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Item: Tim Ho Wan, the Dim-Sum Specialists
Rating: 2
Author: Createlee

Tim Ho Wan, the Dim-Sum Specialists

3.5

315 Reviews

Taste

Decor

Service

Hygiene

Value

25729

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

Createlee

Level4

216

係香港地, 食肆一旦出咗名跌WATT都係大概率😟😟 今日同事提議去食添好運, 其實個心都離一離😣😣 一早預咗要排隊, 同埋都無食佢好幾年, 變質如何真係唔敢包🤨11點45已經到咗香港機鐵站既添好運, 但已經全店滿座外加十零廿人排緊隊, 立吓眼望過去全部都係遊客, 日韓台大陸都有 (咁啱唔見有亞洲以外人種)🧐🧐 以前中環添好運得一邊舖位, 呢家立埋隔離舖, 生意好到無人有😯😯; 不過添好運特色係轉枱超快, 10零分鐘已經有得坐😛; 佢係你排隊時已經叫你揀定嘢食, 然後未埋枱就收你ORDER, 洗好杯碟後, 嘢食已經HEHE HOMHOM上枱, 連喘息空間都無😲😲 嗌咗六樣嘢, 第一樣上枱已經錯😤 明明係鳳爪排骨飯; 但就變咗鮑汁蒸鳳爪😔😔, 我望番張單無錯, 不過呢度既服務員忙過不停, 唔多想理人, 心諗算吧啦😟😟照食; 鮑汁鳳爪比其他酒樓普通鳳爪色水無咁紅🐥同埋個汁係濃, 個鳳爪質地都結實, 唔似其他搵嘢拿過後鬆泡泡既情況🤟 然後蘿白糕三件上🥕, 少少暖, 似係煎起咗一陣, 味道還可以, 都係偏咸重…👀 糯米雞大大舊🍙, 係有心機蒸既, 因為糯米就滲住荷業香, 不過…啲糯米好多🍚,

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係香港地, 食肆一旦出咗名跌WATT都係大概率😟😟

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今日同事提議去食添好運, 其實個心都離一離😣😣 一早預咗要排隊, 同埋都無食佢好幾年, 變質如何真係唔敢包🤨

11點45已經到咗香港機鐵站既添好運, 但已經全店滿座外加十零廿人排緊隊, 立吓眼望過去全部都係遊客, 日韓台大陸都有 (咁啱唔見有亞洲以外人種)🧐🧐

以前中環添好運得一邊舖位, 呢家立埋隔離舖, 生意好到無人有😯😯; 不過添好運特色係轉枱超快, 10零分鐘已經有得坐😛; 佢係你排隊時已經叫你揀定嘢食, 然後未埋枱就收你ORDER, 洗好杯碟後, 嘢食已經HEHE HOMHOM上枱, 連喘息空間都無😲😲

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嗌咗六樣嘢, 第一樣上枱已經錯😤 明明係鳳爪排骨飯; 但就變咗鮑汁蒸鳳爪😔😔, 我望番張單無錯, 不過呢度既服務員忙過不停, 唔多想理人, 心諗算吧啦😟😟照食; 鮑汁鳳爪比其他酒樓普通鳳爪色水無咁紅🐥同埋個汁係濃, 個鳳爪質地都結實, 唔似其他搵嘢拿過後鬆泡泡既情況🤟

然後蘿白糕三件上🥕, 少少暖, 似係煎起咗一陣, 味道還可以, 都係偏咸重…👀

糯米雞大大舊🍙, 係有心機蒸既, 因為糯米就滲住荷業香, 不過…啲糯米好多🍚, 饀料好少🐷🐥🍄, 有啲呃秤☠️

蝦腸上枱, 絕對體現到現時添好運既水準: 三條腸粉瑟縮係大碟既一旁🤫; 夾起後發現完來成條腸入面得1/3範圍係有蝦腸, 咁假若兩條對分一半, 請問你夾到有蝦既部份機率係幾大🧐🧐再睇佢個腸粉質地, 係鞋…💀

到蒸既點心… 先講自己唔記得嗌至愛既燒賣; 然後有豉汁蒸排骨🐷同蠔皇鮮竹卷🐚, 味道還👌

添好運一直標榜係即叫即蒸; 以前既味道, 老實講真係食得出佢係鮮蒸👍 憑住高轉枱率, 做到鮮蒸又唔怕煮出黎無人要💱但呢家, 我諗係咪為咗進一步推個轉枱率, 變成咗「即叫翻蒸」, 香港人飲咗咁多年茶, 其實翻蒸定即蒸係分得出👅; 我自己觀察現場好少本地人, 都係遊客多, 係咪又一間名店淪落變質做遊客生意? 🙄🙄

埋單價錢還好, 成個排隊連進食加找數過程都係30分鐘內完成, 高效既BUSINESS MODEL, 當係上公司一流💹💹, 但如果係做食客, 就免了💸💸