添好運台灣米其林一星級餐廳外送套餐開箱評價 / Tim Ho Wan Taiwan Michelin 1-Starred Restaurant Delivery Set-Menu Openbox Review

（Scroll down for English Version /英文版向下看）

• 先看時尚高潮ＹＴ影片 / Watch Our Youtube Unbox Video Vlog First:

殘家上次被米其林級餐廳了凡的外送到府服務驚豔到後，挖～！糟糕，寵壞了殘編斤斤計較的嘴跟胃。於是殘編就開始瘋狂的尋找還有哪些米其林星級餐廳有提供餐點外送到府的服務。殊不知，沒花多少功夫就被我找到了！這次是久仰的添好運米其林一星級餐廳
添好運聽起來比上次的了凡更厲害，從2010年到2021年連續十二年榮獲米其林一星級餐廳的殊榮。

English Version / 英文版：
Last time, the Michelin-starred restaurant Liao Fan Hawker Chan’s food delivery impressed us so much and completely spoiled me. Left in awe, I started searching on the internet frantically for other Michelin-star-rated restaurants that offer delivery service. Who knew, without much effort, I found another! This time is the Michelin-one-star restaurant Tim Ho Wan, which has been on my bucket list for quite a while already.
Tim Ho Wan restaurant sounds even better than last time’s Hawker Chan, which started as a food stall. Tim Ho Wan was awarded one Michelin star from 2010 to 2021 for twelve consecutive years.

• 添好運創業故事 / About Tim Ho Wan Restautant：

從香港開到台灣的添好運創辦人兼主廚麥桂培師傅來頭本就不小。還沒開始營運添好運之前他在香港四季酒店的龍景軒點心部當主管。當時，麥桂培師傅就已協助該店成為為全球第一家被米其林評為三星級餐廳的中式餐廳。在港式點心領域有近四十年經歷的麥桂培專家終於在2009年成立添好運港式點心專賣店，可想而知在開業僅半年的時間迅速得到米其林指南的關注，並榮獲一星級餐廳的肯定。

English Version / 英文版：
Tim Ho Wan‘s founder and master Chef Mak Kwai Pui had a robust culinary background, specifically in the Cantonese dim sum field, even before starting Tim Ho Wan. Before starting Tim Ho Wan, Mak Kwai Pui was Lung King Heen restaurant‘s dim sum department’s manager in Hong Kong‘s prestigious Four Seasons Hotel. With his help, Lung King Heen successfully became the first Chinese restaurant globally to be rated as a three-star Michelin restaurant. With nearly 40 years of experience in the dim sum field, Mak Kwai Pui finally established Tim Ho Wan dim sum specialty restaurant in 2009. It is no surprise how an expert like Chef Mak quickly earned Michelin Guide‘s attention and was awarded one Michelin star within just half a year of opening.

• 添好運港式點心特色 / What Makes Tim Ho Wan special?

創辦人兼主廚麥桂培師傅與創業夥伴梁輝強師傅的共識，便是強調所有點心均堅持「現點現做、即叫即蒸」，因此添好運所有的食材皆新鮮、比其他港式飲茶更富有獨特的口感，受到全亞洲的喜愛，於是供不應求的添好運也迅速一間接著一間的迅速開遍全亞洲。在香港、新加坡、菲律賓、澳門、印尼、泰國、 越南、柬埔寨、日本、韓國、中國大陸、台灣都有分店。光是台灣就有十家以上的分店。當然，創辦人並沒有忽略遠在他鄉的華人，在澳洲、美國這兩個充滿華人的西方國家也開了分店，照顧及安撫那些想念家鄉口味的同胞的胃及心靈。可惜澳大利亞的分店有三間已結束營業。

English Version / 英文版：
Both Chef Leung Fai Keung, who joined forces with Chef Mak Kwai Pui to establish Tim Ho Wan, share the same vision. They both believe in the principle that dim sum must be “made to order and steamed to order.” Therefore, all dishes served at Tim Ho Wan taste much fresher than other dim sum restaurants, quickly earning the love of entire Asia. To supply its demands, Tim Ho Wan quickly took over Asia with its countless international locations. There are branches in Hong Kong, Singapore, Philippines, Macau, Indonesia, Thailand, Vietnam, Cambodia, Japan, Korea, Mainland China, and Taiwan. There are over ten branches in Taiwan alone. The founder did not neglect the Chinese far away from home. They even expanded their locations to The Western world including Australia and the United States, taking care of Chinese people‘s taste buds because there’s nothing more suffering than missing hometown food when you’re abroad. Sadly, three branches in Australia have closed down already.

• 添好運外送套餐 / Tim Ho Wan’s Delivery Set-Meal:

我們點的外送套餐共有「酥皮焗叉燒包」、「添好運流沙包」、「鮮蝦燒賣皇」、「港式牛肉麵」、和「鮑汁燜鳳爪」共5道菜的滿漢大餐，以下殘編為粉絲們一一介紹評價：

English Version / 英文版：
The delivery set meal we ordered from Tim Ho Wan has a total of 5 dishes including “Baked BBQ Pork Buns (Char siu bao),” “Salted Egg Custard Buns,” “Pork & Shrimp Dumplings (shumai),” “Hong Kong Style Beef Soup Noodles,” and “Braised Phoenix Claw (chicken feet) in Abalone Sauce.” I’ll be reviewing each dish one-by-one below:

• 添好運外送服務 / Tim Ho Wan Restaurant’s Delivery Service:

跟上次的了凡一樣，添好運的餐點也是以新型冠狀病毒疫苗一樣珍貴的-18度C的超低溫宅配。餐點附贈兩個添好運的ＬＯＧＯ保冷袋，可以收藏或當環保袋使用。添好運的套餐保存期限比上次的了凡長一些，每道約可保存3到4個月

English Version / 英文版：
Like last time’s Liao Fan Hawker Chan, Tim Ho Wan‘s delivery set meals are also delivered at -18°C ultra-low temperature, making them as precious as the coronavirus vaccines (which we are still unable to get, by the way). The set meal comes with two bags made of fabric with Tim Ho Wan‘s logo, which can be kept as a souvenir or reused as eco-friendly bags. The expiration dates of Tim Ho Wan‘s dishes last longer than last time. Customers can store each container for about 3 to 4 months.

• 酥皮焗叉燒包 / “Baked BBQ Pork Buns (Char siu bao)”

香港人最愛吃的叉燒包應該是添好運的招牌菜之一。添好運的叉燒包一組共4入，每一顆都巴掌一樣大，貼心分成兩個塑膠盒裝，讓吃不完的客人冷藏方便、外皮還是獨特的「酥皮焗叉燒包」。我們這一整餐吃下來覺得添好運的菜偏甜，不知道是否是為了迎合台灣人的口味而在烹飪過程有所做調整。但是這道口味本來就是甜的叉燒包，殘編吃起來反而覺得沒有市面上的甜。添好運的叉燒包內餡口味比較偏西方的手撕烤豬肉，比起一般的叉燒包要來的鹹香濃郁、層次豐富。這道菜名為「酥皮焗叉燒包」，但因為殘家每到吃飯時間，一老一殘都會變成陰屍路裡嗜血吃肉的行屍一樣餓，於是就與其他菜一起往電鍋裡一丟蒸下去。用電鍋蒸出來的叉燒包外皮與其說是「酥皮」，不如用「酥軟」二字形容比較接近。相信如果比較想吃到「酥皮」口感的饕客，可以用烤箱或氣炸鍋加工後再品嚐。
堅持遵循傳統工法跟獨門配方悉心製作而成的叉燒包，酥軟的外皮搭配飽滿的內餡，吃起來，可說是經典中的經典，不愧是店內的超人氣餐點！

English Version / 英文版：
BBQ Pork Buns (Char siu bao) are a favourite among Hong Kongese, so I assume this is one of Tim Ho Wan‘s signature dishes. Tim Ho Wan‘s barbecued pork buns are a set of 4 buns, each of which is the size of a giant fist. The packaging is thoughtfully divided into two plastic boxes, making itis convenient for customers to refrigerate, and the outer skin is unique. The item name “酥皮焗 (“Supi Ju“), which means “Puff Pastry associated with cheese,” suggests that the bun is probably crispy. After eating the whole meal, we feel that all dishes at Tim Ho Wan are a bit on the sweet side. I don’t know if it is adjusted to cater to the taste of the Taiwanese.
Nevertheless, the flavour of this dish, which is originally a sweeter dish, isn’t as sweet as the regular Cantonese barbecue-pork-filled bun on the market. Instead of using diced charsiu pork and pork fat, Tim Ho Wan‘s Char Siew Bun filling tastes more like western pulled pork, giving it more decadent layers and saltier flavours than the ordinary Char Siew Bun. Since the name suggests “puff pastry,” I assume baking for preparation would give consumers the desired results. However, whenever dinner time comes, human beings in this household become bloodthirsty zombies in the Walking Dead. We just dumped everything in the pot and steamed it. Hence, our turned out soft, but not as smooth as the ordinary Char siu bao. I strongly recommend those who want to taste the “puff pastry” do the extra work and reheat them in an oven or air fryer.

• 添好運流沙包 / “Salted Egg Custard Buns”:

添好運的流沙包也是吃起來會有碰擊感的料理。一盒6入，白色外皮每顆各印著紅色的「添」、「好」、「運」字樣，讓人一開箱就興奮。比起一般的流沙包內餡使用大量卡士達、奶油再加上鹹蛋黃碎為沙輔助，增加層次感，添好運的流沙包單純多了。吃起來以鹹蛋黃口味居多，幾乎沒有什麼卡士達或奶油的口感。流沙包要趁熱吃，一口咬下後，金黃豐沛的內餡伴隨濃郁鹹香的氣息緩緩竄出、縈繞於唇齒間，再咬一口鬆軟細綿的外皮，瞬間層次感倍增！

English Version / 英文版：
Tim Ho Wan’s “Salted Egg Custard Buns” is also unique from others on the market. A box includes six pieces. Each white bun is printed with the Chinese characters, “Tim,” “Hao,” and “Wan” on it, making it exciting as we unbox. Usually, “Salted Egg Custard Buns” is a sweet dish. Hence, a large amount of custard and cream is used as the filling, and salted mashed egg yolk is added as the auxiliary to increase the layers. The “Salted Egg Custard Buns” from Tim Ho Wan is much simple. The filling is mainly salted egg yolk, with almost no custard or cream taste. “Salted Egg Custard Buns” should be eaten while they are hot. After each bite, please take a moment and let the rich golden filling slowly penetrate your mouth, between your teeth, and into your taste buds. While it lingers, take a bite of the soft and velvety bun skin, and let the flavours explode in your mouth in an instant!

• 鮮蝦燒賣皇 / “Pork & Shrimp Dumplings (shumai)”:

這道本來就是殘編最期待的。添好運的鮮蝦燒賣皇是重量級的，薄又Ｑ彈的外皮閃耀著金黃色澤，內餡紮實飽滿到一顆竟要四口才吃得完，每一口都是滿滿的蝦仁、香菇、香料，肉中充滿香郁的雞湯味，每顆燒賣配上一顆枸杞，立刻將這道平凡的港式點心升級為養生中藥雞湯的味道。在多層次的口感中，還有一層類似荸薺一樣脆脆的的口感，超加分，但是殘編在查過成分標示時並未看到「荸薺」兩字。所以脆脆的口感可能就是添好運不可外洩的秘密食譜吧？鮮蝦搭配雞汁的甘甜美味在口中緩緩綻放，讓人一口接著一口。在放入口中那一剎那忍不住閉眼仰頭享受、深吸一口氣，意猶未盡啊～！還好這一大盒共12入裝，讓咱們吃個夠。

English Version / 英文版：
I love shumai and seafood, so this dish was the one I was most excited about. Usually, siu mai (shumai) are made into bite-size. Tim Ho Wan‘s “Pork & Shrimp Shumais are heavyweight and require four bites for me to finish each. The thin outer skin shines with golden yellow and gives you a delightful, toothsome bounce, and the filling is so full of flavours! Each bite is an explosion of shrimps, mushrooms, and spices. The meat is full of your mama’s chicken soup flavour. Each siu mai is topped with a goji berry, which immediately upgrades this ordinary Hong Kong-style dim sum to the flavour of a healthy Chinese medicine chicken soup. There is also a crunchy texture similar to water chestnuts among the multi-layered flavours and textures, which is a super plus. However, I did not see the word “water chestnuts” when going through the ingredients label. So the crunchy texture might be Tim Ho Wan‘s secret recipe. This dish will turn your eating into compulsive. Luckily, this big box has a total of 12 pieces, enough for you to stuff your face.

• 港式牛肉麵 / “Hong Kong Style Beef Soup Noodles”:

我們煮這道料理時時都抱著懷疑的心態，畢竟台灣以牛肉麵稱霸世界，「港式」能有多厲害？添好運貼心的將牛肉湯包和麵條分開密封包裝保鮮，麵條才不會軟爛。。裝著澳洲牛的牛肉湯包下鍋小火慢慢熬煮個三分鐘後，就有清香的紅燒味慢慢竄出，再燉煮幾分鐘後，就看見內容物，這碗「牛肉麵」的「牛肉」竟只用札實的牛腱和兩大塊牛筋，這道偏鹹也偏甜，建議加一點水後，清香的湯頭才能完美襯托出牛肉本身的肉質細嫩，麵條似乎是手工的，每一條中間部分Q彈紮實，兩旁則像餛飩皮一樣的柔軟，讓麵條像長了翅膀的蝴蝶一樣在口中翩翩起舞，令人讚不絕口！

English Version / 英文版：
The name of this dish looked a bit sus when we cooked it. After all, Taiwan rules the world with beef noodle soup. Could a bowl of “Hong Kong-style beef Noodle Soup” beat us? Tim Ho Wan thoughtfully separates the packaging into two sealed bags, one for the beef soup and one for the noodles to keep it fresh. After heating it with low fire for 3 minutes, the fragrance of braised Australian beef slowly fills the air. After another minute or 3, you will see the contents. The “beef” content in this bowl of “beef noodles soup” are two full-on beef tendons and two slices is beef shanks, which is considered much more valuable and desirable in Taiwan. The flavour is a bit on the heavy side, so we added some water. The noodles seem to be handmade. The middle part of each strip is more solid, and the sides are soft like wonton skin, making them like wings that flap and dance in your mouth like a butterfly.

• 鮑汁燜鳳爪 / “Braised Phoenix Claw (chicken feet) in Abalone Sauce”:

用鮑魚汁、蠔油、醬油跟香料燉煮出來的雞爪，覆蓋著滿滿的煮花生。讓您在吮指回味無窮之餘，再丟幾顆花生進嘴裡一起嗑，好不爽快。

English Version / 英文版：
Chicken feet are stewed in a mixture of abalone sauce, oyster sauce, soy sauce and spices, then covered with a generous amount of peanuts. While demolishing the finger-licking good chicken feet, don’t forget to throw a few of them giant peanuts into your mouth to add some texture.

• 時尚高潮添好運外送套餐總評價 / Fashion Ecstasy Tim Hao Wan Taiwan Michelin 1- Star Restaurant Delivery Set-Meal Unboxing Review in a Nutshell:

添好運米其林一星級餐廳外送的套餐每一道都是大男生重量級的大份量，整餐吃下來，有置身在大胃王比賽的感覺，不只能餵飽2-4人，也只需區區的幾張千元台幣鈔票 ，真是ＣＰ值超高的划算！

English Version / 英文版：
Every dish delivered by Tim Ho Wan Michelin one-star restaurant is in the portion large enough to feed a quarterback or 2-4 girls. For just a few thousand Taiwan dollar bills, Tim Hao Wan‘s Delivery Set Meal is truly a bargain, and you’d definitely get your value for money!