![]() However, if you are looking for a good dim sum meal that won’t break the bank, I would look into Golden Unicorn and Nom Wah Tea Parlor in Chinatown.Ī version of this article appears in the Tuesday, Sept. If you ever feel the urge to go to Tim Ho Wan, it’s worth checking off you foodie bucket list. The savoriness from the pork filling complemented the sweet, flaky top well. The contrast of textures between the flaky, crispy top and the chewy soft bun was sublime. The roasted pork bun was the only dish that seemed to be worth the visit. Tim Ho Wan charges $6 for the same dish you can find for better prices and larger portions in Chinatown. However, both of these dim sum staples needed to be accompanied with some soy sauce or chili oil to make up for the lack of flavor. The texture of the meat in the siu mai was tender and the shrimp was succulent. Sadly, given the price, the food was not worth the wait. The Siu Mai at Tim Ho Wan, located on 85 Fourth Ave., priced at $5.95. ![]() After I was seated, none of the servers came around to check up on my table or take my order for 20 minutes. Tim Ho Wan - Hells Kitchen, New York City: See 37 unbiased reviews of Tim Ho Wan - Hells Kitchen, rated 4 of 5 on Tripadvisor and ranked 3,060 of 11,901 restaurants in New York City. I expected to be greeted with warm smiles, fast service and attentive servers, but the staff at Tim Ho Wan acted like they didn’t want to be there. However, I found the restaurant was lacking in both.ĭim sum restaurants are widely enjoyed by Hongkongers for their affordability and family-style dining experience. Accredited as being affordable and worthy of a Michelin star, I expected decent service and delicious food. Not long after, Tim Ho Wan earned its own Michelin star and is self-proclaimed as “the world’s most inexpensive awarded dim sum restaurant.”Ĭurrently, Tim Ho Wan has 46 restaurants spread out in nine different countries with two locations in New York City: Hell’s Kitchen and the East Village. ![]() In a city with a robust dim-sum scene that stretches back a century, it’s hard to justify the threat of soaked clothes and mangled umbrellas for a mere dumpling, no matter how viral or venerated it may be.In 2009, chef Mak Kwai-Pui, a former chef at a three-star Michelin restaurant in Hong Kong, opened the Chinese dim sum restaurant called Tim Ho Wan alongside chef Leung Fai Keung. Are they worth a multi-hour wait in the recent rain or, more controversially, a Michelin star? That’s arguable. The best dish on the table might be supple slips of deep-fried eggplant ($4.75): Each softened, purple-skinned round comes crowned with a little shrimp ball, which offers a snappy bite of textural contrast.Īre the silky steamed-rice rolls ($4.50) or the savory, lotus-leaf–wrapped sticky rice parcels ($5.50) extremely satisfying? Yes. All of the steam-basket dumplings are dutifully plump, swelling impressively against thin, delicate casings, but the shrimp variety with Chinese chives is a standout, crammed with sweet crustacean and fresh onion flavor ($4.75). On their own, pan-fried turnip cakes ($4.50) are buttery but a bit limp liven them up with a fiery drag through the accompanying slurry of chili sauce. The roasted pork at the bun’s center is glazed in a dark, sticky-sweet sauce, but the savory core is overwhelmed by a bulk of saccharine dough, a sweetness made even more excessive from that granulated-sugar topping. The char siu bao ($4.95 for three pieces)-barbecue pork buns encased in a baked, sugar-dusted pastry hull rather than the starchy softness of their steamed brethren-is considered the kitchen’s headlining dish. Arrive at a comparatively subdued 3pm for more considerate service.) (Pro tip: Dining during peak lunch hours, from noon to 2pm, guarantees not only a long wait, but also that your plate of dumplings will be flung onto your table as flippantly as a Frisbee on a college quad. Instead, ordering is a checklist operation with 29 items available, from the novice-baiting shumai to more adventurous plates like braised chicken feet, cranked out from a bustling open kitchen and delivered in the sequence that they’re ready. You couldn’t fit a rolling steam cart between the minimalist lightwood tables if you tried. The lines aren’t the result of the food alone: The 60-seat East Village space is considerably smaller than NYC dim-sum behemoths like Jing Fong and Golden Unicorn. The dim-sum juggernaut from chef-owners Mak Kwai Pui and Leung Fai Keung-which has five locations in its native Hong Kong and another 39 sites worldwide, in the likes of Indonesia, Thailand and Australia-became the world’s least-expensive Michelin-starred restaurant when it surprisingly scored a sparkler in 2009 for its freshly made pork buns and translucent shrimp dumplings. At least the huddled lines braving winter’s chill outside the New York site of Tim Ho Wan have the distinction of lining up for Michelin-level eats. New Yorkers have queued up for sillier foodstuffs: hybrid doughnuts, monster milk shakes, rainbow-dyed bagels.
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