Tim Ho Wan

Tim Ho Wan Restaurant Review:

This East Village branch of the wildly popular Hong Kong original serves handcrafted dim sum that stands above and apart from the mass produced variety that’s offered in some of the large banquet hall-style dim sum parlors further downtown. The contemporary space, characterized by neutral tones, natural wood beams and circular bamboo lamps, is warm and inviting. One flight below, a team of kitchen staff craft the classic dim sum with assembly line efficiency and precision. Steamed shrimp dumplings --- shrimp encased in a translucent rice wrapping (there's also a shrimp and chive version) --- are delicate and full of fresh and slightly sweet seafood flavors. A steamed dumpling with ground pork, diced vegetables and peanuts (a specialty from the province of Chiu Chow) brings savory and nutty tastes. Another noteworthy selection is the steamed rice topped with chicken and a shiitake mushroom. Baked roast pork buns are addictive; think tender, moist meat in a barbecue sauce housed in a flaky, pastry-type custard-topped bun. Desserts provide welcome alternatives to the usual cake and cookies. Give the osmanthus with goji berry gelatin a try or go for a warm sweet soup made with red beans. A very reasonable predominantly Californian wine list and an assortment of beers are available.