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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

Level3
50
0
2024-09-20 790 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!!!
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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!!!
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(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
2024-09-19
Dining Method
Dine In
Spending Per Head
$76 (Lunch)