Tim Ho Wan, the Michelin-starred dim sum restaurant based in Hong Kong, makes its debut in Las Vegas on Sept. 29 with a 5,055-square-foot restaurant on the west side of the Palms.
Dim sum specialists under head chef Ray Kwong guide the menu, with each dish made as it’s ordered using ingredients shipped in daily. Baked barbecue pork buns, steamed shrimp dumplings, a steamed rice roll with barbecue pork, stick rice in lotus leaf, and pan-fried turnip cake are just some of the items on the menu.
Co-founders Mak Kwai Pui and Leung Fai Keung created special dishes just for Las Vegas, including a wagyu bundle with apple and mushroom, abalone chicken mantau cup, shrimp toast truffle foie gras, lobster and black bean rice roll, and wagyu beef rice roll.
For the first time, Tim Ho Wan, which has nearly 50 locations worldwide, has a cocktail and spirits menu featuring Japanese whiskys, alongside lesser-known traditional Chinese liquors such as baijiu. The restaurant also offers a tea program with jasmine pearl (mo li zhen zhu), oolong tea (tieguanyin), lychee black tea (lychee congou) and pu-erh (di huang), as well as a Hong Kong-style coffee milk tea.
Ikedo worked with Klai Juba Wald Architecture and Station Casinos Design and Construction to create the gold-toned open metal grill at the entrance and peekaboo shutters framing the entry. The restaurant with its jade and gold decor features plaster wall textures and a large-scale “mistress” mural. Tall windows framed with sculptural stone lets daylight inside. The space also includes an exhibition cooking area, a 145-seat dining area, a 26-seat wood wrapped cocoon bar, and a 10-seat private dining room.
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