i. Biography
His work centers on Cantonese dim sum, a craft he defines by continuity rather than novelty: "My criteria is classical dim sum. I don’t care if it’s pork or beef. The most important is if I include the traditional methods of dim sum cooking."
At a Glance - In 2010, the MICHELIN Guide awarded One Michelin Star to Tim Ho Wan. - On entering the dining trade, he has said: "It’s not my choice. My family, my father, my uncle, everyone in my family works for the dining industry, so I didn’t have a choice."
Signature
Mak's signature dishes include Signature Baked Barbecue Pork Buns, Baked BBQ Pork Buns (3 pieces), Steamed Shrimp Dumplings (Har Gow), and Sticky Rice in Lotus Leaf.
In Their Words “My criteria is classical dim sum. I don’t care if it’s pork or beef. The most important is if I include the traditional methods of dim sum cooking.” “It’s not my choice. My family, my father, my uncle, everyone in my family works for the dining industry, so I didn’t have a choice.”
Profile updated July 2026
FAQ
Asked of Mak
What is Mak Kwai-pui's current role?
As of 2026, Mak Kwai-pui is Founder and Chef.
What is Mak Kwai-pui known for?
Cantonese dim sum.
What recognition has Mak Kwai-pui received?
MICHELIN Guide — One Michelin Star (2010).
