speed, which makes it an ideal outlet for passengers seeking to grab a quick bite before catching the next MTR train.

The eatery will open its doors in time for the inauguration of the West Kowloon terminus on Sept. 23. As far as we know, it’s the only outlet at the MTR station that will have a seating capacity for 250 people.

There will be about 20 outlets at the station’s Food Court, most of which will be fast-food shops.

“I believe customers will not spend a lot of time enjoying the food [at the MTR outlet],” says Chef Mak. He believes customers will leave the store within 30 minutes after the food is served.

Mak and his partner opened their first restaurant in 2009. It was a 20-seater dim sum joint in Sham Shui Po.  The outlet gained prominence after the Michelin Guide gave it a one-star rating in 2010.

Despite its solid credentials, Tim Ho Wan has been cautious in expanding its business. It opened its first overseas outlet in Singapore in 2013 and established a US foothold in New York in 2016. The latest rumor is that the restaurant is planning a new outlet in Los Angeles.

In May, Jollibee Foods Corp. invested US$33.4 million in a private equity fund that acquired the master franchise of Tim Ho Wan in Asia Pacific. It has 36 stores worldwide.

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CG

EJ Insight writer

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