BBQ Pork Buns|Peter Garritano1/15 BBQ Pork Buns|Peter Garritano
|Peter Garritano2/15 |Peter Garritano
Steamed Tofu Stuffed with Fish|Peter Garritano3/15 Steamed Tofu Stuffed with Fish|Peter Garritano
Steamed Pork Dumpling with Shrimp|Peter Garritano4/15 Steamed Pork Dumpling with Shrimp|Peter Garritano
Steamed Rice with Chicken and Mushroom|Peter Garritano5/15 Steamed Rice with Chicken and Mushroom|Peter Garritano
Steamed Rice with Pork and Dried Squid|Peter Garritano6/15 Steamed Rice with Pork and Dried Squid|Peter Garritano
Congee with Pork and Preserved Egg|Provided7/15 Congee with Pork and Preserved Egg|Provided
Deep-Fried Egg Rolls|Peter Garritano8/15 Deep-Fried Egg Rolls|Peter Garritano
Sweet Pumpkin Cream with Sago|Peter Garritano9/15 Sweet Pumpkin Cream with Sago|Peter Garritano
Sweet Red Bean Soup|Peter Garritano10/15 Sweet Red Bean Soup|Peter Garritano
Tim Ho Wan in the East Village|Peter Garritano11/15 Tim Ho Wan in the East Village|Peter Garritano
Tim Ho Wan in the East Village|Peter Garritano12/15 Tim Ho Wan in the East Village|Peter Garritano
Tim Ho Wan in the East Village|Peter Garritano13/15 Tim Ho Wan in the East Village|Peter Garritano
Tim Ho Wan in the East Village|Peter Garritano14/15 Tim Ho Wan in the East Village|Peter Garritano
Tim Ho Wan in the East Village|Peter Garritano15/15 Tim Ho Wan in the East Village|Peter Garritano
Tim Ho Wan has finally dropped its first North American location in the East Village. The dim sum parlor, opening today at 85 Fourth Ave., has the distinction of being the cheapest Michelin-starred restaurant in the world, serving dim sum and other Hong Kong specialties all for $5.50 or less.
The dishes are all made to order, starring the international chain’s famous BBQ Pork Buns as well as two NYC-only specialties: Deep Fried Vegetable Spring Rolls and French Toast with Custard Filling, presumably because they heard how much we love brunch (especially now that it starts at 8 a.m.). The house signature hot teas are just $1 per cup, and joining them just for New York are wine, beer and mango slush.
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The restaurant will be in “soft opening” mode from Dec. 16-Jan. 17. The full menu will be available but the restaurant will close for two hours between lunch and dinner service from 3-5 p.m. You will gain an extra hour starting Dec. 23 on Fridays and Saturdays, when the restaurant stays open until 11 p.m. — not a moment too soon, as the line is already stretching into the weekend.