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Item: Tim Ho Wan, the Dim-Sum Specialists
Rating: 3
Author: Megan素素

Tim Ho Wan, the Dim-Sum Specialists

3.5

317 Reviews

Taste

Decor

Service

Hygiene

Value

25900

Central

$51-100

Hong Kong Style Dim Sum Stir-Fry Salt & Sugar Reduction Restaurant

133

Info:
Restaurant:	Tim Ho Wan, the Dim-Sum Specialists

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

Megan素素

Level4

151

由旺角店開始，我都沒有勇氣和時間等待。來這裡，皆因周末的五點多這尷尬時間不用等位，難得難得，人齊可入座，所以二人順利安座好。這裡茶是自己用檯面鐵壺斟的，豉油、辣椒油等都是自行打理。酥皮叉燒包[$18]: 一直都有新鮮出爐，熱辣皮脆，內裡的叉燒餡蜜汁甜度與外皮相當夾，而且肥瘦鬆化比例好。潮州粉果[$12]: 價錢最平的一個點心，但粒粒餡料飽滿，澄麵皮半透煙韌，絕對可以一試。鮮蝦腸[$22]、鮮蝦燒賣皇[$22]: 腸粉皮過厚不滑，燒賣肥瘦比例應該可以再作微調。香滑馬拉糕[$14]: 是滑，但不香，個人愛吃粗大氣孔的馬拉糕多於細密，讓大比清籠。沙嗲牛肉窩貼[$16]: 失望而回。炸得油淋淋的賣相已不討好，內裡的沙嗲牛是無汁淺色版牛肉，沙嗲調味很淺，但實在炸得太油膩，放棄。總括真的只有叉燒包是屬好好食，不斷要客人調位砌位的情況真的不斷發生，還未上軌道，有待觀察。但在IFC區域，這類價錢和飽足度絕對有競爭力。

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