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Founded by chefs Mak Kwai Pui and Leung Fai Keung, Tim Ho Wan first opened in Hong Kong’s Mong Kok district in March 2009.
The restaurant quickly gained international attention for offering Cantonese dim sum at relatively affordable prices. Signature dishes included its baked barbecue pork buns, steamed rice rolls, pan-fried carrot cake and steamed egg cake.
Just a year after opening, the original 20-seat restaurant was awarded a Michelin star in 2010.
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