Jimmy's Kitchen (已搬遷) 新店位置

全球超過20億人見証的英國皇室婚禮已舉行。新郎的地中海頭、新娘的雪糕筒胸婚紗、碧咸嫂的喪禮面等似乎更引人入性。本少爺不太明白，很多人形容此事為「世紀」婚禮；但本世紀剛剛才開始，咁快就稱此事為「世紀婚禮」，好像世界就快末日咁。。。似乎有點那個 ?!?!在本港有82年歷史，源於上海的老牌西餐廳也來襯熱鬧，推出「王子大婚套餐」，算是聊勝於無的贈慶。此餐廳一向給我的印象是很「Chinglish」，是否適合閣下實屬見仁見智。對此餐廳，龍少爺的吃後感是撐的！上坐先來一點酸菜。餐桌上的一小瓶醋漬蔥頭，吃起上來酸酸的，帶點辣味。吃了好幾顆，胃口已開。麵包籃中可以自選麵包，共有四款：提子包，香草包，橄欖包，法包。貪心的本少當然每樣來一件。當中以香草包和橄欖包較香，配黑醋欖油同吃，很不錯。Smoke Salmon Blini's with Horseradish Cream and Salmon Roe ($88)三文魚的造型是仿照英國皇室的皇冠，頗有心思。配上小薄餅及辣根汁很不錯吃。Grilled Sea Bass with Champagne Foam, Fresh Asparagus and Par

婷婷照慣例提早慶祝節日，家父對英國菜有特別情意結，所以今次來到位於中環雲咸街地庫的 Jimmy's Kitchen 預早慶祝父親節婷婷與妹妹都試了馳名的法式芝士焗洋蔥湯，很熱很香很甜！Traditional French Onion Soup, with melted gruyère cheeseHK$78+10%爸爸點了龍蝦湯也非常香濃美味Lobster Bisque, topped with Courvoisier creamHK$86+10%主菜婷婷選了這個 Friday Special 海鮮焗酥盒Seafood Vol-au-Vent, filled with prawns, scallops & garoupaHK$178+10%Vol-au-Vent 是法文【一陣風吹】的意思，形容輕脆鬆化的酥盒，盒中放滿香滑的白汁豐富材料，這個份量非常足夠，十分飽肚！爸爸試了另一個 Friday Special 威靈頓烤牛柳Beef Fillet "Wellington", served with madeira sauceHK$206+10%Beef Wellington 就是把牛肉最嫩

今天因探望好友來到中環，黃昏後本想一起晚飯，但因店子較忙要等也怕要到九時，所以至電老公食晚飯，老公很快已到中環，我特然心血來潮想去找占美享受寧靜浪漫晚餐，沒有訂位下走入占美廚房碰碰運氣，幸好尚早客人不多，侍應看了table list 便安排坐較邊位二人枱！這樣得知今天訂位也不少，事實上餐廳中間位置我最喜歡～充滿浪漫感覺！這時已經陸陸續續來了幾位客人！ 提及這兒lunch & dinner 均有套餐~LUNCH 2 courses $258 (per preson)，DINNER 3 courses $298 (per preson)，午市來個忙裡偷閒享受浪漫也不錯！浪漫環境拘使我隨意點了2 DINNER 3 courses，看到老公目瞪口呆！哈～這個反應我很理解，先解釋我點菜一貫作風！我會將所有MENU先看一次，有時會加插詢問侍應才下決定！老公如此反應相信大家明白！我為這個特別行動解畫後，老公後加drink解渴～early gery tea !、侍應拿著麵包籃內有：香草麵包、法式麵包、提子麥包及三色麵包(green & carrot favour)任選！我選香草麵包及三色麵包，老

It was a Tuesday when we went, so the specialties for the day were either suckling roast pork with apple puree or fish and chips. I LOVE pork and could not go pass the suckling roast pork. It was served with gravy, boiled vegetables, roast potato and a mountain of onions which was below the pork. The pork was tender and succulent, with a slither of fat and was deliciously scrumptious! The apple puree was a great compliment. I devoured this and enjoyed every single bite! I do miss a good roast po

It's classic. A place of memories.It's always a place for first date booking a table at the corner seat with all those historical pictures hanging on the wall, served by familiar old and friendly faces.Food quality is always good, variety of choices frm Western to Asian dishes. Cream mushroom and lamb chop are my dinner set, classic place with usual meal set, this is me.The atmosphere is so comfortable, quiet and no one will rush you to finish faster. Spent hours talking with my partner is alway

We used to come to Jimmy's with my parents when we were young and it was one of Dad's favourite restaurants then. The last time I came here was 6 years ago with an elderly professor and it was her choice. Things haven't really changed for decades except the lighting is now brighter. All the old favourites on the menu are still there.My friend suggested coming here and it was also her Dad's favourite restaurant. We didn't really have to look at the menu but her young daughter was deciding whether

環境優雅倘大, 客人不多但夥計較多. 還有些外籍客人和夥計呢. 服務算是合格吧.叫了三道菜晚市套餐連餐茶, 價錢$298+10%. 份量只是剛好.先上麵包. 有四款: 橄欖油包, 提子包, 法包, 香草包. 其中香草和橄欖油算是較香, 但也不算特別出色.頭盤要了蟹肉班戟. 其芝士白酒汁香濃, 合我口味. 蟹肉不算很多主菜叫了燒牛肉. 牛肉三大片, 燒得不錯, 約五成熟而無血水, 本身肉質也鬆軟, 惜汁(疑似是紅酒汁)不足. 配以烚薯仔, 青豆, 蘿蔔條等.甜點只有檸檬撻. 有很香的檸檬味, 但較硬. 忌廉不足, 只有一點點. 配以用酒浸漬的raspberry. 酸酸甜甜的. 我素不愛檸檬撻, 但我想這算是不錯.

My two friends and I went to Jimmy's Kitchen, in Central, for lunch for the first time. As Hong Kong residents, all three of us had heard many good things about Jimmy's and its long history in HK. Therefore, with high expectations, we ordered two mix grills and a chicken kiev from the menu and looked forward to a satisfying meal. However, we were quickly let down.I am writing this to express my disappointment with the portion size and quality of meats used for the mix grill. For an extremely

1) roast duck with mango - a bit too salty, but the duck has a good texture2) mushroom soup - do not recommend, very ordinary3) onion soup - for onion soup fans...this is a must try...4) chicken madras with sauce - big mistake, the sauce spoils everything5) dry lamb madras - surprisingly good, terrific!6) Chef's recommendation - Grilled Pork - also recommended for its juiciness i won't say the food is exceptionally exciting, but i have to give credit to the lamb madras, but make sure you order D

There’s an executive lunch menu, about $250 for 2 courses pp.There’s also a la carte menu with daily special.I had the roast duckling ($170) with roast apple which came with a potato and some red cabbage.The duckling was gorgeous, just cooked, juicy and tender.Red cabbage was not too soggy and had just enough sauce (not too sour as some restaurant makes it).For dessert I had the sticky date pudding ($6x), that was a disappointment, it’s too dried and didn’t have that stickiness to it. I also tri

After staying home for 4 days straight, surviving on congee and bread only due to sickness, it was time for some "food"! I need to regain some energy. I wasn't sure eating steak was a smart idea on the first day after recovery; but hey, my craving for some meat won the debate against my hesitation. My friends and I decided on Jimmy's Kitchen @ Central because it was close to work and for me, it was my first me to visit the Central outlet. My first impression was that the whole place has been upg

星期日晚跟爸媽到Jimmy's Kitchen晚飯.媽叫了青豆湯和干咖哩羊,跟飯,薄餅和多種不同的配料.不過不失.爸要了龍蝦湯,很鮮美.石斑Jimmy's style做法似咕嚕魚,不太吸引.我的是英國燒牛肉套餐($298),煙三文魚忌廉湯,忌廉打得起泡,不覺太滯.燒牛肉很美味,只是太肥.伴碟的Yorkshire pudding很香,desert 是bread pudding,很用心的做,個汁好靚.雖然沒有很突出的菜,但整體感覺不錯,是愉快的經驗.

有幸同大老細去jimmy's kitchen 食lunch, 高檔餐廳, 價錢唔平因為唔係自己俾錢, 所以"客氣" 地選擇一個白汁雞皇飯作為自己的午餐 老細就食個燒羊鞍, 個樣...好似好好食...不過無我份...未食正餐之前, 侍應送上麵包一籃, 肚餓的我, 忍唔住食左兩塊, 不過, 味道唔錯!個飯到了, 原來味道只係一般, 白汁幾滑, 不過味道幾淡, 除左忌廉味之外就無其他味了, 所以碟飯唔算好好食!問老細羊鞍正唔正, 得番嚟個答案十分正面, 所以, 唔敢俾喊面

這天和朋友共進午餐餐廳內昏黃的燈光一桌一椅都有一種懷舊的感覺今年是餐廳開業80周年可說是香港的餐廳侍應生們都是"Uncle"級人馬他們對餐牌內的食物及烹調方法都能一一告知客人。。。餐廳內有名的"葱頭漬"酸酸的很開胃又有多款麵包供選擇。。。焗洋葱湯及磨菇湯味道濃郁。。。肉眼扒配焗薯仔奉上芥醬及碎肉、葱粒。。。炸龍利魚配意大利粉少少辣很美味。。。我點的芒果鴨味道不錯。但鴨肉太熟。。。甜品點了"火熖雪山"很久沒吃了。。。餐廳內掛了不少香港早期舊照片若不是有其他客人真的想慢慢細看

五月廿九‧炎熱大大話話，吃了這裡都十幾年，這裡的價錢不便宜，食物品質而言，比較起越來越多出色的各國菜色，老實說，是給比下去了。與朋友吃飯，原屬意樓上的五陵會吃花旗蔘蕃薯糖水，但最後轉了軑，來了這裡，因為想吃西餐，而這裡裝修過後也沒有來過了。裝修仍然幽雅，感覺上燈光還多了一點。站了在出面等帶位，只見幾位老伙記行來行去，但就沒有一人停下來招呼一下這兩個在呆等的客人。終於等到位，午餐不太合口味，就在餐牌裡另外再選。前菜要了華杜夫沙律，主菜則是炆牛尾。在吃麵包前，先吃一點酸菜。餐桌上的一小瓶漬蔥頭，吃起上來酸酸的帶點蔥的辣味，吃了好幾顆，很開胃；可以在麵包籃中自選麵包，要了蒜頭包及提子包，俱凍凍又硬硬的，不過吃起上來，提子包還好吃，幾香，塗上牛油，也不錯。華杜夫沙律的青蘋果酸酸的很醒胃，這裡的份量不少，加上在旁不少的沙律菜，胃納小一點的，單吃這個已夠飽了；朋友要了午餐，主菜一會兒已送到來。我要的炆牛尾，等了差不多十五分鐘才有得吃，伙記的解釋是~~牛尾要炆耐一點才夠腍！牛尾有三大件，炆得也算是很腍。前面圓型的一件肉很粗鞋，也沒有什麼甘脂，吃得不是味兒。另外的兩件是尾一點的部位，肥脂較多，甘香豐腴