添好運點心專門店

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。…查看更多

細個嘅時候個個星期都會去飲茶，大個咗之後就少咗好多機會🫖🍵今次就去試下馳名嘅添好運點心專門店，喚醒返兒時回憶🧏🏻‍♀️.一去到我就知冇去錯地方了，係好遠已經見到有勁長嘅人龍排緊隊，係等緊位嘅期間店員會俾定張點心紙我地揀野食，好貼心🫶🏻因為大部分都係一group group 人，我地得2 人，所以唔洗等好耐已經有得入去食😚白桃烏龍嶄新冷泡茶 $15/位平時飲茶都係得熱茶，見到呢度有冷泡茶嘅選擇，就點嚟試下，烏龍茶有淡淡嘅白桃香味🍑就算茶濃都唔會澀口，天氣咁熱有得飲返杯冷泡茶解解喝，舒服哂💦鮮蝦燒賣皇 $40去飲茶必叫嘅其中一樣一定係燒賣😸呢度嘅燒賣好足料，豬肉好新鮮，而且入面有大大隻鮮蝦，仲有一粒紀子係面頭做點綴🙌🏻蜜味叉燒腸 $32第二樣飲茶必食 - 腸粉🤘🏻叉燒一啲都唔韌，好淋，腸粉整得好滑，「噓」一聲就食咗落肚🤣家鄉鹹水角 $28我覺得食鹹水角就係食佢個皮🤪外皮炸得好酥脆同煙靭，加埋入面有少少肉陷，外皮甜內陷鹹，襯熱食好正呀🥰酥皮焗叉燒包 $33終於嚟到我最期待嘅酥皮焗叉燒包🥹雪山外皮香甜而且焗到脆卜卜，一咬落去入面嘅叉燒陷爆哂出嚟，一鹹一甜，好食到想叫多一碟拎走🥡🤣唔怪得知個個嚟到都要嗌😋😋.我覺得呢間餐廳飲茶價錢合理，而且每樣點心水準都好高，下次一定會叫多啲friend 一齊嚟食，咁就可以試多幾款點心啦🤤🤤…查看更多

今日晚餐去咗好多年無幫襯既添好運食。星期六6點前到達可以直入。點心紙得一張，包括蒸點，腸粉，粥麵湯小食，煎炸點，甜品汽水，選擇算可以。晶瑩鮮蝦餃 $37晶瑩鮮蝦餃一客4件，皮薄餡爽口，好好食。馬上叫多籠。鮮蝦燒賣皇 $36鮮蝦燒賣皇一客4件，面頭一粒杞子，入面好多料，包括蝦仁，冬菇同豬肉，都好好食，夠鬆唔會死實。又encore多一籠。酥皮焗叉燒包 $26酥皮焗叉燒包一客3件，個酥皮真係好酥吓，味道甜甜地，好食呀，不過好似無以前咁脆，入面叉燒餡都唔錯，招牌果然係招牌。韭王鮮蝦腸 $36韭王鮮蝦腸一客3條，腸粉皮算滑溜不過可以再薄d，入面蝦仔都脆既，韭王就少過頭。豉汁蒸鳳爪 $25豉汁蒸鳳爪一客5件，鳳爪夠腍而個汁味道都剛好，都好好食。陳皮牛肉球 $23陳皮牛肉球一客3大粒，上枱時服務員問你加唔加喼汁。牛肉球足料而且有唔少芫荽，好香。每個都附有腐皮。泰式班蘭雞 $35泰式班蘭雞一客5件，一片無班蘭葉味既葉包住連皮雞，雞肉咖哩味重。可惜雞大部份都係雞骨，都無肉食，把鬼。杏汁大白菜燉豬肺 $42 杏汁大白菜燉豬肺個湯杏汁味真係好啱，豬肺都好好味，好爽吓，可惜得好少，大部份料係鹹豬肉，菜乾都係得少少。煎蛋牛肉飯 $36煎蛋牛肉飯都唔細碗，一底滑溜牛肉滑上面有一隻煎蛋，上枱時服務員問你要唔要豉油。識食一定將隻蛋整穿再撈飯加牛肉滑一齊食，就又香又滑。杞子桂花糕 $13杞子桂花糕一客3件，即叫即起，我個仔一個人食哂，你話好唔好食啦？香煎椰汁紅豆糕 $25香煎椰汁紅豆糕一客3件大大件，煎得外皮少脆，而椰汁同紅豆味都好好，而且質感滑溜。茶位每人$6，我地飲滾水，味道怪怪。兩大兩細食咗好多野，人均一舊水左右。服務員態度都可以，只係地方好似唔多乾淨。不過點心質素普遍都係好好食，又唔算貴呀，抵。…查看更多

🕰一個平凡星期二的上午11:00，一間鋪已坐滿七成，另一邊就未開。📍位置方面，唔好跟OpenRice，我建議由A出口上會方便d，如果跟OpenRice F出口上，可能會繞路一會。平凡星期二的上午11:00，位置有d🪑環境可以，似茶餐廳般簡單，較酒樓簡樸，沒有華麗的裝潢、時髦的用具，長方形的枱，膠製餐具。因為半開放式的鋪形，每人都能見到門外的等候情況，令人有種食完就快啲交枱的感覺。🤵🏻遮遮的態度還可以，每位$5的茶芥，沒有加一。‍👨🏻‍🍳總評，味道幾好，尤其蝦餃和燒賣！👍🏻😋如果我家附近都有一間，我會經開帶長輩👴🏻👵🏻去食！米芝連級數的點心，到底是有幾好？真係食得出的分別，比一般酒樓好食！另外，師傅係即叫即包，見佢地不斷地包蝦餃🦐燒賣，可見人氣最高！🔥🔥<晶瑩鮮蝦餃 $36>👍🏻👍🏻👍🏻呢個真係要讚！一籠四隻， 每隻大小平均，晶瑩飽滿！一咬開軟軟的水晶皮，便食到2-3隻鮮蝦，口感結實，絕無欺場。調味恰巧，沒有用太多味精或肥豬肉。<鮮蝦燒賣皇 $36>👍🏻👍🏻👍🏻呢位都相當出色，一籠四粒，每粒都有隻蝦、冬菇、杞子，以少少蝦膠和豬肉碎黏合。同樣味道口感都控制得宜，剛好！<酥皮焗叉燒包 $25>👍🏻👍🏻一客三隻，香、脆、鬆、軟集於一身，口感一級棒！味道方面，個包同餡就偏甜，吃一個就好了☺️<陳皮牛肉球 $23>👍🏻👍🏻清香牛肉球，質感軟而穩固。少少芫荽和陳皮，再自己點少少喼汁，永不會膩的經典味道！😋:(<鮮蝦腐皮卷 $36>平時街開的腐皮卷都是煎的，但這裏的是炸的！！！所以幾時都要記得睇埋英文description，“Deep fried bean curd roll with shrimp & chive”「油炸韭菜蝦腐皮卷」所以一上枱時我是有丁點失望的。內餡是可以的，還有炒少胡蔔葡絲。但炸粉漿的原故，幾乎吃不出腐皮🥲:(<鮮肉韭菜蝦煎餅 $28>有春卷皮包著的剩餘材料，另一個形態的「韭菜蝦春卷」，無特色。此外，火喉控制失敗，炸得燶左。是脆、是未有燶到苦，但較油。<杞子桂花糕 $13>桂花和冰糖味幾濃，魚膠粉又足夠，夠結實。抵食，呢餐完美的結尾～…查看更多

呢間中式點心有好多遊客都慕名而來，仲係比米芝蓮星級推薦，價格都相宜🌟久揚大名今日終於一試，但其實食物質素比預期嘅普通😯未必會回頭再品嚐呢～🔸 酥皮焗叉燒包（HK$25）呢個係店內嘅名物，價錢都幾抵，不過個包就比平時嘅細個啲🤪外皮微脆有少少似菠蘿包咁，入面嘅叉燒餡適中，無想像中咁驚喜🔸 酥炸奶黃包（HK$26）見無蒸嘅奶黃包就試下呢個炸嘅做法，好似平時嘅炸饅頭咁，細細個都幾精緻😙不過就覺得略油左啲～🔸蛋白蝦春卷（HK$31）第一次見咁嘅春卷，入面有一絲絲嘅蛋白，外皮都酥脆，不過蝦味就唔係咁突出啦🔸 鮮蝦餃（HK$36）蝦餃就不過不失，皮厚薄適中，入面有啲蝦仁仔🍤🔸 鮮蝦燒賣皇（HK$36）入口嘅蝦味略少，豬肉味較重🔸 香煎蘿蔔糕 （HK$23）蘿蔔糕無咩其他配料，不過食到一絲絲嘅蘿蔔，好傳統嘅感覺…查看更多

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.…查看更多

Michelin is the oldest and best-known European hotel and restaurant guide; and it published its first guide for Hong Kong and Macau (combined) in 2010. Tim Ho Wan, headed by Mr Mak Pui Gor, a former dim sum chef at Lung King Heen (at the Four Seasons Hotel) was immediately crowned back then. Now it has expanded from one small restaurant in Mong Kok to a 4-branches "brand name" to die for...Ever since the Tim Ho Wan wave hit Hong Kong back when it was first crowned, I have been wanting and waiting to savour Tim Ho Wan's take on the classic world-famous Chinese leg of cuisine (the "Yum Cha" culture). With its Central branch opening a while ago at the basement of IFC which made queueing and waiting much more bearable (given that the waiting area is indoor as opposed to its original first branch in MK), I put it striaght on my to-go list.==It was a Friday when I visited. Given that I was on leave, I volunteered to head over early to queue for a table. My friend A, having dined in the Central branch several times already, suggested me to go at around 12:15pm (according to her experience, this will "ensure" a table just before 1pm). Lots of people outside the restaurant when I arrived at around 12:20pm. Do not be discouraged though. Many actually were there for take-outs. Yes, take-outs. I envy those working at IFC / Exchange Square; a good and cute option for "afternoon teas" . Having "registered", I was promptly given the "dim sum" sheet. Not many choices; but you won't fail to find the classics and all are very tempting. You could choose what you want during your wait, and the hostess will collect your order sheet just before you are seated. Love this arrangement which maximises efficiency!! The hostess at the front desk was actually quite nice and reasonable. As I stood near the front desk, there were at least 3-4 pairs/groups of people who missed their table (they were not around when their numbers were called earlier). The hostess was understanding and made arrangements for them all to be seated as soon as possible. Good Service. :) After 35-40 minutes or so (my friend was right), my friend joined me and we were seated. The restaurant, as expected, was very basic and brought to us the classic hustle and bustle of yum-cha places. Chicken Feet. This dish was spot-on; it was served with a hearty sauce which compliments the unique taste of chicken feet and each chicken feet has nice puffy skin. Very tasty and easy to eat - with each piece evenly and generously soaked and coloured by deep abalone sauce. :)Instead of the regular prawn dumplings, we opted for one of the specials: diced bell peppers, honey beans and prawn dumpling! (Note: apart from the regulars, Tim Ho Wan has 2-3 specials on the dim sum sheet which change from time to time. I agreed with my friend A that this is a good arrangement which serves as an extra incentive to lure customers back to try the superb classics as well as new specials.) Now back to the steamed dumpling itself. As you could undoubtedly notice from the photo, the colours of bell peppers show beautifully through the translucent dumpling skin which was thin and elastic. The filing with a mixture of bell peppers, honey beans and prawn was substantial and extremely juicy; the bell peppers and honey beans went very well with the prawn bringing a sense of freshness without overpowering it. Shumai. The most classic Shumais are ones which are filled with pork and mushroom. The variation served in Tim Ho Wan is nonetheless named as the prawn-Shumai-"KING". You see... I am usually slightly sceptical when restaurants associate their food with grand words like "king", given that very often it is just the name without substance. Now - this Shumai-king served here though was awesome. The filing was super generous and I could clearly and easily identify both prawn and pork in the filing as I enjoy my full mouthful. Cooked to perfection, retaining the freshness and displaying, what I would call, "tender crisp". Another fine example of how common/simple food can be so hearty. :):)BBQ pork cheong fan. I was not surprised when I saw how translucent and pearly the cheong fan skin was (many people have raved about this !). Indeed, The cheong fan skins could be ambassadors for masks of skin-care product lines. Despite being so soft and ever so silky, it stayed well in shape when we held it up with chopsticks. It would have been even better though if there was a bit more BBQ pork fillings. Purely amazing. Never, ever, has there been such a blissful combination of sweet and savory, crumbliness and tenderness. Served pipping hot (and I mean it!). The crispy and crumbly sugar glaze on top of the deep fried bun, paired with the savoury BBQ pork, succulent and tender, is a match made in heaven. I was blown away - highly highly recommended! Excellent example of how good food does not have to be expensive. ==Now that Tim Ho Wan has 4 branches, my immediate concern would be whether it can retain its standard among all branches. And if it continues to expand, what business model it would employ.…查看更多

十月二十六日 (星期三)此地經過港鐵公司一輪的努力,總算做得有點起色著名食店如板長,天下立食紛紛在此開業其中較觸目之一當然少不了米芝蓮掛帥的添好運還記得它未摘星前,我們已曾拜訪旺角本店現在做得更加有聲有色,添好運之名相信無人不曉旺角和深水埗店更先後摘星今回落戶香港站,港島區市民有食神了午市時間,老公仔打聽到是水泄不通的我遠在金鐘,從沒奢望可以在午膳時間可以吃到!就趁是晚做完運動,來此拜會來到時約八時,點九點關門的但仍要等位,頓時有點徬徨幸好不消十五分鐘,數枱食客離場我們更有幸佔了個獨立二人桌剛做完運動,真的很餓毫不留情的點了多款點心很肚餓,飯先到最好不過只知牛肉味豐腴,入口彈牙飯粒亦做得晶瑩(從來都討厭軟飯)加上甜度得宜的豉油作配既能飽肚,亦可滿足~酥皮焗义燒包是這裡旳名物差不多每位食客的預設款式一枱一碟,絕不誇張即叫即有,不要誤會,只是貨如輪轉,不斷焗製還是供不應求的亦因如此,不斷有新鮮熱辣的酥皮义燒包出爐入口,只覺脆皮既鬆化又熱烘烘的叉燒餡料甜度適中,與酥皮是頗匹配的外表已十分精緻,摺皮分明,蝦肉清晰易見全蝦肉餡料,不油不膩嬌小的身型,一啖一口蝦肉鮮嫩爽滑,入口彈牙,真是美不勝收實物如其名,用了新鮮蝦肉配上沒有肥膏的鮮豬肉入口爽口彈牙是晚較失望之作因市面較少見,促使我們選了這點心皮很厚,而且炸過濃餡料還是富牛肉味的,但沙爹則欠奉而且很油膩,感覺很不怡人最後送上的是黃沙豬潤腸腸粉皮尚可接受(始終是陳漢記的玻璃腸最好)豬膶真的是起沙的,入口有一陣內臟的膻香不過,始終覺得腸粉配肉餡會較有口感埋單,六款點心加上茶錢(每位$3)共$130質高價錢平,更勝其他的中環茶樓何止一籌看來,此店已入了軌為這昔日不濟的港鐵食層添好運…查看更多