2332 2896
Earning its Michelin star, Tim Ho Wan guarantees a packed dining experience. However, this very reasonably priced restaurant offers only the freshest of meat and makes their BBQ pork buns from scratch- which explains its popularity. Despite the 1-2 hour long queues, customers keep their taste buds satisfied by revisiting Tim Ho Wan. 繼續閱讀
最優秀開飯廣東菜館 (2010-11), 最優秀旺角開飯熱店(2010-12)
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古法糯米雞 布拉腸粉 杞子桂花糕 晶瑩鮮蝦餃 酥皮焗叉燒包
食評 (491)
新晉食家 2015-09-21
5884 瀏覽
近日心情一般…因為近日太多風雨友人提議去覓食 好讓我快樂一點今次終於排到了有名的添好運相信大家都應該不陌生因為它上了米芝蓮排行榜每次經過旺角都看見人山人海幸好今次也只會等了45分鐘就可以入內裝潢雅致 有淡淡中式味道可是地方有限 有點兒焗促我們點了腸粉、肉餅、燒賣及蝦餃上菜速度都快捷味道都挺不錯 因為皮薄丫嘛沒有厚粉的感覺 不像普通的茶樓價錢公道 沒有加一唯一美中不足 茶溫不夠 有點兒冷如果可以坐得舒服一點會更好 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
新晉食家 2013-11-27
21974 瀏覽
添好運自從摘下米芝蓮一星後便人龍不絕, 因為價格是眾多摘星餐廳中最平易近人的, 我也特地跟媽媽慕名到了旺角店試試 (對, 其實也是蠻久之前的食評)那時分店還沒有那麼多, 所以人超多, 不論遊客還是本地人都來朝聖, 動不動也要等上兩三個小時, 幸好可以先拿籌, 差不多到的時候回來確認, 店方就會遞上點心紙, 並盡快安排就座, 不用客人在外面呆等蝦餃 ($22) 看起來不夠晶瑩, 皮不會太厚, 蝦肉也爽甜, 味道不錯但也不是一吃難忘的水準燒賣 ($22) 外表不夠精緻又大小不一, 幸好用料不吝嗇, 蝦肉和豬肉也尚算鮮甜豉汁蒸排骨 ($14) 跟平時的無甚分別, 肉質太腍豉汁味亦淡, 骨也有點太多豉汁蒸鳳爪 ($14) 沒有吃也忘了拍, 所以不作評論酥皮焗叉燒包 ($14) 果然名不虛傳! 新鮮出爐熱烘烘的, 外皮又甜又鬆脆, 叉燒餡份量剛好, 不愧是必吃~叉燒腸 ($16) 有點小, 但做得很好, 腸粉又薄又滑, 配上微甜的叉燒很好吃蝦腸 ($19, 右) 蝦子有點小, 肉質不夠爽脆, 但這個價錢來說已經很不錯黃沙豬潤腸 ($16, 左) 有驚喜, 可能之前沒有吃過, 很喜歡腸粉和豬潤混合起來的口感, 一定會再點以平均每人$60的價錢吃到米芝蓮餐廳, 實在是太超值了~~特別推介酥皮焗叉燒包和黃沙豬潤腸, 不喜歡吃內臟的也要試試其他腸粉~~加上現在分店多了, 不用怎麼排隊, 所以建議愛吃的人都要去, 畢竟也是米芝蓮一星嘛~~  繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
新晉食家 2013-01-27
25876 瀏覽
Tim Ho Wan had been reported as the eatery offering the cheapest Michelin 1* cuisine in the world and this was but one of the reasons why people were willing to queue just to get a ticket. We had visited the flagship store at Tsim Sha Tsui on numerous occasions only to be turned away by hour-long queues.Entering the eatery was like squeezing into a narrow alleyway since it could house barely 30 people. I would strongly advise against having any bulky items on you when visiting for there was simply no space and mind you, you are barely a feet away from the next table of diners.*Due to the limitations in pictures upload, if you are interested in more pictures, please visit us at our fanpage or blog!Glutinous rice wrapped in lotus leaf (糯米鸡)One of the best versions had in HK and SG. The fragrance of the lotus leaf was well infused into the glutinous rice. The ingredients were bountiful with large pieces of tender chicken meat and Chinese mushroom, which enhanced the aroma of the dish as you unwrap the lotus leaf. The savoury viscous gravy was the vital element which summed up the dish with a thumbs-up from all 3 diners on the table.Verdict: 9.0/10 Char siew buns - barbecued pork buns (叉烧包)The surface of the char siew buns was almost perfect. It was served warm and as crisp as you could possibly ask for, so needless to say, crumbs were left all over the table! The taste of the barbecued pork on the inside did not have a strong Chinese rose wine such as the version tried at Dim Sum Square, but it had a perfect balance of savouriness and sweetness. The pork in the buns was in sizeable chunks and not minced. Coupled with the crisp crust on the surface, it was so irresistible that we ordered a second round.Verdict: 9.0/10Turnip cake (萝卜糕)Prior to ordering, I overheard a lady seated adjacent criticizing the turnip cake but we figured it was a must-try for a dim sum outing, so we ordered it anyway, but this was indeed a letdown. The taste was rather bland and fragrance of turnip was barely evident.Verdict: 6.0/10Steamed sponge cake (马来糕)The aroma of the muscovado sugar was in the air as this light delicacy was served to us. Unlike normal brown sugar, muscovado has a darker shade of brown, slightly coarse and stickier. Owing the flavour and colour to sugarcane juice, it tasted much richer than the usual steamed sponge cakes. Pipping hot, the sponge cake was airy as seen by the pockets of air present in the mid-section of the cake. It left a subtly sweet after-taste of the brown sugar, but the flavour and taste was rather empowering in a good manner. The best testament was that we ordered a second serving despite the bursting tummy.Verdict: 9.0/10Pork dumplings/siew mai - (烧卖)The siew mai was bite-sized and it was how we wanted it to be, crunchy prawns atop succulent minced pork and a wrapping that did not stick to our teeth. The seasoning of the minced pork was savoury and delivered that oomph punch. It was good but not exceptional.Verdict: 7.5/10Soy sauce fried noodles (豉油皇炒面)The 'wok-hei' of the fried noodles was perfect which helped imparted the flavours of the soy sauce to the al dente noodles. We also liked that it was not too greasy and it was the perfect dish to sum up the evening for the savoury tastebuds.Verdict: 8.0/10Char siew cheong fun (叉烧肠粉)We did not enjoy the cheong fun as much as we did for the other dim sum dishes. The steamed rice roll was too thick for our liking and the filling was bare. Also, it lacked elasticity and springiness derived from the addition of tapioca flour.Verdict: 6.0/10Osmanthus cake (桂花糕)The fragrance of the osmanthus flowers was somewhat reserved in this common Chinese dessert. The 'cake' itself was jelly-like, similar to what many would refer to as 'agar-agar' though this was lighter. It tasted okay but was not good enough to leave a lasting impression.Verdict: 7.0/10 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)