Jimmy’s Kitchen

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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.

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

Jimmy’s Kitchen has long been a legendary name, so we were way too excited to finally dine at this iconic spot. The experience was enjoyable overall, with the food ranging from solid classics to a few delightful surprises. The starters, like the Prawn Cocktail with its creamy marie rose sauce and the Fried Camembert paired with cranberry sauce, were dependable and nothing groundbreaking, but well-cooked. The Angus Beef Mince on Toast was, however, a standout with its rich, beefy flavour elevated

We finally made it to the iconic Jimmy’s Kitchen for dinner after hearing so much about its legacy. The warm, welcoming vibe hit us as soon as we walked through the door, and the service was friendly and attentive without being over the top.The meal started off alright, though the breads were a bit of a letdown as they came out bit cold, some warm breads would’ve been a nicer touch.Starters were solid overall. The Prawn Cocktail was a simple classic, fresh and tasty enough, and the Fried Camembe

第一次惠顧這家國際馳名的Jimmy’s Kitchen，是為了慶祝本人生日。它位於中環畢打街的入口，設計風格和這座建築很配合。內裡裝修走優雅的風格，加上昏暗的燈光，顯得有情調。享用的食物包括：Steak Frites ($488)這是煎和牛牛扒，我吩咐煎至七成熟，肉質仍保持鮮嫩軟腍，亦有鎖住肉汁，齒頰留香，是人間滋味。配上三種不同的芥末醬以及燒汁，提升了味道的層次。配菜的薯條形狀幼細，薯味清香，帶點乾身，亦不會過鹹。Roasted Pork Chop ($318)厚身的豬扒，但仍然鬆化無比，豬肉味濃郁，燒汁微鹹，加上甜美的蘋果蓉，鹹甜交融。Organic Carrot Cake ($128)表面是白朱古力忌廉，甜美動人。蛋糕鬆化易入口，夾雜了菠蘿及甘旬碎，甜度適中，有飽肚感。服務方面，店員們笑容可掬，態度親切，為我們留下深刻的用餐體驗。

I recently dined at Jimmy's Kitchen, and I must say, it was an exceptional experience from start to finish. The service was simply amazing; the staff was attentive and genuinely friendly, making us feel welcomed right away.I was particularly impressed by their recommendations, which perfectly matched our tastes. We decided to try the Christmas festive menu, and it did not disappoint. The lamb chops were wonderfully cooked, tender, and packed with flavor, while the roasted three-yellow chicken wa

這些菜品各具特色，以下是對每道菜的口感和口味介紹：### 生牛肉他他這道菜以新鮮的生牛肉為主角，通常搭配香料和調味料。口感柔嫩，肉質鮮美，帶有一絲肉類的鮮甜。佐以洋蔥、醬油、芥末等，味道豐富而有層次。### 檸檬炸雞捲這道菜結合了香脆的炸雞和清新的檸檬風味。炸雞外層金黃酥脆，內部肉質多汁，再加上檸檬的酸香，讓整體口感更加清爽，適合喜愛酸味的人。### 油甘魚 Carpaccio油甘魚的 Carpaccio 以薄片呈現，口感滑嫩，魚肉質地紮實。搭配橄欖油、檸檬汁和香草，味道清新，充分展現魚肉的鮮味，適合喜愛生魚片的人。### 阿拉斯加火焰雪山蛋糕這道甜點以其豐富的口感著稱，外層是輕盈的蛋白霜，內部通常是柔滑的冰淇淋或奶油，口感對比鮮明。火焰的效果增添了視覺上的驚喜，味道甜而不膩，令人難忘。這些菜品不僅在口感上各有千秋，還能為用餐者帶來豐富的味覺體驗。

先说结论，蛮不错的一次体验！ 餐前面包是我全场最满意的，用玉米面做的餐前包，第一次吃印象深刻，精致面粉吃多了，偶尔吃到这种颗粒感十足的糕点，眼前一亮，推荐。第二推荐的是和牛吐司，卖相一般但一口下去超满足，喜欢牛肉的别错过。没有十全十美的餐厅，让我略有失望的是这款dover sloe，是烤鱼的味道但不太入味，上边的猪油应该是想要提香，可能温度关系，直接凝固到最上面，也可能是我没get到这道菜正确的吃法，个人感觉可以绕过。服务环境都很好，喜欢尝新的可以一试。

我真心抱歉要講，即使朋友們對他們嘅招牌菜讚不絕口，但我並唔享受呢度嘅食物。佢哋最近結束休業後重新開張，我嘅朋友好興奮去睇下呢個新地方。不過，對我嚟講，食物並冇達到我嘅期望。雖然開胃菜還好，但大部份主菜非常乾和難嚼。我唔確定佢們係唔係應該咁烹調，如果係嘅話，我對未能理解菜式嘅真正風味感到抱歉。這令我感到失望，尤其係當地嘅熱潮四起。光明的一面係氣氛十分迷人。喺中環嘅核心地帶難以找到一個餐桌間距離適當遠，令用餐體驗更加舒適。雖然我欣賞佢哋為環境所付出嘅努力，但我希望食物亦能同樣出色。未來可能會給它另一個機會，但眼下，這不是我會急於返回的地方。

新環境的Jimmy’s Kitchen 隔音比較差，人不太多也很嘈吵，很難傾計。所以與朋友食完主菜，就離開。食物方面，午餐選擇比較少。詢問侍應，晚餐才會有多些選擇。不過可能去之前，期望過高，所以有點失望。

// 𝙏𝙝𝙚 𝙍𝙚𝙗𝙞𝙧𝙩𝙝 𝙤𝙛 𝙃𝙤𝙣𝙜 𝙆𝙤𝙣𝙜’𝙨 𝙄𝙘𝙤𝙣 𝙤𝙛 𝙈𝙤𝙙𝙚𝙧𝙣 𝘿𝙞𝙣𝙞𝙣𝙜 - 𝙅𝙞𝙢𝙢𝙮’𝙨 𝙆𝙞𝙩𝙘𝙝𝙚𝙣 🍴 //-Well-situated in the iconic Pedder Building in the heart of Central and helmed by Hong Kong-born Executive Chef Russell Doctrove, 𝐉𝐢𝐦𝐦𝐲’𝐬 𝐊𝐢𝐭𝐜𝐡𝐞𝐧 has made its grand return in continuing to be a beloved Hong Kong icon, presenting contemporary dishes displaying influences from Russian, British, French, and Indian cuisines, under its nostalgic British interior vibes.-Their new seafood starters from the crudo bar highlight 𝐊𝐢

還有幾天便last day，老細請食午餐餞行。去了四年後重開的Jimmy’s Kitchen。新店裝修時尚了很多，但還保留着懷舊西餐廳的味道。我們在一星期前訂座時表明希望安排較寧靜的corner seat，corner seat是安排上了，但我們旁邊有個大喇叭，十分嘈吵，嚴重影響用餐體驗，有點美中不足。剛入座時我們已向服務員反映，無奈餐廳已爆滿，無法安排其他座位。餐牌有兩款，business lunch menu及a la carte lunch menu。翻查了前人的open rice介紹，發現business lunch menu已和兩星期前的不一樣，不知是否會定期更換餐牌。旁邊同事點了3道菜，頭盤烤牛肉刺身roast beef carpaccio，主菜雞胸連雞鎚chicken supreme，甜品意式奶酪panna cotta。我為了寫食評刻意點了3道不同的菜式，頭盤鵝肝醬foie gras terrine(需補$50)，主菜貝殼粉conchiglioni，甜品果醬卷jam roly poly。老闆則單點了紅菜頭羅宋湯beetroot and vegetable borscht，

因為疫情結業的百年老店Jimmy’s Kitchen, 在四年後由Pica Pica和船記等的母公司饕餮集團收購這個品牌, 再將它放置在空置已久的中環畢打行, 與舊店就是一個馬路的距離. 店面比之前的更大, 而且有Open Kitchen, 再加上原本的深層木系裝修, 看起來和原店的一樣, 帶有古典而有些少高貴的氣質. Jimmy’s Kictchen說起來是港式西餐的先驅, 將傳統西餐結合香港不同族群的風格, 就變成了今日我們吃的東西.最喜歡的是那裏的豬扒, 很厚很腍外內也煮得剛剛好, 最重要是配上豉油醬汁以及蘋果蓉, 在肉汁與另外兩者的結合之下, 味道鮮而不膩. Chicken Madras相傳是餐廳裏的印度廚師研發出獨有的版本, 就是很濃, 夠辣, 而且相當乾身, 甚至見到粉狀的調味料, 附上的錦盒也是這裏的經典, 內裏除了有薄脆之外, 也有不同的乾果和醬料, 很有農曆新年的錦盒風格. Beef Stroganoff也就是俄國牛柳絲, 這裏的味道忌廉很濃, 酸度也夠, 再加上橙紅色的外表, 同樣是送飯的好良伴.

As a well established high-end western restaurant, their service was impeccable. Apart from the seasoned, mature service staff, there were also younger ones, who all gave us a warm welcome and a sincere smile on our way out. On their drinks menu cover, as part of their logo, it says ‘since 1928.’ The entrance and the floor had a strong Art Deco feel to it in this new location, as compared to its previous location showing a dark mahogany entrance, which was very British.We had their business l

Jimmy’s Kitchen was my family’s favourite restaurant and we, all three generations, used to go every weekend, and were very sorry when it closed down. I was over the moon to know that it had re-opened and finally got the chance to try it tonight. Conclusion: very disappointed. The restaurant used to serve us with a lovely basket of bread, and garlic bread was always our favourite. Tonight we were served a couple of dry and stale bread rolls with a thin pat of butter. Not impressed. The renowned