94
62
41
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 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
Level2
8
0
朝添好運，夕死可矣。
2014-05-11 3149 views
酥皮叉燒包同賽螃蟹春卷先後兩次改變左我人生觀。我諗添記食客十有八九，都係衝住酥皮叉燒包黎。咬落第一啖，牛油香激噴而出，席捲口腔，果刻簡直係人生既高潮。為呢個包，我回味左一個下晝。本來唔好春卷，嫌乾身同膩口。但一食添記賽螃蟹春卷，我懺悔了。外脆內嫩，外乾內濕，配埋喼汁，意想不到既搭調。我媽都食到貼貼服服，承認佢煮唔出。第一次去，未試晒。食親既包點，一來餡料新鮮，二來鎖水恰到好處，包既內壁都會保持一層濕土，外乾內潤，陰陽相濟，盡顯功夫。若果你點蝦餃、燒賣、粉果、鳳爪，我估就無咩特別既～
Read full review
酥皮叉燒包同賽螃蟹春卷先後兩次改變左我人生觀。
我諗添記食客十有八九，都係衝住酥皮叉燒包黎。咬落第一啖，牛油香激噴而出，席捲口腔，果刻簡直係人生既高潮。為呢個包，我回味左一個下晝。
本來唔好春卷，嫌乾身同膩口。但一食添記賽螃蟹春卷，我懺悔了。外脆內嫩，外乾內濕，配埋喼汁，意想不到既搭調。我媽都食到貼貼服服，承認佢煮唔出。
第一次去，未試晒。食親既包點，一來餡料新鮮，二來鎖水恰到好處，包既內壁都會保持一層濕土，外乾內潤，陰陽相濟，盡顯功夫。若果你點蝦餃、燒賣、粉果、鳳爪，我估就無咩特別既～
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
  • Recommend
    Recommended
  • Report
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-05-11
Dining Method
Dine In
Spending Per Head
$60 (Lunch)