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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,食物及衞生局、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、少 • 確幸》餐飲聯盟,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.fhb.gov.hk/cn/our_work/feh/rssf.html

港鐵深水埗站 B2 出口, 步行約6分鐘 繼續閱讀
所有分店 (6)
電話號碼
27881226
開飯介紹
屢獲殊榮的星級餐廳,點心現點現蒸,腸粉現點現拉,必點點心包括酥皮焗叉燒包、布拉腸粉及古法糯米雞等。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2015-20), 最優秀開飯廣東菜館 (2015), 最優秀深水埗開飯熱店 (2015)
營業時間
今日營業
10:00 - 21:30
星期一至五
10:00 - 21:30
星期六至日
09:00 - 21:30
付款方式
AlipayHK 支付寶 現金
其他資料
當面支付
食評 (430)
Summary: Still the best value dim sum (not the best if money is no object). Pretty crowded so go early.The Goods: Very affordable for the price. All dishes are great, and freshly made. The Bads: Long wait (I didn't spend too much time - see below). The space is a bit cramp.  We were seated right next to another couple.Damage: We (2 persons) spent HK$165 (no SC applicable, but add HK$8 for 2 persons for tea). So that's HK$82.5 per person, not bad at all really.This is my 3rd time coming to this particular shop. Tim Ho Wan, through their Michelin 1-star branding, has a lot of branches in Hong Kong (and over the world really), but I honestly think that the quality at this Sham Shui Po shop is the best. Other branches are quite unpredictable in the quality; the 1-star is only applicable to this shop too, so that's not so surprising.I spent only 1 minute waiting because I went pretty early and arrived at 11.30am; that's just 30 minutes after the shop opens. Not to mention that it's still COVID and so, no tourists (I think). We were seated at a table for two, but it's right next to the other table. The good thing with COVID now is that there is a thin plastic board to block the 2 tables, so it feels more claustrophobic but at the same time, we were spared of the awkward stare with the next table. The space is very tight but that is to expect in Hong Kong's local eat.What we ordered;The Char siu bo luo bao (BBQ pork "pineapple" bun) came out very quickly. In case you don't know yet, there is no pineapple in the dish like the name suggests; it's only the appearance of the baked skin that (kind of) resembles pineapple. I think this is the best one in town really, very soft dough, crispy skin, and balanced/rich BBQ pork filling. The filling is not too sweet as in most other restaurants. The statement in my summary above does not apply for this one; although it's cheap it's still the best. It's good that it came out first too, as it really kicked off my appetite. Right after the BBQ bun came the Char siu cherng fen (steamed rice roll with BBQ pork). It's great too; the rice roll is soft yet a bit chewy, provided some texture. The BBQ pork is well seasoned, and compliments well with the sauce. It's also not too oily. The only complaint that I have is I personally prefer more BBQ pork .The Siu mai (pork & shrimp steam dumpling) and Ha gao (steamed shrimp dumpling) came together. Unfortunately I don't have the photo for Ha gao ...... sorry totally forgot because they're stacked togather. This is where my opinion is a bit undecided. Don't get me wrong, they're still great for what they are, but I think there are also better ones but not at this price. So, they're still the best all things considered; but if money is no object, then there are better ones. I personally prefer Ha gao to have some more pork filling so that it provides fuller flavour, while siu mai needs a bit more shrimp meat. I know! I sound arrogant, wanting more on one thing, and less on the other, but hey! balance is what distinguish good to awesome food. In any case, they're still very good. The bad ones are real bad, ranging from not enough texture (mush), not enough fat (yes, pork fat for flavour), wet skin, etc. These don't have any of those bad quality!They then followed by Mai gai (steamed sticky rice with chicken in lotus leaf). This one is a bit disappointing really. I remember last time was not like this. The rice this time feels like it need more time to cook - it's still pretty dry and hard. I'm not looking for wet rice - that's a bad thing - but it's really too dry. We got one mushroom bit in the filling, but it's the stem.... a bit weird because usually we discard the stem and use only the cap. That's it for bad things. It's still good as a dish, but I would rather order other things for sake of my belly :') We got the Fung zao (steamed chicken feet with black bean sauce) last. It tastes great even if we already ate a lot. it's very "fluffy" and soft; eating is is no hassle as the skin comes off the bone very easily. The sauce is well seasoned, and not too salty too - that's usually my problem with black bean sauce. All-in-all, I think Tim Ho Wan (this particular shop, not necessarily the other ones) really worth a visit if you're into local eats. If money is no object however you can go to fancier places for better ambient, better service, and maybe better food. When I say better food, it's only better ingredients, not the taste. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級1 2020-09-27
268 瀏覽
今早在深水埗總店有非常不好的經歷。 我兩個人飲茶, 有侍應叫我進來, 後來見我只得一個人, 我說老公泊緊車, 嗰侍應就完全不理我。 另一侍應就鬧我阻住個溫度計。 跟住安排我入座, 之前有兩個人坐四座位, 但佢逼我兩個人坐兩座位,我不肯,就幾個阿姐不停鬧。總之未飲茶已經不斷被班阿姐鬧我,非常難受。😓😓😓 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2020-09-21
202 瀏覽
9點45分諗住嚟飲個早茶,依家改咗開門時間,10點先開門!唯有喺附近兜個圈等一等。。。。。。點心失水準有啲失望🤦🏻‍♀️香滑馬拉糕$20: 味道無變,好香滑但縮咗水細件咗!以前脹卜卜再高多一寸。杏汁豬肺湯$35:太過鹹冇杏汁味😓水汪汪咁,不過裏面啲豬肺都OK嘅!晶瑩鮮蝦餃$30: 雖然蝦餃細細,不過裏面餡料新鮮,剛蒸起夠熱。炸兩$25: 最出色👍🏻腸粉皮夠薄而滑,裏面個油炸鬼脆卜卜😋酥皮焗叉燒包$22:唔夠熱,微暖!以前個雪山叉燒包好食啲😓整體比以前差咗。。。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2020-09-19
278 瀏覽
今日去開深水埗,就揀左去添好運食午餐,去到個陣見到門口都有唔少人等緊,已經要等好耐,本身都有諗過放棄,不過等左一陣發覺都好快等到。酥皮叉燒包應該係必點既一個點心,外面層酥皮真係好鬆軟,有少少甜,入面既叉燒味道都唔會太重,真係好好食!仲有叫左一份蛋白蝦春卷,好新鮮既配搭,係其他地方都無見過呢個點心,外層好脆,蛋白同蝦既配搭都ok, 蛋白味濃我好中意食鳳爪排骨飯,所以唔例外地叫左一盅,驚喜既係十分足料,有成四五舊排骨同兩三件鳳爪,而且排骨都唔會好肥。另外仲有叫左一碗粥,燒賣同叉燒腸,呢三樣就正正常常,不過不失。要提既係所有點心拎出黎個陣都係超級熱辣辣,呢樣都值得稱讚! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級1 2020-09-05
430 瀏覽
疫症橫行,外出食嘢唔安全,唯有外賣回家慢慢嘆😋⋯⋯ 由於沒有外賣送到府上,唯有親自到店舖買外賣🥡⋯⋯ 最想念馳名的「酥皮焗叉燒包」、最愛的潮州粉果丶鬆脆可口的鹹水角和囡囡至愛的豉油王炒麵,還有惹味的豉汁蒸鳳爪⋯⋯有以上的美味食品值得親自過來購買🤩⭐️⭐️⭐️⭐️⭐️⋯⋯👍🏼 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)