Tim Ho Wan Hibiya, Michelin-starred dim sum restaurant in Yūrakuchō, Japan
Tim Ho Wan Hibiya sits on the first floor of the Hibiya Chanter Bekkan building and serves traditional Hong Kong dim sum made by experienced cooks. The menu offers both classic and contemporary dishes available throughout the day for different dining times.
The restaurant chain was founded by chef Mak Kwai Pui, who previously worked at Lung King Heen and brought his expertise to Japan. This expansion marks the spread of authentic Hong Kong cooking beyond its traditional boundaries.
The kitchen honors Hong Kong culinary traditions through its handcrafted dim sum preparations and carefully selected menu offerings. Diners can watch the skilled work that goes into making each steamed basket and baked specialty.
The restaurant is open daily and easily reached from both nearby Hibiya and Yūrakuchō stations. It is advisable to arrive early in the morning or make a reservation, as the place fills up quickly during peak meal times.
The establishment serves high-quality dishes at accessible prices, setting it apart from other award-winning establishments. This combination of quality and affordability makes it a noteworthy destination for dim sum enthusiasts.
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