"Tim Ho Wan has quietly reopened in Irvine's Diamond Jamboree shopping center following a year-long closure and renovation. Founded in Hong Kong in 2009, the Michelin-recognized dim sum chain built its global reputation on affordable, high-quality dishes, most notably its signature baked barbecue pork buns. The Irvine outpost, which debuted in 2019 as Tim Ho Wan's first California location, is currently the brand's only restaurant operating in the Golden State. The spacious 6,006-square-foot restaurant seats 135 people and offers all-day dim sum."
"The reopening comes under new ownership after Jollibee Foods Corp. fully acquired Tim Ho Wan in 2025. Now operating roughly 80 locations across 11 countries, Tim Ho Wan serves as the Jollibee Group's flagship Chinese cuisine brand. At the Irvine location, dim sum gets prepared fresh to order rather than served from traditional carts. Chefs from Tim Ho Wan's Hong Kong and Singapore corporate teams trained the local staff to maintain consistency across the menu."
"In addition to the famed baked pork buns, diners can expect staples like shrimp har gow, siu mai, and steamed sponge cake. The menu also includes harder-to-find dim sum dishes in the U.S., such as crispy shrimp red rice rolls made with house-ground red rice wrappers for natural color and texture, served with a hibiscus dipping sauce. New offerings include Spanish Iberico barbecue pork, along with Irvine-exclusive dishes like black truffle mushroom rice rolls and dark and white chocolate sesame balls."
Tim Ho Wan reopened in Irvine's Diamond Jamboree shopping center after a year-long closure and renovation. Founded in Hong Kong in 2009 and Michelin-recognized, the chain became known for affordable, high-quality dim sum and baked barbecue pork buns. The Irvine restaurant, opened in 2019 as the brand's first California outpost, is the only Tim Ho Wan currently in the state; it spans 6,006 square feet, seats 135, and serves all-day dim sum. The reopening follows Jollibee Foods Corp.'s full acquisition in 2025. Dim sum is made to order, local staff trained by Hong Kong and Singapore corporate chefs, menu includes staples and rarer items, new Iberico pork and Irvine-exclusive dishes, and a San Gabriel Valley location is in development.
Read at Eater LA
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