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Tim Ho Wan, the dim sum restaurant from former Four Seasons Hong Kong chef Mak Kwai Pui that was recognized as the world’s cheapest Michelin-starred restaurant, , will expand outside of Asia for the first time with three locations headed to Sydney in 2015, reports Good Food.
Currently, the Michelin-starred Tim Ho Wan has locations in Hong Kong and Singapore, with signature dishes including the baked bun with barbecue pork, steamed egg cake, vermicelli roll with pig’s liver, and pan-fried carrot cake, collectively known as the “Big 4 Heavenly Kings.”
Tim Ho Wan will open first in Sydney on George Street in the central business district, followed by additional locations in Melbourne and Brisbane later on.
Vince Howe, who will oversee Tim Ho Wan’s Australian operations, told Good Food that the country was chosen before the U.S. and Europe because “the Aussies were the first foreigners to flood to Tim Ho Wan.”
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Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.