"A visit to this imported dim sum parlor should make you proud since New York’s dim sum is just as good as Hong Kong’s. Here, har gow is thinner-skinned and has more shrimp crammed inside, while the baked char siu bao is sweeter than many versions found in NYC. Tim Ho Wan has done away with communal tables, too, making dim sum feel like a private experience. Much of its dim sum is very good, including eggplant stuffed with shrimp paste and shrimp rice noodle rolls. There’s a second East Village location." - Robert Sietsema, Eater Staff
Ryan Sutton/Eater NY
