Mak Kwai-pui
Dumpling master Mak Kwai-pui runs the world’s cheapest Michelin-starred restaurant Tim Ho Wan, a hole-in-the-wall in Mongkok serving dim sum, which takes no reservations and has no English signage. Formerly at the Four Seasons’ three Michelin star restaurant Lung King Heen, he left to start his own restaurant in the heart of Kowloon in 2009, with the ambition to bring world-class food to Hong Kong. Even critics and bloggers who have waited in the ever-present lines for a table exclaim at the deliciousness of the finely crafted dumpling treats and say it is worth the wait for this tiny, packed eatery. Refusing to raise the prices, he has opened five more outlets from Central to Sham Shui Po and has expanded overseas, bringing his world-class dumplings to Singapore, Malaysia, Taiwan, Vietnam, Australia and Thailand.
