90
61
39
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
54
0
2017-09-10 707 views
有一段時間沒有來添好辛食野,今日午飯心血來潮來食一食,發現已經無咩大驚喜,食物水準一般,同普通酒樓質素差不多。馬拉糕太甜,鳳爪太多醬,味太濃,食落去覺得黏口。士魷蒸肉餅d土魷可能浸得太耐,無晒魷魚味,一d都唔好食。牛肉球都ok,正正常常,食落唔會覺得多粉。鮮蝦腸粉都算不錯,但上菜時唔夠熱,令到無咁好食。最好食都算係酥皮叉燒包,個皮好鬆脆,餡料足,熱辣辣,幾好味。不過如食這些質素既食物,下次唔駛特登排隊攞位,是但去一間酒樓也差不多,唯一佢每人只收$3茶介,又唔駛加一,這是唯一比其他酒樓優勝的。
Read full review
有一段時間沒有來添好辛食野,今日午飯心血來潮來食一食,發現已經無咩大驚喜,食物水準一般,同普通酒樓質素差不多。
13 views
0 likes
0 comments
13 views
0 likes
0 comments
18 views
0 likes
0 comments
13 views
0 likes
0 comments
16 views
0 likes
0 comments
13 views
0 likes
0 comments
馬拉糕太甜,鳳爪太多醬,味太濃,食落去覺得黏口。士魷蒸肉餅d土魷可能浸得太耐,無晒魷魚味,一d都唔好食。牛肉球都ok,正正常常,食落唔會覺得多粉。鮮蝦腸粉都算不錯,但上菜時唔夠熱,令到無咁好食。最好食都算係酥皮叉燒包,個皮好鬆脆,餡料足,熱辣辣,幾好味。不過如食這些質素既食物,下次唔駛特登排隊攞位,是但去一間酒樓也差不多,唯一佢每人只收$3茶介,又唔駛加一,這是唯一比其他酒樓優勝的。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
  • 酥皮叉燒包