Tim Ho Wan Adds Limited-Time Water Dumplings to Japan Menu

Sales Period: June 1 (Mon) to July 31 (Fri), 2026
Available Locations: Tim Ho Wan Japan stores

Hong Kong dim sum restaurant Tim Ho Wan is adding a new limited-time item to its Japan menu: Water Dumplings (水餃子). The dish wraps plump shrimp, wood ear mushrooms, and bamboo shoots in soft dough, then finishes them in house-made hot broth. Each bite delivers a smooth, chewy texture along with rich umami flavors and a gentle aroma.

Water Dumplings

The addition further broadens Tim Ho Wan's menu lineup, giving diners an even wider range of authentic Hong Kong dim sum to enjoy.

Tim Ho Wan Limited-Time Special Menu Details

Menu Name:

Water Dumplings (水餃子)

Price:

¥980 (tax included)

Sales Period:

June 1 (Mon) to July 31 (Fri), 2026

Available Locations:

Tim Ho Wan Japan stores — Hibiya / Tokyo Dome City LaQua / LaLaport TOKYO-BAY / Umeda Chayamachi

Website:

https://timhowan.jp/

About Tim Ho Wan

Tim Ho Wan was founded in 2009 by Mak Kwai Pui and his partner Leung Fai Keung. Mak previously served as dim sum chef at Lung King Heen, the Cantonese restaurant at Four Seasons Hotel Hong Kong that held three Michelin stars for four consecutive years. Their vision was to make authentic, top-quality dim sum accessible at everyday prices.

The restaurant quickly gained a following for delivering hotel-caliber dim sum in a casual setting, earning a Michelin star in 2010 and being dubbed the "world's most affordable Michelin-starred restaurant." Tim Ho Wan has since expanded across Hong Kong, Taiwan, other parts of Asia, Australia, and the United States (New York, Texas, Las Vegas, and Hawaii).

In Japan, the Hibiya location opened in 2018 as the first store in the country. Tokyo Dome City LaQua followed in 2023, then Umeda Chayamachi in 2024 as the first Kansai location, and LaLaport TOKYO-BAY in 2025 as the first store in Chiba Prefecture. All four locations consistently attract long queues.

Mak Kwai Pui and Leung Fai Keung

Every piece of dim sum is handmade fresh in each restaurant's kitchen using original recipes. The menu covers steamed, fried, rice paper rolls, congee, sticky rice, vegetables, and desserts. The standout item is the Baked Char Siu Bao — a barbecued pork bun that nearly every guest orders.

Tim Ho Wan Hibiya