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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 by horseradish and watercress, an absolute real treat.The French Onion Soup lived up to its reputation which is deeply savoury, with gruyère and garlic croutons adding the perfect touch. For mains, the Chicken A La King was the highlight of the evening, comforting with its sherry sauce and tender poached chicken. The Seared Duck Breast was another favourite of the night, beautifully cooked and paired with foie gras and a rich madeira jus. Other dishes, like the Roasted Pork Chop and Steak Frites, were solid and satisfying, though not as memorable as the chicken or duck. Dessert brought high expectations with the Baked Alaska, visually stunning and much Instagrammable.While every dish might not wow, the overall experience feels warm and satisfying at Jimmy’s Kitchen.…Read More

光顧的當晚，餐廳幾乎座無虛席，四周不乏外國遊客的身影，顯然是因船記的米芝蓮必比登推介，慕名前來品嚐。細聽他們在席間熱烈討論，言語間盡是對菜色的讚賞，一間本地餐廳竟然成為國際遊客來港的「必食熱點」，也算是說好香港故事了吧，哈哈！ 「船記叉燒皇」焦香的蜜汁味道與入口即化的質感完美融合，每一口都叫人回味無窮。注意到隔壁一桌的外國客人，也不忘對這道菜拍照，足見其魅力。「順德家鄉碌鵝」中的鵝肉的鮮嫩多汁與那一絲迷人的香氣，亦充分展現了傳統手藝的精髓。「鮮磨杏汁花膠燉白肺湯」絕對是另一道誠意之作。湯底濃郁得來不過於厚重，杏仁的香氣與花膠的嫩滑交織，喝一口就讓人感覺到滋養與滿足。對於愛啫啫煲的愛好者來說，「大澳蝦膏啫生菜膽煲」絕對會是一道一食難忘的菜式。剛端上桌，濃郁的蝦膏香氣便撲鼻而來，讓人食慾大開。脆口的生菜膽吸滿了醬汁的精華，既鮮甜又不失層次感，簡單卻細膩至極。「黃鱔臘腸煲仔飯」更是當晚的亮點之一，黃鱔的鮮味與臘腸的鹹香交織，再搭配煲底那層金黃酥脆的飯焦，整道菜的層次感十足。這一鍋飯不僅讓全桌人頻頻添碗，還引來鄰桌的外國遊客好奇詢問，是否可以推薦這道菜，足見其魅力。甜品方面的表現同樣亮眼。「鮮磨蛋白杏仁茶」香濃順滑，杏仁的自然香氣讓人感覺回歸純粹，而「養顏紅棗糕」則是柔軟得恰到好處，甜而不膩，為整頓晚餐畫上完美句號。…Read More