"The famed Hong Kong dim sum parlor opened up its second New York location earlier this month — in my own Hell’s Kitchen no less. I swung by on a Saturday morning and true to form, the only available seating was at the bar, which is standing only. I have some reasonably strong opinions about chains in Hell’s Kitchen, an area of Manhattan known for its small, independent operators. But I’ll admit, the food here was quite good. Tim Ho Wan’s barbecue pork buns ($5.25), in fact, were even better than I remember them at the East Village location. The buns were everything they should be: gently cracky on the outside with a soft, doughy interior stuffed with sweet pork. The treats packed just enough sugary goodness to pair with a steaming pot of jasmine tea." - Eater Staff
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