| 餐廳: | 添好運點心專門店 |
|---|---|
| 資訊: |
為推動全港減鹽減糖新飲食文化及新生活態度，環境及生態局、降低食物中鹽和糖委員會及食物環境衞生署食物安全中心推出了「少鹽少糖食店計劃」，參與食肆會提供少鹽少糖選項予顧客，部份更會提供特定減鹽減糖菜式。參與減鹽減糖食肆會獲發計劃標誌，以供張貼於店舖內，供顧客識別。詳情可在此瀏覽：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html
提起添好運，我的第一印象並不是名物酥皮焗叉燒包，而是其總店門外那條排到出廣華醫院的人龍，當見到大批遊客拿著米芝蓮書排隊，就想起 N 年前自己拿著閃閃旅遊書去台北永康街吃鼎泰豐的情景，是多麼的．．．．．．
They charged us $3 per person in drinking tea. (a must if you dine in)
Chinese people love eating steamed rice!
That was my first time trying this creative bun.
叉烧包 (5/10)
萝卜糕(3/10)
虾春捲 (4/10)
牛肉肠 (4/10)
Perhaps the one in Mon Kok/Shum Shui Po would be a lot better, for me, the central branch definitely is not up to the quality they have created. A lot more work to be done.
酥皮焗叉燒包一籠三件，這個招牌是沒理由不點的
還以為同事點的是普通蝦餃，原來是芥苿蝦餃
添好運這名字我想對喜歡吃的年輕一輩絕對不會陌生的. 太詳細的歷史就不多說了, 簡單一點就是店主原是四季酒店的中菜廳點心主管, 早幾年出來自立門戶, 於旺角設了第一家點心專門店後, 以平, 靚, 正打正旗號, 不出一年拿下了米芝蓮一星的美譽, 風頭一時無兩. 從此旺角店不分晝夜, 不排個一朝半夕休想吃到.
一盒有三個, 都幾大個的. 開盒還是非常的熱辣辣, 拿起來不太油膩
一籠三粒比普通蝦餃大差不多一倍. 頂部塗有WASABI, 心想會不會有點九唔搭八的味道呢?
原來外賣不會提供豉油的, 要自己加. 腸皮不算薄, 但做得幾滑. 內裡的豬潤雖未致於非常肥美爽甜, 但入口沒異味, 味道帶點甘香不算鞋口, 可惜一條只有2-3小塊的豬潤, 令人有點不夠喉.
一籠三個, 體積比想像中大. 糯米皮軟熟加上椰絲滿滿的, 中間的奶王有點杰, 不是奶王了, 變了奶漿. 但入口尚算幾滑溜, 帶有陣陣奶王香. 唯味道偏淡了一點.
酥皮焗叉燒包：第一次吃到這樣差的，之前次次食都是熱烘烘的，外皮很脆的。今次的外皮已軟了，又一點也不熱，很明顯是放涼了的，內裏的餡是凍，很難吃。。。因為它我給劣評。招牌食品做得不好，那有什麼值得吃呢？
芋絲牛肉春卷：新鮮炸起，來到的時候是很熱的，和叉燒包形成很大的對比！非常的脆，皮也很薄，但內裏只吃到芋頭的香味，沒有牛肉的味道，像一般的芋絲春卷。
黃沙豬潤腸：腸粉很晶螢通透，腸粉皮很滑不會過厚，而豬潤不乾不硬，不錯的！
鮮蝦燒賣皇：頗彈牙，但沒什麼特別。只是個人很喜歡吃燒賣。
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!! 
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!
到差不多吃完叉燒包，叉燒腸腸已經送到在下的面前。第一眼看到這碟腸粉，確實給在下煥然一新的感覺，這腸粉看起來皮薄饀靚，可以由外面的皮可以看到裡面的叉燒，在下實在第一次看到這樣的腸粉，令在下十分驚嘆，皮竟然可以做到這麼的薄啊！
本人一向不吃蝦，
影片
