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Restaurant: | Tim Ho Wan, the Dim-Sum Specialists |
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Info: |
To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
Introduction
Started by Mak Kwai Pui, who was previously in charge of the Four Seasons dim sum, Tim Ho Wan has exploded as one of Hong Kong’s best dim sum restaurants.
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Awards and Titles
Best Guangdong Restaurant (2013)
Opening Hours
Today
09:00 - 21:00
Mon - Sun
09:00 - 21:00
*早40分鐘前截單
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
有老友過開嚟中環搵小弟食晏,當然應約啦,就番佢方便泊車,行遠少少過到嚟香港站嘅「添好運」飲茶。午市超多人,但老友幫手等位,慳番我好多時間。不過安排入座方面,個阿姐態度、語氣確喺幾差!環境唔講啦,晌鋪面一眼睇晒,簡單而言,就喺裝修簡約,企理光猛。打開張點心紙,有咩食都列晒出嚟,蒸點、煎炸點、腸粉、粥粉、燉湯、小食、甜點……等等,而茗茶睇你揀咩而定,有傳統熱茶、特色熱茶及冷泡茶。啲招呼就基基本本啦,勝在又唔收加一。酥皮焗叉燒包 $33呢個喺招牌點心,目測所見,近乎枱枱都有嗌,我哋就當然都要試試啦。一客3個,個個都烘得金黃,外層一咬落去好鬆脆,包身好軟熟,而裡面嘅叉燒餡又多又好食,醬汁唔會過多而顯得太濕,又無乜肥豬肉喎。黃沙豬潤腸 $32飲茶食點心點可以無腸粉架,叉腸、蝦腸成日食啦,所以,揀咗豬潤腸,亦喺店家嘅推介之一。單睇外觀,外皮拉得薄,少少透到啲豬潤出嚟,腸粉入口好滑溜,但又唔會話好易斷,而啲豬潤份量唔少,又起晒沙,夠粉香,好食。香滑馬拉糕 $28點心中另一經典就喺馬拉糕,雖然唔喺話必食嘅點心,但我都好想食。睇到馬拉糕中嘅氣泡就知蒸得好鬆軟,食落果然唔錯,入口又好有黃糖嘅香味,當然,亦唔可以講有咩驚喜。馬蹄土魷肉餅飯 $42兩個麻甩佬梗喺要叫個蒸飯墊底啦,幾款蒸飯中以呢一款最少機會食到。賣相可能你會覺得普普通通,但件肉餅確喺做得不俗,一來口感鬆化,唔會死死實實,二來加入土魷就令到個味道有陣陣海味香味,仲混有馬蹄粒,增加口感嘅層次,令到食落有啲爽口感,加埋軟熟有飯香嘅飯粒,大家都食到飽晒。雖然都好多年無嚟「添好運」,但今次再幫襯,覺得啲質素都保持到,確係唔錯。喺一開始安排入座有啲混亂,招呼亦麻麻,講到食物,就無咩太多挑剔啦!
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食物:4/5 環境:3/5 服務:3/5 性價比:3.5/5 食物: 一向頗有名氣既點心店。食物水準中至多少少,咁多年質素冇乜點變。最出名係雪山叉燒包, 有時唔夠熱唔夠脆。 環境: 都少迫, 但食過都預左 服務: 正常, 性價比: 質素同款式都算好,價錢都相宜, 除左位置都比較隔涉, 唔會特登去, 經過開可能會食回憶下
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2024年2月18日入座時間9:45am。 在沒有大排長龍下,很快有位。第一輪上了食物,我舉手加單說唔該,但估不到侍應回應「冇手丫小姐⋯」, 點解職員唔可以用禮貌一點的方法說如「轉頭幫你」加句唔好意思。添好運係咪對待職員也很差呢?同埋強烈建議加強培訓。去過咁多間食肆,未試過有這種的回覆。如果米芝蓮有個獎叫服務質素低劣食肆它絕對入圍。知道你們唔怕冇客,但香港優質服務係我們香港人共同的成果做出來你不要破壞這名銜。我們買單時另有內地客嬲到講粗口,仲話香港質素低。我再睇OpenRice 原來都有不少食客覺得態度有問題。希望添好運的職員,不要影響我們香港的服務業質素。食物春卷好味,但有點油。叉燒包、蘿蔔糕、鹹水角有點凍。鳳尾蝦多士不錯。最好味就是免費的桂花糕。
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添好運係星級點心,係本地人,遊客都係必食之選。原來係香港站地下都有一間分店,位置好偏僻,不過都坐滿人,而且大部份都係外地人。好好彩,我同朋友可以同一對外國人搭枱,唔使等位。我地各自叫咗自己想食既點心,一齊分享,結果成枱都係點心。- 酥皮焗叉燒包 ($33)必食推介,一定要食,同埋要趁熱食。外層超級香脆,內裏有叉燒,中西合璧,好好食。- 香煎椰汁紅豆糕 ($25)鴛鴦煎糕,好重椰汁味,口感香糯,少少甜。- 黃沙豬潤腸 ($32)依個配搭比較少見,黃沙豬潤口感粉嫩,唔會太鞋。- 鮮蝦燒賣皇 ($40),古法糯米雞 ($42),蛋白蝦春巻 ($36)依三樣點心都係比較常見,不過都係高水準,好好食。
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等候安排已經混亂,取票機暫停服務,服務員又很忙,十問九吾應,門口得個保安叫人排隊,但冇安排龍頭龍尾。入到去坐低服務態度極差!食食吓,有隻曱甴喺側邊眼神水平爬緊,嚇到冇胃口再食!以後不會再來,
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