Ever since the Hong Kong-based dim sum restaurant Tim Ho Wan opened in New York, customers have been waiting 2 to 3 hours to get in. It’s claim to fame is it’s known as the world’s cheapest Michelin-starred restaurant. I wasn’t about to wait 2 hours but to my shock I slipped in last week and scored a table–the equivalent of Hamilton tickets in the dim sum universe.
The quality of the ingredients is excellent, but with a 2 star-rating I was expecting something over the top. Here are two of their specialties: steamed shrimp and chive dumplings and deep fried eggplant filled with shrimp. The dumpling wrapper is translucent and the balance of shrimp and chives delectable. The eggplant is heavenly. I also tried the sticky rice in lotus leaf, congee with pork and preserved egg, spring rolls, and braised chicken feet with abalone sauce. Two days later I stopped by hoping to try more dishes but the long lines had returned. Since my visit The New Yorker published a review so I doubt I’ll get in any time soon. At least I didn’t have to fly to Hong Kong to find out what the fuss is all about.
