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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
604
0
not as good as other chains
2013-07-01 262 views
筆者吃過很多次添好運, 但未曾試其中環分店的水準. 是日約了fab吃晚飯, 地點剛好是中環添好運. 週末六時多, 人流不算多, 一會兒已可入座. 點選了蝦餃(HK$24), 排骨(HK$16), 咸水角(HK$14),酥皮焗叉燒包(HK$18), 蝦腸(HK$24), 茶芥每位(HK$3).蝦餃: size一般, 味道也很一般, 吃不出特別的鮮味, 皮也不是特別薄, 要吃蝦餃還是鳳城好. 咸水角: 外皮夠煙韌, 材料尚算充足, 可以. 酥皮焗叉燒包: 新鮮焗起的叉燒餐包, 其獨特之處只是用上墨西哥皮, 水準okay. 蝦腸: 由於友人不吃牛, 筆者心愛的牛腸變成了蝦腸. 筆者對於腸粉要求甚高. 此分店的腸粉皮頗厚, 跟其他分店水準相差甚遠. 二來醬油竟然不是由廚房預備, 而是用上放在桌上的醬油, 看來不夠新鮮, 事實味道也是如此, 儘管用上大蝦, 也未能挽回分數. 排骨: 由友人獨享, 未知味道如何. 總括來說, 還是九龍區的水準較佳.
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筆者吃過很多次添好運, 但未曾試其中環分店的水準. 是日約了fab吃晚飯, 地點剛好是中環添好運. 週末六時多, 人流不算多, 一會兒已可入座. 點選了蝦餃(HK$24), 排骨(HK$16), 咸水角(HK$14),酥皮焗叉燒包(HK$18), 蝦腸(HK$24), 茶芥每位(HK$3).

蝦餃: size一般, 味道也很一般, 吃不出特別的鮮味, 皮也不是特別薄, 要吃蝦餃還是鳳城好.

咸水角: 外皮夠煙韌, 材料尚算充足, 可以.

酥皮焗叉燒包: 新鮮焗起的叉燒餐包, 其獨特之處只是用上墨西哥皮, 水準okay.

蝦腸: 由於友人不吃牛, 筆者心愛的牛腸變成了蝦腸. 筆者對於腸粉要求甚高. 此分店的腸粉皮頗厚, 跟其他分店水準相差甚遠. 二來醬油竟然不是由廚房預備, 而是用上放在桌上的醬油, 看來不夠新鮮, 事實味道也是如此, 儘管用上大蝦, 也未能挽回分數.

排骨: 由友人獨享, 未知味道如何.

總括來說, 還是九龍區的水準較佳.
(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
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2013-06-01
    Waiting Time
    5 Minutes (Dine In)
    Spending Per Head
    $51 (Dinner)