133
68
46
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

蜜味叉燒腸
11 Recommended
$32
$28
$21
$21
Level3
84
1
終於試到馳名嘅酥皮焗叉燒包💛
2023-08-06 501 views
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
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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
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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
23 views
0 likes
0 comments
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
31 views
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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
12 views
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0 comments
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
18 views
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0 comments
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😋😋
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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🤤🤤
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2023-07-30
Waiting Time
30 Minutes (Dine In)
Spending Per Head
$80 (Lunch)
Recommended Dishes
白桃烏龍嶄新冷泡茶
$ 15
鮮蝦燒賣皇
$ 40
蜜味叉燒腸
$ 32
酥皮焗叉燒包
$ 33
  • 家鄉咸水角
Level3
97
1
黑雨避難所
2021-07-04 1508 views
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
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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.


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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.

229 views
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210 views
0 likes
0 comments
1661 views
1 likes
0 comments
 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
$36
87 views
0 likes
0 comments
 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.
陳皮牛肉球
$23
69 views
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 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.
蜜味叉燒腸
$28
68 views
0 likes
0 comments
 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.
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 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.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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1 Recommended
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2021-06-28
    Waiting Time
    10 Minutes (Dine In)
    Recommended Dishes
    鮮蝦燒賣皇
    $ 36
    陳皮牛肉球
    $ 23
    蜜味叉燒腸
    $ 28
    Level4
    253
    0
    晚上點心
    2020-03-08 1886 views
    燒賣蝦餃係點心既表表姐，都差唔多係必叫，但唔知係咪蒸得太耐， 燒賣真係好一般， 可能七仔叮叮仲好食過佢就咁睇落顏色都知佢超濃郁， 平時食開既桂花色澤淡黃D,而且超多桂花， 平時用魚膠粉整桂花糕，口感會實的的，但依個唔會，正！牛腩乾肥膏較少， 好入味而且有啖啖八角味，應應該都煮咗好耐，不過就冇好乾柴既感覺 ， 唔鍾意食肥膏既人可以試下招牌酥皮叉燒包， 一定要叫， 食過咁多次仍然覺得佢好好食我知排骨係有骨既（癈話）， 但個人黎講覺得骨既部分真係偏多左
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    鮮蝦燒賣皇
    108 views
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    燒賣蝦餃係點心既表表姐，都差唔多係必叫，但唔知係咪蒸得太耐， 燒賣真係好一般， 可能七仔叮叮仲好食過佢
    蜜味叉燒腸
    75 views
    0 likes
    0 comments
    紅油抄手
    60 views
    0 likes
    0 comments
    晶瑩蝦餃
    59 views
    0 likes
    0 comments
    杞子桂花糕
    58 views
    1 likes
    0 comments
    就咁睇落顏色都知佢超濃郁， 平時食開既桂花色澤淡黃D,而且超多桂花， 平時用魚膠粉整桂花糕，口感會實的的，但依個唔會，正！
    牛腩乾撈麵
    84 views
    0 likes
    0 comments
    牛腩乾肥膏較少， 好入味而且有啖啖八角味，應應該都煮咗好耐，不過就冇好乾柴既感覺 ， 唔鍾意食肥膏既人可以試下
    酥皮焗叉燒包
    73 views
    0 likes
    0 comments
    招牌酥皮叉燒包， 一定要叫， 食過咁多次仍然覺得佢好好食
    鳳爪排骨飯
    60 views
    0 likes
    0 comments
    我知排骨係有骨既（癈話）， 但個人黎講覺得骨既部分真係偏多左
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
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    Hygiene
    Value
    Dining Method
    Dine In
    Type of Meal
    Dinner
    Recommended Dishes
    牛腩乾撈麵
    酥皮焗叉燒包
    • 杞子桂花糕
    Level4
    338
    0
    終於食到啦, 米之蓮點心店!!!
    2015-06-16 6353 views
    放半天假跟朋友們去山頂玩, LUNCH過來看一看, 嘩~~真係好多人啊!!! 可能也是星期五HAPPY FRIDAY的關係, 所以很多人, 尤其遊客超多~~其實地方也不是很大, 不過阿姐真係超好記性!! 因為一拿NO.就會比張點心紙, 然後TICK了到差不多有位, 阿姐就會收了準備去蒸點心~~(呢個安排幾好, 坐低唔駛等太久就有得食!!), 結果我地就等了一個鐘左右, 終於可以入座了……晶瑩鮮蝦餃($28)及鮮蝦燒賣皇($28)~~~兩款都是皮薄料足, 蝦幾大隻而且新鮮彈牙……..豉汁蒸排骨($16)~~~唔知點解覺得有點梅子味, 不過D骨都幾稔, 個汁OK…….古法糯米雞($30)~~~幾大隻, 打開好香, 而且料都算多, 有冬菇, 雞肉等等, 汁也蠻好, 糯米飯入晒味, 飽肚之選!!滋味鮑汁鳳爪($27)~~~我覺得幾入味, 而且唔算太硬, 咀嚼感幾好~~~鮮蝦炸雲吞($30)~~~炸粉唔算太厚, 都幾大粒, 配合酸甜汁不錯的香脆口感…….潮州蒸粉果($13)~~~朋友最愛的粉菓, 不過我無食, 眼見都幾大大粒, 朋友說不錯~~~青芥菜鮮蝦餃($28)~~~我覺得初初有少少似豆苗餃
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    3351 views
    2 likes
    0 comments
    334 views
    0 likes
    0 comments
     放半天假跟朋友們去山頂玩, LUNCH過來看一看, 嘩~~真係好多人啊!!! 可能也是星期五HAPPY FRIDAY的關係, 所以很多人, 尤其遊客超多~~其實地方也不是很大, 不過阿姐真係超好記性!! 因為一拿NO.就會比張點心紙, 然後TICK了到差不多有位, 阿姐就會收了準備去蒸點心~~(呢個安排幾好, 坐低唔駛等太久就有得食!!), 結果我地就等了一個鐘左右, 終於可以入座了……
    晶瑩鮮蝦餃及鮮蝦燒賣皇
    120 views
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    110 views
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     晶瑩鮮蝦餃($28)及鮮蝦燒賣皇($28)~~~兩款都是皮薄料足, 蝦幾大隻而且新鮮彈牙……..
    豉汁蒸排骨
    $16
    110 views
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     豉汁蒸排骨($16)~~~唔知點解覺得有點梅子味, 不過D骨都幾稔, 個汁OK…….
    古法糯米雞
    $30
    134 views
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     古法糯米雞($30)~~~幾大隻, 打開好香, 而且料都算多, 有冬菇, 雞肉等等, 汁也蠻好, 糯米飯入晒味, 飽肚之選!!
    滋味鮑汁鳳爪及鮮蝦炸雲吞
    303 views
    1 likes
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     滋味鮑汁鳳爪($27)~~~我覺得幾入味, 而且唔算太硬, 咀嚼感幾好~~~
    鮮蝦炸雲吞($30)~~~炸粉唔算太厚, 都幾大粒, 配合酸甜汁不錯的香脆口感…….
    潮州蒸粉果
    $13
    123 views
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    0 comments
     潮州蒸粉果($13)~~~朋友最愛的粉菓, 不過我無食, 眼見都幾大大粒, 朋友說不錯~~~
    青芥菜鮮蝦餃
    $28
    194 views
    1 likes
    0 comments
     青芥菜鮮蝦餃($28)~~~我覺得初初有少少似豆苗餃的朋友, 吃著都有點似, 不過芥菜味出D, 而D蝦粒又混得爛少少, 但是健康的一款…….
    酥皮焗叉燒包
    $20
    179 views
    0 likes
    0 comments
    141 views
    0 likes
    0 comments
    87 views
    0 likes
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     酥皮焗叉燒包($20)~~~最出名的一款, 表面的酥皮好脆, 真係有點似菠蘿包, 裡面的叉燒及汁等也洽到好處, 果然是出名物, 好味!!!
    蜜味叉燒腸
    $21
    123 views
    0 likes
    0 comments
    101 views
    0 likes
    0 comments
     蜜味叉燒腸($21)~~~腸粉幾嫩滑, 叉燒也不少, 雖然有我不吃的青青在裡面……..
    其實總括而言係唔錯, 而且價錢真的唔算貴, 但又唔係話超水準, 有點名氣過大,如果要等咁耐先有得食, 我諗唔會成日食, 真係要有時間又好想食先會再來, 希望有機會…….
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    3 Recommended
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      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Date of Visit
      2015-06-05
      Waiting Time
      50 Minutes (Dine In)
      Spending Per Head
      $64 (Lunch)
      Recommended Dishes
      晶瑩鮮蝦餃及鮮蝦燒賣皇
      古法糯米雞
      $ 30
      青芥菜鮮蝦餃
      $ 28
      酥皮焗叉燒包
      $ 20
      Level3
      43
      18
      the most affordable Michelin-starred restaurant =)
      2012-09-23 3479 views
      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 waitin
      Read full review
      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).
      the crowd of people outside..
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       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.

      美咪鮑汁鳳爪
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       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.
      彩椒蜜豆鮮蝦餃
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       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.
      鮮蝦燒賣皇
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       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.
      蜜味叉燒腸
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       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.
      酥皮焗叉燒包!! SUPERB!
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       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.
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
      • Recommend
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      1 Recommended
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        DETAILED RATING
        Taste
        Decor
        Service
        Hygiene
        Value
        Waiting Time
        40 Minutes (Dine In)
        Spending Per Head
        $60 (Lunch)
        Recommended Dishes
        the crowd of people outside..
        美咪鮑汁鳳爪
        彩椒蜜豆鮮蝦餃
        鮮蝦燒賣皇
        蜜味叉燒腸
        酥皮焗叉燒包!! SUPERB!
        • 酥皮焗叉燒包
        Level4
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        64
        點心的確不俗
        2012-08-01 351 views
        添好運貴為星星食肆，已想試很久，但眼見次次都人山人海，總是打消光顧念頭。今日終下定決心，在門外等了四＋五分鐘，終能入座。一行二人，選了以下美食：晶瑩鮮蝦餃：賣相不俗，皮薄晶瑩，蝦肉爽甜。蜜味叉燒腸：腸粉皮拉得夠薄夠滑，叉燒餡料一般喇！酥皮焗叉燒包：酥皮香脆，甜度適中，包身鬆軟，叉燒餡料及醬汁調味恰宜，好吃！沙律蝦春卷：即叫即炸，春卷皮甘香脆口，和酸溜沙律醬味道匹配！脆皮香茅牛肉餃：餃皮炸工同樣富水準，夠薄脆。餡料香茅力度不算強，但牛肉肉香仍算充實。鮑汁鳯爪排骨飯：鮑汁鳯爪略硬身，普通。排骨肉質鬆軟。蒸飯飯粒富質感，更泛有少許餸料汁香。
        Read full review
        添好運貴為星星食肆，已想試很久，但眼見次次都人山人海，總是打消光顧念頭。今日終下定決心，在門外等了四＋五分鐘，終能入座。一行二人，選了以下美食：

        晶瑩鮮蝦餃：賣相不俗，皮薄晶瑩，蝦肉爽甜。
        晶瑩鮮蝦餃
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        蜜味叉燒腸：腸粉皮拉得夠薄夠滑，叉燒餡料一般喇！
        蜜味叉燒腸
        69 views
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        酥皮焗叉燒包：酥皮香脆，甜度適中，包身鬆軟，叉燒餡料及醬汁調味恰宜，好吃！
        酥皮焗叉燒包
        112 views
        1 likes
        0 comments
        沙律蝦春卷：即叫即炸，春卷皮甘香脆口，和酸溜沙律醬味道匹配！
        沙律蝦春卷
        119 views
        1 likes
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        脆皮香茅牛肉餃：餃皮炸工同樣富水準，夠薄脆。餡料香茅力度不算強，但牛肉肉香仍算充實。
        脆皮香茅牛肉餃
        68 views
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        鮑汁鳯爪排骨飯：鮑汁鳯爪略硬身，普通。排骨肉質鬆軟。蒸飯飯粒富質感，更泛有少許餸料汁香。
        鮑汁鳯爪排骨飯
        75 views
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        0 comments
         [1/8/2012; Wed]
        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
        • Recommend
          Recommended
        • Report
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        DETAILED RATING
        Taste
        Decor
        Service
        Hygiene
        Value
        Date of Visit
        2012-08-01
        Waiting Time
        45 Minutes (Dine In)
        Spending Per Head
        $65 (Lunch)
        Recommended Dishes
        酥皮焗叉燒包
        沙律蝦春卷