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The 5 Dishes You Absolutely Have To Try At Tim Ho Wan, The Michelin-Starred Dim Sum Spot

Tim Ho Wan has garnered an international reputation as a Michelin-starred dim sum spot. Naturally, when one opened up in Irvine, California, just outside the Foodbeast backyard, we had to go see what the deal was with this renowned restaurant.

As part of our research into Tim Ho Wan, myself and fellow Foodbeasts Reach, Marc, and Elie embarked on a dim sum version of Going In, where we eat the entire menu, rate it, and pick the top dishes to try.

After sampling all of the food Tim Ho Wan had to offer, and some contentious culinary debates, we narrowed it down to the below five dishes that are a must whenever you pop in to this dim sum legend.

Braised Beef Brisket with Rice Noodles

The braised brisket is pull-apart tender, and the broth is light and savory while still delivering big on flavor. The chunks of daikon radish inside offer an interesting texture as well. Of all of the noodle dishes we had, this one was the most filling and captivating.

Baked BBQ Pork Buns

Tim Ho Wan’s signature dim sum dish, these buns are light, flaky, and airy all at once. The sweet barbecue pork plays into all of that nicely, and the dish almost feels like a pastry more than a bun.

Deep Fried Eggplant with Shrimp

This was a sleeper on our list, but the combination of the eggplant and the juicy shrimp was one that was a pleasant and unexpected surprise.

Pan Fried Turnip Cake

A dim sum classic, these pan-fried turnip cakes come loaded with dried shrimp and cured Chinese sausage, which has a sweet yet deep flavor to it that permeates the entire slice.

Deep Fried Silky Milk Sticks

Nobody at the table had seen anything like these milk sticks before. They were like deep fried rectangles of panna cotta, a welcome and enjoyable end to the meal.


Of course, we all had other favorites that didn’t make it into this top five (including Tim Ho Wan’s famous rice rolls with BBQ pork), but the above five represent our unanimous can’t-miss dishes.

To see how we felt about the entire Tim Ho Wan menu, you can view the full episode of Going In above.

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Every Dish You HAVE To Try At 15-Year-Old Actor Hudson Yang’s Restaurant

Actor Hudson Yang, who portrays a younger version of chef Eddie Huang in the ABC hit series, Fresh Off The Boat, is just 15-years-old. However, he’s already getting his feet wet in the restaurant business, much like the culinary icon he portrays.

Yang is an investor in Không Tên, a restaurant in Los Angeles, California that serves New American food through a Vietnamese lens. That means you’ll find dishes like eggs Benedict, charcuterie, and other nationwide favorites, all with a Vietnamese spin on it. Yang sees it as a start on his own pathway to potentially becoming a chef, a dream inspired by his grandmother and her cooking.

On a recent episode of Foodbeast’s show Going In, hosts Elie Ayrouth and Marc Kharrat joined Yang and his father, Jeff, to sample the entire menu at Không Tên. With executive chef Kim Vu’s menu ranging from crab fried rice to a unique take on fried chicken & waffles, there was plenty to choose from in terms of standout dishes. These are the ones, though, that the whole squad kept going back for.

K10 Chicken & Waffles

Chef Vu’s take on chicken & waffles spins the concept totally on its head. The fried chicken breast is coated in a Saigon cinnamon breading and served with plum sugar syrup and Fresno chili hot sauce as a blend of sweet and spicy condiments. As for the waffle, it’s a Vietnamese-style sweet potato spider waffle, which looks more like a bed of deep-fried noodles but still provides that sweetness you’re looking for in the beloved brunch combo.

House Made Vietnamese Charcuterie

Charcuterie is more in the realm of Europe, but as it grows universal appeal in the United States, you’ll find more creative versions of it like this one. Chef Vu’s platter includes chicken pate, Vietnamese mortadella, pork head cheese, and grilled skewers of pork — all made in house.

Crispy Whole Fish

 

 

If you’re looking for a massive plate for the entire table to share, the crispy whole fish is the way to go. With house sauce, lettuce cups, a giant rice cracker, and plenty of fresh herbs to go with it, there’s a variety of creative ways to enjoy this meal as well.

Hudson Yang has definitely picked an innovative first restaurant to invest in, and it’ll be interesting to see how his work here influences the food he may eventually cook at a restaurant where he’s the chef, as he has aspirations to eventually become one.

To get the lowdown on what Yang and the Foodbeast squad thought of every single Không Tên dish, peep the full episode of Going In in the video at the top of this article.