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Item: Tim Ho Wan, the Dim-Sum Specialists
Rating: 4
Author: Petit 4

Tim Ho Wan, the Dim-Sum Specialists

3.5

508 Reviews

Taste

Decor

Service

Hygiene

Value

28803

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

Petit 4

Level1

友人同我慶生,我指明想食深水埗的添好運,因為可以BOOK枱,方便小朋友唔洗等位,而且有私房點心叫,不過就有minimum charge $1000,即係一定要叫最貴的點心才可埋單,有好有唔好啦。D人話深水埗店無旺角點咁好食,我都覺得係,單係睇個酥皮叉燒包的外型,已經差左D,個酥皮唔夠置中,好在味道同樣好。人流呢,我地6點鐘到,唔知係咪落雨,竟然無人等位! 都好,少客D,食物水準有望進一步提升。可能老闆在場,我覺得服務和食物水準都唔錯。好味好鬆化,餡料充滿菇香,好味深水埗店獨有的鮑魚酥,$30一隻,超水準,鮑魚下面有少許冬菇和鮑汁,味道濃郁可口,批底夠鬆化,牛油味好出,必吃!合核酥做到外型似足連殼合桃,好有心思,外殼是曲奇餅,內饀有原粒合桃和碎糖茸,好味這個棗心甜品的名字我已忘記了,桂花糖漿很清香,不過棗粒和釀入的糯米都很甜,麻麻地。燉蛋白鮮奶夠滑,加了燕碎中和甜味,和出面甜品店的出品差不多,不會有驚喜。其他點心如馬拉糕,黃沙豬膶膠,糯米雞都是一貫好味,值得推介。反之牛肉球和排骨就差少少,牛肉球食到有筋,排骨則肥膏多過肉,唔知係咪肉類成本上脹有關。溫馨提示: 此店唔收信用卡,記得帶

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