桃花源 (已搬遷) 新店位置

Since first visited last Winter, I love this place - quiet location, spacious dining area, and, quality food.  This time I took Big Beauty here, we seldom had chinese meal, but as we were nearby, shouldn't miss the chance to revisit.Starter:Spicy pumpkin seedlingsMainaily soupStewed eggplant with minceCrystal king prawnBraised bean curd with fresh crabRiceDessert:Almond teaAll the food in that evening was great.  Crystal king prawn and almond tea were same tasteful as my last visit.  The prawn w

I first went to Tim’s Kitchen in January for my birthday (read review here). We had such a fantastic meal that Hubby was keen to go back again with MG. I was worried that we couldn’t get table but little did I know that they have moved to a bigger and ‘up market’ venue! The restaurant is still in Sheung Wan, one street down from Jervois Street and I have to say, they have definitely done well for themselves! It’s no longer a small, old, and cozy restaurant where you have two sitting; it’s now mo

金山晚飯（2009-06-21食評）之後，其實還另有一餐餞行飯的，只是一直未寫而已。那時是08年車軚人還未發星的時候，三個大忙人早早訂檯卻遲遲未收工。到達時其他客人已在找牙籤剔牙，阿姐也在看電視等收工的狀態，也不好意思也沒有胃口叫九大簋了。沙嗲牛肉腸粉，做法其實不難，但有本事想出來再放進餐牌卻是不容易。嚴格來說與沙嗲牛河分別不太大，唯一的分別，我想就是散收收的河粉與實實在在的腸粉在口感上的不同吧(註：在此唔用「口感」都唔得喇啩？)，另加以沙窩上桌的熱騰騰感覺，也算是很特別。招牌菜一人一隻玻璃蝦球，玻璃的解釋可以有兩方面，一面是指那透明的玻璃汁（還是玻璃油？），也指蝦球的爽脆程度。在中餐來說這隻蝦真的很大，而且質地也相當夠玻璃。不過玻璃汁的味道卻有如其名，似有還無，好像不太能引出蝦的鮮味來，再吃下附上的金華火腿，蝦球的風頭就真有點被搶盡了。以這個賣出的價錢來說，應該還可以好一點的。也許是平時太少在婚宴以外吃炸子雞？這次的炸子雞反而是最印象深刻的一味，可能是即炸即起的關係，皮脆肉嫩，雞味難得地豐富，並沒有給油炸掉。各方面都接近滿分，與嫦記比起來（2008-04-08食評），相信這兒是用上更

玻璃蝦真系好彈牙。蟹鉗也新鮮好味好好肉tim。蝦子柚皮我自己覺得一般，可能本身對柚皮味道都唔太中意拉，反而一齊食的西人朋友開始比較抗拒（因為賣相），食開就不斷食，仲話好味tim。京都肉排唔似其他鋪頭好多汁，但系好入味，值得推介。蟹子炒飯好乾身也好香，來食佐兩次，炒飯炒面賣相一般但都真系好味道。至於豆腐同小白菜，就系一般餐廳水準了。今次有食到杏仁茶，同行的朋友都好中意，的確好香。。。當然啦，價錢都貴嘎，同埋，餐布系唔系應該換下呢？？真系好舊了。。。

朋友過來上環辦事情,於是約來試試這裏.兩個人要了一個蟹肉炒飯和紅炆班腩來分.蟹肉炒飯 - 賣相普通,不過可以看到蟹肉滿滿的.再看仔細點,粒粒飯都被蛋包裹着.其實一端過來的時候已經是香氣撲鼻.一入口,味道夠 - 蛋香、蔥香、蟹(算)鮮、飯甜.雖然個人偏好乾身一點的炒飯,而這個是比較濕潤的,但我還是十分喜愛.紅炆班腩 - 份量看起來不是很多,但兩個人吃綽綽有餘.魚肉算鮮甜,不過芡汁太多太厚,有點殺風景.朋友說看起來跟外面的碟頭飯沒分別.我也覺得賣相是一般.可是食物美味,對於平常上班的午餐來說已是非常滿足.下次來我要吃蛇羹!

we went to Tim's kitchen after friends of ours been there. We had high expectations since they had all been so satisfied with their dinner. We pre-ordered the crab claw with winter melon and the king prawn. These two dishes was really good but not by far enough as main courses, so we ordered from the menu with house specialties, the sweet and sour pork, the eggplant with pork and fried noodles with crab meat. Dishes recommended by the staff. The dishes were not impressive at all and could have b

九月上旬•晴 出身於本地某大華資銀行，那時只是跑龍套應酬的小腳色。當蛇羹應市，安排各公司客戶來銀行自設的餐廳吃蛇宴，是一等一的大事。還記得那時每晚、甚至連下午也有蛇局，每晚也吃蛇羹，任你是如何的血氣方剛，也會吃不消。所以多吃幾局，已經要關照廚房去安排碗仔翅又或是粟米羹，來給我們來冒充蛇羹，說來也真的是幾誇張。 那時銀行餐廳的主廚，就是上環桃花源的主理人黎有甜師傅。蛇羹及桃花源，早就在我心中就劃上了一個等號。早期當我還有在Openrice搞飯局的年代，便一連兩件在這裡辦蛇宴，那時這裡還未很出名，之後的故事，大家在各大飲食雜誌已經知曉，而獲得米芝蓮推薦，已是後事。 又是吃蛇羹的時侯，是年就由這裡開始吧。這幾年也聽了不少這裡的劣評，對於其服務，也同意是不敢恭維的。我對自己說，食物好吃就行了。一心來吃蛇羹，只簡單的點了幾味想吃的菜色就算，打頭陣的一味，正是冬瓜蟹鉗。手功極好，吃起來蟹肉極鮮美，這一道蟹鉗不便宜，但絕對的物有所值；蛇羹是滿滿的一碗，內裡材料是豐富的，切得幼細，吃了這麼多年，還是這裡的有水準，值得專程而來；鵝掌扣得不錯，豬腳筋可以扣煮得再「實淨」一點，不過賣65元一份，又不是很離譜

o係中上環食蛇羹，無乜幾多選擇，呢度此其一蛇羹餐推出，就同同事們o黎試o下。索價$98，不加一其實真係唔多知自己係咪食梗蛇羹，細細個亦唔知有無真係食過，但呢個價錢，間o野又入米芝蓮，應該唔會搵笨呱。俾晒薄脆同檸檬草，好清香。只是食落係同出面街唔同，但對我o黎講唔覺得係o的咩美食，是進補而已吧臘腸月閏腸，比阿芬o個o的好食！唔會太硬或太鹹，o的月閏o既味都好出！小白菜無沙又爽甜不滿的是有o的食肆鍾意將幾人份量一碟過俾你。不是介意同人一齊食，但真係想分時就好麻煩，應該顧及客人需要嘛，如果份量o岩，都未必慳到檯位呢度夜晚價錢好貴，無興趣

我同兩個朋友嚟呢度食lunch，我哋order 咗揚州炒飯和星州炒米 share。揚州炒飯($42) - 有蝦仁、义燒、咸豬肉，蝦仁很爽口，义燒和咸豬肉切細粒，有义燒香味，飯炒得很乾身，好味道。星州炒米($42) - 有蝦仁和义燒，义燒切絲，咖哩味很香，味道佷好

tonight’s dinner venue was tim’s kitchen (桃花源), a cantonese restaurant that proudly won one michelin star in hong kong and two in macau in the latest michelin guide. it was founded in 2000 by chef tim lai (黎有甜), who had worked at hang seng private executive dining room for 33 years and was its executive chef when retired. cuisine cuisine’s chef also worked at the hang seng executive dining room, and one could note certain similarities between cuisine cuisine and tim’s kitchen – traditional food

The young lady (niece of owner) has the worst service attitude and no manner. She practically requested us to stop eatting immediately and prepare to leave at once (8.20pm). She demanded us to pack away the unfinished food right away. So she can prepare for the 8.30pm guests at the next shift. The food is unique and nice but the treatment is quite eye-opening. A happy dinner was ruined by her rudeness at the end.

繼續同媽咪慶生呢間我應該約5年前第一次來第一次都已經有叫冬瓜蟹鉗今天重遊舊地當然少不免叫呢個冬瓜蟹鉗: 第一次o黎食覺得個重點係冬瓜今天食雖然冬瓜都仲係好味,不過而家無第一次咁驚喜但係蟹鉗好似有進步呢 (雖然價錢都比我第一次o黎貴o左唔少)杏汁白肺湯: 好鍾意飲呢個湯,不過好多度地方都麻麻地自從上年春茗飲完就念念不忘,今天再試,水準仍然好高HK$400一大窩,有足15碗,今天每人3碗,救命蝦子柚皮: 媽咪本身唔想叫,不過太多人推介我點都要試試最後緊係成碟清晒啦,最衰唔記得幾錢,都值得叫~~~椒鹽豆腐粒: 呢個就真係失望,唔夠脆,講完~~~京都骨: 其實呢樣先係幾年前會o黎試食o既原因一定要叫！好好好味丫！！！涼瓜炒蛋: 呢個就真係灣仔生記好食好多~~~煎鹹魚: 唔會太鹹,送飯一流~~~蛋白杏仁茶: 完美總結

蟹肉炒飯 – 勁足料， 很多鮮蟹肉，反亦炒得軟硬適中，係有Ｄ功力。鑊氣比起附近一Ｄ大排檔式茶餐廳唔算勁，但可以理解，『桃花源』名都C文Ｄ啦，無咁勁火氣係正常嘅成碟反無Ｄ重味嘅料如叉燒等，味偏淡，我加Ｄ辣由吊味就啱啱好

A dear friend of mine is in town for a couple of days, making his last rounds in Hong Kong before moving out of Asia. I agreed to hit some restaurants with him, and tonight it was Tim's Kitchen (桃花源). I haven't been back there for a few years, and now that the restaurant's received a coveted Michelin star, it was certainly time to pay another visit.We took the earlier seating at 6:30pm, and I had pre-ordered all the dishes when the reservation was made. The small restaurant was mostly empty when

慕米之名而來 - 訂枱的時候説明了只可以選六點半或八點半兩個時段。 六點半對上班的人來説真的不太可能了。 (如果一定要訂七點的時間就會有最低消費)訂枱的時候已經寫了四個菜, 都是看Openrice其他人推介過的 - 蛇羹; 玻璃蝦球; 蟹鉗 (冬瓜, 蛋白蒸各三碟); 還有蝦子柚皮來到的時候大概八點二十分, 看到餐廳裏面的全部客人都已經離開. 準備迎接下一輪客人地方不大, 只能容納6-7枱 4-6位的客人. 人齊了想再多點幾道菜, 想點一些平常在家吃不到的菜式，看中了鮮草菇"火屈" 雞煲; 和大馬站煲; 一個要預定; 一個就沒有.最後只好(不情願的）要了 西芹斑塊, 上湯豆苗， 蝦子豆腐， 豉油雞 炸子雞 各半只 （因爲兩樣都沒有全只）先來玻璃蝦球； 賣相挺好； 很白； 但白得有點太白； 本身沒有太多味道；大家都要加點蝦醬， 蠔油或伴碟的金華火腿來調味。 我覺得反而金華火腿甜甜的 （可能有蜜糖）比較好吃。再來蟹鉗 (冬瓜, 蛋白蒸各三碟)； 蟹鉗有三節， 拆得很靚，沒爛，味道也很鮮甜。每個人都立即叫了白飯來送冬瓜或蛋白 （想叫白粥卻沒有) 這是全晚最好的一道菜。然後是太史五蛇羹; 記不