Tim Ho Wan

Name: Tim Ho Wan
Address: 2700 Alton Pkwy, Suite 127-131, Irvine, CA, 92606, US
Telephone: 949-703-0770
Price range: $$

Dim Sum$$

Call Directions Website

Sun–Thu 11am–9pm, Fri–Sat 11am–10pm

2700 Alton Pkwy, Suite 127-131, Irvine, CA 92606
949-703-0770
Last verified: September 2026

Bamboo steamer of translucent har gow shrimp dumplings at Tim Ho Wan

Steamed

Steamed Shrimp Dumplings (Har Gow)
Steamed Pork Dumplings With Shrimp (Siu Mai)
Sticky Rice In Lotus Leaf
Steamed Beef Ball With Bean Curd Skin
Braised Chicken Feet With Abalone Sauce And Peanut
Steamed Dumplings With Shrimp And Chives
Steamed Egg Cake
- Vegetarian
Steamed Vegetable Dumplings
- Vegetarian
Steamed Pork Spare Rib With Black Bean Sauce
Steamed Bean Curd With Meat And Vegetable
Steamed Fish Bundle With Pineapple

Baked

Baked BBQ Pork Buns (3 Pieces)

Pan Fried

Pan Fried Turnip Cake
Pan Fried Noodles
- Vegetarian
Pan Fried Chicken Dumplings With Ginger Essence

Deep Fried

Deep Fried Dumplings With Pork And Dried Shrimp
Deep Fried Eggplant With Shrimp
Deep Fried Spring Roll With Egg White And Shrimp
Deep Fried Vegetable Spring Roll

Soup

Hot And Sour Wanton Soup

Steamed Rice

Steamed Rice With Chicken
Steamed Rice With Minced Beef And Pan Fried Egg
Steamed Rice With Pork Spare Rib And Chicken Feet
Steamed Rice With Pork And Preserved Vegetables

Steamed Rice Roll

Steamed Rice Roll With BBQ Pork
Steamed Rice Roll With Minced Beef
Steamed Rice Roll With Shrimp And Chinese Chives

Congee

Congee With Pork And Preserved Egg

Blanched

Blanched Lettuce
- Vegetarian

Dessert

Sweet Osmanthus Jelly With Goji Berries
Sweet Red Bean Dessert (Hot)
- Vegetarian
French Toast With Custard Tim Ho Wan Style
- Vegetarian
Fried Silky Milk Sticks
- Vegetarian
Pan Fried Black Rice Mochi With Pineapple
Lava Custard Sesame Ball
Sweet Taro Cream With Coconut And Sago

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Rice noodle rolls: Sheets of freshly steamed rice batter rolled around shrimp, beef, char siu or a fried cruller, then sliced and dressed with a sweetened soy sauce. Slippery, soft and mild, it is a dim sum staple that is also sold plain from street carts. On this menu as: Steamed Rice Roll · Steamed Rice Roll With BBQ Pork · Steamed Rice Roll With Minced Beef.
Congee: Rice simmered in a large volume of water or stock until it breaks down into a thick, savory porridge. Served plain with pickles and fried crullers, or with sliced fish, preserved egg and pork, or chicken stirred in. A breakfast, late-night and sick-day staple. On this menu as: Congee · Congee With Pork And Preserved Egg.
Char siu: Cantonese barbecued pork: strips of shoulder or belly marinated in hoisin, honey, soy and five-spice, roasted until the edges char and lacquer red. Sliced over rice, folded into buns, or hung in the window with roast duck and soy chicken. On this menu as: Baked BBQ Pork Buns (3 Pieces) · Steamed Rice Roll With BBQ Pork.
Egg roll: A fried cylinder of cabbage, pork or shrimp in a thick, blistered wheat wrapper: the American egg roll. Spring rolls are the slimmer Cantonese original with a thin, smooth, shatteringly crisp skin; fresh (unfried) spring rolls are Vietnamese, not Chinese. On this menu as: Deep Fried Spring Roll With Egg White And Shrimp · Deep Fried Vegetable Spring Roll.
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Steamed Beef Ball With Bean Curd Skin · Steamed Bean Curd With Meat And Vegetable.
Har gow: Steamed shrimp dumplings with a translucent, chewy wheat-starch skin pleated around whole or chopped shrimp. The classic test of a dim sum kitchen: the wrapper should be thin enough to see the pink through it but strong enough to lift with chopsticks without tearing. On this menu as: Steamed Shrimp Dumplings (Har Gow).