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It just opened on Friday, but Tim Ho Wan is already giving Cronut lines some serious competition. Bundled-up New Yorkers have been waiting outside, day and night, in below-freezing temperatures to get their hands on Tim Ho Wan’s deep-fried spring rolls, BBQ pork buns and rice rolls.
We predicted the two or three-hour long waits back when the restaurant was first announced in April, and the cold weather sure isn’t stopping New Yorkers from waiting outside the East Village spot for three hours (or more). It’s the Hong Kong restaurant’s first outpost in America, and it will officially open on January 18—the soft opening on Friday means it closes from 3pm to 5pm.
It’s Michelin’s cheapest starred restaurant, though, so the dumplings may actually be worth losing your fingers to frostbite.