添好運（HOYII北車站店）

The squid meat is soft and chewy, and the sauce is very tasty, sour, spicy and fragrant, which fully stimulates the freshness of the squid. Just smelling it makes you drool~ The squid must be rolled in the soup.

This is a dim sum chain in Hong Kong. The dim sum they make is pretty good. The rice rolls are very delicious. The barbecued pork and pineapple buns are also very good. The curry beef offal with fish balls is first-rate and the beef offal is very flavourful.

There are still a lot of people dining, but the turnover rate is fast. I waited for more than 10 minutes before it was my turn. My favorite is the small dishes, crispy barbecue pork cakes, crystal clear shrimp dumplings, bean curd skin, and rice rolls. The taste is not worse than Hong Kong, and the price is cheaper than Hong Kong.

As expected of a Hong Kong-style restaurant with a Michelin chef, every time I pass by, there are people queuing up to eat in the restaurant, no matter day or night. The takeaway ordering area next to it seems to be to satisfy the group of people who want to eat but can't get in line! I tried to order a meal, ordered a soy sauce fried noodles and a protein almond tea, and the waiting time was not bad, about 10 minutes. When I took it back to the hotel room and opened it, it was still hot. As for how it tasted, my daughter ate it quickly, she is a person with high requirements for food.

The taste is similar to the original restaurant in Hong Kong, but the service staff is friendlier and there are more seats. You don't have to wait in line for long to get in. The transportation here is also very convenient, as it is near Taipei Main Station. There are also many Korean and Japanese tourists who come to try the new food.

After walking around Xinyi District for most of the day, I had some dim sum at noon and chose Tim Ho Wan near the dim sum restaurant in the evening (I think it’s a bit weird myself XD). I had lunch at another restaurant before and queued for more than an hour, but fortunately I didn’t have to queue here. The signature must-order is the crispy barbecue pork bun. The first time I ate it in Hong Kong, I was really amazed. After that, I ate it in Taiwan and it felt different. The crispy outer layer was not as good as Hong Kong. The fragrant pine fried tofu is also a signature, crispy on the outside and tender on the inside! The fried taro corners recommended by the chef are ordinary in my opinion, and the fresh milk lotus rolls are not too sweet, just right. It’s hard to imagine that high-calorie fried food is not delicious. The fresh shrimp dumplings and siu mai are average, better than the average Hong Kong-style dim sum restaurant. The unexpected thing was the golden and silver egg lean meat porridge, which was cooked very soft so the taste was better. From the photo, you can see that there are quite a lot of preserved eggs and lean meat, but the more amazing and tasty thing is its seasoning. I personally like this dish. The fried noodles are ordinary and not very hot after they are served. Although the ingredients seem to be quite a lot, they are not very impressive.

Afternoon tea time. A famous Michelin restaurant, not originally in my plan, but I passed by it in the morning and there was no need to queue, so I came in to try it, the taste was good. During the meal, it rained and there was a long line at the door.

Tim Ho Wan specializes in Hong Kong-style pastries, and you can basically eat many representative Hong Kong-style dim sum here. The signature crispy barbecued pork buns are filled with sweet barbecued pork fillings. The osmanthus cake is highly recommended and is as bouncy as jelly.