Tim Ho Wan has debuted its first ‘Global Dim Sum Innovation Lab’ at its Lee Garden Two location in Hong Kong’s Causeway Bay.
The company described the space as a dedicated hub for culinary creation, recipe refinement, and chef mentoring. All recipes developed in the lab will roll out across Tim Ho Wan’s global network.
“This lab is our engine for developing new flavors, perfecting existing recipes, and launching seasonal offerings alongside creative brand partnerships,” said chef Cheung Yat Sing, global creative director at Tim Ho Wan.
“From initial inspiration and trial ratios to adjusting cooking temperatures, the entire process happens here. We even test ‘deliberate mistakes’ and push recipes to their limits, refining our process through trial to establish the highest standard.”
Outfitted with transparent glass viewing windows into the lab kitchen, the space also offers diners a front-row view of the culinary team’s craftsmanship.
“Our ultimate goal is to translate our best recipes into standardized processes,” said global CEO Sheng Lee. “This ensures every Tim Ho Wan location worldwide delivers consistent, Michelin-level quality while sharing Hong Kong’s rich dim sum heritage globally.”
To mark the grand opening, the Causeway Bay outlet introduces an exclusive menu, including the chef’s Special Siu Mai Trio, the Roasted Tea and Fig Steamed Pudding, and the Iced Apple Lychee Lu’an Tea.
The store also features a merchandise counter offering collectibles such as Tim Ho Wan ‘Yum Cha’ graphic tees, caps, tote bags, ceramic coasters, and packaged tea gift boxes.
- Further reading: Tim Ho Wan plans to double Taiwan store network by 2030.
