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Tim Ho Wan is throwing it back to the 1960s with a new ‘Nostalgic Dim Sum Series’ that trades modern speed and convenience for nearly forgotten recipes, traditional techniques, and a whole lot of lard.
While much of the city’s dim sum scene has shifted toward pre-prepared foods to keep up with demand, the Michelin-starred chain has joined hands with a 95-year-old industry titan to ensure the flavours of authentic handmade dim sum don’t disappear for good.
Developed under the watchful eye of dim sum grandmaster Fu Sing, who entered the trade at the early age of 13, the limited-time menu features the crispy nut lard bun with sesame paste ($38), a proprietary creation of Fu from decades ago. These buns are crafted with lard-infused dough and a house-made sesame filling, then baked to order and glazed with a mixture of syrup, soy sauce, Pu’er tea, and lard to achieve a specific, fragrant crunch.
Another highlight is the olive kernels and preserved pork thousand-layer cake ($38), a dish with a rigorous recipe that involves steaming layers of ‘ice meat’ (candied lard), olive kernels, and shredded coconut one by one – a meticulous process that most modern kitchens cannot afford to replicate these days.
Diners looking for a contemporary twist can tuck into the quail egg siu mai with XO sauce ($48), a teahouse classic featuring basil-infused pork, along with lard mixed rice ($38), which reimagines a Hong Kong staple using a high-fibre trio of brown, red, and purple rice tossed with hand-rendered lard, crispy cracklings, and preserved vegetables. Rounding out the series is the home-style silver needle rice noodles ($45), stir-fried with shredded chicken, mushrooms, and celery in lard, then braised in chicken broth for a deep, savoury finish.
To celebrate the launch, Tim Ho Wan is hosting a one-night-only ‘Nostalgic Cantopop Free Flow Dim Sum Party’ at its Tsim Sha Tsui K11 Art Mall branch on Saturday, May 23. Between 7pm and 10pm, guests can tuck into the five nostalgic signature items alongside unlimited servings of selected dim sum, desserts, and beverages as DJ Beat Friday spins Cantonese hits from the 1960s through to the 2000s.
This nostalgic food series is available at all Tim Ho Wan outlets until June 30, while the dim sum party ($500 per person) is open exclusively to customers who have dined at Tim Ho Wan within the past 30 days. Registration is now open here.
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