You Dim Sum, You Win Some

Michelin Madness Hits The East Village

tim-ho-wan_2Perhaps by now you have heard the big news that the 45th global location of the wildly popular Asian eatery Tim Ho Wan (85 Fourth Avenue at 10th Street) has come to New York City. Rightfully calling themselves “Dim Sum Specialists”, the folks behind the least expensive Michelin-starred restaurant in the world made their Stateside debut with a soft opening on December 16, and the East Village has not seen lines like it since a ton of misled millennials thought they’d find their way into an impromptu late-night concert last June.

tim-ho-wan_menuUpon learning the restaurant was opening here, a friend who is also a huge fan of dim sum was downright gleeful. Having spent six months living in Hong Kong, site of the original spot, she said the lines were always too long for her to get in. Upon receiving a photo on her way there this past Monday, she said “this menu makes me happy.” Then she ran to our table and giddily started checking off everything in sight.

Let’s not mince words: the food is far and away the best dim sum ever tasted by the person currently telling you about it. By far.

Standing out among the all-star lineup was the siu mai (steamed pork dumplings with shrimp) and the sticky rice with Chinese sausage in a lotus leaf. Superb and exemplary are apt adjectives to describe the delight but truthfully, those may be understatements. And under no circumstances are you to leave without having the baked BBQ pork buns. That friend from two paragraphs back has called them “life-changing.” She’s not lying.

Here is pretty much all you need to know about Tim Ho Wan: go. If you are a fan of dim sum, go now. Go today. Rearrange plans if need be, figure out the wait times, and go. It will be worth it.

Currently, lunch is between 10 a.m.-3 p.m., dinner from 5-10 p.m. A young couple arrived at 10:40 only to already be told they would not get in. They came back at 4:30 to make it when the doors opened at 5 for dinner (till 10 p.m.). In those 30 minutes, the line outside had tripled behind them. Around 7 p.m. someone else was told by a staffer the wait was currently three hours but they could put their names on the list. The restaurant will text you to let you know when your time is ready.

The Grand Opening is January 18 when it will be open from 10 a.m.-10 p.m. (11 p.m. Friday-Saturday). Once more people get word, the restaurant’s popularity will likely rise, along with those waits. But do not be deterred, just go. It’s seriously that good.

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Steamed Shrimp Dumplings

Photos via Facebook