Insider Spotlight
Sustaining Michelin recognition while scaling globally is rare—especially for a brand positioned on value. Tim Ho Wan’s consistency underscores how disciplined execution can preserve quality even as footprint expands.
The big picture
Founded in Hong Kong in 2009 by chefs Mak Kwai Pui and Leung Fai Keung, Tim Ho Wan rose quickly after earning a Michelin star within its first year. Its Sham Shui Po branch, opened in 2010, has since become a benchmark for the brand’s culinary standards.
Now under the Jollibee Group following its acquisition in January 2025, the brand has doubled down on systems—kitchen processes, chef training, and menu consistency—to replicate that same experience across markets.
What they’re saying
“Tim Ho Wan’s recognition in the Michelin Guide is a reflection of the care and discipline behind the brand,” Ernesto Tanmantiong, Jollibee Group global president and CEO, said in a statement.
“At the Jollibee Group, we are committed to growing brands like this in a way that stays true to their roots while allowing more people around the world to experience what makes them special.”
“These capabilities allow us to stay true to what makes Tim Ho Wan special, while ensuring we can deliver that same experience consistently as we grow,” said Sheng Lee, chief executive officer of Tim Ho Wan. “This recognition reflects the discipline of our teams in delivering consistent quality day in and day out.”
The company, in a statement, framed growth as a balance between preserving the brand’s roots and expanding its global reach.
Between the lines
The strategy is clear: scale a heritage brand without diluting its DNA. Investments in training, sourcing, and operations are designed to make quality repeatable—not just aspirational.
By the numbers
System-wide sales surged from P1.3 billion in 2024 to P8.1 billion in 2025, reflecting accelerating global traction. Expansion has also been supported by strong unit economics, with new stores delivering attractive payback periods.
What’s next
Growth is building across Asia and franchise markets, alongside a push into North America with a company-operated store—signaling confidence in the brand’s global portability.
The bottom line
Tim Ho Wan’s continued Michelin recognition shows that heritage, when paired with disciplined execution, can scale into a durable global business. —Princess Daisy C. Ominga | Ed: Corrie S. Narisma
