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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

Exit D3, Olympic MTR Station continue reading
All Branches (7)
Telephone
23322896
Introduction
The unmissable Tim Ho Wan is the favorite of all time, low price with high quality, its long queue and award winning streak is unsurprisingly common. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2015)
Opening Hours
Today
09:00 - 21:00
Mon - Sun
09:00 - 21:00
Payment Methods
AlipayHK Alipay Cash
Other Info
Accessible Environment Details
Phone Reservation
Above information is for reference only. Please check details with the restaurant.
Review (289)
Level3 2025-01-27
701 views
總體的體驗還算 ok 吧。以下是我對幾道菜的評價:燒賣燒賣的味道也不錯,四粒中有三粒多肥豬肉,肉質口感豐富,也讓人一口接一口, 間中要吐肥豬肉出來。 脆皮叉燒包這款叉燒包的脆皮真的讓人驚喜,外皮酥脆,內餡叉燒肉也相當入味,搭配一起吃非常過癮。這道菜絕對是值得推薦的。豬潤腸粉豬潤腸粉的表現還算中規中矩,但如果腸粉能再多一些米香,搭配大舊一點的豬潤,味道會更加出色。現在的口感略顯單調,期待未來的改進。 杏仁糖水杏仁糖水的口感不錯,香甜可口,但如果杏仁的味道能夠再濃烈一些,會更具吸引力。現在的版本 Okay,期待有更好的調整。豬腳豬腳的份量一碟只有三舊,味道算是不錯,但如果煮淋得少一點,配上更多的調味,會更添風味。總結整體而言,這間點心專門店的表現還算可以,某些菜色值得推薦,也有提升的空間。期待未來再訪時能品嘗到更佳的改進! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2025-01-14
1145 views
2025年1月1日想趁一年之始,去食一間很久無食過的食肆——添好運(大角咀),選大角咀是因為它剛完成裝修,想睇吓有沒有驚喜。驚喜卻換成一肚氣。一坐下來,才知原本不用挑也不另收費的茶葉,於是選了「一級鐵觀音」,來到之後,第一泡無味,以為第二泡會改善,卻因水溫不夠高,所以茶葉不出味。後來忍唔住,麻煩侍應更換,新入職的肥哥哥仔好好人,幫我們加夠兩包茶葉,再沖一次,結果飲到最後都係無味。失望😒第一樣叫的是皮蛋瘦肉粥,完全唔熱,又麻煩待應哥哥仔翻熱才勉強食到,但味道不佳。第二樣叫黃沙豬肝腸,豬肝並沒有「沙」,味道尚可,溫度不夠。第三樣雪山叉燒包,大家估到熱度無從前的熱,味道可以。而新餐牌卻沒有了豬肺湯,失望!總體而言,完全失望!不會推薦👎🏻 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
個日行開旺角,個friend話想食點心,諗住旺角好多選擇但佢話想食添好運,本身自己都唔太好一啲做到好出名連鎖跟住全世界都有分店嘅舖頭,因為都會小伏。。。咁個friend話好食,咁比次機會可能我自己有偏見入到去覺得個環境麻麻地,個場冷氣又唔夠,算,可能啲嘢好好食,咁就叫咁幾樣野鳳爪排骨飯啲排骨用鬆肉粉整到淋曬,無肉味唔使咬都呑到蝦餃就正正常常,唔係特別出色叉燒腸同個鮮蝦腐皮卷都係正常最離譜同失望就係佢個酥皮焗叉燒包,但唔記得影相,仲話招牌菜,我一咬落去入面係唔熱嘅,一啲都唔好食。。其實一早都已經想走㗎啦,因為入邊啲選擇係少得可憐,如果唔係我都唔會叫個排骨飯。。我諗有生之年都唔會再去呢啲受遊客歡迎嘅地方,食所謂嘅點心😔😔😔唯一值得讚嘅就係啲服務員態度非常好👍 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2024-09-20
1877 views
食完忍唔住即刻google點解呢間餐廳會咁出名?from google:[ 添好運由麥桂培師傅和梁輝強師傅共同創立。麥師傅曾在享負盛名的香港四季酒店米芝蓮三星餐館龍景軒擔任主管。 2009年,兩位師傅聯手在旺角開設了他們第一家點心餐館,當時只有20個座位,一年後即榮獲米芝蓮評為一星餐廳。 其後,他們開設更多分店,並且每家餐館都獲得了米芝蓮星級榮譽。]分店開到去外國唐人街,外國人首先認識香港點心就係呢一間!!點解伊家佢d點心質素會變成咁?!!!由環境到食物呢間分店完全係幫緊佢整臭緊自己嗰朵!!張凳比我污糟既感覺坐完令我諗起前排高鐵d 凳有乘客坐到真菌感染單新聞🥶仲比我見到餐廳職員將個食物盤浪住喺我張凳嘅椅背度上菜🥶🥶食物非常一般所有有汁食物個汁都非常結放幾分鐘就會'king'左慘烈過屋邨酒樓雪山叉燒包算係最食得落豉油王炒麵有色但無味其他(尤其係鮮竹卷同蛋白春卷)要吞🤮never come again!!! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2024-06-29
1973 views
同事一班人食午餐,最重要係快,有位。。。同事選了大角咀添好運。洗杯碗已非自己恒常做的事地但發現杯內有未清洗好的茶漬,扣分了。服務員尚算細心,加水加公筷,俾紙巾,牙簽,都有禮貌。食物方面:最好咪係酥叉燒飽,熱辣辣,外香內軟,叉燒味剛剛好。蝦餃:蝦肉多,ok牛肉球:沒有特別,食唔到陳皮味蘿蔔糕:ok,蘿蔔味唔覺咸水角:香脆,尚算隻腸粉:正常表現,沒有特色紅油炒手:紅油唔錯桂花糕:清甜好炒麵都好大碟。唔想等位,可以一試 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)