Tim Ho Wan (East Village)

Name: Tim Ho Wan (East Village)
Address: 85 4th Ave, New York, NY, 10003, US
Telephone: 212-228-2800
Price range: $$

Dim Sum$$

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Mon-Tue 11:30am-8pm, Wed-Thu 11:30am-8:30pm, Fri 11:30am-9pm, Sat 11am-9pm, Sun 11am-8pm

85 4th Ave, New York, NY 10003
212-228-2800
Last verified: August 2026

Sticky rice parcel opened on a plate at Tim Ho Wan

Baked Items

Baked BBQ Pork Buns$7.50
- Signature
Signature baked buns with sweet-savory barbecue pork filling; the restaurant's most iconic dish

Steamed Dim Sum

Steamed Shrimp Dumplings (Har Gow)
Delicate translucent rice-flour wrappers filled with whole shrimp
Steamed Pork Dumplings with Shrimp (Siu Mai)
Open-topped dumplings filled with pork and shrimp, topped with fish roe
Steamed Pork Ribs with Black Bean Sauce
Tender pork ribs steamed with fermented black bean sauce
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 Vegetable Dumplings
- Vegetarian
Steamed Bean Curd with Meat and Vegetable
Steamed Fish Bundle with Pineapple

Soup

Hot and Sour Wonton Soup
- Spicy

Pan-Fried & Deep-Fried

Pan-Fried Carrot Cake
Crispy pan-fried turnip cake with egg and scallions
Pan Fried Noodles
- Vegetarian
Pan Fried Chicken Dumplings with Ginger Essence
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
- Vegetarian

Steamed Rice & Rice Rolls

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 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

Desserts

Steamed Egg Cake
Light, fluffy steamed sponge cake — a Tim Ho Wan signature
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 & Rice Rolls · 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.
Dim sum: The Cantonese tradition of small steamed, fried and baked plates (dumplings, buns, rice rolls, ribs) eaten with tea, usually from mid-morning to early afternoon. Dishes are priced by plate size (small, medium, large, special), so a table of four can try a dozen things for the cost of two entrées. On this menu as: Steamed Dim Sum.
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 · 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.