Tim Ho Wan, the Dim-Sum Specialists (Moved)

好久沒有吃添好運了，趁著今天下午有時間趕緊來吃一波。過往在台北吃的時候都要排隊排很久，在香港呢？當然也不例外，因為遊客也更多，所以呢既然都來了只好排起來了，因為兩個人吃所以可以點多一點。點了燒賣蘿蔔糕，鳳爪等等。蘿蔔糕是我覺得港點裡面很有鑑別性的餐點，吃了之後果然沒有讓人失望，好吃又有蘿蔔的顆粒在內，燒賣的部分就肉多皮薄，鳳爪的味道非常入味且好吃，也因此我覺得是一個必點的選項之一，此外鮮蝦餃也相當的好吃。如果有經過的人千萬不要錯過了！…Read More

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…Read More

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~~ …Read More

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…Read More

:(等得勁耐,之前講朋友講話好好食,仲拎過獎TIM...諗住品嚐過所謂平民米之蓮級點心............... 真係好一般, 但唔係難食, 不過真係唔值得要大排長龍咁等食！入到去,D 人又冇咩禮貌~~合桃酥 一入口感覺味道唔錯, 但食完後, 覺得好"漏", 好似係 $14 一個蘿蔔糕比較爛，少粉多餡,其他同茶樓差唔多.....:)…Read More

出名人多, 店子小... 等30分鐘係最BASIC... 今日睇完醫生, 老公車我路過門口,, (因為係平日,仲要係4點多). 等左唔洗10分鐘就有位... 知道佢地就搬, 又係第一次可以坐低食... 今次一定耍食多D,,, 味道好... 點心,, 一定比較多油同肥... 總括... 好味道... …Read More

各添好運店中旺角店是坐得最擠逼的，不過見一段時間沒吃過，反正又在附近，便走過廣華街看看。這夜門外等外的人竟然不太多（相比以前重重人群包圍店外的日子），只有約10位左右在等。本做好心裡準備如果要等幾個字便往別處去，誰知在門外登記後，阿姐說一位可以直入立即有位搭枱，真有點驚喜呢。點心紙一眼看哂，下決定不太難。 這日點了麵醬牛肉燒茄子($16)，叉燒腸($18)和可說是必吃的酥皮焗叉燒包($17)。麵醬牛肉燒茄子：未吃過點來試試。雖然看顏色很濃但吃起來不鹹有淡淡麵鼓味，燒茄子入味但頗油膩。這款點心試過一次就夠了。叉燒腸：腸粉做得軟滑，叉燒肉頗香，不錯。酥皮焗叉燒包肉眼也看得出是2批出品，其中一隻有點過燶但另外兩隻又有點太白淨，焗得不夠時間。吃起來味道還是香甜的，但皮脆得來但帶點韌，是焗的火候和時間差別吧。一段時間沒有來，這次給我的感覺是水準跌watt了不少。真希望這當日帶起點心店潮流的添好運能加加油做好出品管理，才可以應付面對坊間越開越多的點心店競爭和食材、租金和人工等成本上升，做壞招牌就可惜了。…Read More

其實已經食過好多次,但係每次等實在太耐,今次早啲去,但係都要等1個鐘叉燒包係我必食嘅馬垃糕又鬆軟又香腸粉都好出息,皮薄又滑 其它點心一般不過開始失望,以前未出名時啲點心款款都好出息,而家就開始keep唔住囉!希望做得好嘅歺廳,能夠保持水準啦!:)…Read More

今天晚上七時，我本想到另一間食店用膳，但不知怎的，突然想看看添好運有沒有座位。真想不到竟然有一個座位。由於桌子空間有限，我只叫了兩款點心，吃後再叫另外兩款。一共叫了四次。誰料叫到最後一次，老闆娘突然走過來，警告我不能叫多過三次，否則她不能做生意。我頓時感到很無辜。我第一次到這間店，根本不知她們的規矩。我在其它小店叫點心，也沒有這規定呢﹗最後，我等了二十分鐘，那款蒸排骨和燒賣才到。花了錢，受了一肚子氣，真慘呢。我不是想抹黑這店，我也想香港有一間名符其實的一星級食店，但她們的服務態度，真的需要改善呢。你們有所不知，坐在我對面的食客，看到我的情況，也急急吃後離開。我今天真的很不幸運呢。以為添好運，唯知很不幸。噢﹗…Read More

差差差差.... 我諗祇有從未食點叫心既外籍人仕先會覺好食囉 稻X...新X...必定好食過添好運多多多多聲 :( 環境差唔緊要架, 滴住汗食都唔緊要架, 但最重要係好食喎,之但咁劣質數既點心要我等咁耐簡直晒我時間 我食緊兜飯時阿姐竟然二話不說就想收走 我話未食完喎! 想趕客走都唔駛咁架 腸粉超迷你 , 陳皮牛肉球全無陳皮牛肉味 , 鮮蝦燒賣D蝦又失左蹤 總括黎講.... 我今後一定唔會再幫襯囉 …Read More

第一次寫食評, 因為真係忍唔到!! 「米芝蓮」級的光環令我等呢間野等左60分鐘都算啦, d 服務態度差到爆. 係出面等成15分鐘都冇人派籌... 我同個朋友係出面呆等. 講左不下十次唔該都冇人理. 入到去, 等左成10分鐘至有野食. 但d 野其實我覺得好普通酒樓都有得食... 唔至於等成60分鐘仲要受氣. 仲要有d 凍凍地, 好驚!! ps, 個日聽到個店員話人排隊唔係用「正統」既排隊方式. 唔係向右排. 下次唔會計佢.. 我係後面真係笑左. 好啦, 因為大把人幫襯, 佢都唔休做, 係可以甘罵下人大家照樣等位架啦... 但我就永遠唔會再黎! …Read More

拿飛時話要等2個鐘﹗幾驚AR~ 好彩等了唔使半個鐘就入得﹗其實又冇想像中咁好味喎~~個雪山叉包話就話必點，可能唔夠熱所以一般，有時客家好棧的菠蘿叉燒包好味D~勝在個餡唔太咸，味道合本人口味﹗蝦餃簡單來講，皮簿餡靚，俾個LIKE﹗最令我喜愛的係拉腸粉，皮簿又滑，味道好好，好清新唔使用鼓油來吊味先食得落口﹗本來馬拉糕不是我杯茶，但係呢個真係GD!!!鬆軟、不過甜，我趁熱吃了半個，正﹗桂花糕真的係一般一般，味道係唔過甜，而且糕身剛剛好冇太多魚膠粉變成爽口BUT...唔夠桂花糕的桂花味哪到死好吃的桂花糕的味到可以留在口腔較久，但呢到就......有待改進不過食咁多野都係一百元有找，算係好合理水準以上KA LA!!!!!P.S. 補充一句，對美食我好奄尖﹗…Read More

米芝蓮光環加人龍一大條兩隻相輔相乘，自不言期望會高。等候時間約一小時，人人都在等，沒多關係。蝦餃、燒賣，一般茶樓貨式。ＳＯ皮叉燒包，叉燒汁焗完都仲有好多，夠熱帶甜，不錯。豬潤腸，豬潤算爽，但粉皮一夾就散哂。鮮蝦腐皮卷，放涼了口感太油。其實香港已經開了很多同類的點心店，添好運能否繼續成為明星店，現在可能只能靠好運。…Read More

好耐之前己經知道呢間點心店係好出名 , 但一直都無特別大決心要黎試 , 而今日係妳話事要黎呢度食o既 ^^估唔到 , 又真係幾好食喎 , 如果 d 位無咁迫 , 阿姐禮貌 d 就好喇我地六點左右黎到 , 都好滿坐了 , 幸好唔使等位 ,店面好細 , d 枱密質質咁 , 坐得唔係幾舒服 , 阿姐加茶都幾有難度 , 枱面放滿食物時佢個茶壺幾乎放唔到埋黎不過好在阿姐收碟都收得快 , 唔會攪到放都放唔落野呢餐食得唔係幾飽 , 只係叫左幾樣出名o既點心試一試 1. 沙律明蝦角~ 第一眼見到 , 心諗 ..... 咁細粒o既 ?? 成 $ 7 一粒 ??咬一口, 剛炸起 , 熱辣辣 ^^ 皮好薄脆 , 有驚喜喎中間好實淨o既蝦肉 , 彈牙美味 , 足料程度令我覺得無咁唔抵食2. 黃沙豬潤腸~ 豬潤份量少 , 無乜薑汁味 , 都算幾沙o既 , 腸粉皮雖然夠剔透 , 可惜唔夠滑 , 仲有 d 黏口添3. 酥皮焗叉燒包~ 老實講我又唔覺得有咩咁特別 , 好多地方都有得食雪山叉燒包都係類似 d 咁o既野 , 不過佢又係焗得幾酥脆 , 甜甜地幾好味 , 叉燒夠瘦 , 而家汁o既份量適中最怕叉燒包 d 汁多到一pat pat , 食汁多過食肉咁 xp4. 金蒜莧菜餃~ 最特別係呢個 , 平時多數係菠菜或豆苗 ,莧菜我都係第一次食個皮又係好薄 , 包住漲卜卜o既莧菜 , 好清甜 , 有豆板醬就完美喇 !5. 杞子桂花糕~ 清甜 , 無酸味 , 合格之上 ... 唯一唔好係太似啫喱 , 無乜口感## 呢類型o既點心店好就好在茶芥平 , 不過睇返 d 點心都咪話唔貴 , 十幾廿蚊得三粒野食 , 我地呢 d 大食積埋單後行返出黎己經想再掃街喇 xdxd…Read More

早早已知列入為米之蓮的添好運, 但遲遲還未試過, 是因為一時興起太多人了, 但現在似乎有點身靜下來加上亦開了不少分店, 今天又剛好來這裏附近所以決定一試吧~~約六時45分, 時間尚早, 但我們已經有數位食客在等候, 我們都要取飛等候, 幸好剛剛有數位食客結帳所以只是等了數分鐘. 店內非常細少, 枱與枱之間沒有什麼空位, 待應很快便奉上菜來, 沒有茶葉可供選擇, 但每位要收$2茶芥.由於即叫即蒸, 等了一段時間先來這裏的名菜, 拿起手上熱辣辣, 新鮮出爐, 感覺有點像墨西哥包先來一口, 面頭酥皮確實像墨西哥包, 內裏叉燒饀不太肥, 但醬汁有點過甜.一般貨色, 排骨鬆散, 但米飯不會太腍有點咬口.反而叉燒腸不是太熱, 感覺只是暖暖的, 但用料十分足, 內裏有很多叉燒, 如果皮薄一點點就十分全美.比起普通酒店鬆軟但仍不及大榮華. 甜度適中.為何會叫他迷你, 因為真係很迷你, 四粒細細粒, 蝦肉不算太爽, 有些酒樓還要好啊~飲茶我一向比較少吃這款點心, 因為太多都是肥膏為主, 幸好這裏的燒賣內裏用了豬肉冬菇十分好吃, 不會滿是肥膏每次吃完都給我有一點想作嘔的感覺~~~又一款特色點心, 酒樓比較少見, 這是相公的飛佛他當然要試, 味道一般.基本上是中等價錢, 比起酒樓一定較便宜, 但蝦餃絕對不值此價($24)由店外到店內都有不少不同地方的人士, 我想多是米芝蓮效應吧, 有內地人亦有外國人,這裏已成為他們必到的食肆吧~但我覺得味道上真的不至於可列為米芝蓮, 其實只是普普通通的點心, 只是有些點心是比較特別, 不是每一間酒樓都能品嘗到. 但不算帶給我什麼驚喜. 我想如果這款名菜(酥皮焗叉燒包)其他點心店或酒樓都有我想添好運亦不會那麼出名~…Read More