Tim Ho Wan East Village
Dim sum restaurant · East Village ·
Authentic HK dim sum, baked pork buns, shrimp dumplings, rice rolls
Authentic HK dim sum, baked pork buns, shrimp dumplings, rice rolls
"Debuting in 2016 as the chain’s first New York City location, this East Village restaurant "brings in 80 to 90 percent of its profits" from dine-in service, according to manager Dina Long, who plans to relocate here after the Hell’s Kitchen shutter." - Nadia Chaudhury
"I noticed Tim Ho Wan was mentioned as an example of a restaurant with Michelin stars in other places, which has contributed to local pride in Houston’s dining scene." - Eater Staff
"For dim sum in the East Village, this is my pick; it’s close to my apartment and has so many different options." - Nancy DePalma
"Show up early and be prepared to wait at this popular, high-end dim sum spot in the East Village—it’s worth it. Tim Ho Wan serves a trio of miniature baked pork buns with a slightly sweet, crunchy topping that we can’t stop thinking about. The dough is crisp on top and soft everywhere else, and the filling is rich and flavorful. Even if you’re here with just one other person, you’ll probably want to get two orders of these, because they’re just too good to share." - hannah albertine, carina finn koeppicus, kenny yang
"Tim Ho Wan is a modern, upscale dim sum chain from Hong Kong with two NYC locations—one in Hell’s Kitchen, and one in the East Village. We think the East Village spot has slightly better food, but there’s almost never a wait at the Hell’s Kitchen location, so pick based on what's more important to you. The selection at both is slightly more limited than what you'll find at other spots on this guide, but there's still plenty to choose from. Try the tiny baked pork buns with a crackly, sweet topping, and get the deep-fried eggplant stuffed with shrimp and lava custard sesame balls. Circle your order on a slip of paper, order a pot of tea, and settle in for a few rounds of food." - bryan kim, molly fitzpatrick, neha talreja, willa moore, will hartman
