Tian Tian Asian Restaurant in Columbia: Dim Sum, Hand-Pulled Noodles, and Sichuan Specialties

What Tian Tian Serves and Where to Find It

Tian Tian Asian Restaurant is a Sichuan and dim sum spot in Columbia that specializes in hand-pulled noodles, wok-fired dishes, and traditional dim sum carts. The restaurant sits on Devine Street in the Five Points neighborhood, a location that draws both regulars hunting for authentic flavors and newcomers curious about regional Chinese cooking beyond the standard takeout menu.

The kitchen handles noodles in-house—you can watch cooks stretch and snap dough into thin strands at the counter. The dim sum service runs during lunch hours, with carts rolling through the dining room so you can point at what you want: har gow (shrimp dumplings), siu mai (pork and shrimp dumplings), char siu bao (barbecue pork buns), and taro croquettes. Sichuan dishes carry the numbing heat of Sichuan peppercorns, which create a tingling sensation on your tongue rather than the burn of chili alone.

Key Takeaways

• Dim sum service happens during lunch hours with carts bringing small plates to your table, so you pay per item rather than ordering from a menu.
• Hand-pulled noodles are made fresh daily in the restaurant, visible from the dining room, and appear in soups and stir-fried dishes.
• Sichuan specialties use Sichuan peppercorns that create a numbing, tingling sensation alongside heat, a flavor profile distinct from standard Chinese-American food.
• The Five Points location on Devine Street is walkable from nearby shops and other restaurants, making it easy to combine with other stops in the neighborhood.

Dim Sum Service: How It Works and What to Order

Dim sum at Tian Tian follows the traditional cart service model. You sit at a table, servers push carts laden with bamboo steamers and small plates past your seat, and you signal which items you want. The server marks your table card with each selection, and you pay based on the number and type of plates at the end of the meal. Prices vary—some items cost less than others—but most individual plates run between a few dollars and around ten dollars.

Signature items worth ordering include har gow (translucent shrimp dumplings with a thin, chewy wrapper), siu mai (open-topped pork dumplings), char siu bao (fluffy white buns filled with sweet barbecue pork), and taro croquettes (fried purple root vegetable in a crispy shell). Chicken feet, tripe, and other offal appear on carts too—traditional choices that are less common in American dim sum but worth trying if you are adventurous. Arrive during lunch service, typically 11 a.m. to 2 p.m., when carts are running; dinner service exists but may not include the full dim sum experience.

Hand-Pulled Noodles and Wok Dishes

The hand-pulled noodles—called la mian in Mandarin—are made to order and appear in soups and stir-fried preparations. You can watch the process from the dining room: a cook takes a ball of dough, stretches it, folds it, stretches it again, and repeats until the dough becomes dozens of thin, even strands. The texture is chewier and more substantial than dried noodles, with a slight resistance when you bite.

Noodle soups come in broths ranging from clear and delicate to rich and spiced. Beef noodle soup pairs hand-pulled noodles with tender beef and a savory broth. Chongqing chicken noodles (la zi ji mian) arrive in a fiery oil infused with dried chilies and Sichuan peppercorns—a dish that builds heat as you eat. Wok-fried noodles with vegetables, meat, or seafood offer a drier preparation, with the noodles tossed in sauce and cooked until slightly crispy at the edges.

Sichuan Specialties and Regional Flavors

Sichuan cuisine, from the inland province in southwestern China, relies on bold spice and the distinctive numbing sensation of Sichuan peppercorns. This is not the same as jalapeño or habanero heat; the peppercorns create a tingling, almost electric feeling on your lips and tongue that builds as you eat. Dishes often combine this numbing quality with chili heat, creating a complex sensation rather than simple spice.

Mapo tofu is a classic: silken tofu cubes in a spicy, numbing sauce with ground pork and fermented bean paste. Kung Pao chicken features diced chicken, peanuts, and dried chilies in a sauce that balances sweet, sour, and spicy. Chongqing chicken (la zi ji) is chicken pieces fried until crispy, then tossed with dried chilies, Sichuan peppercorns, and aromatics—it arrives as a pile of chicken and chilies that you pick through, eating the chicken and using the chilies for flavor. These dishes are not mild; if you are new to Sichuan food, ask your server for guidance on heat level or request a milder version.

Timing Your Visit and What to Expect

Lunch is the best time for dim sum, typically 11 a.m. to 2 p.m. on weekdays and weekends. The carts run steadily during these hours, and you have the full selection. Weekends draw crowds, especially around noon, so arriving early or after 1 p.m. means shorter waits. Dinner service exists but focuses more on noodle and wok dishes than dim sum.

The dining room is casual—tables are close together, noise levels run high, and the pace is brisk. Servers speak Mandarin and English. If you are unfamiliar with dim sum, do not hesitate to ask what is on a cart or request recommendations. The restaurant does not take reservations for dim sum service, so expect to wait during peak hours. Takeout is available for noodle dishes and some dim sum items, though the experience is best enjoyed in the restaurant where you can see the carts and watch the noodle-pulling.

Parking and Neighborhood Context

Tian Tian sits on Devine Street in Five Points, a walkable neighborhood with street parking and a small lot behind the restaurant. The area includes independent shops, galleries, and other restaurants within a short walk, so you can combine your meal with browsing nearby. Five Points is one of Columbia's older commercial districts, known for local businesses and a neighborhood feel rather than chain stores.

The restaurant is about ten minutes from downtown Columbia and the University of South Carolina campus. If you are exploring the neighborhood, nearby options include coffee shops, vintage stores, and other dining spots, making it easy to spend an afternoon in the area.

Frequently Asked Questions

Do I need to know Mandarin or Cantonese to order dim sum?

No. Servers speak English and can describe items on the carts. If you point at something and ask what it is, they will tell you. Many dim sum items are recognizable by appearance—dumplings, buns, and fried items are visually distinct—so you can order by sight.

What if I do not like spicy food?

Dim sum includes many non-spicy options: har gow, siu mai, char siu bao, and other items have little to no heat. For noodle and wok dishes, ask your server which items are mild or request that a dish be made less spicy. The kitchen can adjust.

Is there a minimum order or per-person charge for dim sum?

No. You pay for what you order, plate by plate. You can order as much or as little as you want. Dim sum is designed for sharing, so groups often order multiple items and eat family-style.

Can I call ahead to reserve a table for dim sum?

The restaurant does not take reservations for dim sum service. Arrive during lunch hours and expect to wait during peak times, especially weekends around noon. Arriving before 11:30 a.m. or after 1 p.m. usually means shorter waits.

What is the difference between hand-pulled noodles and regular noodles?

Hand-pulled noodles are made fresh from dough stretched by hand, creating a chewier, more elastic texture. Regular dried noodles are mass-produced and softer. Hand-pulled noodles have more bite and a more satisfying mouthfeel, and they absorb sauce differently because of their texture.