Tim Ho Wan to donate proceeds from sales of char siew pau to SPMF

Buy some famous char siew buns this Sunday to help needy students not go hungry in school.

Three-week-old dim sum outlet Tim Ho Wan at The Atrium@Orchard, which has four outlets in Hong Kong, including two with one Michelin star each, will be donating all proceeds from the sales of its char siew pau to The Straits Times School Pocket Money Fund.

The round, crisp and buttery buns filled with sweet and tender barbecued pork are Tim Ho Wan's signature dish, created by its chef-founder Mak Kwai Pui.

The restaurant here, which has been attracting crowds and snaking queues, is helmed by chef Mak's long-time friend and fellow dim sum chef Fung Kam Tim.

Chef Mak, who is based in Hong Kong, flies here every month or so to oversee the eatery's operations. The Singapore outpost is set up by Hersing Corporation, which owns companies such as real estate firms ERA Realty Network.

Hersing's executive chairman Harry Chua, 66, says: "Hersing has always believed in giving back to society. One of our companies, ERA, is an ambassador for the Singapore Association for the Deaf.

"Tim Ho Wan is a food business and we think it is fitting to choose The Straits Times School Pocket Money Fund as it helps underprivileged kids by giving them pocket money, which can be used as meal allowances."

The charity provides pocket money to children from low-income families to help them through school. The money can be used for expenses related to school, such as buying a meal during recess, paying for bus fares or other school needs.

For the one-off event, which also marks the restaurant's official opening, chef Mak will be at the restaurant to handmake the buns with his team of 25 dim sum chefs. They will start at 7am on Sunday and hope to make and sell 8,888 buns on that day.

Sales for the pau will start at 10am and end at 10pm, or while stocks last. The buns will be available at a takeaway booth outside the restaurant and will be priced from $2 each.

Prices increase with the number of buns purchased. For example, customers get one bun for $2, two buns for $5 and 10 buns for $100. These prices are for takeaway only. Hersing will also match every dollar donated, up to $8,888.

Char siew buns consumed in the restaurant are priced at $4.50 for three and proceeds from those do not go to the charity.

The restaurant will open only at 1pm on Sunday because of the charity drive.