影片
港鐵中環站 D2 出口, 步行約1分鐘
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電話號碼
25265293
營業時間
今日營業
08:00 - 23:00
星期一至五
08:00 - 23:00
星期六至日
12:00 - 23:00
公眾假期
12:00 - 23:00
*Mon-Fri Breakfast 8am-10am
Lunch 12nn-3pm
Afternoon Tea 3pm-5pm
Dinner 6pm-11pm
Sat-Sun & PH Weekend Roast 12nn-3pm
Dinner 6pm-11pm
BAR & CAFÉ 11am-11pm
以上資料只供參考, 請與餐廳確認詳情
This restaurant has a long history, opening since 1928, taking the European continental cuisine to Shanghai and then to Hong Kong. It has been closed for a short period but has recently re-opened in Pedder Building, next to its original location in Central.Walking up the flight of steps, the staff greets us warmly and shows us to our table at the back of the sizable, rectangular-shaped restaurant. The setting has an upgraded premium ambience, but offering also a more modern twist in the design. I have Hong Kong Style Tea Punch ($140) to start, a clarified whisky cocktail infused with Sri Lanka Ceylon tea leaves, with also kumquat, ginger, vanilla, lemon and milk. It is inspired by Hong Kong style milk tea, quite refreshing and nice in taste.The starters we order include Pickled Dutch Herring Fillets ($148). The herring is a small fish that tastes a bit like sardine, and this one has a nice sour note from pickling, but not too fishy, with the chef prepared some new potatoes and sour cream to complement.The other starter we have is Baked Escargots ($208), with the snails stuffed back into the shell with a bit of garlic herb butter before baked in a casserole tray filled with creamy mashed potatoes, which are so delicious I end up finishing the whole serving.For soup, I have the traditional Beetroot and Vegetable Borscht ($108). The recipe is from the Shanghai days where the local chef reformulated the Russian signature soup. With a bit of sour cream, the soup has a rich taste and would be even better overnight.My wife has the French Onion Soup ($138), which originally comes with a melted gruyere cheese, but upon our request the cheese is skipped. With a large piece of garlic crouton on top, the soup is made from a rich beef broth, supplemented with the sweetness of onion.We share Beef Wellington ($988) in the main course. Beautifully presented, the beef fillet has been cooked to perfect medium rare, wrapped in a mushroom puree and bacon, before encased inside the puff pastry. Together with some beef jus, everything is in great harmony. A slight improvement is to use some less salty bacon. Still my favourite on the night.For dessert we both have a Scoop of Ice Cream ($48), with me picking chocolate while my wife has the vanilla flavour. It is a standard serving, decent in taste, but nothing special. I also order a cup of Double Espresso ($52) to wrap up my dinner.Service is good, with the staff attentive despite very busy, and did her best to check in with the customers and making recommendations. The bill on the night is $2,152. A nice place to have some ‘traditional’ Western cuisine we are familiar back in the 80s.
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Given that this iconic restaurant has reopened in Hong Kong, we decided it was a must-visit for my friend’s birthday. The atmosphere was comfortable and welcoming, and we tried several signature dishes. Although none of them wowed me, they met expectations given their prices.🥂Escargot $208Served with garlic parsley butter and creamed potatoes, the escargot had a sour flavor that I didn’t enjoy, though the mashed potatoes were very creamy.🥂Foie Gras Terrine $238The foie gras was paired well with spiced pineapple jam and toasted brioche, which made it lighter and more appetizing.🥂Rossini Beef Fillet $778Topped with foie gras, Madeira Demi-glace, and black truffle sauce, this beef fillet was thick, flavorful, and the highlight of the night for me.🥂Chicken Supreme ‘Kiev’ $238Despite the garlic herb butter and creamy potatoes, the chicken was a bit dry. Given that it’s a signature dish, I expected more.🥂Sautéed Seasonal Vegetables $80🥂Baked Alaska $268For dessert, we had the Baked Alaska, which was flambéed at the table. The pistachio and cherry ice cream inside was good, but the pistachio flavor was quite faint. The Italian meringue coating was too rich, making it hard to finish..The restaurant’s history, ambiance, and service were all commendable, but I’m unsure if I’d return just for the food..Overall rating: 7/10
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想搵一間環境舒服嘅地方食飯，喺中環搵到一間成個氛圍幾好嘅，仲有open kitchen 可以睇到廚師們用心準備。一嚟到就會serve個corn bread配海鹽牛油，都幾有驚喜，新鮮熱烘口感鬆軟，唔係平時啲餐包，$58值回票價。之後前菜叫咗鴨肝多士，整體配合得唔錯，再叫咗焗田螺，連埋薯蓉冇得輸。餐湯叫咗紅菜頭羅宋湯，廚師會即席幫你加入sour cream，令到成碗湯味道更加突出，不過我覺得可以再濃啲。主菜方面叫咗egg ravioli, 一切開成個流心蛋會湧出，配埋充滿蛋香嘅雲吞皮，係令人好難忘嘅一碟菜，但就比較細份。另一碟chicken kiev 都係精緻菜式，炸皮香脆，賣相精緻，都可以用嚟打卡，不過就有少少油膩。想食啲菜叫咗個烤蘆筍，配埋啲菇食都幾香口！飲品方面mocktail 都係合乎水準，至於甜品選擇就可以多啲令到成個用餐體驗更完美。總結環境加美食都係值得大家嚟晚餐嘅地方，尤其是係anniversary 嗰啲
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Jimmy's Kitchen is incredibly convenient, just a hop away from the Central MTR Station and public transport. The restaurant offers a welcoming atmosphere, with its lovely interior design and soft, elegant background music creating the perfect setting for a cozy gathering with friends or business meal.The first dish Cornbread is a real standout and impressive with its fluffy texture and light, non-greasy taste. The Foie Gras Terrine is unexpectedly large and leaves a lingering aftertaste that you can't help but savor.Escargot is a rare find in Hong Kong, and here the portion is large and creamy but it is somehow challenging to extract from the shell.Borscht is a winter favorite, full of fresh veggies that warm me up nicely. The Chicken Kiev is incredibly tender and not overly oily, cooked just right. Egg Ravioli is a twist on the traditional dish, with egg yolk filling that might be a bit intense for traditional style lovers. The Green Asparagus is fresh and pairs perfectly with the sauce.Beef Stroganoff is flavorful and juicy, coated in a delicious sour cream sauce that pairs well with white rice, though the rice could be a bit softer.The 'Good Life' mocktail, with cucumber, is a refreshing complement to the meal.I finally tried the desserts as well.The portion is fairly large and good for sharing. If for eating alone, it will be too heavy.English Custard Crepe Brulee offers a unique blend of berry jam and honey flavors, and the Sticky Toffee Date Pudding is rich and naturally sweet. The caramel sauce is perfectly balanced by the creme fraiche ice cream.They need to improve the door design of washroom, which created noise so frequently. Also, if some desserts are limited, it had better to inform the customers in the beginning.
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Corn bread粟米包的香氣十分明顯，濃烈的粟米味與牛油的鹹香相得益彰，令人印象深刻。洋蔥湯焗芝士香味淡雅，湯底洋蔥香氣濃郁而鮮甜，為開胃菜營造了良好的開始。北海道帶子搭配煙肉，散發出新鮮的香氣，帶子口感滑嫩，煙肉的鹹香和青豆增添了層次感。焗田螺螺肉鮮嫩，搭配綿滑薯蓉，令每一口都充滿風味。Chicken Supreme ‘Kiev’檸檬炸雞卷外皮酥脆，雞肉鮮嫩，檸檬的清新酸味為整道菜增添了活力。Roasted Pork Chop烤豬扒嫩滑，搭配的蘋果醬酸甜適中，為肉質增添了風味。濃郁綿滑的薯蓉口感滑順。Chicken Supreme 'Kiev'接著是炸雞卷，外皮金黃酥脆，雞肉內藏香蒜香草牛油，令人垂涎，搭配奶油土豆泥，口感滑順。切開時爆漿感覺令人印象深刻。搭配的兩杯薑酒和梅酒cocktail則為整餐增添了風味，薑酒的暖意與梅酒的清新形成對比。薑酒適合男士，而梅酒適合女士甜品Sticky Toffee pudding最後，Sticky Toffee pudding濃郁的焦糖味和柔軟的質地讓人感到滿足，讓整頓餐點畫上圓滿的句號。English Custard Crêpe BruléeCrêpe Brulée 融合了可麗餅的香脆與奶油的絲滑，口感豐富。整體而言，這次的用餐展現了多樣的風味，菜品的搭配和味道都十分講究。餐廳融合傳統與高格調氛圍，配合餐廳的高端定位，適合重要日子聚餐。
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