As As reported in Gourmet Traveller:
Tim Ho Wan, the international yum cha franchise, which landed its first Australian venue in Sydney in 2015, will open in Melbourne, at the eastern edge of Chinatown, on March 18.
It won’t take bookings, so as with its rival, dumpling behemoth Din Tai Fung, at the nearby Emporium, punters can expect lengthy queues.
Founding chef Mak Kwai Pui will be in town for the launch, but the day-to-day responsibility for the signature sugar-dusted barbecue pork buns, vermicelli rice paper rolls, pan-fried turnip cakes and siu mai will be in the hands of head chef Yong Qiang Wei, who previously headed the kitchen at Crown Cantonese restaurant, Lucky Chan.
Billed as the world’s cheapest Michelin-starred restaurant – the tiny hole-in-the-wall Hong Kong original won the étoile in 2010, only a year after opening – it has now grown to encompass more than 20 outlets across Asia and Australia.
You can check out Tim Ho Wan here: http://timhowan.com.au