Jimmy's Kitchen (已搬遷) 新店位置

my friend and I dated for dinner in Central and i have never try this place... so i make a call at 7:30 for 8 o'clock... very polite on the phone... i was expecting this to be another old western restuarant...as soon as i step in... opps... it was kinda fancy... my friend was surprised and asked me why i took him to this fancy place... haha~ i am sorry... i didn't know either...half empty and all western people there... nice atmostphere... i like that place...the Bread and butter is not bad...a

上一次光顧 Jimmy's kitchen 巳是良久以前的事。地點是尖沙咀，時間是他們開業七十周年。中環店是第一次到訪，時間剛好是他們開店八十周年慶祝。香港能有幾家餐廳可以有超過八十年的歷史，我想應該是寥寥可數吧。裝修是古老英式風格，有點兒 colonial 味道。周日的中環本來巳是頗冷清的，我和太座差不多是兩點才到達，整個餐廳只剩下一枱客人，感覺像包廳一樣。這是因為慣常中環周日冷清候群症作崇還是食物水準巳江河日下以致，我不知道......我點了星期天的 roast beef set lunch，太座點的是 prawn madras。餐湯是蘇格蘭燻魚奶油湯。很濃又帶點過鹹，湯中有數小片的燻魚，整體感覺是平平無奇。燒牛肉份量應有十安士，厚厚的一片蓋滿半個碟子，絕不欺場。牛肉嫩是嫩但可惜是美國 corn feed 牛肉，缺乏了應有的牛肉味 , gravy 也略為淡了一點。 Yorkshire pudding 是只有其型，活像隔了夜烘出來的，不是味兒。甜品是檸檬派，派上蓋滿了奶油，檸檬味道很假而派亦甜得不可開交，我吃了兩口 - 放棄了。Prawn madras 同樣份量充足，約有十來隻吧，

Jimmy's Kitchen 給我的印像是穩打穩紮的老牌西餐廳。出品應該不會太差, 有一定保證。跟男朋友去Jimmy's Kitchen 吃一餐有品質的晚餐。我喝了洋蔥湯, 男朋友喝了龍蝦湯,焗洋蔥湯初初喝覺得不錯，但是喝多點就有點油膩,喝完後好像已有點飽！主菜我選了芒果鴨, 男朋友選了牛排,芒果鴨不錯, 感覺很ＳＵＭＭＥＲ，牛排很淋, 味道尚可, 不太突出。甜品我們吃了Trifle & Bread Pudding.Trifle 比較失望, 有點太酸了,反而Bread Pudding 就很好吃,下次來都會再吃。順帶一提就是老牌西餐廳都有好的老牌侍應。

今日第一次到JIMMY'S KITCHEN, 原本怕呢D人地個個話高檔既餐廳SERVICE會差, 點知唔係WOR! 點了DAILY SPECIAL : FISH N CHIPS, 好熱好好食, 俾BREAD既呀姐好POLIET N FRIENDLY, 我食唔曬個FISH N CHIPS個經理重好POLIET咁問我係咪D CHIPS唔岩食TIM,VERY GOOD SERVICE AND GOOD IMPRESSION.

講得係貴人飯堂, 當然要貴得合理, 各方面都要有一定水準!waiters好有老牌風範, 唔係指年紀, 係指夠專業有禮貌. share食物會幫你分返兩分!西餐食物有水準, even係side dish 嘅fries 都好食過人, 好有薯味, fried得啱啱好, 啲扒亦gril得啱啱好,七成就七成, 啲肉係少少pink中帶少少紅, 雖然成兩舊幾, 但的確值~不過嘅然係西餐廳, 就最好叫返啲western dish, 其他啲咩oriental cusine切勿寄予厚望, 只會換來失望...推介: lamb chop, onion soup

舊同學的每月飯聚.剛好約在聖誕後.記得這間餐廳的氣氛很好,所以打電話訂了位.雖然餐廳人不多,但好像侍應都不大理會我們.因為我們比起其他顧客年輕?舉手舉了很久才有人慢慢走過來.想點些酒但好像沒有意思給我們wine list.不過總的來說這裡的食物不錯.價錢合理.

It was my friend's birthday 2 weeks ago, she wanted to try this out so here we go... Food, service were ok, no complaint really. Just that if i were to choose, i would rather go for Dan Ryan sicne they serve similar kind of food but more tasty with a better value and got a lot more choices. Jimmy's Kitchen is rather like a higher class version of Tai Ping Koon, but of course the price is at least three times above.

朋友生日, 諗住食餐好o既, book檯時接線o個個極無禮貌, "幾點? 幾個? 電話? OK! Chop!" 由於我未去過Jimmy's Kitchen, 呢個book檯過程令我以為佢只係一間普通餐廳, 去到先知咁高級, 咁唔該搵個有禮貌少少o既人聽電話啦!準時十二點九去到坐底即刻叫o野食, 點知都係一點八先有o野食, 唔怪之得派包o個個呀姐要成場周圍行係咁派, chowder 即叫即有, ok, 唔會過份creamy主角上場, 個樣緊係勁靚啦, 個chicken escalope就咁食鹹到七彩, 不過連住個薯茸食就變得o岩o岩好, 朋友食o左個beef xxx pie, 即係酥皮牛尾, 個賣相都係好靚, 不過我無試到, 兩碟main course都附送三大匙青豆, 但唔好意思, 我唔食o既著西裝o既(經理?)比起著白色衫o既(waiter?)有禮貌好多, 既然收得咁o既價錢, 格調又咁高貴, train o下o的waiter啦

19-1-2007冷前菜crabmeat cocktail: 幾清新鮮甜, 如果可以不用西生菜而改用其他更高級的沙律菜, 感覺會更好, 我想成百個大洋一個前菜, 這不是呵求吧。熱前菜Fired mushroom(5 pcs): 菇仔細細都幾多汁, 不過略兼炸過了一點令色澤太深及表面有點苦味。湯Baked Onion soup: 芝士味香濃, 洋蔥味略遜。主菜羊扒NZ rib lamb chop: 要了五成, 但煎得過熟了一點。乾咖哩(雞) chicken Madras: 乾咖哩雞跟飯和汁, 另有個八寶盒的伴食和薄脆, 混和白飯, 口感特別, 非常好味, 果然是餐廳的主打。飲料1 pint Kilkenny: 泡末極幼滑, 酒味亦佳。題外話: 白衫的待應對餐廳所供應的食物的認識實在很有限, 叫佢介紹, 只識介紹食物名詞, 只會說牛豬羊海鮮, 連煮法都不會介紹一下, 對高級餐廳來說可以用失敗來形容。黑衫經理就好好多, 尤其是Derek, 對食物的烹調方法很熟識, 亦很有善地和我們寒喧一會, 問我們對食物的意見和多謝我們的讚賞及光顧。

Extremely weird restaurant…from the potatoes salad to the sliced pork rice... everything in this restaurant is east meets west in a very sorry way. I don’t remember when is the last time I eat salad with not drops but tons of salad dressing…yes the white Kraft salad dressing with dices of potatoes, carrots and fruits like those we had when we were 7 from school canteen. The “pork fillet”with mushroom sauce and rice are definitely Café-De-Carol standard. Either the pork is not in fillet

媽媽生日, 選擇咗黎呢度食飯. 今次已經係第二次黎, 水準仍然KEEP得好好. 呢次食CRABMEAT PASTA, OLYSTER, STEAK 同埋火燄雪山. 3樣頭盤加主菜都好好食, 等特別係STEAK 配菜既炸薯條, 好鬆脆好新鮮. 至於火燄雪山, 仍然KEEP住脆脆既表面加冰凍既雪糕. 最值得加分既係, WAITER 知道我媽媽生日, 拎個火燄雪山黎既時候, 仲伴唱生日歌.. 多謝曬~~

愈食愈奄尖，真係唔知點算好。1）洋蔥湯：湯底未夠濃，太鹹。2）炸蘑菰：六粒中有一粒生，未炸熟。3）Chicken Kiev：太油！4) Apple Crumble：一ｐａｔ嘢吟，好求其。希望下次D 豬扒好食Ｄ啦！

太耐無o黎，諗住懷緬o下，點知...surprise o左自己。依舊叫了Steak Diane，rare。上之前有侍應生serve 麵包，要o左塊三色包（個侍應反而驚我唔夠食，一而再再而三咁問我一塊夠唔夠）。三色包係綠茶、甘荀同紅椒包，味道就一般，純粹係因為香港好少地方/ 麵包舖有先要。Steak Diane 其實係用center-cut beef tenderloin，用cognac、parsley leaves、thyme leaves、chives、garlic 等造既汁配食。佢唔o係tableside 做都算，當我一cut 開塊tenderloin 時...what? Well-done????? 血水少都算，由rare 變well-done，肉質似牛腩（一絲絲？）就有D 過份（至少佢上檯o個陣仍然係講「Steak Diane rare」）。焗薯唔講：焗得唔夠時間。好灰。

裝修同格調都一流...完全係一間老字號西餐廳呀! 大部份都係外國客人食物就唔算大碟同唔算平, 但整得好好食wo一坐低就會先俾麵包...有好幾種揀, 雖然唔熱但都好食推介: 鴨with mango & bread and butter budding

I used to frequent this place many years ago but somehow stopped going for no reason. I had lunch there recently at the suggestion of a colleague. Nothing has changed. The location, decor and probably the menu too. It was dark inside and the food was just average. I had pasta which was overloaded with cheese. The price was slightly more expensive than comparable restaurants in Central. I think they need a major revamp. Close down for one month, redecorate it and come up with an innovativ