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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
8-min walk from Exit E, Prince Edward MTR Station
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Telephone
27881226
Introduction
Tim Ho Wan is a dim sum restaurant with one Michelin star where every dish is steamed upon order. Must-try items include baked pastry BBQ pork bun and traditional rice noodle rolls.
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Awards and Titles
Michelin 1 Starred Restaurant (2015-21), Best Guangdong Restaurant (2015), Best Restaurant in Sham Shui Po (2015), MICHELIN Bib Gourmand (2023)
Opening Hours
Today
10:00 - 21:30
Mon - Fri
10:00 - 21:30
Sat - Sun
09:00 - 21:30
Public Holiday
09:00 - 21:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
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This was my first visit after the pandemic and shop renovation. The new storefront is refreshing with its green color and glass windows, and the newly renovated interior is accommodating and comfortable for a relaxing dining experience.✅ Baked BBQ pork bunsThey tasted even better than I remembered, be cautious with this dish as it tasted best when served hot! ✅ Deep fried spring rolls (egg white & prawn) Just as delicious as always, I order them every time.✅ Steamed rice rolls with pork liverSmooth rice rolls.✅ Shrimp roe lo meinI was curious to try this new item, and it exceeded my expectations. It tasted like a dish serving by a traditional noodle shop, I will definitely order it again.✅ Sesame seed cakeI had never tried it before, I loved the fragrance of sesame and smooth texture.I was fully satisfied with everything I ordered this time. It is definitely a great place to try dim sums. 疫情前已經幫襯過深水埗店, 今次係裝潢後第一次光顧。新門面用左翠綠色加埋玻璃窗望落就好清爽，裝潢過後亦好坐。✅ 雪山叉燒包今次叫比記憶中好食，熱辣辣✅ 賽螃蟹春卷 (而家叫好似叫蛋白蝦春卷, 但我偏愛原名~)一樣咁好食，每次嚟都必點✅ 豬潤腸粉腸粉夠滑✅ 蝦籽撈粗麵好奇一試既新品，比預期中好食，伴碟菜心都好新鮮，有誠意，會encore ✅ 芝麻糕 之前未試過，芝麻夠香，質感順滑今次點既都無失手, 非常滿意
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究竟連鎖飲食店要沉淪到那個點？食客味覺才可清醒？劣質服務態度，工廠式製造出品，沽名釣譽米子蓮名聲卻是四流出品。從來沒想過到添好運，直致23年1月在日本新宿站小田急洒店門外有食店添好運，在選擇困難症和好奇下兼不用排隊下到此店幫襯，幸好出品不差，只是略甜(或許迎合日本人口味)服務也好，服務員可說廣東話普通話。今天也因不知食甚麼又路經潻好運，所以和朋友入内，大媽式的服務態度已讓我感汗顏。但這食物出品，讓我已將味覺標準降低卻仍覺得是劣食。蝦餃温熱過久，蝦餃頂部滿是倒汗水，皮邊發硬，蝦肉也爽脆得過份，當然我也沒期望有蝦味，义燒包只有义烧汁也吃不到义燒也過甜，喜甜食客絕對啱吃。腐皮卷油温低炸不夠熱，腐皮不脆咬下滿口油。蝦籽撈麵粗麵夠新鮮，新鮮到鹼味重致難以入口。腸粉不過不失。炒麵上枱時巳油光滿麵心中不妙，入口麵温是室温麵，油感滿口，也吃不出味道。其它食物也不想多說我總說好吃食店一擴展味道就差，再變成連鎖集團式經營必定因為成本問題將食材人工減省，繼續以食成名老本沽各釣譽經營，只求盡快回本賺錢，以致由上至下也不尊重食物出品，香港曾是美食之都就是被這些集團經營，在媒體自認為識食卻毫不尊重食物只求呃like的KOL，當然還有為求打卡和只看媒體宣傳不思考人雲亦雲的食客，還有米子蓮泛濫到讓飲食業群魔亂舞到将劣食驅趕良食的情況，將飲食業淪落致無以復加的地步/
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昨夜大牧羊跟Rachel來我家看世界盃的季軍賽，可惜都沒有整場球賽看完，只看了下半場的首15分鐘又跑好去睡了。原定計劃7點起來就去吃添好運，因為阿wing一直說要去，卻沒去過，她們兩人就來陪我去這點心熱店，本希望趕在開店時能避過排隊人潮，可是我們都睡過了，10時多才出門，抵達添好運時已經一堆人在等待了，叫到80多號，我們取了113的號，可能很多人取號就走了，沒有等下去，相對我們等待的時間沒有很長就可以入座，而我們更於等候時已經點好想要吃的，所以坐下不久就可以開動了！我們共點了八個點心： 鮮蝦燒賣皇 香滑馬拉糕 美味炆鮮竹卷 酥皮焗叉燒包 香煎蘿蔔糕 香蒜魚柳多士韭王鮮蝦腸 冬蓉五仁芝麻球 好喜歡馬拉糕、叉燒包跟魚柳多士！馬拉糕夠鬆軟，叉燒包脆皮香濃叉燒汁包裡面，而魚柳多士則特別而沒有油膩感，其他的都屬中上於接受範圍以內，平民價錢，而店內沒有擠迫情況尚算寬闊 (除了傳菜名姐的態度)！不過如果每次都要烈日下等待，難免會減少光顧的次數，香港‧真是搵食艱難！ 添好運點心專門店 地址：香港深水埗福榮街9-11號地下
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裝修後再來，地方係靚咗舒服咗，但份量縮水咗好多，難道裝修完要填補返費用…..啲職員跟以往一樣態度差，帶住手套表面上乾淨，點知換完垃圾袋，攪完垃圾桶，跟住又去送點心，依家政府係放寬晒，疫情舒緩咗但係咪唔駛注意街生？？佢點攞米芝蓮真不明白，味道差，一啲都唔入流，是但一家點心店都好食過佢，我地兩個女仔，叫咗6款食物，竟然係食唔飽既，呢間野，以後貼錢俾我都唔嚟蝦腸粉豉油王炒麵酥皮焗叉燒包釀茄子杏汁燉豬肺湯蘿蔔糕
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