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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// 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 𝐊𝐢𝐧𝐠 𝐂𝐫𝐚𝐛 𝐋𝐞𝐠 (𝐇𝐊$𝟐𝟐𝟖) with a citrus hollandaise brulée, and 𝐏𝐢𝐜𝐤𝐥𝐞𝐝 𝐃𝐮𝐭𝐜𝐡 𝐇𝐞𝐫𝐫𝐢𝐧𝐠 𝐅𝐢𝐥𝐥𝐞𝐭𝐬 (𝐇𝐊$𝟏𝟒𝟖) with new potatoes and sour cream to awaken the appetite. As for tempting warm starters, elevated takes on British classics include 𝐀𝐧𝐠𝐮𝐬 𝐁𝐞𝐞𝐟 𝐌𝐢𝐧𝐜𝐞 𝐨𝐧 𝐓𝐨𝐚𝐬𝐭 (𝐇𝐊$𝟏𝟔𝟖), featuring toast crisped in beef fat for a complex burst of flavors, and 𝐇𝐨𝐤𝐤𝐚𝐢𝐝𝐨 𝐒𝐚𝐢𝐧𝐭-𝐉𝐚𝐜𝐪𝐮𝐞𝐬 (𝐇𝐊$𝟏𝟖𝟖) with green pea, lardo, and bacon marmalade.-Jimmy’s chefs mastered cuisine influenced by Russian emigrés that have now become an iconic favorite, like the 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐒𝐮𝐩𝐫𝐞𝐦𝐞 ‘𝐊𝐢𝐞𝐯’(𝐇𝐊$𝟐𝟑𝟖) with an oozing center of garlic herb butter. Other a la carte mains highlight a 14-day dry-aged 𝐒𝐞𝐚𝐫𝐞𝐝 ‘𝐏𝐫𝐢𝐧𝐜𝐞 𝐝𝐞𝐬 𝐃𝐨𝐦𝐛𝐞𝐬’ 𝐃𝐮𝐜𝐤 𝐁𝐫𝐞𝐚𝐬𝐭 (𝐇𝐊$𝟑𝟓𝟖) with blackberry, foie gras, and Madeira jus; as well as a 𝟐𝟒𝐨𝐳 𝐂𝐚𝐯𝐚𝐥𝐢𝐞𝐫 𝐖𝐚𝐠𝐲𝐮 𝐒𝐢𝐫𝐥𝐨𝐢𝐧 (𝐇𝐊$𝟏,𝟖𝟖𝟖, 𝐭𝐨 𝐬𝐡𝐚𝐫𝐞) from South Africa, served with roasted shallot purée and beef jus for a true show-stopper.-For desserts, Jimmy’s Kitchen’s theatrical 𝐁𝐚𝐤𝐞𝐝 𝐀𝐥𝐚𝐬𝐤𝐚 (𝐇𝐊$𝟐𝟐𝟖) takes pride of place, featuring masterful layers of homemade pistachio, cherry ice cream, and Italian meringue, and flambéed tableside; topping off the entire dining experience with an eye-pleasing yet lip-smacking treat to indulge in.-// 𝟏𝟎% 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 𝐂𝐡𝐚𝐫𝐠𝐞 🔝 //ʙs-ᴘᴊ-ǫᴘʟ-ᴏʟ-sᴄɴ
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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。
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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 was a delightful surprise with its crispy skin and juicy meat.To top off our meal, we indulged in the lovely baked Alaska, which has always been one of my all-time favorites. The combination of flavors and textures was simply divine, making it the perfect ending to a fantastic dining experience.Overall, I highly recommend Jimmy's Kitchen for anyone looking to enjoy delicious food in a festive atmosphere. I can't wait to return and try more of their offerings!
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