67
14
9
4-min walk from Exit B, Sheung Wan MTR Station continue reading
All Branches (2)
Telephone
25435919
Introduction
Tim's Kitchen is a Guangdong style restaurant that serves a wide variety of traditional dishes like crab claw with winter melon, shrimp dumplings and almond tea. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2010-11)
Opening Hours
Today
11:30-15:00
18:00-23:00
Mon-Sun
11:30-15:00
18:00-23:00
Payment Method
Visa Master AE Cash
Number of Seats
130
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
Phone Reservation
Delivery
10% Service Charge
Review (94)
桃花源記 Featured Review
Level5 2017-01-07
5118 views
東晉孝武帝太元年間,武陵有一位英雄,以尋找民間美食為樂。有一天,他順著溪澗前行,忘記路程走了多遠。忽然遇見一片桃花樹林。兩岸幾百步以內,當中沒有雜生別種樹木,芳香的綠草長得鮮嫩美麗,落花飄灑滿地;英雄覺得很奇怪。又繼續前進,想要走完這片樹林。來到樹林盡頭,就看到一間飯館。飯館門前掛了一個横匾,題為"桃花源"。英雄隱約覺得在飯館裡可以品嚐到人間美饌。他就停下脚步,走進飯館小歇。飯館裝潢不算非常華麗,簡單的桃花玻璃幕簾與牆飾,粵劇戲服刺繡被鑲在牆上作綴,頗有文藝幽雅的古息。不過礙於樓底所限,空間感始終有點不足,感覺有點侷促。在那裡碰到的人,無論男的、女的衣服穿著,都如同外界的人;不分年長、年幼都很愉快地自得其樂。他們看到這個英雄,就很驚訝,問他從那裡來。英雄詳盡地回答。他們就備茶、殺禽、作飯,向英雄介紹這間飯館。「這間飯館曾經獲得二星名銜」小二娓娓娓道來...為了讓英雄一嚐飯館的多款名菜,飯館特意為英雄預備了一道特選團購套餐(每位$288)。三式拼盤拼盤內有三款小吃,分別是冰鎮鵝肉卷,脆皮燒腩仔及酥炸杏鮑菇絲。冰鎮鵝肉卷是飯館名菜,腐皮卷內釀滿烟燻鵝肉粒,甘筍及西芹。鵝肉滷得入味,肉質厚實。以薄薄的腐皮包裹,突顯內餡的豐富飽滿及厨子的不凡手功。脆皮燒腩仔外皮香脆,六分肥四分瘦的腩仔肉,肉味香濃,入口脂香滿瀉。一塊腩仔肉一分為四,一口腩仔肉的在口內慢嚼份量剛好。杏鮑菇以辣椒調味,用油炸過後變得份外脆口惹味,令人吃不噤口。太史蛇羹另一道飯館名菜。蛇羹份量很大,吃一碗已足以令人半飽。伴蛇羹的有白菊花瓣,檸檬葉,芫茜,與薄脆,是正宗的配搭。蛇羹湯頭稠度適中,當中的木耳,冬菇,冬筍,雞肉及蛇肉湯料全被切得幼細如線,盡顯厨子紮實的刀功。每口湯羹都鮮味十足,既細綿亦帶有絲絲嚼感,果然名不虛傳。唯一需要垢病的,是用來盛蛇羹的湯碗,出現很多明顯及突兀的崩裂位,很難想像一間高級飯館會容許這種狀況發生。日本遼參扣鵝掌使用高級的東洋遼參,翻看飯館的餐牌,原來單點這道菜式要$240,已差不多是整個團購套餐的價錢,更顯團購套餐的相宜。鵝掌已預先一分為二。厨子從肘位把鵝掌切開並讓肘位去骨,吃時更為方便,亦儘吸蠔油煮汁,更為入味。遼參煮得爽口Q彈,以刀叉慢慢細嚐當中充滿膠質的鮮味。咕嚕蝦球蝦球彈牙爽口,薄薄一層粉漿恰如其份,配搭甜酸芡汁,開胃惹味。花雕醉乳鴿乳鴿煮得肉質軟嫩,甚有慢煮煮法烹出來的口感。以花雕酒醃過的乳鴿,入味非常,鴿肉滿有酒香,令人回味無窮,另一道高水準的菜式。上湯時蔬呈上最細嫩的莖葉部位給客人,菜心當然鮮嫩無渣。但每位客人只分得四條菜心,份量真確少得令人咋舌,完全不像一道完整的菜式。荷香糯米飯糯米飯滿有荷葉香氣,黏度剛好,大概是一隻珍珠雞左右的Size。放在套餐裡的份量可謂恰到好處,不會令人吃人過份飽滯。蛋白杏仁茶最後上的飯後甜品乃蛋白杏仁茶。落了相當份量的材料-蛋白,成品既香且滑,滿有杏仁堅果香味,滋潤甜美。------------------------------秘地裡面聽說來一位英雄人物,大家都來探問。他們自己說:我們祖先為了躲避秦朝時候的戰亂,帶著妻子兒女及同鄉的人來到這個無人所到的地方,不再出來,於是就和外界的人斷離、隔絕了。他們問英雄現在是什麼朝代?竟然不知道有漢朝,更不用說魏朝和晉朝了!英雄一一地為他們詳述所知道的事情,大家都很感慨。吃得很感飽足,英雄才告辭離去,臨行還特意點了蛇羹外賣(注:蛇羹只在農曆九月至翌年正月供應),把最滿意的菜式拿回府中與家眷分享。蛇羹每客$138。結脹的等候時間頗長,不似是昔日二星應有的風範啊!!臨離開前看到飯館門外的公告,原來飯館也有供應價錢較相宜的晚市套餐,雖曾為二星食肆,也不是只做高檔次的生意。「不可跟外面的人洩露這裡的秘密哦!」跟英雄說話的,是一把熟悉的聲音。開簾影掩月,疑是故人來.....出現在英雄眼前的,是另一位在江湖消聲匿跡了數載的影月英雄。原來影月英雄數年前已發現這片樂土,並在這種邂逅了身邊的另一半,最後決定在這裡落地生根,不再過問江湖風雨。英雄出來以後,登上自己的戰車,就沿著先前來的路線回去,所經過的每個地方都記了下來。到了郡城裡,就去拜見太守,報告這一樁事情。於是太守派人跟他前往,找尋先前所記的路線,結果迷失了再也找不到所要走的路。南陽郡的劉子驥,是個清高脫俗的士人,他聽到這件事,很高興地計畫前往,卻沒有達成,不久就病死了。從此以後就沒人過問桃花源了。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-08-26
239 views
一行六人叫左個 $668餐再加左d其他野。個餐有:椒鹽海中蝦,隻蝦都吾細隻,好新鮮好香口好惹味,可以連殼一起食。貴妃雞半隻,皮嫰肉滑,但略為鹹左少少。西洋菜陳腎豬肉湯,冇乜味,好清下。自選小菜有:菜遠炒牛肉,牛肉滑淋兼有點獲氣,吾錯。咕嚕肉,份量比較少,得幾粒肉,肉粒炸粉不多但有點乾身,好一般。粟米(另上)炸魚柳,有七、八件,魚肉厚身香口。另外加左:义燒,上枱微暖,义燒帶點肥肉,外層麥芽汁包著,甜牙齒一定喜歡。腩仔肉,皮脆,肉仍帶點濕潤,都可以。鵝肉卷,用付皮卷著鵝肉,肉帶點燻煙味,普普通通。上湯浸芥蘭,芥蘭爽脆,清清地,吾錯。沙爹牛肉炒腸粉,牛肉切成肉粒帶點微辣,混了一些芽菜,腸粉就咁蒸過,吾系吾好食,但又不是可以好食到下次再叫。杏仁茶加旦白3碗,旦白不多杏仁味不濃,比較傑身,不太甜。芒果布甸,冇試。麻薯酥,外層酥皮鬆化,中間是麻薯最入面是芝麻蓉,口感豐富,幾好食。白飯1碗,埋單 $1500,抵嘅! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-06-06
746 views
大約十年前,曾經在此家晚飯,當時看到餐牌,只覺價錢很高,吃完評價是不值,價貴,量少,十年前$400兩個人都吃不飽。今次分享不是翻舊賬,只是最近連到兩次是一班同事飲茶,印象有點改觀,或可以參考一下我們點了些點心同廚部,點心之中,冰鎮鵝肉卷是第一次食,應是今次比較夠味道的點心,覺得有叉燒味,又因為冰鎮,從雪櫃拿出來便可上枱;其他點心如蝦餃、春卷、蘿蔔糕等味道不錯中伏的是叉燒酥、粉果,叉燒酥被同事形容為外凍內熱,可能是微波翻熱,我吃了就覺得像一層厚厚的粉團包住好少的餡料,失望;所謂潮州粉果,只吃到基本的料,師父手工絕對看不出又吃不到;燒賣我沒試吃,只覺賣相一般涼拌木耳的涼拌汁較甜,同事吃到有話梅味幾特別,我就覺得太甜。馬拉糕就一般,翻蒸好像很實的樣子最後,廚部炒飯及伊麵,味道不錯,可是,與平日吃慣的份量可差了一截,價錢卻是貴過普通茶樓,只可當是兩碟小菜吧!總括來說,以這個價錢午餐,在同區是可以有其他吃得飽又滋味的選擇,下次再來或會是幾年後的事了! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-01-28
2310 views
My wife and I were visiting HKG over the CNY period and we decided to have dim sum lunch with some friends at Tim's kitchen in Sheung Wan. Staying only a stone's throw from Tim's Kitchen it was all the more reason to pay homage to this well establish restaurant. The restaurant from the outside looks quite smart with nice large framed windows. However once you poke your head thru the doors that's when you realise the decor inside is somewhat dated and in need of a makeover. No matter, what we are here for is to savour the high quality and delicately prepared dim sum by chef Tim Ho Wan's team. We were wondering if the ex 2 Michelin starred restaurant can still produce the goods!No booking was made ahead and we did not have to wait for a table @1pm on the 26th Jan. We were promptly seated on the 2nd floor. The dim sum menu was not very extensive but adequate to satisfy most people and very easy to order for those of us that don't read or write chinese!! Simply tick your choices on a bilingual menu. Tea and our dim sum order were promptly taken by our waitress.The following dim sum dishes were delivered quite promptly har gao, siu mai, char siew bao, deep fried crab spring rolls, crab meat dumplings in superior soup, steamed glutinous rice wrapped in lotus leaf, roast baby belly pork and sesame paste bao.The har gao appearance wise did not inspire confidence however looks are indeed deceiving. The har gao skin was delicate and silky smooth with good springy light texture, just the right amount of bite and the prawns were beautifully tender and sweet. We are off to a good start!Next came the siu mai and these were good but not outstanding. Then came the very crispy and delicately fried crab spring rolls. These were delightfully light without excessive oil and had the sweetest crab fillings you could wish for in a spring roll. Simply delicious!! The steaming hot char siew bao that arrived in their bamboo baskets looked like the many bao I've had in the past! But the char siew filling wrapped in the very light delicate white steamed buns were simply outstanding. The char siew filling and sauce had real depth of flavour with the correct amount of sweetness and saltiness. I don't think I have eaten a better steamed char siew bao. I could have easily eaten all three on my own!Next up was the crab meat dumpling in the superior soup. This was a little disappointing because the soup broth was nothing to write home about, lacked real depth of flavour. The dumpling skin also was a little thick and not particularly light n smooth. It was ok but not something I would order again.The steamed glutinous rice in lotus leaf was pretty standard fare. It was well seasoned and the glutinous rice was very well cooked. The roast baby belly pork was very juicy and succulent, it was a decent roast pork but maybe the skin could have been a tad crispier in texture. Flavour wise I have no complaints.The final dish was simply the perfect way to end the meal! Beautiful light steamed bao with the most delightful sesame paste filling I have eaten in quite some time. These were the light colour sesame seed variety as oppose to the black sesame seeds. Sadly not many dim sum restaurant nowadays serve steamed sesame paste buns. In fact I do not recall having this in London!Unfortunately one of my favourite, baked char siew puff or char siew sou was sold out! Another time perhaps!Price wise the prices here are a little on the higher side but I think the quality of the dim sum justifies the higher price.My only gripe is the service was not on par with the food quality. Maybe the restaurant was a little understaffed because of the CNY holidays coming up. Overall I give this place a thumbs up. There are some things that need tweaking but the overall gourmet experience is definitely good. In my humble opinion I think the dim sum quality compares favourably with some of London's finest dim sum restaurants such as Royal China Club on Baker's St. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-01-06
1953 views
呢餐掛住食唔記得影相成日都係食食下先記得,因為好好味!! 桃花源屬於有誠意有質素既中菜點心! 星期六去飲茶,幸好訂左位,意想不到幾full (因為位置較偏僻本以為不算多人) 舖內客人多屬上左年紀,應該多是熟客整體食物質素高,特別係燒腩仔拼盤!!燒腩仔皮脆肉香嫩,食過齒頰留香。炒豆苗豆苗幼嫩不油膩。其他點心都不錯,推介!! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)