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Michelin-Starred Tim Ho Wan's New Location Opens On 10/29 In Hell's Kitchen
By
Jen Chung
Published Oct 26, 2018
Modified Oct 26, 2018
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By
Jen Chung
Published Oct 26, 2018
Modified Oct 26, 2018
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Have you been salivating over the news about popular dim sum eatery Tim Ho Wan opening a second location in NYC? If so, the wait is almost over; the new Hell's Kitchen joint opens on Monday.
Mak Kwai Pui and Leung Fai Keung launched the first Tim Ho Wan in Hong Kong in 2009, earning a Michelin star shortly after, and then took the brand global with locations around the world. The first New York restaurant opened (to long lines) in the East Village in 2016.
"We received such positive feedback after our East Village opening, so it was only natural to open a second location in New York and continue to build our presence here," co-founder Mak said in a statement. Leung added, "We love being a part of the enthusiastic global food community in Manhattan and look forward to sharing our dim sum with another part of the city."
The Hell's Kitchen spot is located at 610 9th Avenue, near West 44th Street, and has a standing dim sum bar. Dishes include house specialties like har gow (steamed shrimp dumplings), steamed rice roll with BBQ pork, sticky rice in lotus leaf, pan-fried turnip cake, and their famous baked BBQ pork buns. The New Yorker wrote of the buns, "The signature bun with barbecued pork, the restaurant’s claim to fame, is baked with a rich, buttery pineapple-shaped crust that complements the savory smokiness of the meat and has a pleasing croissant-like texture—'So it doesn’t stick to your tongue,' the chef likes to tell his patrons. It’s the kind of consideration you don’t expect in a restaurant where it’s easy to avoid paying triple digits for a meal—even if you dine like a king."
Hours are 10 a.m. to 3 p.m. and 5 p.m. to 10 p.m. If you need more inspiration, check out the 24 dishes we ordered at the East Village location last year.
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dim sum
hell's kitchen
tim ho wan
Jen Chung
Jen Chung is a former WNYC and Gothamist editor.
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