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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
Level4
291
13
水準平均的點心店
2012-10-29 64 views
每次外遊上機前都會光顧這小店，點心水準不錯，但絕不是和家人朋友聚會及談天的好地方。蝦餃，鮑汁鳳爪，馬拉糕，酥皮焗叉燒包及煎釀虎皮尖椒，都是每次必吃的點心。酥皮焗叉燒包是弟弟的至愛，我個人較喜歡菠蘿包面的叉燒包或傳統的叉燒餐包，但現在多數酒樓都只做墨西哥或酥皮的了。煎釀虎皮尖椒，翠綠爽口，魚肉也鮮美，唯一缺缺點是辣椒籽有時没有去清，有時會令人流淚人前。土魷雞肉餅飯是今期新品種，雞肉攪成肉槳，再蒸成肉餅，也較粗嚡，與土魷也不太夾，可以不試。 免治牛肉腸及鮮蝦燒賣皇也不錯，喜愛這兒的免治牛肉加入大量芫茜，很清香，如不好芫莤者，就連牛肉餅煎蛋飯也不好叫了！鴛鴦高麗菜蝦春卷也是新推介，是加入紫及綠椰菜而成的蝦春卷，可以一試。
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每次外遊上機前都會光顧這小店，點心水準不錯，但絕不是和家人朋友聚會及談天的好地方。蝦餃，鮑汁鳳爪，馬拉糕，酥皮焗叉燒包及煎釀虎皮尖椒，都是每次必吃的點心。酥皮焗叉燒包是弟弟的至愛，我個人較喜歡菠蘿包面的叉燒包或傳統的叉燒餐包，但現在多數酒樓都只做墨西哥或酥皮的了。煎釀虎皮尖椒，翠綠爽口，魚肉也鮮美，唯一缺缺點是辣椒籽有時没有去清，有時會令人流淚人前。土魷雞肉餅飯是今期新品種，雞肉攪成肉槳，再蒸成肉餅，也較粗嚡，與土魷也不太夾，可以不試。
免治牛肉腸及鮮蝦燒賣皇也不錯，喜愛這兒的免治牛肉加入大量芫茜，很清香，如不好芫莤者，就連牛肉餅煎蛋飯也不好叫了！鴛鴦高麗菜蝦春卷也是新推介，是加入紫及綠椰菜而成的蝦春卷，可以一試。
(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
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    Value
    Waiting Time
    5 Minutes (Dine In)
    Spending Per Head
    $70