Tim Ho Wan Hell's Kitchen
Dim sum restaurant · Midtown West
610 9th Ave, New York, NY 10036
Highlights
Authentic Hong Kong dim sum, famous for baked BBQ pork buns.
Authentic Hong Kong dim sum, famous for baked BBQ pork buns.
"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
"The heaviest of hitters when it comes to dim sum in NYC, Tim Ho Wan’s second branch is significantly located in Hell’s Kitchen, rather than Flushing or Sunset Park. This Hong Kong import fabricates dim sum slightly different — but not better — than the usual Chinese American variety." - Robert Sietsema
"Tim Ho Wan, a dim sum chain from Hong Kong known as the world's most affordable Michelin-starred restaurant, is opening its second NYC location in Hell’s Kitchen. The menu will include exclusive items and their signature dishes. The restaurant has been a popular spot in NYC since 2016, attracting long lines of dim sum enthusiasts." - Carla Vianna
"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
"We’ve also been ordering a lot from Tim Ho Wan in Hell’s Kitchen. Evelyn is a chicken-feet person. I go hard on the congee and the dumplings. My kids are partial to beef and pork buns and dumplings, whereas I tend to gravitate more toward seafood or chicken dumplings. Not that I’m above eating a good pork dumpling, but the kids are more attracted to them, and one of the rules in the family is, essentially, if one of my kids likes something, I shouldn’t eat it because it should be for them."
