Hong Kong-based chain Tim Ho Wan will begin dishing out dim sum favorites in Hell’s Kitchen Monday, an opening that marks the restaurant’s second location in NYC.
Chef Yinghui Zhou, who has 30 years of dim sum experience and was trained by the restaurant’s founders, will take the helm in the kitchen. The menu includes customer favorites like baked barbecue pork buns, steamed shrimp dumplings, barbecue pork steamed rice rolls, and pan-fried turnip cake. Drinks will be tea-focused with jasmine pearl, oolong tea, lychee black tea, and Hong Kong-style coffee milk tea on offer.
If the newest outpost is anything like its East Village counterpart, long lines will soon begin to form at 610 Ninth Ave., between West 43rd and 44th Streets. The move across town is meant to cater to diners who live on Manhattan’s west side, as well as commuters from New Jersey, a spokesperson says.
Widely known as the world’s most affordable Michelin-starred restaurant, Tim Ho Wan debuted in NYC in 2016. It was the first U.S. location for the dim sum hotspot, and it quickly drew lengthy lines that still exist today; people still put up with hours-long wait times for a table at the full-service restaurant in the East Village, where dim sum items are chosen from a menu rather than carts. Eater critic Robert Sietsema — who tried to snag a seat three different times before finally dining at the restaurant — found the spot “on par with dim sum destinations around the city.”
Tim Ho Wan has a wider expansion beyond New York in the works: The restaurant plans to open a location in Irvine, California this winter, and another in Las Vegas next summer, according to its website.
The Hell’s Kitchen venue will be open as of Monday, October 29, from 10 a.m. to 3 p.m. for lunch, and dinner will run from 5 p.m. to 10 p.m. from Sunday to Thursday. The restaurant will stay open until 11 p.m. on Fridays and Saturdays. Take a first look at interior photos below: