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Restaurant: Tim Ho Wan, the Dim-Sum Specialists
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Food and Health Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department has launched the "League of RSS-friendly Restaurants" ("League"). Restaurants participated in the League will offer less-salt-and-sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the League Labels for displaying in the premises for public identification. For details, please click here, https://www.fhb.gov.hk/en/our_work/feh/rssf.html

1-min walk from Exit F, Hong Kong MTR Station continue reading
All Branches (6)
Telephone
23323078
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. continue reading
Awards and Titles
Best Guangdong Restaurant (2013)
Opening Hours
Today
09:00 - 21:00
Mon - Sun
09:00 - 21:00
Payment Methods
AlipayHK Alipay Cash
Other Info
Spot payment
Review (259)
Level2 2021-08-23
0 views
係好食不過比以前明顯普通咗出去中環見朋友,附近又少貼地價錢餐廳,係得添好運叫做抵食雪山叉燒包都保持到以前水準,外脆內軟,雪山皮都調味適中,唔會太甜鳳爪排骨飯就真係普通咗d啦 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2021-08-17
154 views
今日食評有✍🏻 添好運@香港站試食指數⭐️⭐⭐⭐⭐店舖衛生⭐️⭐️侍應態度⭐️⭐⭐((每項5⭐️為滿分)) ·添好運出名點心平靚正食物質素好評今日點了1️⃣煎蛋牛肉飯⭐️⭐⭐⭐/42️⃣蝦餃(4粒) ⭐️⭐⭐⭐⭐/53️⃣生菜 ⭐️⭐⭐/54️⃣馬拉糕⭐️⭐⭐⭐/55️⃣牛肉球(3粒) ⭐️⭐⭐⭐/56️⃣xo煎腸粉⭐️/57️⃣燒賣(4粒) ⭐️⭐⭐/58️⃣叉燒包(3件) ⭐️⭐⭐⭐⭐/5因為太popular 我懶少少大家睇評分去點啦😂·反而可以同大家分享一下分店香港站的分店地點方便但晚上8點半截單9點關門晚食朋友未必啱·可能人流多分店衞生程度麻麻碗碟多油漬地下有食物周圍滴冷氣水不過都係嗰句速食嚟講性價比高👌🏻·599Eat疫情下的食肆怕多人辛苦排得嚟又唔好食食外賣食到悶想岀去搵食又驚唔衛生·我哋599•Eat幫到你無論大鋪小店我哋都會盡試盡講 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2021-07-04
949 views
星期一返工搭搭下巴士, 中途天文台居然由紅雨轉為黑雨, 一出香港區, 好似倒水咁既雨量, 簡直令人唔想落車, 所以靈機一觸, 搭到去中環總站, 就唔會淋倒雨. 係等待轉暴雨警告既時間, 梗係飲餐茶最好消磨.9點都未到, 已經坐滿晒1間舖, 唔知大家係咪都係因為滯留, 而選擇避一避飲餐茶. 店員見狀, 即刻安排開另一邊舖招待.之前都有試過叫送遞返公司食, 但原來堂食真係爭好遠, 主要都係新鮮, 餐廳標榜即叫即蒸.鮮蝦燒賣皇食落去豬肉係好肥既感覺, 但唔會覺得膩, 反而覺得好軟滑, 好淋身, 蝦雖然唔係特別多, 但豬肉既綿滑, 搶左蝦既風頭, 上面放既杞子, 感覺只係用黎做點綴, 係有甜味既, 但可有可無.雖然佢叫陳皮牛肉球, 外觀亦都好多芫茜, 但食唔出哩2樣配菜既味道, 對於無太大興趣既我, 反而係一件好事, 可以著重返去品嘗牛肉既味道, 牛肉稍為醃過, 但唔會太咸而搶左牛本身既味道, 而咬口亦都好軟身, 無筋亦都好重要, 有時咬倒有筋, 會攝晒牙, 墊底既近似腐竹多於常用既枝竹, 所以唔會太硬身而做到太大對比.久聞腸粉係出名既, 今次就叫個蜜味叉燒試下, 果然名不虛傳, 叉燒多到想漏出個腸粉皮咁, 雖然唔係話好蜜味, 但都有甜味既, 腸粉皮好滑, 但比我想像中偏厚, 整體都係GOOD既.鳳爪SIZE比出面既大隻, 蒸得離皮, 所以好容易就食倒, 但係個豉汁實在太咸喇, 加上入晒味, 所以成碟野非常咸, 最後只能夾硬食晒佢. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2021-04-29
1353 views
位於香港站既點心專門店,唔係好多人知,因為佢要係機鐵站果層再坐電梯先去到。12點去到唔洗排隊,但之後就會愈黎愈多人,餐廳要你齊人先比入去,但可以搵定人排隊。佢既叉燒包係必點,一個人可以食到兩個,佢唔酒樓既白皮包,而係雪山叉燒包,記住要趁熱食。另外,個豬潤腸粉都幾特別,唔係格格不入,反而口感好好。兩個人食左4碟,都係$100,飲茶黎講好抵食。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2021-02-23
1640 views
添好運翻桌速度還蠻快的,這天我們只等了不到半個小時就有位子了出乎意料的快速呢!(也有可能是幸運啦,聽說有些分店還是要等上ㄧ個多小時) ▲古法糯米雞推薦指數:★★★★★用像是粽葉的大葉子包裹著的神秘食物,到底裡頭暗藏什麼玄機呢? 掀開葉子之後,第一層是滿滿的糯米糯米與葉子混合的味道非常香 撥開糯米,裡頭就是滿滿的雞肉了這道菜我真的超喜歡的,而且糯米配糯米雞實在是太合拍、太美味啦! ▲香煎蘿白糕(蘿蔔糕)推薦指數:★★★蘿蔔糕說實在我有些失望,並不是說不好吃只是普通了點 ▲酥皮焗叉燒包推薦指數:★★★★★ 這個酥皮叉燒包不愧是添好運的招牌點心其實吃起來的口感有點像叉燒酥,但又比叉燒酥厚實些內陷的叉燒很好吃,配上外麵的香酥烤脆皮,甜甜鹹鹹的實在令人印象深刻! ▲五柳鮮蝦炸雲吞推薦指數:★★★★這道菜建議愛吃炸雲吞的好朋友可以試試雖然我覺得有點小油,但整體的味道還算不錯,內陷還有鮮蝦所以多加了一顆星! ▲免治牛肉腸粉推薦指數:★★★牛肉腸粉的口味其實很特別也蠻好吃的但是腸粉皮我不喜歡,覺得不夠彈嫩▲蜜汁叉燒腸粉推薦指數:★★蜜汁叉燒口味的味道稍嫌普通,同樣不愛腸粉皮▲蒜芯鮮蝦餃推薦指數:★★★★ 點心怎麼能少了靈魂代表:蝦餃呢!這道蝦餃並不是普通的蝦餃,裡頭還包了蒜芯雖然味道沒有很突出,但還是很好吃 ▲鮮蝦燒賣皇推薦指數:★★★★  來吃點心必點的絕對是燒賣了!添好運的燒賣,雖然沒有讓我非常驚豔,但依然消解了我對燒賣的思念啊燒賣實在是太好吃了,來吃飲茶絕對不能錯過! ▲晶瑩蝦餃推薦指數:★★★★蝦餃很好吃,內陷的蝦肉很大唯一的遺憾,就是沒有生辣椒加醬油啦 ▲豉汁蒸排骨推薦指數:★★ 說實話這份排骨我覺得有點不OK除了太油膩之外,肉的部分少的可憐,豆豉的味道也沒有很明顯 添好運的點心雖然不大,但是一份點心都有三份以上的數量我們是三個人去吃,份量算是蠻剛好的整體來說,添好運是一家平價、名氣、品質兼顧的餐廳雖然餐點不是每道都非常好吃,但的確有幾道點心擁有著令人驚豔的美味店內的服務人員忙雖忙,態度卻意外的好,還會對你微笑呢!果真是地表上最親民平價的星級食府 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)