Tim Ho Wan brings back classic flavours with ‘Nostalgic Dim Sum Series’

The menu development was overseen by 95-year-old dim sum veteran Fu Sing.

Tim Ho Wan has introduced a limited-time menu called the “Nostalgic Dim Sum Series,” focusing on recreations of older Hong Kong teahouse-style dishes and techniques that are now less commonly used.

As part of the rollout, the company worked with Hong Kong singer-songwriter Gareth.T, who was invited to sample the dishes and take part in a dim sum preparation session.

The menu development was overseen by 95-year-old dim sum veteran Fu Sing, who has more than 80 years of experience in the trade.

He collaborated with the kitchen team to recreate five dishes inspired by Hong Kong cuisine from the 1950s and 1960s.

The items will be sold across all outlets until 30 June, with additional rollouts in selected Asian locations.

The lineup includes a Crispy Nut Lard Bun with sesame paste, made with lard-enriched dough and a sesame filling cooked slowly before baking and glazing.

Another item, the Olive Kernels and Preserved Pork Thousand-Layer Cake, follows a multi-layer steaming process combining candied lard, olive kernels, and coconut.

More modern variations include Siu Mai topped with quail egg and XO sauce, featuring basil-seasoned pork; the Lard Mixed Rice dish, combining brown, red, and purple rice with lard and preserved vegetables; and the Homestyle Silver Needle Rice Noodles, stir-fried with chicken, mushrooms, and celery before being braised in broth.

Separately, a one-night event is planned for 23 May at the K11 Art Mall branch in Tsim Sha Tsui.

The “Nostalgic Cantopop Dim Sum Party” will run from 7 p.m. to 10 p.m., featuring a DJ set of Cantonese pop music spanning several decades.

Attendees will be served the five featured dishes along with additional dim sum, desserts, drinks, and a branded beer.

Entry is priced at HK$500 and is limited to customers who have dined at Tim Ho Wan within the past 30 days.