What should I order at Tim Ho Wan?

The famous item is the baked char siu bao - BBQ pork buns with a crackly sweet crust, roughly HK$22 for three. Round it out with shrimp dumplings (har gow), pan-fried turnip cake, and the taro paste dumpling. A full dim sum spread runs about HK$120 to 180 per person, very cheap for a Michelin-starred meal.

How long is the queue and which branch is fastest?

The original Sham Shui Po shop has the longest waits, often 45 to 60 minutes on weekends. For shorter, cleaner queues with the same menu, try the Central IFC, Causeway Bay, or Hong Kong Station branches. Arriving on a weekday around 11:30 AM lunch opening helps everywhere.

Does Tim Ho Wan take cards or only cash?

The original location operates on cash, so carry Hong Kong dollars to be safe. There is an English menu and you order by ticking items on a paper slip, so no Cantonese is needed. Tables are shared and turnover is quick, so do not expect a leisurely sit-down.

Tim Ho Wan (Original Sham Shui Po), Hong Kong: Map & Visitor's Guide (2026)

World’s cheapest Michelin-starred restaurant — char siu bao baked pork buns for HK$22 (US$3). Multiple HK branches; original is Sham Shui Po.

At a glance

What it is: Food
Also known as: 添好运 (Tiān Hǎo Yùn)
Opening hours: 9 AM – 9:30 PM
Time needed: 1 hour
Best time to visit: Weekday lunch 11:30 AM to avoid queue
Getting there: Metro to the door
English: Full English menu
Cards accepted: Cash only
Entry: Walk-in — no booking · tickets & prices →
Wi-Fi: Free Wi-Fi
Address: 9-11 Fuk Wing St, Sham Shui Po · 深水埗福荣街 9-11 号

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Tim Ho Wan (Original Sham Shui Po) map & getting there

Map of Tim Ho Wan (Original Sham Shui Po) (添好运) in Hong Kong — nearby streets and metro stations

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Taxi / DiDi? Show the driver: 深水埗福荣街 9-11 号 · 9-11 Fuk Wing St, Sham Shui Po

Tim Ho Wan opened 2009 by ex-Lung King Heen chef Mak Kwai Pui, awarded 1-star Michelin in 2010 — making it the cheapest Michelin starred restaurant on Earth. The legendary item: char siu bao (BBQ pork buns) baked, not steamed — pillowy buns with crackly sweet sugar crust, HK$22 for 3. Also order: shrimp dumplings (har gow), pan-fried turnip cake, taro paste dumpling. Multiple HK branches; the original Sham Shui Po location has the longest queues (45-60 min weekends). Easier: the Central IFC, Causeway Bay, or Hong Kong Station branches — same menu, shorter waits, cleaner space. ~HK$120-180/person for full dim sum spread.

Highlights

Baked Char Siu BaoThe world-famous item; HK$22 for 3
Cheapest Michelin star1-star since 2010; entry under HK$200/person

What Chinese travelers actually do here

Distilled from Chinese-language travel notes — the practical tips most English guides miss.

Skip the original Sham Shui Po queue and hit the Central IFC or Hong Kong Station branch - same menu, half the wait.
Show up right at 11:30 AM lunch opening on a weekday; an hour later the line doubles.
Order the baked char siu bao the moment you sit - it sells out and is the one dish people fly in for.
Carry cash for the original shop; the mall branches are more likely to take cards.
You tick boxes on a paper slip, not a touchscreen - the English menu makes this painless.
Tables are communal and turnover is fast; eat, do not linger, or staff will hover.
Three or four dishes per person is plenty - portions are dim-sum small but it adds up cheaply.

Photos

Tim Ho Wan, the Dim-Sum Specialists, Sham Shui Po shop, Kowloon, Hong Kong.

Show all 13 photos

This "must-try" restaurant is a magnet indeed - see the queue!

Har gow (shrimp dumplings) (蝦餃 haa1 gaau2): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
Tim Ho Wan, the Dim-

Cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
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Salty Pastry (Cantonese: 鹹水角; alternatively romanized as haam sui gok) is made with flour and seasoned pork.
From Tim Ho Wan, the Dim-Sum Specialists
Address:

Frequently asked questions about Tim Ho Wan (Original Sham Shui Po)

What should I order at Tim Ho Wan?: The famous item is the baked char siu bao - BBQ pork buns with a crackly sweet crust, roughly HK$22 for three. Round it out with shrimp dumplings (har gow), pan-fried turnip cake, and the taro paste dumpling. A full dim sum spread runs about HK$120 to 180 per person, very cheap for a Michelin-starred meal.
How long is the queue and which branch is fastest?: The original Sham Shui Po shop has the longest waits, often 45 to 60 minutes on weekends. For shorter, cleaner queues with the same menu, try the Central IFC, Causeway Bay, or Hong Kong Station branches. Arriving on a weekday around 11:30 AM lunch opening helps everywhere.
Does Tim Ho Wan take cards or only cash?: The original location operates on cash, so carry Hong Kong dollars to be safe. There is an English menu and you order by ticking items on a paper slip, so no Cantonese is needed. Tables are shared and turnover is quick, so do not expect a leisurely sit-down.