Tim Ho Wan, the globally renowned Hong Kong dim sum joint with locations spanning from Hong Kong to Hawaii, opened their second New York City location on Monday, October 29 in Hell’s Kitchen. The restaurant, located at 610 9th Avenue near West 44th Street, comes shortly after their successful 2016 North American debut in the East Village.
Co-founders and friends, Mak Kwai Pui and Leung Fai Keung, launched the first Tim Ho Wan in Hong Kong in 2009. The restaurant earned a Michelin star within only a year of service, prompting the chefs to franchise the brand and take it international.
“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,” said Mak. 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,” added Leung.
Tim Ho Wan employs a kitchen of “Dim Sum Specialists,” who are chefs personally trained by Mak and Leung to learn their time-tested, traditional recipes. With 30 years of dim sum experience under his belt, Chef Zhou is the appointed Head Chef at the Hell’s Kitchen location. The menu at the Hell’s Kitchen outpost will feature Tim Ho Wan’s world-renowned specialties, including returning favorites such as:
- Baked BBQ Pork Buns
- Steamed Shrimp Dumplings (Har Gow)
- Steamed Rice Roll with BBQ Pork
- Sticky Rice in Lotus Leaf
- Pan-Fried Turnip Cake
The beverage menu spotlights the restaurant’s premium tea program which pays homage to traditional Chinese flavors through its Jasmine Pearl (Mo Li Zhen Zhu), Oolong Tea (Tieguanyin), Lychee Black Tea (Lychee Congou) and Pu-erh (Di Huang), as well as a Hong Kong-style Coffee Milk Tea. Unlike other traditional dim sum restaurants, both of Tim Ho Wan’s New York City locations offer a selection of wine and beer that pair well with dim sum.
To create a stylish setting in line with the Tim Ho Wan brand aesthetic, the team brought back Senior Designer Harumi Isobe of Blank Design—who also worked on the East Village opening—to design the new location.
Inspired by the salons of 17th century France, where influential people in society gathered to converse, Isobe mixes retro flair with modern characteristics to infuse a neo-classic feel to Tim Ho Wan Hell’s Kitchen space. The Hell’s Kitchen restaurant also features Tim Ho Wan’s signature emerald green color and dragon logo, as well as Chinese-inspired accents such as an embedded bamboo steamer decoration on stucco wall.
The restaurant seats around 64 total, including a standing dim sum bar.
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