"A usual scene in the Tim Ho Wan kitchen would typically involve a flurry of flour-dusted hands. As these hands press, shape and mold dumpling skins, rows of siu mai, shrimp dumplings and Chiu Chow-style steamed dumplings begin to emerge. Among the chefs stands Mak Kwai Pui, founder of Tim Ho Wan, who still works at the kitchen whenever he is in Hong Kong—after all, the kitchen is the place where he feels the most at ease. Chef Mak still works in the kitchen whenever he is in Hong Kong. The story of chef Mak is a familiar tale in the local food community: a seasoned dim sum chef, he left three Michelin-starred Lung King Heen nine years ago to start Tim Ho Wan to pursue his own expression of Cantonese dim sum. And not long after the joint opened, it was awarded one Michelin star. Since then, Tim Ho Wan has taken the Asian market by storm." - Tan Pin Yen
