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

Tim Ho Wan, the Dim-Sum Specialists

3.5

510 Reviews

Taste

Decor

Service

Hygiene

Value

28908

Sham Shui Po

$51-100

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

243

120

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

pandamen

Level4

941

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一直也沒有機會去試旺角店,只要看見長長的人龍已興趣全消!總認為不值得為食一餐而去呆等,不設訂座不設外賣之下,唯有等熱潮散去吧,誰知一等便大半年過去!到最近終於開了分店在深水埗,這天路過剛好一試!這位置真的屬於交通不便,搭港鐵無論太子或深水埗下車也最少要行10分鐘,駕車的話咐近只得錶位,對面馬路停車場又設備環境極差.
晚上七時來到不用等位,坐下看見點心紙的選擇不算多,如果4人前來的話應可盡掃餐牌.

韮黃鮮蝦腸粉----餡料內的蝦肉份量雖少,但腸粉皮薄滑,豉油調味不錯.
陳皮牛肉球----丁點陳皮的味道也吃不到,粉下得太多幸沒有那些會攝在牙縫的筋膜在內.
酥皮叉燒包----外皮酥脆內裡一層很薄的义燒餡料,咬落感覺"空心",給我的感覺這不就是在馬來西亞大熱的咖啡包變奏版?外皮一樣,只不過沒有了咖啡味,內裡換成了似有還無的叉燒餡料.
鳳爪排骨飯----鳳爪及排骨有豆豉香味,排骨肉多骨少帶一點肥,飯粒略為軟身了一點.
煎蘿蔔糕----確是真材實料,但煎得不夠香口,整件糕吃起來也油淋淋,浪費了食材!
沙茶牛肉春卷----無沙茶味,牛肉被化學處理得滑潺潺!
花彫杞子蒸滑雞----雞肉質地霉,雪藏味十足.
鮮蝦燒賣皇----賣相歪歪斜斜已不吸引,豬肉粒韌得過份,咬不開要吐回碗中.
馬拉糕----很鬆軟,甜味適中.
咸水角----外層脆中間軟濡但餡料調味太淡,咬落和义燒包一樣有"空心"的感覺.
油菜----只得生菜一款,顏色瘀瘀黑黑欠吸引.

很有趣的現象!韮黃鮮蝦腸粉沒有韮黃味,陳皮牛肉球沒有陳皮味,沙茶牛肉春卷沒有沙茶味...
雖然兩款炸物味道一般但處理功夫卻不差!炸出來效果很乾身,沒有一口咬下爆油的情況出現.
其實以此水準的話,說難食未至於,價錢便宜倒是事實.
12個點心+茶錢+汽水才$168.
沒吃過總店無從比較,但此分店如想同樣獲得一粒星的話,路途遙遠祝君好運!